Chicken Glop
Cozy up with a bowl of hearty and comforting Chicken Glop, a one-pot wonder that's perfect for busy weeknights or chilly evenings. This creamy, rich dish features tender bites of chicken breast, a medley of vegetables like potatoes, carrots, and peas, and a luscious broth thickened with a touch of flour and heavy cream. Sautéed onions and garlic create a flavorful base, while a simple seasoning of salt and black pepper lets the fresh ingredients shine. Ready in under an hour, this crowd-pleaser is easy to prepare and versatile—serve it on its own, with crusty bread for dipping, or ladle it over rice for a satisfying meal. Ideal for fans of cozy, homestyle cooking, this recipe is sure to become a family favorite.
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Recipe Information
Ingredients
- 2 pieces chicken breasts
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons unsalted butter
- 1 large yellow onion
- 3 cloves garlic cloves
- 2 tablespoons all-purpose flour
- 2 cups chicken broth
- 0.5 cup heavy cream
- 1 cup frozen peas
- 2 medium carrots
- 2 medium potatoes
- 1 tablespoon vegetable oil
Instructions
Dice the chicken breasts into bite-sized pieces and season with salt and black pepper.
Peel and dice the onion, mince the garlic cloves, and peel and cube the potatoes and carrots into small, even pieces.
Heat the vegetable oil in a large pot or deep skillet over medium-high heat. Add the chicken and sear on all sides until lightly golden but not fully cooked through. Remove the chicken from the pot and set aside.
In the same pot, melt the butter over medium heat. Add the diced onion and sauté for 5–7 minutes until softened. Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
Sprinkle the all-purpose flour over the onion and garlic mixture and stir continuously for 2 minutes to cook off the raw taste of the flour.
Slowly pour in the chicken broth while stirring to prevent lumps from forming. The mixture will begin to thicken.
Stir in the heavy cream, followed by the diced potatoes and carrots. Bring the mixture to a simmer and cover the pot. Cook for 15 minutes, stirring occasionally, until the vegetables are tender.
Return the seared chicken to the pot, along with the frozen peas. Cook for an additional 5–7 minutes, or until the chicken is fully cooked and heated through.
Taste and adjust seasoning with additional salt and pepper, if needed.
Serve warm in bowls. Chicken Glop pairs well with crusty bread or served over rice for a heartier meal.
Nutrition Facts
Calories |
2004 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.3 g | 117% | |
| Saturated Fat | 43.7 g | 218% | |
| Polyunsaturated Fat | 8.5 g | ||
| Cholesterol | 468 mg | 156% | |
| Sodium | 3913 mg | 170% | |
| Total Carbohydrate | 151.6 g | 55% | |
| Dietary Fiber | 24.3 g | 87% | |
| Total Sugars | 27.6 g | ||
| Protein | 137.3 g | 275% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 273 mg | 21% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 3653 mg | 78% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
