Description
A comforting, family-friendly dinner featuring tender chicken in a creamy herb sauce, served with fluffy mashed potatoes and sweet glazed carrots.
Ingredients
Scale
For the Crust:
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon salt, divided
- 1/2 teaspoon black pepper, divided
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1 tablespoon fresh thyme leaves
- 1 tablespoon fresh parsley, chopped
- 4 large russet potatoes, peeled and cubed
- 1/4 cup butter
- 1/2 cup milk
- 1 pound carrots, peeled and sliced
- 2 tablespoons honey
- 1 tablespoon butter
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. Cook chicken for 6-7 minutes per side until golden and cooked through. Remove and set aside.
- In the same skillet, add onion and garlic; sauté for 3-4 minutes until softened. Pour in chicken broth, scraping up browned bits. Stir in heavy cream, thyme, and remaining salt and pepper. Simmer for 5 minutes until slightly thickened. Return chicken to skillet, coat with sauce, and sprinkle with parsley.
- While chicken cooks, boil potatoes in salted water for 15-20 minutes until tender. Drain, mash with butter and milk until smooth. Season with salt and pepper to taste.
- In a separate pan, boil carrots in water for 8-10 minutes until tender. Drain, then toss with honey and butter over low heat for 2-3 minutes until glazed.
- Serve chicken with sauce over mashed potatoes, accompanied by glazed carrots.
Notes
You can customize the seasonings to taste.