In a large skillet, heat olive oil over medium heat. Season chicken breasts with salt and pepper, then add them to the skillet. Cook for about 6-7 minutes on each side until golden brown and cooked through. Remove chicken from the skillet and set aside.

In the same skillet, add chicken broth, heavy cream, Dijon mustard, thyme, and rosemary. Stir to combine and bring to a simmer. Cook for about 5-7 minutes until the sauce thickens slightly.

Return the chicken to the skillet, coating it in the creamy herb sauce. Cook for an additional 2-3 minutes, then remove from heat.

While the chicken is cooking, place the quartered potatoes in a large pot and cover with water. Add a pinch of salt and bring to a boil. Cook for about 15-20 minutes until potatoes are tender.

Drain the potatoes and return them to the pot. Add butter and milk, then mash until smooth. Season with salt and pepper to taste.

In a separate saucepan, add sliced carrots and enough water to cover them. Bring to a boil and cook for about 5-7 minutes until tender. Drain the carrots, then stir in honey and cook for an additional 2-3 minutes until glazed.

To serve, plate the creamy herb chicken alongside a generous scoop of mashed potatoes and honey glazed carrots. Garnish with fresh parsley and enjoy your delicious dinner!