Peel and cube the Yukon gold or russet potatoes, then place them in a large pot with salted water. Bring the water to a boil and cook the potatoes for 15-20 minutes, or until fork-tender. Once cooked, drain the potatoes thoroughly, return them to the pot, and mash with butter and milk until creamy and smooth.

In a medium saucepan, combine baby carrots, butter, brown sugar, salt, and a splash of water. Cover the pan with a lid and simmer over medium heat for 10-12 minutes, stirring occasionally until the carrots are tender. For the last 2-3 minutes of cooking, uncover the pot to thicken the glaze.

Season the chicken with salt, pepper, garlic powder, thyme, and rosemary. Heat a skillet over medium-high heat with olive oil and butter. Sear the chicken for 4-5 minutes on each side until golden brown and cooked through.

In the same skillet, add minced garlic and sauté for about 30 seconds until fragrant. Deglaze with chicken broth, scraping up the browned bits from the bottom. Stir in heavy cream and Parmesan cheese.

Return the seared chicken to the skillet, nestling it in the creamy herb sauce. Spoon the sauce over the chicken to coat it thoroughly and allow it to simmer together for 2 minutes.

Serve generous portions of creamy mashed potatoes alongside the glazed carrots and the flavorful chicken drizzled with extra herb cream sauce.