Description
A comforting and elegant dinner featuring tender herb-crusted chicken breasts in a rich cream sauce, served with creamy mashed potatoes and sweet butter-glazed carrots.
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
- 1 cup heavy cream
- 1/2 cup chicken broth
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 4 large potatoes, peeled and cubed
- 1/2 cup milk
- 4 tbsp butter, divided
- 4 carrots, peeled and sliced
- 1 tbsp honey
- Fresh parsley for garnish
Instructions
1. Prepare the Crust:
- Season chicken breasts with thyme, rosemary, garlic powder, salt, and 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.
- In the same skillet, melt 2 tbsp butter over medium heat. Whisk in flour and cook for 1 minute. Gradually pour in chicken broth and heavy cream, stirring constantly until sauce thickens, about 5 minutes. Season with salt and pepper.
- Boil potatoes in salted water until tender, about 15 minutes. Drain and mash with milk and 2 tbsp butter until smooth. Season with salt and pepper.
- In a separate pan, melt remaining 2 tbsp butter over medium heat. Add carrots and cook until tender, about 10 minutes. Stir in honey and season with salt and pepper.
- Serve chicken topped with cream sauce, alongside mashed potatoes and butter carrots. Garnish with fresh parsley.
Notes
You can customize the seasonings to taste.