Description
A comforting dish featuring tender chicken in a creamy rosemary sauce served with creamy mashed potatoes and roasted carrots.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1 tbsp fresh rosemary, chopped
- 1 cup heavy cream
- 1/2 cup chicken broth
- 4 large potatoes, peeled and cubed
- 1/4 cup butter
- 1/2 cup milk
- 4 carrots, peeled and sliced
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- Toss carrots with 1 tbsp olive oil, salt, and pepper. Roast for 25 minutes.
- Boil potatoes until tender, drain, and mash with butter, milk, salt, and pepper.
- Heat olive oil in a pan over medium heat. Season chicken with salt and pepper, then cook until golden, about 5 minutes per side.
- Add garlic and rosemary, cook for 1 minute. Pour in chicken broth and heavy cream, simmer for 10 minutes until sauce thickens.
- Serve chicken with mashed potatoes and roasted carrots.
Notes
- For extra flavor, add a splash of white wine to the sauce.
- If the sauce is too thin, simmer longer or add a teaspoon of flour.
- Fresh rosemary works best, but dried rosemary can be used in a pinch.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop & Oven
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 650
- Sugar: 8g
- Sodium: 450mg
- Fat: 35g
- Saturated Fat: 18g
- Unsaturated Fat: 14g
- Trans Fat: 0.5g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 40g
- Cholesterol: 150mg
Keywords: creamy rosemary chicken, mashed potatoes, roasted carrots, comfort food