Description
A comforting and elegant dish featuring juicy pan-seared chicken breasts smothered in a rich, creamy herb sauce, served alongside creamy mashed potatoes and tender glazed carrots.
Ingredients
Scale
For the Crust:
- 4 boneless, skinless chicken breasts
- 1 tsp salt, divided
- 1/2 tsp black pepper, divided
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1 tbsp fresh thyme leaves
- 1 tbsp fresh parsley, chopped
- 4 large potatoes, peeled and cubed
- 1/2 cup milk
- 2 tbsp butter
- 4 carrots, sliced
- 1 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. Sear chicken for 5-6 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, and remaining salt and pepper. Simmer for 5 minutes until slightly thickened. Return chicken to skillet, coat with sauce, and sprinkle with parsley.
- Boil potatoes in salted water until tender, about 15 minutes. Drain, mash with milk and butter until smooth. Season with salt and pepper to taste.
- Steam or boil carrots until tender, about 8 minutes. Drain and toss with honey and butter until glazed.
- Serve chicken with creamy herb sauce over mashed potatoes, accompanied by glazed carrots.
Notes
You can customize the seasonings to taste.