Description
A warm and simple comfort food dinner featuring tender herb-seasoned chicken in a creamy garlic-Parmesan sauce, served with smooth mashed potatoes and sweet glazed carrots.
Ingredients
Scale
- 2–3 boneless, skinless chicken breasts (or thighs)
- Salt and 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 or half-and-half
- 1/3 cup grated Parmesan cheese
- 1/2 teaspoon Dijon mustard (optional)
- 1 tablespoon chopped parsley or chives for garnish
- 1.5 pounds Yukon Gold or russet potatoes, peeled and cubed
- 1/2 cup milk or cream (adjust for texture)
- 2–3 tablespoons butter
- 3 cups baby carrots or sliced carrots
- 2 tablespoons butter
- 1 tablespoon brown sugar or honey
- 1/4 teaspoon salt
- Optional: pinch of cinnamon or extra thyme
Instructions
- Peel and cube 1.5 lb potatoes and put them in cold, salted water.
- Bring to a boil and cook until fork-tender (15–20 minutes). Drain well, mash with 2–3 tbsp butter and 1/2 cup milk or cream, and season with salt. Keep warm.
- In a medium saucepan, add carrots, 2 tbsp butter, 1 tbsp brown sugar or honey, 1/4 tsp salt, and a splash of water. Cover and simmer for 10–12 minutes until tender, uncovering for the last 2–3 minutes to thicken the glaze.
- Pat chicken dry and season with salt, pepper, garlic powder, thyme, and rosemary.
- In a large skillet, heat 1 tbsp olive oil and 1 tbsp butter over medium-high heat. Add chicken and cook for 4–5 minutes per side until golden and cooked through. Remove chicken and set aside.
- Lower heat to medium and add minced garlic to the same pan, cooking for 30 seconds. Pour in chicken broth, scrape browned bits, then stir in cream, Parmesan, and Dijon. Simmer for 3–5 minutes until sauce thickens slightly.
- Return chicken to the pan, spoon sauce over, and simmer for 1–2 minutes.
- Plate mashed potatoes and glazed carrots, with chicken on top or beside. Pour extra sauce over and garnish with parsley or chives.
Notes
Use unsalted butter if you control salt separately. For creaminess, use heavy cream; for a lighter sauce, use half-and-half.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 10g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 80mg