Description
A hearty and comforting meal featuring tender pan-seared chicken breasts, creamy mashed potatoes, sweet glazed carrots, and a rich homemade gravy.
Ingredients
Scale
For the Crust:
- 4 boneless, skinless chicken breasts
- 1 teaspoon salt, divided
- 1/2 teaspoon black pepper, divided
- 2 tablespoons olive oil
- 4 large potatoes, peeled and cubed
- 1/2 cup milk
- 4 tablespoons butter, divided
- 1 pound carrots, peeled and sliced
- 2 tablespoons brown sugar
- 2 tablespoons all-purpose flour
- 2 cups chicken broth
- 1/4 cup heavy cream
Instructions
1. Prepare the Crust:
- Season chicken breasts with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat olive oil in a large skillet over medium-high heat and cook chicken for 6-7 minutes per side until golden and cooked through. Remove and set aside.
- Boil potatoes in salted water until tender, about 15 minutes. Drain, then mash with milk, 2 tablespoons butter, and remaining salt and pepper until smooth. Keep warm.
- In a saucepan, cook carrots in boiling water for 8 minutes until tender. Drain, then toss with brown sugar and 1 tablespoon butter over low heat until glazed, about 3 minutes.
- In the same skillet used for chicken, melt remaining 1 tablespoon butter over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in chicken broth and bring to a simmer until thickened, about 5 minutes. Stir in heavy cream and season to taste.
- Serve chicken over mashed potatoes with glazed carrots on the side, drizzled with gravy.
Notes
You can customize the seasonings to taste.