Garlic Butter Chicken Rainbow Carrots (Printable)

Succulent garlic butter chicken paired with sweet caramelized rainbow carrots for a colorful comforting dinner.

# List of ingredients:

→ Chicken

01 - 4 boneless, skinless chicken breasts
02 - 1 teaspoon salt
03 - ½ teaspoon black pepper
04 - 1 teaspoon smoked paprika
05 - 1 tablespoon olive oil
06 - 3 tablespoons unsalted butter
07 - 4 cloves garlic, minced
08 - 1 tablespoon fresh parsley, chopped plus extra for garnish
09 - 1 teaspoon lemon zest
10 - 1 tablespoon lemon juice

→ Roasted Rainbow Carrots

11 - 1½ pounds rainbow carrots, peeled and cut lengthwise
12 - 2 tablespoons olive oil
13 - ½ teaspoon salt
14 - ¼ teaspoon black pepper
15 - 1 teaspoon honey optional
16 - 1 teaspoon fresh thyme leaves

# Steps:

01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - Toss the rainbow carrots with olive oil, salt, black pepper, honey if using, and thyme. Arrange in a single layer on the prepared baking sheet.
03 - Roast the carrots for 25 to 30 minutes, turning once halfway through, until tender and lightly caramelized.
04 - Season the chicken breasts with salt, black pepper, and smoked paprika.
05 - Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add the chicken breasts and sear for 5 to 6 minutes per side, until golden and just cooked through. Remove chicken to a plate and cover loosely with foil.
06 - Reduce heat to medium. Add remaining 2 tablespoons butter to the skillet. Stir in the minced garlic and cook for 1 minute, until fragrant.
07 - Add lemon zest, lemon juice, and chopped parsley. Return chicken to the skillet, spooning the garlic butter sauce over the top to coat.
08 - Serve the garlic butter chicken with roasted rainbow carrots. Garnish with extra parsley if desired.

# Expert Advice:

01 -
  • The garlic butter sauce comes together in minutes but tastes like something you would order at a restaurant
  • Rainbow carrots bring natural sweetness that balances the savory chicken perfectly
  • Everything finishes cooking at the same time so you are not juggling multiple timers
02 -
  • Dont crowd the pan when searing or the chicken will steam instead of getting that golden crust
  • Let the chicken rest for a few minutes after cooking so the juices redistribute
  • Add the garlic to the butter only after reducing the heat or it will turn bitter
03 -
  • Add a splash of white wine to the pan sauce for extra depth and acidity
  • Pat the chicken completely dry before seasoning for the best sear

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