Prepare the Mashed Potatoes: Start by peeling and cubing 2 lbs of Yukon gold or Russet potatoes. Place the potatoes in a large pot and cover with salted water, bringing it to a boil. Cook for 15-20 minutes until fork-tender, then drain thoroughly. Add ½ cup of warm milk, 4 tablespoons of unsalted butter, and sprinkle with salt and pepper. Mash until creamy, ensuring there are no lumps. Keep warm on low heat while you prepare the rest of the meal.

Glaze the Carrots: In a large skillet over medium heat, melt 2 tablespoons of butter. Add 1 lb of peeled and sliced carrots, along with 2 tablespoons of brown sugar and a pinch of salt. Pour in a splash of water, then cover the skillet and let it simmer for 10-12 minutes, stirring occasionally until the carrots are tender. Remove the lid for the last few minutes to allow the glaze to thicken nicely.

Cook the Chicken: Season 4 boneless, skinless chicken breasts or thighs generously with salt, pepper, garlic powder, and onion powder. In the same skillet used for the carrots, heat 2 tablespoons of olive oil and 1 tablespoon of butter over medium-high heat. Sear the chicken for 4-5 minutes per side until golden brown and the internal temperature reaches 165°F. Remove the chicken from the skillet and set aside.

Make the Creamy Herb Sauce: Reduce the skillet heat to medium-low and add another tablespoon of butter. Once melted, stir in 3 minced garlic cloves and sauté until fragrant, about 30 seconds. Pour in 1 cup of chicken broth, scraping up any flavorful bits stuck to the pan. Allow the broth to simmer for a minute before adding ¾ cup of heavy cream, 1 teaspoon of Dijon mustard (if using), and 1 teaspoon of dried Italian herbs. Stir and let it simmer for 3-5 minutes until thickened.

Combine Chicken and Sauce: Return the seared chicken to the skillet, ensuring it's well coated with the creamy sauce. Let it simmer for an additional 2-3 minutes, allowing the chicken to absorb the flavors of the sauce while warming through. Sprinkle with fresh parsley and thyme.

Plate the Dish: To serve, place a scoop of mashed potatoes on each plate as a base. Arrange the chicken on top or alongside, drenching it in the herb cream sauce. Finish with the sweet glazed carrots on the side.