Ingredients
Ingredients:
For the Chicken & Sauce:
2 boneless, skinless chicken thighs
1 tbsp olive oil
1 tbsp butter
1 tsp garlic powder
1 tsp paprika
½ tsp salt
½ tsp black pepper
½ cup chicken broth
½ cup heavy cream
1 tsp Dijon mustard
1 tsp dried parsley
2 cloves garlic, minced
For the Mashed Potatoes:
3 large russet potatoes, peeled & cubed
3 tbsp butter
½ cup heavy cream (or milk)
1 tsp garlic powder
Salt & pepper to taste
For the Roasted Carrots:
6-8 whole carrots, peeled
1 tbsp olive oil
1 tbsp honey
½ tsp salt
½ tsp black pepper
½ tsp dried thyme
Instructions
Step by Step:
1️⃣ Roast the Carrots:
Preheat oven to 400°F (200°C).
Toss carrots with olive oil, honey, salt, black pepper, and thyme.
Roast for 25-30 minutes, flipping halfway through.
2️⃣ Prepare the Mashed Potatoes:
Boil potatoes in salted water until fork-tender (about 15 minutes).
Drain and mash with butter, cream, garlic powder, salt, and pepper.
3️⃣ Cook the Chicken:
Season chicken thighs with garlic powder, paprika, salt, and black pepper.
Heat olive oil and butter in a pan over medium-high heat.
Sear chicken for 5-6 minutes per side until golden brown and cooked through. Remove from pan.
4️⃣ Make the Creamy Garlic Sauce:
In the same pan, sauté garlic for 30 seconds.
Add chicken broth, heavy cream, Dijon mustard, and parsley.
Simmer for 2-3 minutes until slightly thickened. Return chicken to the pan, coating it in the sauce.
5️⃣ Assemble & Serve:
Plate mashed potatoes, top with creamy garlic chicken, and serve with roasted carrots.
Garnish with fresh parsley and enjoy
- Prep Time: 15
- Cook Time: 30
Nutrition
- Calories: ~550 per serving
- Protein: ~40g