Creamy Garlic Chicken with Roasted Potatoes & Peas-Carrot Medley 🍗🥔🥕
Prep Time: 20 minutes
Cook Time: 30 minutes
Servings: 2
Calories per serving: ~620 kcal
📝 Ingredients:
🍗 2 boneless, skinless chicken breasts
🧄 1 tsp garlic powder
🌿 1 tsp dried Italian herbs
🧂 Salt & black pepper to taste
🌱 2 tbsp olive oil (divided)
🍄 1 cup mushrooms, sliced
🥔 300g baby potatoes, halved
🥕 ½ cup diced carrots
🌿 ½ cup green peas (fresh or frozen)
🌿 1 tbsp fresh parsley, chopped (plus more for garnish)
For the creamy garlic mushroom sauce:
🧈 1 tbsp butter
🧄 1 garlic clove, finely chopped
🍄 ¼ cup sliced mushrooms
🥣 150 ml heavy cream
🧂 Salt & pepper to taste
🍋 Optional: a dash of lemon juice
👩🍳 Instructions:
Prep potatoes: Toss halved baby potatoes with 1 tbsp olive oil, salt, pepper, and a pinch of herbs. Roast at 200°C (400°F) for 25 minutes until golden and crispy.
Cook carrots & peas: Steam diced carrots for 4–5 minutes until tender. Add peas and steam another 2 minutes. Season lightly with salt.
Cook the chicken: Season chicken breasts with garlic powder, herbs, salt, and pepper. Heat 1 tbsp oil in a skillet and sear chicken 5–6 minutes per side, until cooked through (75°C internal temp). Remove and slice.
Make creamy mushroom sauce: In the same pan, melt butter and sauté garlic and mushrooms for 2–3 minutes. Add cream, reduce heat, and simmer 3–4 minutes until thickened. Season with salt, pepper, and lemon juice if using.
Assemble the plate: Layer peas and carrots with roasted potatoes. Place sliced chicken on top, spoon over creamy garlic mushroom sauce, and garnish with fresh parsley.
🔄 Notes & Variations:
Substitute chicken with turkey or pork medallions.
For a dairy-free sauce, use coconut cream and olive oil instead of butter.
Add spinach or kale to the peas and carrots for more greens.