Ingredients
Scale
- 2 boneless, skinless chicken breasts (about 1 lb), patted dry
- 1 tbsp olive oil
- 1 tbsp butter
- 1 cup broccoli florets
- 1 cup baby carrots
- 2 cloves garlic, minced
- 1/4 cup Dijon mustard
- 1/2 cup heavy cream
- 1/4 cup chicken broth
- 1/4 cup grated Parmesan cheese
- 1/2 tsp dried thyme
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 400°F (200°C). Toss broccoli and carrots with 1 tsp olive oil, salt, and pepper; spread on a baking sheet.
- Season chicken with salt, pepper, and thyme. Heat olive oil and butter in an oven-safe skillet over medium-high heat. Sear chicken 4–5 minutes per side until golden.
- Remove chicken and set aside. Add garlic to skillet, sauté 30 seconds. Stir in Dijon mustard, heavy cream, and chicken broth; simmer 2 minutes.
- Return chicken to skillet, spoon sauce over. Sprinkle Parmesan around chicken. Bake 8–10 minutes until chicken reaches 165°F (74°C).
- Garnish with fresh parsley and serve.
Notes
- For a lighter version, substitute half-and-half for heavy cream.
- Add a splash of lemon juice at the end for brightness.
- Use leftover roasted veggies for even faster prep.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Sauté & Bake
- Cuisine: French-inspired
- Diet: Contains Dairy, Gluten-Free Option
Nutrition
- Serving Size: 1 breast + 1/2 cup veggies + sauce
- Calories: 410 Kcal
- Sugar: 4 g
- Sodium: 620 mg
- Fat: 26 g
- Saturated Fat: 14 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 36 g
- Cholesterol: 115 mg
