Family Meal: Roasted Chicken with Sweet Miso-Glazed Carrots
and tarragon cream
Prep & Cook Time:35-45 min.
Cook Within:5 days
Spice Level:Not Spicy
A note about serious food allergies
Tarragon is a fresh herb whose narrow, soft leaves add delicate anise flavor to the light cream sauce served with this chicken. It's great for all seasons, but adds a perfect counterpoint to the fall flavors found in the miso-roasted carrots and pearl onions. With so much umami goodness on one plate, you won't believe such a delicious and satisfying meal is also low in calories and carbs.
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
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You Will Need
Large Non-Stick Pan
Medium Non-Stick Pan
Before You Cook
Prepare the Ingredients
Stem and coarsely chop tarragon. Peel, trim, and cut carrot into ½" diagonal slices. Rinse chicken breasts, pat dry, and season both sides with ¼ tsp. salt and ¼ tsp. pepper.
Start the Carrots
Heat 1 Tbsp. olive oil in a large non-stick pan over medium-high heat. Add carrots and pearl onions to hot pan and cook until vegetables begin to brown, 3-4 minutes. Whisk together miso, sugar, and ⅓ cup water in a small bowl.
Finish the Carrots
Add miso-sugar mixture to pan with vegetables, cover, and reduce heat to medium. Cook until carrots are tender, 4-6 minutes. Remove cover, raise heat to high, and cook, stirring frequently, until liquid reduces to a glaze that clings to vegetables, 2-3 minutes. Sprinkle with half the tarragon (reserve remaining for sauce). Cover and set aside. While carrots cook, start chicken.
Cook the Chicken
Heat 2 tsp. olive oil in a medium non-stick pan over medium-high heat. Working in batches, add chicken breasts to hot pan and cook until browned on one side, 3-5 minutes. Flip, cook 1 minute, then remove to prepared baking sheet. Repeat with remaining chicken breasts, replenishing olive oil as needed. Transfer baking sheet to oven and roast until chicken reaches a minimum internal temperature of 165 degrees, 7-8 minutes. Reserve pan; no need to wipe clean.
Make the Tarragon Sauce
Return pan used to sear chicken to medium-high heat. Add evaporated milk and 2 tsp. tarragon to pan. Bring to a boil, reduce heat to medium, and simmer until thicken enough to coat the back of a spoon, 2-4 minutes. Season with ¼ tsp. salt and a pinch of pepper. Taste, and add more tarragon if desired. Sauce will thicken as it cools.
Plate the Dish
Spoon sauce on plate and serve chicken over sauce. Arrange carrots and pearl onions next to chicken.
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