Some evening meals are just destined to become cherished favourites. These are the dishes we lean on when we’re after something truly comforting and brimming with flavour, but without the fuss of a long cooking process. They must be nutritious, full of wholesome goodness, yet straightforward enough for a tired evening. This is precisely one of those meals. We’re so excited to share our wonderful Garlic Herb Chicken Carrot Plate Recipe, a dish that beautifully demonstrates how simple, fresh ingredients can create something extraordinary. Picture succulent, tender chicken pieces, pan-seared to a perfect golden hue and infused with aromatic garlic and fresh herbs, served alongside sweet, richly caramelised carrots. It’s a wonderfully balanced and complete meal on a single plate that feels both homely and sophisticated, and we’re certain it will earn a regular spot in your dinner plans.

Why You’ll Love This Recipe

• A Symphony of Flavours: The delightful marriage of pungent garlic, fresh thyme, and rosemary provides a classic, savoury taste that is utterly delicious. These aromatics permeate both the chicken and the sweet carrots, ensuring every mouthful is a joy.
• Perfect for Busy Weeknights: We’ve created this recipe with hectic schedules in mind. You can have this gorgeous and satisfying dinner on the table in under 40 minutes, and since it all comes together in one pan, cleaning up is a doddle.
• Nourishing and Wholesome: This is a meal that you can feel brilliant about serving. It’s brimming with lean protein from the chicken and essential vitamins from the carrots, making for a naturally gluten-free and well-rounded healthy chicken plate.
• Fantastically Adaptable: Consider this recipe your canvas. It’s easy to substitute the carrots with other root vegetables like parsnips or sweet potatoes, toss in some kale at the end, or experiment with different herbs to match what you have on hand.

The Perfect Pairing: Chicken, Carrots, and Herbs

There is a special kind of culinary harmony in the pairing of chicken and carrots. The lean, savoury character of the chicken breast provides a perfect balance to the natural, earthy sweetness of the carrots. When we introduce fragrant herbs and garlic, the dish is elevated to something truly memorable. We find the secret is giving the carrots ample time to cook and develop their own flavour. As they sauté, their sugars begin to caramelise, creating those wonderfully crisp, browned edges we all love. This method of achieving perfectly roasted carrots in a pan is what lends the dish such a remarkable depth of flavour.

For the protein, we use tender chicken breast, cut into bite-sized chunks. This allows it to cook through swiftly and evenly, ensuring it stays juicy and moist. The real magic, however, comes from the herb and garlic coating. We use a generous portion of fresh, finely minced garlic to unleash its potent aroma, complemented by fresh thyme and rosemary. These robust herbs hold up well to the heat, releasing their fragrant, woody oils to create a light sauce that beautifully coats every piece of chicken and carrot. This is the heart of an exceptional herb chicken breast meal – it’s simple, fresh, and bursting with flavour.

While this dish is a reliable weeknight hero, it’s also special enough to serve to guests. The vibrant orange hue of the carrots looks stunning next to the golden-brown chicken. For another simple yet impressive chicken meal with a different flavour profile, we think you’ll also adore the sweet and savoury combination in our Bacon Brown Sugar Chicken Tenders.

Ingredients

• 500g skinless, boneless chicken breasts, cut into 1-inch cubes
• 500g carrots (about 4-5 medium), peeled and sliced into 1/2-inch thick rounds or batons
• 3 tablespoons olive oil, divided
• 4 cloves garlic, minced
• 1 tablespoon fresh thyme leaves
• 1 tablespoon fresh rosemary, finely chopped
• 1 teaspoon honey or maple syrup (optional, for caramelising the carrots)
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon coarse sea salt, plus more to taste
• 1/4 teaspoon freshly ground black pepper, plus more to taste
• 2 tablespoons fresh flat-leaf parsley, chopped, for garnish

Instructions

1. Get Your Ingredients Ready: This recipe comes together very quickly, so it’s best to have everything prepped first. Pat the chicken pieces dry with a kitchen towel to help them brown nicely. Season the chicken all over with half of the salt and pepper. Peel and slice the carrots. Mince your garlic and chop the fresh herbs.
2. Sauté the Carrots: In a large, heavy-based frying pan or skillet, heat 2 tablespoons of the olive oil over a medium-high heat. When the oil is hot and shimmering, add the sliced carrots, arranging them in a single layer. Season with the rest of the salt and pepper. Cook for about 8-10 minutes, stirring infrequently, until they are tender with lovely browned, caramelised spots. If using, add the honey or maple syrup during the final minute of cooking, stirring to coat the carrots.
3. Sear the Chicken: Move the cooked carrots over to one side of the pan. Add the final tablespoon of olive oil to the empty space. Place the seasoned chicken pieces into the pan in a single layer. Let them cook undisturbed for 3-4 minutes, until a beautiful golden-brown crust has formed on the underside.
4. Bring It All Together: Stir the chicken and continue cooking for another 3-4 minutes, turning the pieces so they become golden and cooked through on all sides. Turn the heat down to medium-low. Add the minced garlic, chopped rosemary, and thyme. Stir everything together continuously for about 60 seconds until the garlic smells wonderfully fragrant. Take care not to let it burn, as this will make it taste bitter.
5. Add the Finishing Touches: Take the pan off the heat. Squeeze the fresh lemon juice over the entire dish. This little step really brightens and lifts all the flavours. Give it all one last gentle toss to combine.
6. Garnish and Serve: Have a little taste and add a bit more salt and pepper if you think it needs it. To serve, portion out the garlic herb chicken and carrots onto plates. Garnish with a generous sprinkle of freshly chopped parsley for a touch of freshness and colour. We recommend serving it straight away while it’s lovely and warm.

