Creating Creamy Herb Chicken with Mashed Potatoes & Honey Glazed Carrots is straightforward when you follow these steps:

1. Prepare the Chicken: Season the chicken breasts with salt, pepper, and dried herbs. Set aside.
2. Cook the Chicken: In a large skillet, heat olive oil over medium-high heat. Add the chicken breasts and cook for 5-7 minutes on each side until golden brown and cooked through. Remove from the skillet and set aside.
3. Make the Sauce: In the same skillet, add minced garlic and sauté for 1 minute. Pour in the chicken broth and scrape the bottom of the pan to deglaze. Stir in the heavy cream and Dijon mustard, mixing well.
4. Simmer: Let the sauce simmer on low heat for about 5 minutes, allowing it to thicken. Add dried thyme and rosemary, stirring to combine.
5. Return Chicken: Place the cooked chicken breasts back into the skillet, spooning sauce over them. Let it simmer for an additional 5 minutes to absorb flavors.
6. Prepare Mashed Potatoes: While the chicken is simmering, boil the cubed potatoes in a large pot of salted water for about 15 minutes or until tender. Drain and return to the pot.
7. Mash Potatoes: Add butter and milk to the drained potatoes. Mash until smooth and creamy. Season with salt and pepper to taste.
8. Glaze the Carrots: In a separate pan, steam or boil the sliced carrots for about 5 minutes until tender. Drain and return to the pan. Add honey and a pinch of salt, tossing to coat the carrots evenly.
9. Serve: Allow the chicken to rest for a few minutes before slicing. Serve with a generous scoop of mashed potatoes, a side of honey-glazed carrots, and a drizzle of creamy herb sauce over the chicken.
10. Garnish: Sprinkle with fresh parsley for a pop of color and added flavor.

By following these steps, you will create a delightful meal that is sure to impress.