Creamy Garlic Chicken Dinner by Cookinwithmegg

Ingredients

• 3 boneless, skinless chicken breasts, sliced in half lengthwise
• 1 tbsp Worcestershire sauce
• 1 tsp Chickalicka Bam Bam seasoning
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried oregano
• 1 tbsp olive oil
• 1/2 cup all-purpose flour
• 2 tbsp olive oil, for searing
• 2 tbsp butter, for searing
• 1 lb Brussels sprouts, trimmed and halved
• 1 tbsp honey
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1 1/2 lb russet potatoes, peeled and cubed
• 3 tbsp butter
• 2 oz cream cheese
• 1/4 cup sour cream
• 1/4 cup heavy cream
• 1 tsp salt
• 2 tbsp butter, for sauce
• 5 to 6 cloves garlic, crushed
• 1 cup chicken broth
• 1 cup heavy cream
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp black pepper
• 1 tbsp Dijon mustard
• 1/3 cup grated Parmesan cheese
• 1 tbsp lemon juice

Instructions

1. Slice the chicken breasts in half lengthwise, then season with Worcestershire sauce, Chickalicka Bam Bam, garlic powder, onion powder, oregano, and olive oil for 5 minutes.
2. Dredge the chicken in flour mixed with the same seasonings, coating all sides evenly.
3. Heat olive oil and butter in a skillet over medium-high heat, then sear the chicken for 5 to 10 minutes per side until golden brown and cooked through to 165°F.
4. Toss the Brussels sprouts with olive oil, honey, garlic powder, onion powder, smoked paprika, and salt, then bake at 375°F for 12 to 15 minutes until lightly charred.
5. Boil the potatoes in salted water for 15 to 20 minutes until fork-tender, then drain and mash with butter, cream cheese, sour cream, heavy cream, and salt until smooth.
6. In the same skillet, melt butter and cook the crushed garlic for 30 seconds, then stir in chicken broth, heavy cream, garlic powder, onion powder, smoked paprika, salt, pepper, Dijon mustard, and Parmesan; simmer for 3 to 5 minutes until slightly thickened.
7. Return the chicken to the sauce for 2 to 3 minutes, spooning sauce over the top, then finish with lemon juice and parsley.
8. Sauté the carrots in olive oil over medium heat for 8 to 10 minutes, then season with salt, pepper, buttery garlic and herb seasoning, and honey until glossy and tender.