Description
This Garlic Herb Chicken & Carrot Plate features tender boneless, skinless chicken breasts marinated in fresh garlic and herbs, then pan-seared to a golden brown. Served alongside honey-glazed sautéed baby carrots with a hint of lemon, this dish balances savory and sweet flavors for a wholesome, elegant meal perfect for any weeknight or special occasion.
Ingredients
Scale
Chicken and Marinade
- 4 boneless, skinless chicken breasts (about 1.5 pounds)
- 4 cloves of garlic, minced
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh rosemary, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
Carrots
- 1 pound baby carrots, peeled
- 1 tablespoon honey
- 1 tablespoon butter
- 1 lemon, juiced
Garnish
- Fresh parsley, for garnish
Instructions
- Marinate the chicken: In a bowl, combine minced garlic, chopped parsley, thyme, rosemary, salt, black pepper, and olive oil. Stir well to create the marinade.
- Coat the chicken: Add chicken breasts to the marinade, ensuring each piece is fully coated. Cover the bowl and refrigerate for at least 30 minutes, ideally 1-2 hours to maximize flavor infusion.
- Prepare carrots: Bring a large pot of water to a boil. Add peeled baby carrots and cook for 5-7 minutes until slightly tender but not fully soft. Drain and set aside.
- Sauté carrots: Heat butter in a large skillet over medium heat. Add the par-cooked carrots, drizzle with honey, and sauté for about 5 minutes, stirring occasionally to allow them to caramelize and become evenly coated.
- Add lemon juice to carrots: Stir in the lemon juice, combining well, then remove the carrots from the skillet and set aside.
- Cook the chicken: In the same skillet, place the marinated chicken breasts. Cook on medium heat for 6-7 minutes on one side until golden brown. Flip the chicken, reduce heat to medium-low, and cook another 6-7 minutes or until the internal temperature reaches 165°F (75°C) and juices run clear.
- Rest the chicken: Remove chicken from the skillet and let it rest for 5 minutes to retain juices before slicing.
- Serve: Plate the sautéed honey-butter carrots and top with sliced garlic herb chicken. Garnish with fresh parsley for a fresh finish.
Notes
- For more intense flavor, marinate the chicken overnight.
- Use a meat thermometer to ensure chicken reaches a safe internal temperature of 165°F (75°C).
- Baby carrots can be substituted with peeled regular carrots cut into sticks.
- Adjust honey quantity on carrots according to sweetness preference.
- Butter and olive oil can be interchanged to keep the dish dairy-free by substituting butter with olive oil.
