Description
Seared chicken breasts in a Parmesan-herb cream sauce served with velvety mashed Yukon Gold potatoes and sweet honey-glazed carrots—a sophisticated weeknight or weekend meal with balanced textures.
Ingredients
Boneless skinless chicken breasts (2-3 pieces)
Yukon Gold potatoes (1.5 lbs, peeled and cubed)
Baby carrots or sliced carrots (3 cups)
Heavy cream or half-and-half (1/2 cup)
Chicken broth (1/2 cup)
Grated Parmesan cheese (1/3 cup)
Butter (unsalted, 5-6 tbsp total)
Fresh thyme and rosemary (1 tsp each)
Olive oil (1 tbsp)
Honey (1 tbsp)
Salt and pepper
Instructions
Heat 1 tbsp olive oil in a skillet; sear chicken breasts 4-5 minutes per side. Remove and set aside.
Add 1 tbsp butter to the pan, sauté thyme and rosemary,
then deglaze with chicken broth. Stir in cream and Parmesan;
simmer 8-10 minutes for the sauce.
Boil potatoes in salted water 10-12 minutes until tender; mash with 3 tbsp butter.
Glaze carrots with 1 tbsp honey, 1 tbsp water, and remaining butter,
roasting at 400°F (200°C) for 15 minutes.
Return chicken to sauce, heat through, then serve with potatoes and carrots.
Notes
Use chicken thighs for juicier results
Replace heavy cream with coconut cream for a lighter version
Fresh herbs enhance flavor significantly
Single skillet cooking reduces cleanup
Low-sodium broth recommended
- Prep Time: 15
- Cook Time: 35
- Category: Chicken Recipes
- Method: Stovetop + Baking
- Cuisine: American / French Fusion