Description
A comforting dinner of golden pan-seared chicken breasts finished in a creamy herb parmesan sauce, served with smooth mashed potatoes and sweet honey-glazed carrots.
Ingredients
- 4 boneless skinless chicken breasts (about 1½ pounds / 680 g)
- 1 tablespoon olive oil
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- ½ cup chicken broth
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- ½ teaspoon dried rosemary
- ½ cup grated parmesan cheese
- 2 pounds russet or Yukon gold potatoes, peeled and cubed
- 4 tablespoons butter
- ½ cup warm milk
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 3 cups carrots, sliced into rounds
- 2 tablespoons butter
- 1 tablespoon honey
- ¼ teaspoon salt
- 1 tablespoon chopped fresh parsley (optional garnish)
Instructions
- Place the cubed potatoes in a large pot, cover with water, and bring to a boil. Cook for 15–18 minutes, or until fork-tender. Drain, then mash with butter, warm milk, salt, and black pepper until smooth. Keep warm.
- Add the sliced carrots to a skillet with a small splash of water and cook over medium heat for 6–8 minutes until slightly tender. Stir in butter, honey, and salt, and cook until glossy and lightly glazed. Set aside.
- Season the chicken breasts with salt and black pepper. Heat olive oil and butter in a large skillet over medium heat. Cook the chicken for 5–6 minutes per side until golden and fully cooked. Remove from the skillet and set aside.
- In the same skillet, sauté the minced garlic for about 30 seconds until fragrant.
- Pour in the chicken broth and heavy cream. Stir in thyme, parsley, rosemary, and parmesan cheese. Simmer for a few minutes until the sauce thickens slightly.
- Return the chicken to the skillet and spoon the sauce over the top. Simmer for 2–3 minutes so the flavors meld together.
- Serve the creamy herb chicken with mashed potatoes and glazed carrots. Spoon extra sauce over the potatoes and garnish with chopped parsley if desired.
Notes
- Chicken thighs can be used instead of chicken breasts for a juicier result.
- Add mushrooms or spinach to the sauce for extra flavor and texture.
- Roasted garlic can be mixed into the mashed potatoes for a richer taste.
- For a lighter sauce, substitute half-and-half for the heavy cream.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat the chicken and sauce gently with a splash of cream or broth to loosen the sauce.
Nutrition
- Serving Size: 1 plate
- Calories: 780
- Sugar: 10 g
- Sodium: 780 mg
- Fat: 45 g
- Saturated Fat: 23 g
- Unsaturated Fat: 18 g
- Trans Fat: 1 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 56 g
- Cholesterol: 210 mg
