Description
A comforting baked dish combining chicken, potatoes, and carrots in a creamy sauce, perfect for busy weeknights.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 2 cups diced potatoes
- 1 cup sliced carrots
- 1 cup chopped onion
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 1 tablespoon Dijon mustard
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- Sauté the onions and garlic in a large skillet until translucent.
- Add the chicken and brown on both sides.
- Combine the chicken, potatoes, carrots, and thyme in a large casserole dish.
- Mix chicken broth, heavy cream, Dijon mustard, salt, and pepper in a separate bowl and pour over the chicken and vegetables.
- Cover the dish with foil and bake for 45 minutes.
- Uncover and bake for an additional 15-20 minutes until the chicken is cooked through and the vegetables are tender.
- Garnish with fresh parsley before serving.
Notes
Pair with crusty bread, rice, or a green salad for a complete meal. Leftovers can be used in sandwiches or frittatas.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 4g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg