Description
A comforting and classic meal featuring tender seared chicken in a rich herb cream sauce, served with buttery mashed potatoes and honey-glazed carrots. Perfect for family dinners or special occasions.
Ingredients
4 large chicken breasts
2 lbs Yukon Gold potatoes
1 lb fresh carrots
1 cup heavy cream
2 tbsp fresh thyme or rosemary
1/2 cup chicken stock
2 tbsp honey
4 cloves garlic
Instructions
Peel the potatoes, cut into uniform cubes, and place in a large pot filled with salted water.
Boil the potatoes until tender, drain them thoroughly, and mash with butter and milk until smooth.
Peel and diagonally slice the carrots, set aside.
In a skillet, heat a small amount of oil over medium heat, and sauté the carrots with butter and honey until tender and slightly caramelized.
Pat the chicken breasts dry and season with salt and pepper. Heat oil in an oven-safe skillet over medium-high heat and sear the chicken until golden brown and cooked through.
In the same skillet, add garlic and herbs, sauté for 1–2 minutes.
Pour in chicken stock and heavy cream, stirring to deglaze the pan. Simmer the sauce for 5–7 minutes until thickened.
Serve the chicken with the mashed potatoes and glazed carrots, spooning the herb cream sauce over the top.
Notes
Chicken can be substituted with thighs for a more flavorful cut. For a lighter sauce, use half-and-half instead of heavy cream. Make sure chicken reaches an internal temperature of 165°F for safe consumption.
- Prep Time: 20
- Cook Time: 40
- Category: Dinner recipes
- Method: Searing, Boiling, Sautéing
- Cuisine: Modern American
Nutrition
- Serving Size: 1 serving
- Calories: 680
- Sugar: 8g
- Sodium: 800mg
- Fat: 34g
- Saturated Fat: 20g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 140mg