Description
Pan-seared chicken in a creamy garlic-Parmesan sauce served with buttery mashed potatoes and sweet glazed carrots.
Ingredients
Scale
- 2?3 boneless, skinless chicken breasts or thighs
- Salt and pepper, to taste
- 1/2 tsp garlic powder
- 1/2 tsp dried thyme
- 1/2 tsp dried rosemary
- 1 tbsp olive oil
- 1 tbsp butter
- 3 cloves garlic, minced
- 1/2 cup chicken broth
- 1/2 cup heavy cream or half-and-half
- 1/3 cup grated Parmesan cheese
- 1/2 tsp Dijon mustard (optional)
- 1 tbsp chopped parsley or chives (for garnish)
- 1.5 lbs Yukon Gold or russet potatoes, peeled and cubed
- 1/2 cup milk or cream
- 2?3 tbsp butter
- Salt, to taste
- 3 cups baby carrots or sliced carrots
- 2 tbsp butter
- 1 tbsp brown sugar or honey
- 1/4 tsp salt
- Pinch cinnamon or thyme (optional)
Instructions
- Boil the peeled and cubed potatoes in salted water until fork-tender, about 15?20 minutes, then drain and mash with butter, milk, and a pinch of salt until smooth; keep warm.
- In a saucepan over medium heat, combine the carrots, butter, brown sugar (or honey), salt, and a splash of water; cover and simmer for about 10?12 minutes until tender and coated in glaze, removing the lid for the last 2?3 minutes to thicken the glaze.
- Pat the chicken dry and season both sides generously with salt, pepper, garlic powder, thyme, and rosemary.
- Heat olive oil and butter in a skillet over medium-high heat and sear the chicken for about 4?5 minutes on each side until golden brown and cooked through, then remove and set aside.
- In the same skillet, saut? the minced garlic for about 30 seconds until fragrant.
- Pour in the chicken broth, scraping up any browned bits, then stir in the cream, Parmesan cheese, and Dijon mustard (if using) and simmer for 3?5 minutes until slightly thickened.
- Return the chicken to the pan, spoon the sauce over it, and simmer for an additional 2 minutes to heat through and meld flavors.
- Plate the creamy mashed potatoes and glazed carrots next to the chicken, drizzle any extra sauce over the top, and garnish with chopped parsley or chives.
- Prep Time: 15 mins
- Cook Time: 30 mins