Tips for Recipe Success

To guarantee your garlic herb chicken and carrots turn out perfectly, we’ve gathered a few helpful tips. First and foremost, avoid overcrowding your pan. If your pan is too small to comfortably fit everything in a single layer, it’s much better to cook in two separate batches. A crowded pan will cause the food to steam in its own juices, preventing that delicious golden sear. Secondly, ensure your pan is properly hot before you add any food. A hot surface is key to achieving that desirable crust. Lastly, introduce the minced garlic and fresh herbs towards the end of the cooking process. These delicate ingredients can burn easily over high temperatures; adding them in the final minute ensures they release their wonderful aromas without becoming bitter.

This recipe also serves as a brilliant foundation for your own creativity. For a little warmth, add a pinch of red pepper flakes with the garlic. You could also wilt a large handful of baby spinach into the pan just before serving. For a completely different flavour adventure, perhaps something with a creamy, spicy flair, we wholeheartedly suggest you try our Bang Bang Chicken Thighs for your next chicken dinner.

Frequently Asked Questions

A New Weeknight Favourite

We are confident that this Garlic Herb Chicken Carrot Plate Recipe will quickly become a go-to in your meal rotation. It’s the ideal solution for the age-old “what’s for dinner?” dilemma, ticking all the boxes for flavour, simplicity, and nutrition in one delightful plate. It’s a true celebration of how a handful of well-chosen, fresh ingredients can create something so much more than the sum of its parts. It’s the kind of meal that nourishes you from the inside out.

We are so excited for you to give it a try and adapt it to your own tastes. Whether you stick to the recipe exactly or use it as a springboard for your own culinary experiments, we’re sure you will be delighted with the outcome. And when you’re in the mood for a sweet indulgence to follow your meal, why not whip up our simple and delicious Biscoff Truffles? We would love it if you left a comment and rating below to tell us how you got on – we always enjoy hearing from you!

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Prep: 10 mins
Cook: 20 mins
Serves: 4

Ingredients

• 500g skinless, boneless chicken breasts, cut into 1-inch cubes
• 500g carrots (about 4-5 medium), peeled and sliced into 1/2-inch thick rounds or batons
• 3 tablespoons olive oil, divided
• 4 cloves garlic, minced
• 1 tablespoon fresh thyme leaves
• 1 tablespoon fresh rosemary, finely chopped
• 1 teaspoon honey or maple syrup (optional, for caramelising the carrots)
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon coarse sea salt, plus more to taste
• 1/4 teaspoon freshly ground black pepper, plus more to taste
• 2 tablespoons fresh flat-leaf parsley, chopped, for garnish

Instructions

1. Get Your Ingredients Ready: This recipe comes together very quickly, so it’s best to have everything prepped first. Pat the chicken pieces dry with a kitchen towel to help them brown nicely. Season the chicken all over with half of the salt and pepper. Peel and slice the carrots. Mince your garlic and chop the fresh herbs.
2. Sauté the Carrots: In a large, heavy-based frying pan or skillet, heat 2 tablespoons of the olive oil over a medium-high heat. When the oil is hot and shimmering, add the sliced carrots, arranging them in a single layer. Season with the rest of the salt and pepper. Cook for about 8-10 minutes, stirring infrequently, until they are tender with lovely browned, caramelised spots. If using, add the honey or maple syrup during the final minute of cooking, stirring to coat the carrots.
3. Sear the Chicken: Move the cooked carrots over to one side of the pan. Add the final tablespoon of olive oil to the empty space. Place the seasoned chicken pieces into the pan in a single layer. Let them cook undisturbed for 3-4 minutes, until a beautiful golden-brown crust has formed on the underside.
4. Bring It All Together: Stir the chicken and continue cooking for another 3-4 minutes, turning the pieces so they become golden and cooked through on all sides. Turn the heat down to medium-low. Add the minced garlic, chopped rosemary, and thyme. Stir everything together continuously for about 60 seconds until the garlic smells wonderfully fragrant. Take care not to let it burn, as this will make it taste bitter.
5. Add the Finishing Touches: Take the pan off the heat. Squeeze the fresh lemon juice over the entire dish. This little step really brightens and lifts all the flavours. Give it all one last gentle toss to combine.
6. Garnish and Serve: Have a little taste and add a bit more salt and pepper if you think it needs it. To serve, portion out the garlic herb chicken and carrots onto plates. Garnish with a generous sprinkle of freshly chopped parsley for a touch of freshness and colour. We recommend serving it straight away while it’s lovely and warm.

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