Description
A delightful combination of savory garlic herb chicken, creamy mashed potatoes, and sweet glazed carrots for a comforting yet elegant dish.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- Salt and black pepper, to taste
- 1 cup chicken broth
- 1 tablespoon lemon juice
- Fresh parsley, chopped, for garnish
- 900 grams potatoes, peeled and cubed
- 120 millilitres milk
- 4 tablespoons unsalted butter
- Salt and black pepper, to taste
- 450 grams carrots, peeled and cut into sticks
- 2 tablespoons butter
- 2 tablespoons brown sugar
- Salt and black pepper, to taste
Instructions
- Pat chicken dry and season with salt, pepper, oregano, and thyme. Sear in skillet over medium-high heat for 5–7 minutes per side. Transfer to plate and keep warm.
- Add garlic to skillet; sauté for 1 minute. Add chicken broth and lemon juice to deglaze the pan. Simmer briefly.
- Return chicken to skillet; simmer in sauce for 5 minutes. Turn off heat but keep warm.
- Boil potatoes in salted water for 15–20 minutes. Drain and mash with milk, butter, salt, and pepper until smooth.
- Melt butter in a pan, sauté carrots for 5 mins. Add brown sugar; cook for 5 more mins until glazed. Season with salt and pepper.
Notes
Ensure even thickness of chicken for even cooking. Avoid overcooking potatoes to prevent gluey texture.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dinner
Nutrition
- Calories: 520 per serving
- Sodium: 450 mg
- Protein: 38 g