Chicken Stuff
Dive into the rich, creamy comfort of "Chicken Stuff," a one-pan wonder that combines juicy, seared chicken breasts with a velvety cheddar-cheese sauce. This hearty recipe is infused with the smoky warmth of paprika, garlic, and onion powders, balanced by the sweet crunch of sautéed red bell peppers and onions. The creamy sauce, made with chicken broth, heavy cream, and melted cheddar, perfectly envelops the chicken, creating a dish full of bold flavors and irresistible textures. Ready in just 45 minutes, "Chicken Stuff" is perfect for weeknight dinners and pairs beautifully with rice, mashed potatoes, or crusty bread to soak up every drop of the luscious sauce. Sprinkle with fresh parsley for a vibrant finish, and wow your family with this indulgent yet easy-to-make meal!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 2 tablespoons butter
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 large red bell pepper, diced
- 1 cup chicken broth
- 0.5 cup heavy cream
- 1 cup shredded cheddar cheese
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
Preheat a large skillet over medium heat. Add the olive oil and let it heat up.
Season both sides of the chicken breasts with salt, black pepper, paprika, garlic powder, and onion powder.
Place the seasoned chicken breasts in the skillet and sear for 4-5 minutes on each side until golden brown. Remove from the skillet and set aside (they will not be fully cooked at this point).
In the same skillet, add the butter and let it melt. Add the diced onion and sauté for 3-4 minutes until softened.
Stir in the minced garlic and diced red bell pepper. Cook for another 2-3 minutes until the vegetables are fragrant and slightly tender.
Pour in the chicken broth, scraping the bottom of the skillet to release any browned bits. Bring the mixture to a simmer.
Stir in the heavy cream and shredded cheddar cheese, whisking until the cheese is fully melted and the sauce is creamy.
Return the chicken breasts to the skillet, nestling them into the sauce. Cover with a lid and let everything simmer for 10-12 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
Sprinkle with chopped fresh parsley, if desired, before serving.
Serve hot with sides like rice, mashed potatoes, or crusty bread to enjoy the sauce.
Nutrition Facts
Calories |
2609 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 153.5 g | 197% | |
| Saturated Fat | 72.5 g | 362% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 898 mg | 300% | |
| Sodium | 4362 mg | 190% | |
| Total Carbohydrate | 34.8 g | 13% | |
| Dietary Fiber | 7.7 g | 28% | |
| Total Sugars | 13.2 g | ||
| Protein | 252.4 g | 505% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 992 mg | 76% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 2710 mg | 58% | |
*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.
