Description
This Creamy Herb Chicken Thighs with Carrots & Mash recipe features tender, juicy chicken thighs cooked in a rich garlic and herb cream sauce, paired with buttery mashed Yukon gold potatoes and sweet roasted carrots. Perfectly balanced with fresh thyme, parsley, and a hint of red pepper flakes, this comforting dish is ideal for a family dinner or special occasion.
Ingredients
Scale
Chicken and Sauce
- 4 bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter, divided
- 4 cloves garlic, minced
- 1 teaspoon fresh thyme
- 1 tablespoon fresh parsley, chopped
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1/2 teaspoon salt (for seasoning)
- 1/4 teaspoon black pepper
- Pinch red pepper flakes (optional)
Vegetables and Mash
- 1.5 pounds Yukon gold potatoes, peeled and chopped
- 1/2 cup whole milk
- 3 cups baby carrots or 4 large carrots, peeled and cut
Instructions
- Season and Sear the Chicken: Generously season the chicken thighs with salt and pepper. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Place the chicken thighs skin-side down and sear for 5-6 minutes until the skin is golden and crispy. Flip and sear the other side for 4-5 minutes, then remove the chicken from the skillet and set aside.
- Roast the Carrots: Preheat your oven to 400°F (200°C). Toss the carrots with a drizzle of olive oil, salt, and pepper. Spread them on a sheet pan and roast for 25-30 minutes, flipping halfway through, until they are fork-tender and caramelized.
- Prepare the Mashed Potatoes: While the carrots roast, bring a large pot of salted water to a boil. Add the peeled and chopped Yukon gold potatoes and cook for 15-20 minutes until tender. Drain the potatoes well, then mash them with 2 tablespoons of butter and 1/2 cup of whole milk. Season with salt to taste and set aside.
- Make the Herb Cream Sauce: Lower the heat to medium on the same skillet used for the chicken. Melt 1 tablespoon of butter and sauté the minced garlic for about 1 minute until fragrant. Stir in the fresh thyme and pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Let the broth simmer for 2-3 minutes, then add the heavy cream and chopped parsley. Stir to combine and create a creamy sauce.
- Simmer the Chicken in Sauce: Return the chicken thighs to the skillet, placing them skin side up. Simmer uncovered in the cream sauce for 10-12 minutes, or until the chicken is fully cooked through with an internal temperature of 165°F (74°C), and the sauce has thickened slightly.
- Plate and Serve: Spoon a portion of mashed potatoes onto each plate, top with a chicken thigh, then drizzle the creamy herb sauce over the top. Add a side of roasted carrots and garnish with extra parsley and a sprinkle of red pepper flakes if desired for an extra kick.
Notes
- For a spicier dish, increase the amount of red pepper flakes or add a pinch of cayenne pepper to the sauce.
- Bone-in, skin-on chicken thighs give the best flavor and crispy texture, but boneless thighs can also be used with slightly adjusted cooking time.
- The Yukon gold potatoes provide a creamy, buttery mash, but russet potatoes can be substituted if needed.
- Make sure to scrape the browned bits from the skillet when adding broth to maximize flavor in the sauce.
- To keep the mashed potatoes warm, cover and set them aside on very low heat or in a warm oven while finishing the chicken and sauce.
