Thyme and chicken is a timeless classic, Chef. Coated in a homemade white sauce, this recipe ensures the chicken is beyond juicy. Served with honey-glazed carrot roasted until golden and a simple green salad for freshness.
Creamy Garlic Chicken & Glazed Carrots
Creamy Garlic Chicken & Glazed Carrots
with fresh thyme & green leaves
Hands on Time: 25 - 35 minutes
Overall Time: 40 - 50 minutes
Ingredients:
- Carrot
- Chicken
- Cornflour
- Free-range Chicken Breast/s
- Free-range Chicken Breasts
- Fresh Thyme
- Garlic Clove/s
- Garlic Cloves
- Glazing Syrup
- Green Leaves
- Lemon Juice
- Low Fat UHT Milk
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Water
- Paper Towel
- Butter
SWEET Carrot
Preheat the oven to 200°C. Spread the Carrot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). In the final 2-3 minutes, pour the glazing syrup, mix to combine, and roast for the remaining time. Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
GOLDEN Chicken
Place a pan over medium heat with a drizzle of oil. Pat the Chicken dry with paper towel. When hot, fry the chicken on one side until golden, 3-4 minutes. Flip and fry until golden but not cooked through, 2-3 minutes. Remove from the pan.
CREAMY Chicken
Combine the milk and the Cornflour. Return the pan to medium heat with 10g [20g]|#7DA0D7 of butter. Fry the garlic and the thyme sprigs until fragrant, 30-60 seconds. Mix in the milk and add the chicken. Simmer until the chicken is cooked through, 4-5 minutes. Remove from the heat, discard the thyme sprigs, and season. Slice the chicken just before serving.
SOME FRESHNESS
In a bowl, combine the green leaves, the roasted carrots, and the lemon juice.
DINNER IS READY
Dish up the warm Carrot salad and side with the creamy garlic Chicken. Well done, Chef!
SWEET Carrot
Preheat the oven to 200°C. Spread the Carrot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). In the final 2-3 minutes, pour the glazing syrup, mix to combine, and roast for the remaining time. Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
GOLDEN Chicken
Place a pan over medium heat with a drizzle of oil. Pat the Chicken dry with paper towel. When hot, fry the chicken on one side until golden, 3-4 minutes. Flip and fry until golden but not cooked through, 2-3 minutes. Remove from the pan.
CREAMY Chicken
Combine the milk and the Cornflour. Return the pan to medium heat with 10g [20g]|#7DA0D7 of butter. Fry the garlic and the thyme sprigs until fragrant, 30-60 seconds. Mix in the milk and add the chicken. Simmer until the chicken is cooked through, 4-5 minutes. Remove from the heat, discard the thyme sprigs, and season. Slice the chicken just before serving.
SOME FRESHNESS
In a bowl, combine the green leaves, the roasted carrots, and the lemon juice.
DINNER IS READY
Dish up the warm Carrot salad and side with the creamy garlic Chicken. Well done, Chef!
SWEET Carrot
Preheat the oven to 200°C. Spread the Carrot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). In the final 2-3 minutes, pour the glazing syrup, mix to combine, and roast for the remaining time. Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
GOLDEN Chicken
Place a pan over medium heat with a drizzle of oil. Pat the Chicken dry with paper towel. When hot, fry the chicken on one side until golden, 3-4 minutes. Flip and fry until golden but not cooked through, 2-3 minutes. Remove from the pan.
CREAMY Chicken
Combine the milk and the Cornflour. Return the pan to medium heat with 30g [40g]|#7DA0D7 of butter. Fry the garlic and the thyme sprigs until fragrant, 30-60 seconds. Mix in the milk and add the chicken. Simmer until the chicken is cooked through, 5-6 minutes. Remove from the heat, discard the thyme sprigs, and season. Slice the chicken just before serving.
SOME FRESHNESS
In a bowl, combine the green leaves, the roasted carrots, and the lemon juice.
