Description
Golden seared chicken simmered in a silky herb cream sauce, served with buttery mashed potatoes and sweet, glossy glazed carrots for the ultimate cozy comfort dinner.
Ingredients
4 large boneless skinless chicken breasts (about 1 1/2 lb / 680 g)
1 tsp kosher salt (plus more to taste)
1/2 tsp black pepper
1 tsp garlic powder
1/2 tsp onion powder
2 tbsp all-purpose flour
2 tbsp olive oil
2 tbsp unsalted butter
4 cloves garlic, minced
1 tbsp Dijon mustard
1 1/2 cups chicken broth
1 cup heavy cream
1 tsp dried thyme
1 tsp dried rosemary (crushed)
2 tbsp chopped fresh parsley (plus more for garnish)
1 tbsp lemon juice (optional)
2 lb Yukon Gold potatoes (900 g), peeled and cut into chunks
1 1/2 tsp kosher salt (for potato cooking water)
4 tbsp unsalted butter (for potatoes)
3/4 cup whole milk, warmed (up to 1 cup as needed)
1/3 cup sour cream
1/2 tsp black pepper (for potatoes)
1 lb carrots (450 g), peeled and sliced (or baby carrots)
2 tbsp unsalted butter (for carrots)
2 tbsp honey
1/4 cup water
1/4 tsp kosher salt (for carrots)
1/4 tsp black pepper (for carrots)
1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
Instructions
Step 1: Cook potatoes: Add potatoes to a large pot, cover with cold water by 1 inch, and add 1 1/2 tsp salt. Bring to a boil, then simmer 15–20 minutes until fork-tender.
Step 2: Glaze carrots: In a saucepan over medium heat, melt butter with honey, water, salt, and pepper. Add carrots, cover, and simmer 6–8 minutes. Uncover and cook 3–5 minutes more until tender and glossy. Stir in thyme; keep warm.
Step 3: Season chicken: Pat dry. Season with salt, pepper, garlic powder, and onion powder. Lightly coat both sides with flour.
Step 4: Sear chicken: Heat olive oil in a large skillet over medium-high. Sear chicken 5–6 minutes per side until golden and cooked to 165°F (74°C). Transfer to a plate and tent.
Step 5: Start sauce: Reduce heat to medium. Add butter, then garlic; cook 30 seconds. Stir in Dijon mustard. Pour in chicken broth and scrape up browned bits; simmer 2–3 minutes.
Step 6: Finish sauce: Lower heat to medium-low. Stir in heavy cream, thyme, and rosemary. Simmer 3–5 minutes until lightly thickened. Stir in parsley and lemon juice (optional). Season to taste.
Step 7: Warm chicken in sauce: Return chicken and any juices to the skillet. Simmer gently 2–3 minutes, spooning sauce over the top.
Step 8: Mash potatoes: Drain potatoes well and return to the pot. Let steam off 1 minute. Mash with butter, warm milk, sour cream, and pepper. Add more milk if needed; salt to taste.
Step 9: Serve: Spoon mashed potatoes onto plates, top with chicken and creamy herb sauce, and add glazed carrots. Garnish with extra parsley.
Notes
For even cooking, pound chicken to an even thickness or slice thick breasts into cutlets.
Sauce too thick: whisk in a splash of broth or milk. Too thin: simmer a few minutes longer before returning chicken.
Store leftovers up to 3 days; reheat gently with a splash of broth to keep the sauce smooth.
- Prep Time: 20 minutes
- Cook Time: 35 minutes