By Taylor Unnerstall
Begin by preparing the vegetables. Peel and finely mince the garlic cloves. Peel and chop the onions, carrots, and potatoes into small cubes.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chicken breasts and season with salt and pepper. Cook each side for 6-7 minutes until browned and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add 2 tablespoons of butter. Once melted, add the minced garlic and chopped onion. Sauté for 2-3 minutes until fragrant and the onion becomes translucent.
Add the chopped carrots and potatoes to the skillet. Stir and cook for about 5-6 minutes, or until they start to soften.
Pour in the milk and stir the mixture, scraping any browned bits from the bottom of the skillet. Let it simmer for about 5 minutes, allowing the sauce to thicken slightly.
Return the chicken breasts to the skillet. Cover and let simmer for another 5 minutes, ensuring they are fully coated in the creamy garlic sauce.
While the chicken is cooking, prepare the rice. In a medium saucepan, combine 1 cup of rice with 2 cups of water and a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and let it simmer for about 15 minutes until rice is cooked and water is absorbed.
To serve, place a spoonful of rice on each plate, top with a chicken breast, and generously spoon the creamy garlic sauce and vegetables over the top. Garnish with fresh herbs if desired.
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By Taylor Unnerstall
This Dinner Poultry Creamy Comfort Food recipe is ready in 40 minutes and features boneless chicken breasts, garlic, onions and other delicious ingredients. Contains 520 calories total.
Begin by preparing the vegetables. Peel and finely mince the garlic cloves. Peel and chop the onions, carrots, and potatoes into small cubes.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chicken breasts and season with salt and pepper. Cook each side for 6-7 minutes until browned and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add 2 tablespoons of butter. Once melted, add the minced garlic and chopped onion. Sauté for 2-3 minutes until fragrant and the onion becomes translucent.
Add the chopped carrots and potatoes to the skillet. Stir and cook for about 5-6 minutes, or until they start to soften.
Pour in the milk and stir the mixture, scraping any browned bits from the bottom of the skillet. Let it simmer for about 5 minutes, allowing the sauce to thicken slightly.
Return the chicken breasts to the skillet. Cover and let simmer for another 5 minutes, ensuring they are fully coated in the creamy garlic sauce.
While the chicken is cooking, prepare the rice. In a medium saucepan, combine 1 cup of rice with 2 cups of water and a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and let it simmer for about 15 minutes until rice is cooked and water is absorbed.
To serve, place a spoonful of rice on each plate, top with a chicken breast, and generously spoon the creamy garlic sauce and vegetables over the top. Garnish with fresh herbs if desired.
Calories per Serving: 520
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