Description
A comforting and elegant dinner featuring tender herb-crusted chicken breasts, creamy mashed potatoes, and glazed carrots, all drizzled with a rich herb-infused cream sauce.
Ingredients
Scale
For the Crust:
- 4 boneless, skinless chicken breasts
- 2 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp garlic powder
- Salt and black pepper to taste
- 4 large potatoes, peeled and cubed
- 1/2 cup milk
- 4 tbsp butter
- 4 carrots, peeled and sliced
- 1 tbsp honey
- 1 cup heavy cream
- 1/4 cup chicken broth
- 1 tbsp fresh parsley, chopped
Instructions
1. Prepare the Crust:
- Season chicken breasts with thyme, rosemary, garlic powder, salt, and pepper. Heat olive oil in a skillet over medium-high heat and cook chicken for 6-7 minutes per side until golden and cooked through. Set aside.
- Boil potatoes in salted water until tender, about 15 minutes. Drain, mash with milk and 2 tbsp butter until smooth. Season with salt and pepper.
- In a separate pan, sauté carrots with honey and 1 tbsp butter over medium heat until tender and glazed, about 10 minutes.
- In the same skillet used for chicken, add chicken broth and heavy cream. Simmer for 5 minutes until slightly thickened. Stir in parsley.
- Plate mashed potatoes, top with chicken, arrange carrots alongside, and drizzle with cream sauce. Serve immediately.
Notes
You can customize the seasonings to taste.