Description
A comforting homestyle meal featuring tender herb-seasoned chicken in a creamy sauce, served with fluffy mashed potatoes and sweet glazed baby carrots.
Ingredients
- 4 boneless skinless chicken breasts
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried Italian herbs
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 1 tbsp butter
- 2 lb potatoes, peeled and cubed
- 1/2 cup whole milk
- 3 tbsp butter (for potatoes)
- Salt to taste (for potatoes)
- 1 lb baby carrots
- 2 tbsp butter (for carrots)
- 2 tbsp honey or brown sugar
- 1/4 tsp salt (for carrots)
Instructions
- Season chicken with salt, pepper, and Italian herbs.
- Heat olive oil in a skillet over medium heat and cook chicken until golden and cooked through. Remove and set aside.
- In the same skillet, add butter and garlic; sauté for 30 seconds.
- Stir in chicken broth and heavy cream, simmering until slightly thickened.
- Add Parmesan cheese and return chicken to the pan, simmering 5 minutes. Keep warm.
- Meanwhile, boil potatoes in salted water until fork-tender. Drain.
- Mash potatoes with butter, milk, and salt until smooth.
- In a saucepan, combine baby carrots, butter, honey, salt, and a splash of water.
- Cook over medium heat until carrots are tender and glazed.
- Serve chicken with sauce over mashed potatoes alongside glazed carrots.
Notes
- Use chicken thighs for extra juiciness if preferred.
- Add fresh herbs like parsley or thyme for garnish.
- Leftovers reheat well for next-day meals.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American