Hearty Garlic Herb Chicken with Buttery Carrots
A wholesome one-pan dish featuring garlic-herb seared chicken and tender sautéed carrots, finished with a buttery lemon pan sauce. Simple, fresh, and ready in 30 minutes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2–4 servings 1x
Ingredients
2 boneless, skinless chicken breasts or 4 thighs
3 cups carrots, sliced
3 garlic cloves, minced
1 tsp fresh rosemary, chopped
1 tsp fresh thyme, chopped
¼ cup chicken broth or water
1½ tbsp olive oil
1 tbsp butter
1 tbsp fresh lemon juice
Salt and pepper to taste
Fresh parsley for garnish (optional)
Instructions
-
Season chicken with salt, pepper, rosemary, and thyme.
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Heat 1½ tbsp olive oil in a skillet over medium-high. Sear chicken 5–6 mins per side. Remove and set aside.
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Add carrots to the same pan. Sauté 5–6 minutes.
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Add garlic, herbs, and cook 1 minute.
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Deglaze with broth, simmer until carrots are tender.
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Stir in butter and lemon juice.
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Return chicken to pan and warm through.
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Serve with pan juices and parsley garnish.
Notes
Use thighs for juicier texture.
Don’t overcook garlic — add it after carrots soften.
Pairs well with grains, greens, or crusty bread.