Welcome to my kitchen! I'm so excited to share with you my family's favorite recipe: Creamy Chicken and Carrots. I hope you enjoy this easy and flavorful dish as much as we do! h2: Creamy Chicken and Carrots h3: Ingredients -4 skinless, boneless chicken breasts -1/2 teaspoon garlic powder -Salt and pepper, to taste -3 tablespoons butter -1 (10.75 ounce) can cream of mushroom soup -1/2 cup half-and-half -2 cups baby carrots -1/2 teaspoon dried thyme -2 tablespoons chopped fresh parsley h3: Instructions 1. Preheat oven to 350 degrees F (175 degrees C). 2. Sprinkle chicken with garlic powder, salt, and pepper. 3. Heat butter in a large oven-proof skillet over medium-high heat. Add chicken and cook until lightly browned, about 5 minutes per side. 4. Pour in mushroom soup, half-and-half, carrots, and thyme. Bring to a simmer. 5. Place skillet in preheated oven and bake uncovered for 30 minutes. 6. Sprinkle with parsley before serving. Enjoy!
