Chicken Julian
Elevate your weeknight dinners with Chicken Julian, a comforting and creamy skillet dish brimming with flavor. This one-pan recipe features tender strips of chicken breast simmered in a velvety sauce made with heavy cream, chicken broth, and a medley of sautéed vegetables like carrots, celery, and onion. Infused with aromatic dried thyme and a hint of garlic, this dish delivers a harmonious balance of savory and rich flavors. Thickened to perfection with a touch of flour, the sauce envelops each bite in luscious goodness, making it ideal for pairing with rice, pasta, or warm crusty bread. With just 20 minutes of prep and a total cook time of 30 minutes, Chicken Julian is a quick and satisfying option for family dinners while still feeling indulgent enough for entertaining guests. Garnished with fresh parsley, it’s as vibrant as it is delicious.
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Recipe Information
Ingredients
- 1.5 pounds Chicken breast
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 medium Yellow onion
- 2 medium Carrot
- 2 stalks Celery stalk
- 3 cloves Garlic cloves
- 1 cup Heavy cream
- 1 cup Chicken broth
- 2 tablespoons All-purpose flour
- 1 teaspoon Dried thyme
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley
Instructions
Slice the chicken breast into thin strips and season with a pinch of salt and black pepper.
Dice the onion, carrots, and celery into small pieces, and mince the garlic cloves.
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium heat.
Add the chicken strips to the skillet and cook for about 5 minutes, or until lightly browned. Remove from the skillet and set aside.
In the same skillet, add the remaining olive oil and butter. Sauté the diced onion, carrot, and celery for 5-7 minutes until softened.
Add the minced garlic to the skillet and cook for an additional 1-2 minutes until fragrant.
Sprinkle the flour over the sautéed vegetables and stir well to coat. Cook for 1 minute to remove the raw flour taste.
Gradually pour in the chicken broth, stirring constantly to avoid lumps. Allow the mixture to simmer and thicken slightly.
Stir in the heavy cream, dried thyme, salt, and black pepper. Mix well to combine.
Return the cooked chicken strips to the skillet and let them simmer in the sauce for 10 minutes, ensuring the chicken is fully cooked and tender.
Garnish with freshly chopped parsley before serving.
Serve hot over rice, pasta, or with a side of crusty bread.
Nutrition Facts
Calories |
2427 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 157.1 g | 201% | |
| Saturated Fat | 72.4 g | 362% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 887 mg | 296% | |
| Sodium | 5376 mg | 234% | |
| Total Carbohydrate | 40.1 g | 15% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 10.6 g | ||
| Protein | 199.3 g | 399% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 245 mg | 19% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 2937 mg | 62% | |
*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.
