Description
A comforting dish that combines tender chicken breasts with a rich, creamy sauce, fluffy mashed potatoes, and sweet glazed carrots.
Ingredients
Scale
- 2 chicken breasts
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp olive oil
- 2 tbsp butter (softened)
- 3 garlic cloves (minced)
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1 tbsp chopped parsley
- 3 medium potatoes
- 2 tbsp butter (softened)
- 1/4 cup milk
- Salt to taste
- 2 cups baby carrots
- 1 tbsp butter
- 1 tsp honey
- Pinch of salt
Instructions
- Start by boiling the potatoes in salted water for 15–18 minutes until fork-tender. Drain and mash with butter and milk.
- Use a potato masher for the fluffiest potatoes.
- In a separate pan, cook the baby carrots in 1 tablespoon of butter and honey over medium heat for 8–10 minutes until glossy.
- Stir occasionally to coat the carrots well.
- While the carrots cook, season the chicken breasts with salt and pepper. Sear in olive oil for 5–6 minutes on each side until golden brown.
- This step locks in the flavor and moisture.
- Add butter and minced garlic to the pan, cooking briefly until fragrant. Pour in chicken broth and heavy cream, stirring well.
- Let the sauce simmer for 5–7 minutes until it thickens. Ensure the chicken reaches an internal temperature of 75°C / 165°F.
- You’ll know it’s ready when the sauce coats the back of a spoon.
Notes
Serve on a warm plate and pair with a garden salad or crusty bread. Kids will love the creamy sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 65mg