Description
This Garlic Herb Chicken & Carrot Plate is a flavorful and wholesome meal featuring tender boneless chicken breasts marinated in fresh garlic and herbs, paired with sweet honey-butter glazed carrots. Cooked on the stovetop, this dish balances savory and sweet notes, making for a satisfying, easy-to-prepare weeknight dinner.
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 the minced garlic, chopped parsley, thyme, rosemary, salt, black pepper, and olive oil. Mix well to create the marinade.
- Coat the Chicken: Add the chicken breasts to the marinade, making sure each piece is thoroughly coated. Cover the bowl and refrigerate for at least 30 minutes, preferably 1 to 2 hours for maximum flavor infusion.
- Prepare the Carrots: Bring a large pot of water to a boil. Add the baby carrots and cook for 5 to 7 minutes until they are slightly tender but not fully cooked. Drain and set aside.
- Sauté the Carrots: Heat butter in a large skillet over medium heat. Add the par-cooked carrots to the skillet.
- Glaze the Carrots: Drizzle honey over the carrots and sauté for about 5 minutes, allowing the carrots to caramelize lightly and become evenly coated with the honey and butter. Add lemon juice and stir well. Remove the carrots from the skillet and set aside.
- Cook the Chicken: In the same skillet, add the marinated chicken breasts. Cook for 6 to 7 minutes on one side until golden brown. Flip the chicken, reduce heat to medium-low, and cook for another 6 to 7 minutes or until the internal temperature reaches 165°F (75°C) and juices run clear.
- Rest the Chicken: Remove the chicken from the skillet and let it rest for 5 minutes before slicing to retain juices and tenderness.
- Serve: Plate a portion of the sautéed honey-butter carrots alongside slices of garlic herb chicken. Garnish with fresh parsley for a fresh herbaceous finish.
Notes
- Marinating the chicken longer (1-2 hours) enhances the herb and garlic flavors significantly.
- Ensure carrots are not overcooked during boiling – they should be just tender to hold their texture during sautéing.
- Use a meat thermometer to check chicken doneness for safety and optimal juiciness.
- Fresh herbs elevate the flavor but dried herbs can be substituted if necessary (use about one-third the quantity).
- Letting the chicken rest after cooking allows juices to redistribute, ensuring moist slices.
