Breast of Chicken With Carrots and Ginger Recipe

Name: Breast of Chicken With Carrots and Ginger
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 skinless, boneless chicken breast halves, about 1 1/4 pounds; Salt to taste if desired; Freshly ground pepper to taste; 12 small carrots, about 1/2 pound; 24 small pearl onions; 2 tablespoons butter; 1 tablespoon finely chopped shallots; 1 tablespoon grated fresh ginger; 1/4 cup dry white wine; 1/2 cup fresh or canned chicken broth; 3/4 cup heavy cream; 2 tablespoons finely chopped fresh coriander (optional)

Servings: persons

4 skinless, boneless chicken breast halves, about 1 1/4 pounds
Salt to taste if desired
Freshly ground pepper to taste
12 small carrots, about 1/2 pound
24 small pearl onions
2 tablespoons butter
1 tablespoon finely chopped shallots
1 tablespoon grated fresh ginger
1/4 cup dry white wine
1/2 cup fresh or canned chicken broth
3/4 cup heavy cream
2 tablespoons finely chopped fresh coriander (optional)

1
Sprinkle the chicken pieces on both sides with salt and pepper.
2
Trim and peel the carrots and put in a saucepan.
3
Add cold water to cover, and salt to taste.
4
Bring to a boil and let cook 1 minute.
5
Drain.
6
Peel the onions and set aside.
7
Heat the butter in a skillet large enough to hold the chicken pieces in one layer.
8
Add the chicken breasts and sprinkle with the onions.
9
Cook the chicken briefly, about 1 minute, until lightly browned on one side; do not brown well.
10
Turn the breasts and cook about 2 minutes without browning.
11
Sprinkle with shallots and scatter the carrots over all.
12
Sprinkle with ginger and add white wine and broth.
13
Cover closely and bring to a boil.
14
Cook 10 minutes and remove cover.
15
Transfer chicken pieces to a warm platter.
16
Cover with foil to keep warm.
17
Cook down the pan juices until reduced to about three tablespoons.
18
Add the cream.
19
Bring to a boil and cook over high heat about 2 minutes.
20
Serve the chicken with the sauce spooned over.
21
Sprinkle, if desired, with fresh coriander.

639

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 skinless, boneless chicken breast halves, about 1 1/4 pounds, Salt to taste if desired, Freshly ground pepper to taste, 12 small carrots, about 1/2 pound, and more.

Yes, Breast of Chicken With Carrots and Ginger falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Breast of Chicken With Carrots and Ginger

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions