Start by peeling and cubing about 2 pounds of Yukon Gold or Russet potatoes. Place them in a large pot and cover with salted water. Bring to a boil over medium-high heat and cook for 15-20 minutes, or until fork-tender. Once soft, drain the potatoes, then mash them with butter and milk until creamy and smooth. Keep warm on low heat while you prepare the other components of the dish.

In a medium saucepan, combine 1 pound of baby carrots with 2 tablespoons of butter, 2 tablespoons of brown sugar, a pinch of salt, and a splash of water. Cook over medium heat, covering the pot to steam the carrots for about 10-12 minutes until tender. Afterward, uncover and cook for an additional 2-3 minutes to let the glaze thicken, stirring occasionally, and set aside.

While the carrots are cooking, season 1.5 pounds of boneless skinless chicken breasts or thighs with salt, pepper, garlic powder, dried thyme, and rosemary. In a large skillet, 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 cooked through, reaching an internal temperature of 165°F. Remove the chicken from the skillet and set aside.

In the same skillet, add 2 minced garlic cloves and sauté for about 30 seconds, allowing the aroma to fill the kitchen. Deglaze the pan with 1 cup of chicken broth, scraping up any browned bits. Allow it to simmer for 2 minutes, then stir in 1 cup of heavy cream, ½ cup of grated Parmesan cheese, and, if desired, 1 teaspoon of Dijon mustard. Let the sauce simmer until slightly thickened, about 3-4 minutes.

Return the seared chicken to the skillet, ensuring it is coated in the creamy herb sauce. Spoon extra sauce on top and simmer everything together for another 2 minutes, allowing the flavors to meld. Give it a check for seasoning and adjust with more salt or pepper if needed.

To plate, scoop generous portions of the creamy mashed potatoes and sweet glazed carrots on each plate. Lay the flavorful herb chicken on top or beside them, then drizzle a bit of the creamy sauce over the chicken. Finish with a sprinkle of chopped parsley or chives for a lovely touch of freshness and color, and enjoy your comforting meal!