Description
Tender chicken breasts pan-seared to golden perfection, served with a rich creamy herb sauce, creamy mashed potatoes, and honey-glazed carrots for a comforting and elegant meal.
Ingredients
Scale
For the Crust:
- 4 boneless, skinless chicken breasts
- 1 tsp salt, divided
- 1/2 tsp black pepper, divided
- 2 tbsp olive oil
- 1 cup chicken broth
- 1 cup heavy cream
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh thyme leaves
- 4 large potatoes, peeled and cubed
- 1/2 cup milk
- 4 tbsp butter
- 4 medium carrots, sliced
- 2 tbsp honey
- 1 tbsp butter for carrots
Instructions
1. Prepare the Crust:
- Season chicken breasts with 1/2 tsp salt and 1/4 tsp pepper. Heat olive oil in a large skillet over medium-high heat and sear chicken for 5-7 minutes per side until golden and cooked through. Remove and set aside.
- In the same skillet, add chicken broth to deglaze, scraping up browned bits. Stir in heavy cream, parsley, thyme, remaining salt and pepper. Simmer for 5 minutes until slightly thickened.
- While sauce simmers, boil potatoes in salted water until tender, about 15 minutes. Drain, mash with milk and butter until smooth. Season with salt to taste.
- In a separate pan, sauté carrots in butter over medium heat for 10 minutes. Add honey and cook for another 5 minutes until glazed and tender.
- Return chicken to the skillet with the creamy herb sauce, heat through for 2 minutes. Serve chicken and sauce over mashed potatoes with honey-glazed carrots on the side.
Notes
You can customize the seasonings to taste.