Creamy Garlic Chicken Plate with Buttery Mashed Potatoes & Tender Carrots
Servings: 4
Prep Time: 15 minutes
Cook Time: 35 minutes
Ingredients
For the Chicken4 boneless, skinless chicken breasts (or thighs)
2 tbsp olive oil
2 tbsp butter
5 cloves garlic, minced
1 tsp Italian seasoning
½ tsp paprikaSalt and black pepper, to tasteFor the Creamy Garlic Sauce
1 cup heavy cream
½ cup chicken broth
½ cup grated Parmesan cheese
1 tsp Dijon mustard (optional)
1 tbsp fresh parsley, choppedSalt and black pepper, to tasteFor the Buttery Mashed Potatoes
2 lbs (900 g) Yukon Gold or Russet potatoes, peeled and cubed
4 tbsp butter
½ cup warm milk or heavy creamSalt and black pepper, to tasteFor the Tender Carrots
4 large carrots, peeled and sliced
1 tbsp butter
1 tsp honey (optional)
Salt and black pepper
Chopped parsley for garnish
Instructions
1.Make the Mashed PotatoesPlace the potatoes in a large pot and cover with salted water.Bring to a boil and cook for 15–20 minutes, until fork-tender.Drain well, then mash with butter and warm milk until smooth and creamy.Season with salt and pepper. Cover to keep warm.
2.Cook the CarrotsBoil or steam the carrots for 8–10 minutes until tender.Drain and toss with butter, honey (if using), salt, and pepper.Keep warm.
3.Cook the ChickenSeason the chicken with salt, pepper, paprika, and Italian seasoning.Heat olive oil and butter in a large skillet over medium-high heat.Cook the chicken for 5–7 minutes per side, or until golden and cooked through (internal temperature of 165°F/74°C).Remove the chicken and set aside.
4.Make the Creamy Garlic SauceIn the same skillet, sauté the garlic for about 30 seconds until fragrant.
Pour in the chicken broth, scraping up any browned bits.
Stir in the heavy cream, Parmesan, and Dijon mustard.
Simmer for 3–5 minutes until the sauce thickens slightly.
Return the chicken to the skillet and spoon the sauce over the top.Sprinkle with fresh parsley.
To ServeSpoon a generous serving of buttery mashed potatoes onto each plate.Add a creamy garlic chicken breast and drizzle with extra sauce.
Serve with the buttery carrots on the side.
Garnish with additional parsley and a little grated Parmesan, if desired.Tip: Serve with warm crusty bread or dinner rolls to soak up every bit of the creamy garlic sauce.