Pat chicken breasts dry and season generously with salt, pepper, half of the minced garlic, half of the fresh thyme, and half of the fresh rosemary.

Heat olive oil in a large skillet over medium-high heat. Add chicken and sear for 5-7 minutes per side, until golden brown and cooked through (internal temperature 165°F/74°C). Remove chicken and set aside, keeping warm.

In the same skillet, melt butter over medium heat. Add remaining minced garlic, thyme, and rosemary. Sauté for 1 minute until fragrant. Pour in chicken broth, scraping up any browned bits from the bottom of the pan. Bring to a simmer.

If using, whisk in cornstarch slurry and simmer until the sauce thickens to a desired viscous consistency. Season sauce with salt and pepper to taste. Return chicken to the pan to coat in sauce or drizzle sauce over chicken on plates.

For mashed potatoes: Place peeled and quartered potatoes in a large pot and cover with cold, salted water. Bring to a boil and cook for 15-20 minutes, or until fork-tender. Drain thoroughly.

Return hot potatoes to the pot. Add warm milk or cream, softened butter, salt, and pepper. Mash with a potato ricer or masher until smooth and creamy. Adjust seasoning to taste.

For glazed carrots: In a small saucepan, melt butter over medium heat. Add carrots, brown sugar/maple syrup, water/broth, salt, and pepper. Bring to a simmer.

Cover and cook for 8-10 minutes, stirring occasionally, until carrots are tender-crisp and the liquid has reduced to a glossy glaze.

To serve, spoon mashed potatoes onto plates, top with a chicken breast, and generously drizzle with the pan sauce. Arrange glazed carrots alongside. Garnish with fresh chopped parsley.