Chicken with Carrots and Peas

Fresh parsley or dill, chopped
Instructions
1. Prepare the Chicken
Season the chicken with salt and pepper.
Heat olive oil or butter in a large skillet over medium heat.
Sear the chicken on both sides until golden brown, about 4–5 minutes per side. Remove from the skillet and set aside.
2. Cook the Vegetables
In the same skillet, add the onions and garlic. Sauté until softened, about 2–3 minutes.
Add the sliced carrots and cook for 5 minutes, stirring occasionally.
3. Make the Sauce
Pour in the chicken broth and stir in thyme, paprika (if using), salt, and pepper.
Bring to a simmer, then return the seared chicken to the skillet. Cover and cook for 15–20 minutes, or until the chicken is fully cooked and the carrots are tender.
4. Add the Peas
Stir in the peas and cook for an additional 3–5 minutes, until they are heated through.
For a creamy version, stir in the heavy cream or milk during this step.
5. Serve
Garnish with fresh parsley or dill, if desired.
Serve hot with rice, mashed potatoes, or crusty bread.
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