Ingredients:

  • 4 chicken breasts (6 oz each), pounded to 1/2-inch thickness
  • 1 tbsp extra virgin olive oil
  • 1 cup heavy cream
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1/2 cup low-sodium chicken broth
  • 2 lbs Yukon Gold potatoes, peeled and cubed
  • 1/2 cup whole milk, warmed
  • 6 tbsp unsalted butter, divided
  • 2 oz cream cheese
  • 1 lb carrots, peeled and sliced into rounds
  • 2 tbsp honey
  • 1/4 cup water
  • 0.5 tsp salt
  • 0.25 tsp black pepper

Instructions:

  1. Place cubed potatoes in a large pot of salted water. Bring to a boil and cook for 15 minutes until fork-tender.
  2. While potatoes boil, season chicken breasts with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Sear chicken for 4 minutes per side until a mahogany crust forms. Remove chicken from pan and set aside.
  3. In a small saucepan, combine carrots, 1/4 cup water, 2 tbsp butter, and honey. Cover and simmer over medium heat for 5 minutes until tender. Remove lid and increase heat to reduce liquid into a glaze for another 5 minutes.
  4. In the chicken skillet, add minced garlic, oregano, and thyme. Sauté for 30 seconds. Pour in chicken broth to deglaze, scraping up browned bits. Stir in heavy cream and simmer for 3 minutes until thickened. Return chicken to the pan to coat.
  5. Drain potatoes and steam for 2 minutes. Mash immediately. Fold in 4 tbsp butter, warmed milk, and cream cheese until velvety and smooth.
  6. Serve the creamy chicken alongside the mashed potatoes and glazed carrots, spooning extra herb sauce over the chicken.