Ingredients
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 cup heavy cream
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh rosemary, chopped
- Salt and pepper to taste
- 6 medium potatoes, peeled and quartered
- 1/2 cup milk
- 4 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 pound carrots, peeled and sliced
- 2 tablespoons honey
- 1 tablespoon unsalted butter
Feel free to substitute fresh thyme and rosemary with dried herbs if fresh ones are unavailable. You can also swap heavy cream with coconut milk for a dairy-free version.
Instructions
- Preheat your oven to 375°F (190°C).
- In a large skillet, heat olive oil over medium heat. Season the chicken breasts with salt and pepper, then sear them for about 4-5 minutes on each side until golden brown. Transfer to a baking dish.
- In the same skillet, add heavy cream, thyme, and rosemary. Bring to a simmer, scraping up any browned bits, and pour over the chicken. Bake for 25-30 minutes until cooked through.
- While the chicken is baking, prepare the mashed potatoes. Cook the potatoes in a large pot of boiling salted water until tender, about 15-20 minutes. Drain and return to the pot.
- Add milk, butter, and garlic to the potatoes. Mash until smooth and creamy, seasoning with salt and pepper to taste.
- For the carrots, melt butter in a skillet over medium heat. Add sliced carrots and honey, cooking until they are tender and glazed, about 8-10 minutes.
- Serve the creamy herb chicken with a generous scoop of mashed potatoes and a side of glazed carrots. Enjoy the flavors and aromas that take you to a place of warmth and family gatherings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International