DINNER IS READY
Dish up the warm Carrot salad and side with the creamy garlic Chicken. Well done, Chef!
SWEET Carrot
Preheat the oven to 200°C. Spread the Carrot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). In the final 2-3 minutes, pour the glazing syrup, mix to combine, and roast for the remaining time. Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
GOLDEN Chicken
Place a pan over medium heat with a drizzle of oil. Pat the Chicken dry with paper towel. When hot, fry the chicken on one side until golden, 3-4 minutes. Flip and fry until golden but not cooked through, 2-3 minutes. Remove from the pan.
CREAMY Chicken
Combine the milk and the Cornflour. Return the pan to medium heat with 30g [40g]|#7DA0D7 of butter. Fry the garlic and the thyme sprigs until fragrant, 30-60 seconds. Mix in the milk and add the chicken. Simmer until the chicken is cooked through, 5-6 minutes. Remove from the heat, discard the thyme sprigs, and season. Slice the chicken just before serving.
SOME FRESHNESS
In a bowl, combine the green leaves, the roasted carrots, and the lemon juice.
DINNER IS READY
Dish up the warm Carrot salad and side with the creamy garlic Chicken. Well done, Chef!
Frequently Asked Questions
What is the preparation time for Creamy Garlic Chicken & Glazed Carrots?
The preparation time for Creamy Garlic Chicken & Glazed Carrots with fresh thyme & green leaves is between 25 and 35 minutes.
What is the total time required to make Creamy Garlic Chicken & Glazed Carrots with fresh thyme & green leaves?
The total time required to make Creamy Garlic Chicken & Glazed Carrots with fresh thyme & green leaves is between 40 and 50 minutes.
How many servings does Creamy Garlic Chicken & Glazed Carrots provide?
4 servings
What are the main ingredients in Creamy Garlic Chicken & Glazed Carrots?
Carrot, Chicken, Cornflour, Free-range Chicken Breast/s, Free-range Chicken Breasts, Fresh Thyme, Garlic Clove/s, Garlic Cloves, Glazing Syrup, Green Leaves, Lemon Juice, Low Fat UHT Milk
What is the nutritional information of Creamy Garlic Chicken & Glazed Carrots?
Calories: 446, Carbs: 55 grams, Fat: grams, Protein: 41.9 grams, Sugar: 37.2 grams, Salt: 1331 grams
How do I prepare Creamy Garlic Chicken & Glazed Carrots?
DINNER IS READY: Dish up the warm carrot salad and side with the creamy garlic chicken. Well done, Chef! SOME FRESHNESS: In a bowl, combine the green leaves, the roasted carrots, and the lemon juice. CREAMY CHICKEN: Combine the milk and the cornflour. Return the pan to medium heat with 10g [20g]|#7DA0D7 of butter. Fry the garlic and the thyme sprigs until fragrant, 30-60 seconds. Mix in the milk and add the chicken. Simmer until the chicken is cooked through, 4-5 minutes. Remove from the heat, discard the thyme sprigs, and season. Slice the chicken just before serving. GOLDEN CHICKEN: Place a pan over medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken on one side until golden, 3-4 minutes. Flip and fry until golden but not cooked through, 2-3 minutes. Remove from the pan. SWEET CARROT: Preheat the oven to 200°C. Spread the carrot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). In the final 2-3 minutes, pour the glazing syrup, mix to combine, and roast for the remaining time. Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
What should be prepared from my kitchen to make Creamy Garlic Chicken & Glazed Carrots?
Carrot, Chicken, Cornflour, Free-range Chicken Breast/s, Free-range Chicken Breasts, Fresh Thyme, Garlic Clove/s, Garlic Cloves, Glazing Syrup, Green Leaves, Lemon Juice, Low Fat UHT Milk
How many calories does Creamy Garlic Chicken & Glazed Carrots have?
446 calories
How much fat content does Creamy Garlic Chicken & Glazed Carrots have?
grams
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