Description
A comforting one-pan meal featuring tender chicken in a rich, creamy herb sauce, served with fluffy mashed potatoes and sweet roasted carrots.
Ingredients
Scale
For the Crust:
- 4 boneless, skinless chicken breasts
- 1 lb Yukon Gold potatoes, peeled and cubed
- 1 lb carrots, peeled and sliced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh thyme, chopped
- 2 cloves garlic, minced
- 2 tbsp olive oil
- Salt and black pepper to taste
- 2 tbsp butter
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Toss carrots with 1 tbsp olive oil, salt, and pepper, then roast on a baking sheet for 25-30 minutes until tender.
- Boil potatoes in salted water for 15-20 minutes until soft. Drain, mash with butter, and season with salt and pepper. Keep warm.
- Season chicken with salt and pepper. Heat 1 tbsp olive oil in a large skillet 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 and heavy cream, scraping up browned bits. Simmer for 5 minutes until slightly thickened.
- Stir in parsley and thyme. Return chicken to skillet, spooning sauce over it. Cook for 2-3 minutes to warm through. Serve chicken and sauce with mashed potatoes and roasted carrots.
Notes
You can customize the seasonings to taste.