Description
A flavorful and healthy Garlic Herb Chicken with tender, honey-glazed baby carrots. This dish features juicy, marinated chicken breasts cooked to perfection in a skillet, paired with sweet and buttery sautéed carrots infused with fresh lemon juice and herbs. Perfect for a wholesome weeknight dinner or a casual dinner party.
Ingredients
Scale
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
Carrots
- 1 pound baby carrots, peeled
- 1 tablespoon honey
- 1 tablespoon butter
- 1 lemon, juiced
Garnish
- Fresh parsley, for garnish
Instructions
- Prepare the Marinade: In a bowl, combine the minced garlic, chopped parsley, thyme, rosemary, salt, black pepper, and olive oil. Mix thoroughly to create the marinade base.
- Marinate the Chicken: Add the chicken breasts into the marinade, making sure each piece is fully coated. Cover the bowl and refrigerate for at least 30 minutes, preferably 1-2 hours, to allow the flavors to develop.
- Boil the Carrots: While the chicken marinates, bring a large pot of water to a boil. Add the peeled baby carrots and cook for 5-7 minutes until slightly tender but firm. Drain and set aside.
- Sauté Carrots: Heat butter in a large skillet over medium heat until melted. Add the boiled carrots to the skillet.
- Glaze and Finish Carrots: Drizzle honey over the carrots and sauté them for about 5 minutes, allowing the carrots to caramelize lightly and absorb the honey glaze. Stir in the freshly squeezed lemon juice, mix well, then remove from heat and set aside.
- Cook Chicken: Using the same skillet, add the marinated chicken breasts over medium heat. Cook for 6-7 minutes on one side until golden brown. Flip the chicken, reduce heat to medium-low, and continue cooking for another 6-7 minutes or until the internal temperature reaches 165°F (75°C) and the juices run clear.
- Rest the Chicken: Remove the cooked chicken from the skillet and let it rest for 5 minutes to retain juices and enhance tenderness before slicing.
- Serve: Arrange the honey-butter sautéed carrots on plates, slice the garlic herb chicken, place it beside the carrots, and garnish with fresh parsley for a colorful presentation.
Notes
- For deeper flavor, marinate the chicken overnight if possible.
- Use a meat thermometer to ensure chicken is cooked safely to 165°F (75°C).
- If baby carrots are not available, use regular carrots sliced into sticks and adjust cooking time accordingly.
- Adjust seasoning according to taste, especially salt and pepper.
- This recipe pairs well with a side of rice or crusty bread to soak up the delicious juices.
