Description
This delightful Rosemary Chicken with Buttered Carrots and Green Beans is a comforting yet elegant dish perfect for any occasion. The aromatic rosemary enhances the tender chicken, while the buttery carrots and crisp green beans add vibrant colors and flavors to your plate.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 6 ounces each)
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, finely chopped (or 1 tablespoon dried rosemary)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 lemon, juiced (about 2 tablespoons)
- 1 pound carrots, peeled and cut into 1-inch pieces
- 2 tablespoons unsalted butter
- 1 tablespoon honey
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon fresh parsley, chopped (for garnish)
- 1 pound fresh green beans, trimmed
- 1 tablespoon unsalted butter
- 1 clove garlic, minced
- Salt and pepper to taste
- 1 tablespoon lemon juice (optional)
Instructions
- Begin by marinating the chicken. In a bowl, combine 3 tablespoons of olive oil, minced garlic, fresh rosemary, salt, black pepper, and lemon juice. Whisk until well blended.
- Add the chicken breasts to the marinade, making sure they are well coated. Cover and let them marinate for at least 15 minutes at room temperature (or up to 2 hours in the fridge). This step is crucial for infusing flavor.
- While the chicken marinates, prepare the carrots. In a large skillet over medium heat, melt 2 tablespoons of unsalted butter. Add the carrots, honey, ½ teaspoon salt, and ¼ teaspoon black pepper. Stir to combine and cook for about 5 minutes until the carrots start to soften.
- Next, add 1 cup of water to the skillet with the carrots, cover, and let them simmer for an additional 5-7 minutes, or until tender but still slightly crisp. Remove the lid and let the water evaporate, cooking for another 2 minutes to allow the carrots to caramelize slightly. Set aside.
- In the same skillet, heat another tablespoon of olive oil over medium-high heat. Remove the chicken from the marinade, letting the excess drip off, and place it in the skillet. Cook the chicken for 6-7 minutes on each side, or until the internal temperature reaches 165°F and the chicken is golden brown. Avoid crowding the pan to ensure even cooking.
- Once the chicken is done, remove it from the skillet and let it rest on a cutting board for about 5 minutes. This allows the juices to redistribute, ensuring juicy chicken.
- While the chicken rests, prepare the green beans. In the same skillet, add 1 tablespoon of unsalted butter and the minced garlic. Sauté for about 30 seconds until fragrant, then add the trimmed green beans. Season with salt and pepper, and stir-fry for about 4-5 minutes until they are bright green and tender-crisp. If desired, squeeze a bit of lemon juice for added brightness.
- To serve, slice the chicken and arrange it on a plate alongside the buttered carrots and green beans. Garnish with fresh parsley to add a pop of color and flavor. Enjoy your beautifully plated meal!
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 35 g
- Cholesterol: 100 mg
Keywords: Make sure to let the chicken rest after cooking for juicy meat. Using a cast-iron skillet can enhance browning. Don’t skip the marinating step for better flavor.