Peel and chop the Yukon Gold potatoes into uniform pieces. Place them in a large pot, cover with salted water, and bring to a boil over high heat. Cook for about 15–20 minutes, or until tender when pierced with a fork. Drain the potatoes and let them sit in the pot to steam dry for a few minutes while you prepare the other components.

In a small saucepan, gently warm the milk over low heat. Add the steamed potatoes back to the pot and combine them with unsalted butter and the warmed milk. Mash the mixture until smooth and creamy, taking care not to over-mash. Season generously with kosher salt and black pepper to taste.

Pat the boneless, skinless chicken breasts dry with paper towels. Season both sides of the chicken generously with a mixture of kosher salt, black pepper, garlic powder, and onion powder.

Heat a large skillet over medium-high heat and add olive oil along with unsalted butter. Once hot, add the seasoned chicken breasts to the skillet, cooking for about 5–7 minutes on each side until golden-brown.

In the same skillet, reduce the heat to medium and add sliced carrots. Sprinkle with brown sugar, salt, and butter. Stir to combine, letting simmer gently for about 6–8 minutes.

Add minced shallots and garlic to the skillet, sautéing for about 2 minutes. Then, deglaze the pan by pouring in white wine or chicken broth, scraping up any flavorful bits from the bottom. Let it simmer for another couple of minutes before introducing the hearty cream.

Return the seared chicken breasts to the skillet, nestling them in the bubbling sauce. Reduce the heat to low and allow the chicken to simmer in the creamy sauce for about 5–7 minutes, or until fully cooked through.

To serve, place a scoop of the fluffy mashed potatoes on each plate, adding a portion of the saucy, creamy chicken on top. Arrange the glazed carrots alongside, and garnish with chopped fresh herbs.