Description
Creamy Herb Chicken Thighs with Carrots & Mash is a comforting, flavorful one-pan skillet dish featuring juicy bone-in, skin-on chicken thighs simmered in a rich herb cream sauce. Served with buttery mashed Yukon gold potatoes and sweet roasted carrots, this recipe delivers a perfect balance of textures and classic homestyle flavors, ideal for a delicious family meal in under an hour.
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 Sides
- 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 Chicken: Season the chicken thighs generously 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. Remove chicken from skillet and set aside.
- Roast Carrots: Preheat the oven to 400°F (200°C). Toss the carrots with a drizzle of olive oil, salt, and pepper on a sheet pan. Roast in the oven for 25-30 minutes, flipping halfway through, until the carrots are fork-tender and caramelized.
- Boil and Mash Potatoes: While the carrots roast, bring a 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, then mash them with 2 tablespoons of butter and 1/2 cup whole milk. Season with salt to taste.
- Prepare Herb Cream Sauce: Using the same skillet used for the chicken, reduce heat to medium. Melt 1 tablespoon of butter and add the minced garlic. Sauté the garlic for about 1 minute until fragrant. Stir in the fresh thyme and chicken broth, scraping up any browned bits from the skillet. Let the mixture simmer for 2-3 minutes, then pour in the heavy cream and chopped parsley. Stir to combine thoroughly.
- Simmer Chicken in Sauce: Return the seared chicken thighs to the skillet, placing them skin side up in the cream sauce. Let them simmer uncovered for 10-12 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the sauce has thickened slightly.
- Serve and Garnish: Spoon the mashed potatoes onto plates, top each with a chicken thigh, and drizzle generously with the creamy herb sauce. Add a side of the roasted carrots. Garnish with extra fresh parsley and a sprinkle of red pepper flakes if desired for added heat and color.
Notes
- Ensure the chicken thighs are bone-in and skin-on for best flavor and texture.
- Use Yukon gold potatoes for creamy, buttery mashed potatoes.
- Roasting carrots enhances their natural sweetness and adds caramelization.
- Adjust seasoning in the mashed potatoes and sauce according to taste.
- Internal temperature of chicken should reach 165°F (74°C) for safe consumption.
- Red pepper flakes are optional but add a nice subtle heat.
