Description
Indulge in this creamy chicken dish served with fluffy mashed potatoes and sweet glazed carrots. Perfect for any dinner!
Ingredients
Scale
- 2–3 boneless, skinless chicken breasts (or thighs)
- Salt & pepper to taste
- 1/2 tsp garlic powder
- 1/2 tsp dried thyme
- 1/2 tsp dried rosemary
- 1 tbsp olive oil
- 1 tbsp butter
- 3 cloves garlic, minced
- 1/2 cup chicken broth
- 1/2 cup heavy cream (or half-and-half)
- 1/3 cup grated Parmesan cheese
- 1/2 tsp Dijon mustard (optional)
- 1 tbsp chopped parsley or chives (for garnish)
- 1 lb Yukon Gold or Russet potatoes, peeled and cubed
- 1/2 cup milk or cream
- 2–3 tbsp butter for the potatoes
- Salt to taste for the potatoes
- 3 cups baby carrots or sliced carrots
- 2 tbsp butter for glazing
- 1 tbsp brown sugar or honey
- 1/4 tsp salt for the carrots
- Pinch of cinnamon or thyme (optional)
Instructions
- Boil the Yukon Gold or Russet potatoes in a large pot of salted water until fork-tender, about 15-20 minutes. Drain well and mash with butter, milk, and a pinch of salt until smooth. Keep warm.
- In a saucepan, combine baby carrots, butter, brown sugar, salt, and a splash of water. Cover and simmer on medium heat for about 10-12 minutes until tender and glazed.
- Pat the chicken breasts dry and season with salt, pepper, garlic powder, thyme, and rosemary. Heat olive oil and butter in a skillet over medium-high heat, and sear the chicken for 4-5 minutes on each side until cooked through. Remove and set aside.
- In the same pan, sauté the minced garlic for about 30 seconds until fragrant.
- Deglaze the pan with chicken broth, scraping the browned bits. Stir in heavy cream, Parmesan cheese, and Dijon mustard (if using), allowing it to simmer for 3-5 minutes until slightly thickened.
- Return chicken to the sauce, spoon the sauce over it, and simmer for 2 more minutes to meld the flavors.
- Plate the dish by serving the mashed potatoes alongside glazed carrots and chicken, drizzling extra sauce over everything and garnishing with fresh parsley or chives.
Notes
- For a lighter option, use half-and-half instead of heavy cream.
- Customize the dish by adding other vegetables for glazing.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 600
- Sugar: 5g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 150mg