Name: Creamy Herb Chicken Thighs with Carrots & Mash
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 4 bone-in, skin-on chicken thighs; 4 large carrots, peeled and cut into chunks; 2 tablespoons olive oil or butter; 3 garlic cloves, minced; 1 small onion, finely chopped; 1 teaspoon fresh or 1/2 teaspoon dried thyme; 1 teaspoon fresh or 1/2 teaspoon dried rosemary; Salt and black pepper to taste; 1 cup chicken broth; 1/2 cup heavy cream; 1 teaspoon Dijon mustard (optional); Chopped fresh parsley or chives for garnish; 2 pounds Russet or Yukon Gold potatoes, peeled and cubed; 4 tablespoons butter; 1/2 cup milk or cream

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This creamy herb chicken thighs with carrots & mash recipe is one of my favorite cozy, comforting meals. Juicy, golden-browned chicken thighs simmer in a velvety herb-infused cream sauce with tender carrots and are served over buttery mashed potatoes. It’s rustic, hearty, and perfect when I want something that feels like a warm hug on a plate.

Why You’ll Love This Recipe

I love this recipe because it brings together all the best parts of a comforting dinner—crispy chicken, rich sauce, sweet roasted carrots, and creamy mashed potatoes. The herbs make everything taste fresh and aromatic, and the whole dish is perfect for both weeknights and special occasions. It’s one of those meals that makes me feel like I’m sitting down to something special without all the stress in the kitchen.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the chicken and carrots:

Bone-in, skin-on chicken thighs
Carrots, peeled and cut into chunks
Olive oil or butter
Garlic, minced
Onion, finely chopped
Fresh or dried thyme
Fresh or dried rosemary
Salt
Black pepper

For the creamy herb sauce:

Chicken broth
Heavy cream
Dijon mustard (optional)
Fresh parsley or chives for garnish

For the mashed potatoes:

Russet or Yukon Gold potatoes, peeled and cubed
Butter
Milk or cream
Salt
Black pepper

Directions

I start by boiling the potatoes in salted water until fork-tender, about 15–20 minutes. I drain them and mash with butter, milk, salt, and pepper until smooth and creamy. I cover them to keep warm.
While the potatoes cook, I season the chicken thighs with salt, pepper, and herbs.
In a large skillet or Dutch oven, I heat olive oil and sear the chicken skin-side down until golden, about 5–7 minutes per side. I remove the chicken and set it aside.
In the same pan, I add a little butter and sauté the onions and garlic until soft and fragrant.
I add the carrots and cook for a few minutes, then deglaze with chicken broth, scraping up the flavorful bits from the bottom.
I stir in the heavy cream and a touch of Dijon mustard if I want a little tang, then return the chicken to the pan.
I reduce the heat to a simmer, cover, and let everything cook for 20–25 minutes until the chicken is cooked through and the carrots are tender.
I let the sauce thicken slightly uncovered for the last 5 minutes. I garnish with fresh herbs and serve the chicken and carrots over a bed of mashed potatoes.

Servings and timing

This recipe serves 4. It takes about 20 minutes to prep and 40–45 minutes to cook, so I can have it ready in just over an hour.

Variations

Sometimes I add a splash of white wine before adding the broth for extra depth. I’ve also used boneless thighs or chicken breasts when I want a quicker version. For extra veggies, I stir in spinach or peas near the end. And when I’m in the mood for more heat, I sprinkle in a little crushed red pepper.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm everything gently on the stovetop with a splash of broth or cream to loosen the sauce. Mashed potatoes reheat best when stirred over low heat with a bit of butter or milk.

FAQs

Can I make this with boneless chicken thighs?

Yes, I’ve used boneless thighs and they cook a bit faster. I just watch the simmer time and reduce it by about 5–10 minutes.

Can I make the mashed potatoes ahead?

Absolutely. I often make them earlier in the day and reheat them with a splash of cream and butter to bring them back to life.

What herbs work best?

Thyme and rosemary are my go-to for this dish, but I also love adding fresh parsley or a touch of sage for a cozy fall version.

Can I use milk instead of cream?

Yes, I’ve used whole milk for a lighter sauce. It won’t be quite as rich, but still creamy and flavorful.

What can I serve on the side?

This dish is complete on its own, but I sometimes add a green salad or warm bread to soak up the extra sauce.

Conclusion

Creamy herb chicken thighs with carrots & mash is the kind of meal that brings comfort to the table with minimal fuss. It’s hearty, flavorful, and filled with rich textures and satisfying layers. Whether I’m cooking for my family or making a special dinner for myself, this dish always delivers that perfect combination of homey and elegant.