Description
A complete, comforting meal featuring pan-seared herb chicken, creamy whipped potatoes, and sweet honey-glazed carrots.
Ingredients
4 boneless skinless chicken breasts
6 cloves garlic, minced
2 tablespoons fresh rosemary, chopped
2 tablespoons fresh thyme, chopped
2 lbs Yukon Gold potatoes
1 lb carrots, peeled and sliced
1/2 cup butter, divided
1/2 cup whole milk
2 tablespoons honey
3 tablespoons olive oil
Salt and pepper to taste
Instructions
Step 1: Boil the peeled and cubed potatoes in salted water for 15-20 minutes until tender.
Step 2: Combine minced garlic, rosemary, thyme, 2 tablespoons olive oil, salt, and pepper into a paste.
Step 3: Coat the chicken breasts thoroughly with the garlic herb paste.
Step 4: Sear the chicken in a large skillet over medium-high heat for 6-8 minutes per side until fully cooked.
Step 5: Drain the potatoes and mash with 1/4 cup butter and the milk until creamy.
Step 6: In a separate pan, cook carrots with 1/4 cup water, 2 tablespoons butter, and honey over medium heat.
Step 7: Simmer carrots until tender and the liquid has reduced to a thick glaze.
Step 8: Serve the chicken alongside the potatoes and carrots, drizzling any pan juices over the meat.
Notes
Use a heavy-bottomed skillet for the chicken to ensure even browning. For fluffier potatoes, use a ricer instead of a traditional masher.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Pan-Searing
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 520 kcal
- Sugar: 12g
- Sodium: 350mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 38g
- Cholesterol: 95mg
