Instructions
step 1 Season chicken with salt, pepper, garlic powder, and onion powder.
step 2 Heat olive oil and butter in a skillet over medium heat. Sear chicken until golden brown and cooked through, about 5-6 minutes per side. Remove and set aside.
step 3 In the same skillet, melt butter and add minced garlic. Sauté for 1 minute.
step 4 Add heavy cream, chicken broth, thyme, basil, parsley, salt, and pepper. Simmer until thickened, about 5 minutes.
step 5 Return chicken to the skillet and spoon sauce over the top. Simmer 2-3 minutes to reheat.
step 6 Meanwhile, boil potatoes in salted water until fork tender, about 15 minutes. Drain and mash with warm milk, butter, salt, and pepper until smooth.
step 7 In a skillet, melt butter and add carrots. Cook for 5 minutes, then stir in brown sugar, salt, and pepper. Continue cooking until tender and glazed, about 10 minutes.
step 8 Plate the chicken with mashed potatoes and glazed carrots. Spoon sauce over the chicken and garnish all with fresh parsley.
Storage and Reheating Tips
Store chicken, potatoes, and carrots in separate airtight containers in the refrigerator for up to 4 days. Reheat in the microwave or on the stovetop over low heat until warmed through. Add a splash of milk or broth to the mashed potatoes if needed to loosen the texture.
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