Creamy Garlic Chicken with Mashed Potatoes, Carrots, and Brussels Sprouts
Creamy Garlic Chicken with Mashed Potatoes, Carrots, and Brussels Sprouts
Ingredients
For the Creamy Garlic Chicken
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 tablespoons olive oil
- 4 garlic, cloves, minced
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1/4 cup Parmesan cheese, grated
- 2 tablespoons fresh parsley, chopped, for garnish
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For the Mashed Potatoes
- 2 pounds Russet potatoes, peeled and quartered
- 1/2 cup milk, warm
- 1/4 cup butter, unsalted
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For the Roasted Vegetables
- 1 pound carrots, peeled and cut into 1-inch pieces
- 1 pound Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
Instructions
- 1
Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
⏱️ 5 min•🌡️ 400
- 2
Toss the carrots and Brussels sprouts with 2 tablespoons of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper on the prepared baking sheet. Spread in a single layer.
⏱️ 5 min
- 3
Roast the vegetables for 20-25 minutes, or until tender-crisp and slightly caramelized. Stir halfway through cooking.
⏱️ 25 min•🌡️ 400
- 4
While the vegetables are roasting, place the peeled and quartered potatoes in a large pot and cover with cold water. Add a pinch of salt. Bring to a boil over high heat, then reduce heat and simmer for 15-20 minutes, or until fork-tender.
⏱️ 20 min
- 5
Drain the potatoes and return them to the hot pot. Add the warm milk, butter, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Mash until smooth and creamy. Cover to keep warm.
⏱️ 5 min
- 6
Season the chicken pieces with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
⏱️ 2 min
- 7
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-7 minutes, stirring occasionally, until browned and cooked through. Remove chicken from the skillet and set aside.
⏱️ 7 min
- 8
Reduce heat to medium. Add the minced garlic to the same skillet and cook for 1 minute, until fragrant. Do not burn the garlic.
⏱️ 1 min
- 9
Pour in the chicken broth and scrape up any browned bits from the bottom of the skillet. Bring to a simmer and cook for 2-3 minutes, allowing the sauce to reduce slightly.
⏱️ 3 min
- 10
Stir in the heavy cream and grated Parmesan cheese. Cook for another 2-3 minutes, stirring constantly, until the sauce thickens.
⏱️ 3 min
- 11
Return the cooked chicken to the skillet and toss to coat in the creamy garlic sauce. Heat through for 1-2 minutes.
⏱️ 2 min
- 12
Serve the creamy garlic chicken immediately with the mashed potatoes and roasted carrots and Brussels sprouts. Garnish with fresh chopped parsley.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Garlic Chicken with Mashed Potatoes, Carrots, and Brussels Sprouts
For the Creamy Garlic Chicken
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 tablespoons olive oil
- 4 garlic, cloves, minced
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1/4 cup Parmesan cheese, grated
- 2 tablespoons fresh parsley, chopped, for garnish
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For the Mashed Potatoes
- 2 pounds Russet potatoes, peeled and quartered
- 1/2 cup milk, warm
- 1/4 cup butter, unsalted
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For the Roasted Vegetables
- 1 pound carrots, peeled and cut into 1-inch pieces
- 1 pound Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
Instructions
- 1
Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
⏱️ 5 min•🌡️ 400 - 2
Toss the carrots and Brussels sprouts with 2 tablespoons of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper on the prepared baking sheet. Spread in a single layer.
⏱️ 5 min - 3
Roast the vegetables for 20-25 minutes, or until tender-crisp and slightly caramelized. Stir halfway through cooking.
⏱️ 25 min•🌡️ 400 - 4
While the vegetables are roasting, place the peeled and quartered potatoes in a large pot and cover with cold water. Add a pinch of salt. Bring to a boil over high heat, then reduce heat and simmer for 15-20 minutes, or until fork-tender.
⏱️ 20 min - 5
Drain the potatoes and return them to the hot pot. Add the warm milk, butter, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Mash until smooth and creamy. Cover to keep warm.
⏱️ 5 min - 6
Season the chicken pieces with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
⏱️ 2 min - 7
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-7 minutes, stirring occasionally, until browned and cooked through. Remove chicken from the skillet and set aside.
⏱️ 7 min - 8
Reduce heat to medium. Add the minced garlic to the same skillet and cook for 1 minute, until fragrant. Do not burn the garlic.
⏱️ 1 min - 9
Pour in the chicken broth and scrape up any browned bits from the bottom of the skillet. Bring to a simmer and cook for 2-3 minutes, allowing the sauce to reduce slightly.
⏱️ 3 min - 10
Stir in the heavy cream and grated Parmesan cheese. Cook for another 2-3 minutes, stirring constantly, until the sauce thickens.
⏱️ 3 min - 11
Return the cooked chicken to the skillet and toss to coat in the creamy garlic sauce. Heat through for 1-2 minutes.
⏱️ 2 min - 12
Serve the creamy garlic chicken immediately with the mashed potatoes and roasted carrots and Brussels sprouts. Garnish with fresh chopped parsley.
⏱️ 2 min