This comforting dinner features crispy-skinned buttery herb chicken thighs in a rich garlic cream sauce, paired with ultra-creamy mashed potatoes and sweet honey-glazed carrots. It’s hearty, flavorful, and comes together in about an hour—perfect for cozy family meals! The sauce is silky, the mash is buttery, and the carrots add a touch of sweetness. Optional pan-fried mushrooms elevate it even more. 🧈🥔🥕

These plated beauties show off the golden chicken, creamy mash, and glossy carrots—pure dinner goals: 5 “LARGE” 6 “LARGE” 7 “LARGE” 8 “LARGE” 11 “LARGE” 14 “LARGE”

Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 60 minutes
Servings: 4
Calories per serving: ~580 kcal

Ingredients

Chicken + Cream Sauce

• 4 skin-on, bone-in chicken thighs
• Salt and black pepper, to taste
• 2 garlic cloves, minced
• 2 tbsp butter
• 1 tbsp chopped fresh parsley (plus extra for garnish)
• 1 tsp dried thyme
• 1 tsp Dijon mustard
• 200 ml (about ¾ cup + 2 tbsp) heavy cream
• 100 ml (about ½ cup) chicken stock
• 1 tbsp olive oil

Silky Mashed Potatoes

• 4 large potatoes (e.g., Russet or Yukon Gold), peeled and cubed
• 2 tbsp butter
• 100 ml (about ½ cup) milk (or more for creamier texture)
• Salt, to taste
• Fresh parsley, chopped (for garnish)

Honey-Glazed Carrots

• 300 g (about 10–12 oz) baby carrots (or regular carrots, peeled and cut)
• 1 tbsp butter
• 1 tbsp honey
• Pinch of salt

Optional Add-On

• 150 g (about 5 oz) mushrooms, sliced and pan-fried in butter

Instructions

1. Preheat & Prep Chicken: Preheat oven to 200°C (400°F). Pat chicken thighs dry and season generously with salt and pepper.
2. Sear the Chicken: Heat olive oil in an oven-safe skillet over medium-high heat. Place chicken skin-side down and sear for 5 minutes until golden and crispy. Flip and sear the other side for 3 minutes. Transfer skillet to the oven and roast for 25 minutes, or until internal temperature reaches 75°C (165°F).
3. Make the Buttery Herb Sauce: While chicken roasts, melt butter in a saucepan over medium heat. Add minced garlic and cook 30–60 seconds until fragrant (don’t burn). Stir in Dijon mustard, dried thyme, heavy cream, and chicken stock. Simmer gently for 8–10 minutes until thickened slightly. Stir in chopped parsley. Taste and adjust seasoning.
4. Cook the Potatoes: Meanwhile, boil cubed potatoes in salted water until fork-tender (about 15 minutes). Drain, then mash with butter and warm milk until smooth and creamy. Season with salt and keep warm.
5. Glaze the Carrots: Boil baby carrots in lightly salted water for 5–7 minutes until just tender. Drain. In a skillet, melt butter over medium heat, add honey and a pinch of salt. Toss carrots in the mixture for 3–5 minutes until glossy and lightly caramelized.
6. Optional Mushrooms: If using, sauté sliced mushrooms in a little butter until golden and tender. Season lightly.
7. Assemble & Serve: Plate the roasted chicken thighs, spoon the creamy herb sauce generously over the top. Add a scoop of silky mashed potatoes (garnish with parsley) and honey-glazed carrots on the side. Scatter mushrooms around if using. Serve hot!

Tips for Success

• Crispy Skin: Pat chicken very dry before searing and don’t overcrowd the pan.
• Sauce Thickness: Simmer longer if you prefer it thicker, or thin with a splash more stock.
• Make Ahead: Roast chicken and prep sides earlier; reheat sauce gently and warm everything before serving.
• Variations: Add a splash of white wine to the sauce or swap thyme for rosemary.

This one-pan wonder (with sides) is cozy, flavorful, and restaurant-worthy at home—enjoy every bite! 🍗✨