Description
A warm and comforting meal featuring tender chicken in a creamy herb sauce, fluffy mashed potatoes, and sweet glazed carrots.
Ingredients
- 2–3 boneless, skinless chicken breasts (or thighs)
- Salt & pepper to taste
- 1/2 tsp garlic powder
- 1/2 tsp dried thyme
- 1/2 tsp dried rosemary
- 1 tbsp olive oil
- 1 tbsp butter
- 3 cloves garlic, minced
- 1/2 cup chicken broth
- 1/2 cup heavy cream (or half-and-half)
- 1/3 cup grated Parmesan cheese
- 1/2 tsp Dijon mustard (optional)
- 1 tbsp chopped parsley or chives (for garnish)
- 1.5 lbs Yukon gold or russet potatoes, peeled and cubed
- 1/2 cup milk or cream
- 2–3 tbsp butter
- Salt to taste
- 3 cups baby carrots or sliced carrots
- 2 tbsp butter
- 1 tbsp brown sugar or honey
- 1/4 tsp salt
- Optional: pinch of cinnamon or thyme
Instructions
- Boil the potatoes in salted water until fork-tender (about 15–20 minutes). Drain and mash with butter, milk, and salt until smooth. Keep warm.
- In a saucepan over medium heat, add carrots, butter, brown sugar, salt, and a splash of water. Cover and simmer for 10–12 minutes until tender, stirring occasionally.
- Pat the chicken dry and season both sides with salt, pepper, garlic powder, thyme, and rosemary. In a skillet over medium-high heat, heat olive oil and butter. Sear chicken for 4–5 minutes per side until golden. Set aside.
- In the same skillet, add minced garlic and cook until fragrant. Deglaze with chicken broth, then stir in cream, Parmesan, and Dijon mustard. Simmer for 3–5 minutes until slightly thickened.
- Return chicken to the skillet and spoon sauce over it. Simmer for an additional 2 minutes to combine flavors.
- Plate mashed potatoes and glazed carrots alongside chicken. Drizzle extra sauce over the top and garnish with parsley or chives.
Notes
For extra flavor, consider adding fresh herbs or a splash of lemon juice. This dish is also gluten-free.
- Prep Time: 15
- Cook Time: 30
- Category: Main Course
- Method: Skillet Cooking
- Cuisine: American