Description
Make this creamy herb chicken with fluffy mashed potatoes and sweet glazed carrots for a cozy and satisfying family dinner.
Ingredients
- 2 boneless skinless chicken fillets
- salt to taste
- black pepper to taste
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 tablespoon olive oil
- 1 tablespoon butter
- 3 garlic cloves minced
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1/3 cup grated Parmesan cheese
- 1/2 teaspoon Dijon mustard
- 1 tablespoon chopped parsley
- 1.5 pounds Yukon gold potatoes peeled and cubed
- 1/2 cup milk
- 3 tablespoons butter
- salt to taste (for potatoes)
- 3 cups baby carrots
- 2 tablespoons butter (for carrots)
- 1 tablespoon honey
- 1/4 teaspoon salt (for carrots)
- pinch cinnamon
Instructions
- Place potatoes in a pot of salted water and bring to a boil. Cook for 15 to 20 minutes until fork tender. Drain well. Mash with butter and milk until smooth and creamy. Season with salt and keep warm.
- Add carrots, butter, honey, salt, and a small splash of water to a saucepan. Cover and cook over medium heat for 10 to 12 minutes until tender. Remove the lid and cook for another 2 to 3 minutes until the glaze thickens and coats the carrots.
- Pat chicken dry and season evenly with salt, pepper, garlic powder, thyme, and rosemary. Heat olive oil and butter in a skillet over medium high heat. Cook chicken for 4 to 5 minutes per side until golden and fully cooked. Remove and set aside.
- In the same skillet, add garlic and cook for about 30 seconds until fragrant. Pour in chicken broth and stir to lift the browned bits from the pan. Add cream, Parmesan cheese, and Dijon mustard. Simmer for 3 to 5 minutes until slightly thickened.
- Return chicken to the skillet and spoon sauce over the top. Simmer for 2 minutes to combine flavors. Serve chicken with mashed potatoes and glazed carrots. Spoon extra sauce over the potatoes and garnish with parsley.
Notes
- Use warm milk when mashing potatoes for a smoother texture.
- Let the sauce gently simmer to avoid separating.
- Cook chicken to an internal temperature of 165°F for safe consumption.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Dinner
- Method: Pan-Frying
- Cuisine: American