Description
A complete comfort food dinner featuring tender chicken in a rich, creamy herb sauce, served with buttery mashed potatoes and sweet glazed carrots.
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)
- 1.5 lbs Yukon gold or russet potatoes, peeled and cubed
- 1/2 cup milk or cream
- 2–3 tbsp butter
- Salt to taste
- 3 cups baby carrots or sliced carrots
- 2 tbsp butter
- 1 tbsp brown sugar or honey
- 1/4 tsp salt
- Optional: pinch of cinnamon or thyme
Instructions
- Boil the peeled and cubed potatoes in salted water until fork-tender, about 15–20 minutes. Drain and mash with butter, milk, and salt until smooth.
- In a saucepan over medium heat, add the carrots, butter, brown sugar, salt, and a splash of water. Cover and simmer for 10–12 minutes until the carrots are tender and glazed.
- Pat the chicken dry, season, and sear in a skillet with olive oil and butter for 4–5 minutes on each side until golden.
- Add minced garlic to the skillet, deglaze with chicken broth, stir in cream, Parmesan, and Dijon mustard, and simmer until thickened.
- Return chicken to the pan, spoon sauce over, and simmer for an additional 2 minutes.
- Plate and serve with mashed potatoes and carrots, drizzling sauce over and garnishing with fresh herbs.
Notes
Using a meat thermometer ensures the chicken reaches 165°F (75°C). Yukon golds are best for mashing. Fresh herbs enhance flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 700
- Sugar: 10g
- Sodium: 500mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 40g
- Cholesterol: 85mg