Creamy Garlic Chicken with Roasted Potatoes and Carrots

This delicious dish features tender chicken breasts seared to perfection, then simmered in a rich garlic cream sauce. Paired with roasted potatoes and sweet carrots, it's a comforting meal that brings a touch of elegance to the table. The creamy sauce adds a luxurious texture, while the herbs enhance the traditional flavors. Perfect for a family dinner or a special occasion.

Ingredients:

• 2 chicken breasts
• 2 cups baby potatoes, halved
• 2 cups carrots, cut into sticks
• 1 cup heavy cream
• 4 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a large bowl, toss the halved baby potatoes and carrot sticks with 1 tablespoon of olive oil, salt, pepper, and half of the thyme and rosemary. Spread them on a baking sheet.
3. Roast the potatoes and carrots in the oven for about 25-30 minutes, or until tender and golden brown.
4. While the vegetables are roasting, season the chicken breasts with salt, pepper, and the remaining thyme and rosemary.
5. In a large skillet, heat the remaining tablespoon of olive oil over medium-high heat. Add the chicken breasts and sear for about 5-6 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and set aside.
6. In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant. Pour in the heavy cream and bring to a simmer, scraping up any browned bits from the bottom of the pan.
7. Return the chicken to the skillet and spoon the sauce over it. Let it simmer for an additional 5 minutes to allow the flavors to meld.
8. Serve the chicken with the roasted potatoes and carrots, drizzling the creamy garlic sauce over the top. Garnish with fresh parsley.