Description
This Garlic Herb Chicken & Carrot Plate is a flavorful and wholesome dish featuring tender marinated chicken breasts infused with fresh garlic and herbs, paired perfectly with sweet honey-butter glazed baby carrots. The chicken is pan-seared to golden perfection while the carrots are lightly boiled, then sautéed to enhance their natural sweetness with honey and lemon. A simple yet elegant meal ideal for a satisfying weeknight dinner.
Ingredients
Scale
For the Chicken 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
For the 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. Mix thoroughly to create the marinade.
- Coat the Chicken: Add the chicken breasts to the marinade, ensuring they are completely coated. Cover and refrigerate for at least 30 minutes, preferably 1-2 hours to deepen the flavors.
- Boil the Carrots: Bring a large pot of water to a boil. Add baby carrots and cook for 5-7 minutes until slightly tender. Drain and set aside.
- Sauté the Carrots: In a large skillet over medium heat, melt butter. Add the boiled carrots, drizzle honey over them, and sauté for about 5 minutes to allow a slight caramelization. Add lemon juice, stir well, then remove the carrots from the skillet and set aside.
- Cook the Chicken: Using the same skillet, add the marinated chicken breasts. Cook for 6-7 minutes on one side until golden brown. Flip the chicken, reduce heat to medium-low, and cook another 6-7 minutes until 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 to retain juices and ensure tenderness before slicing.
- Serve: Plate the sautéed honey-butter carrots and top with sliced garlic herb chicken. Garnish with fresh parsley and serve immediately.
Notes
- For best results, marinate chicken for at least 1 hour to enhance flavor.
- Use a meat thermometer to ensure chicken reaches a safe internal temperature of 165°F (75°C).
- If baby carrots are not available, regular carrots cut into even sticks can be used.
- Adjust honey amount according to your preferred sweetness level.
- Fresh herbs provide the best flavor, but dried herbs can be substituted (reduce quantity by half).
