1. Start by seasoning the chicken breasts with salt and pepper. In a large skillet over medium heat, add olive oil and sear the chicken on both sides until golden brown, about 4-5 minutes per side. Remove from the skillet and set aside.
2. In the same skillet, add garlic, thyme, and rosemary. Sauté for 1 minute until fragrant. Pour in the heavy cream, scraping up any brown bits from the chicken. Let it simmer until slightly thickened.
3. Return the chicken to the skillet, spoon the creamy sauce over the top, cover, and let it cook for an additional 15 minutes on low heat.
4. While the chicken is cooking, boil the potatoes in a large pot of salted water until tender, about 15 minutes. Drain and return to the pot.
5. To the potatoes, add milk and butter. Mash until smooth and creamy. Season with salt and pepper to taste.
6. For the carrots, in a separate pan, combine honey and balsamic vinegar. Add the carrots and sauté on medium heat until they are tender and the glaze is sticky, about 10 minutes.
7. Serve the chicken drizzled with the remaining sauce, alongside a generous scoop of mashed potatoes and glazed carrots.

Cooking is a dance in my kitchen, and sometimes I let the kids join in to stir the pot or mash those potatoes. Remember, the messier the kitchen, the better the meal!