Description
A comforting and elegant dinner featuring tender chicken in a creamy herb sauce, served with fluffy mashed potatoes and sweet buttered carrots.
Ingredients
Scale
For the Crust:
- 4 boneless, skinless chicken breasts
- 1 teaspoon salt, divided
- 1/2 teaspoon black pepper, divided
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 cup grated Parmesan cheese
- 2 pounds Yukon Gold potatoes, peeled and cubed
- 1/2 cup milk
- 4 tablespoons butter, divided
- 1 pound carrots, peeled and sliced
- 1 tablespoon chopped fresh parsley for garnish
Instructions
1. Prepare the Crust:
- Season chicken breasts with 1/2 teaspoon salt and 1/4 teaspoon pepper. In a large skillet, heat olive oil 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 garlic and sauté for 1 minute. Pour in chicken broth, scraping up browned bits. Stir in heavy cream, thyme, rosemary, remaining salt and pepper. Simmer for 5 minutes until slightly thickened. Stir in Parmesan until melted. Return chicken to skillet, coat with sauce, and keep warm.
- While chicken cooks, boil potatoes in salted water for 15-20 minutes until tender. Drain and mash with milk and 2 tablespoons butter until smooth. Season with salt and pepper to taste.
- In a separate pot, boil carrots in water for 8-10 minutes until tender. Drain and toss with remaining 2 tablespoons butter. Season with a pinch of salt.
- Plate mashed potatoes, top with a chicken breast and spoon over creamy herb sauce. Serve with buttered carrots on the side. Garnish with fresh parsley.
Notes
You can customize the seasonings to taste.