Prepare the mashed potatoes by peeling and cubing Yukon Gold or Russet potatoes, then boil them in salted water until fork-tender.

Glaze the carrots by cooking baby carrots in a saucepan with butter, brown sugar, salt, and water until tender and coated.

Season the boneless chicken breasts with salt, pepper, garlic powder, thyme, and rosemary, then sear in a skillet until golden brown.

Make the herb cream sauce in the same skillet by sautéing minced garlic, then adding chicken broth, heavy cream, and Parmesan, simmering until thickened.

Combine the seared chicken with the sauce and let it simmer, then serve alongside the mashed potatoes and glazed carrots.