Chicken with a Creamy Vegetable Sauce
Transform your dinner table with this comforting yet elegant Chicken with a Creamy Vegetable Sauce. Juicy, golden-brown chicken breasts are nestled in a velvety sauce brimming with fresh vegetables like carrots and zucchini. With a rich combination of heavy cream, Parmesan cheese, garlic, and aromatic herbs like parsley and thyme, every bite bursts with flavor. This one-skillet recipe not only saves on cleanup but also ensures the chicken stays perfectly tender while absorbing the creamy, savory goodness of the sauce. Ideal for weeknight dinners or a cozy weekend meal, this dish pairs beautifully with crusty bread, rice, or pasta to soak up every drop of the luscious sauce. Ready in just 45 minutes, this hearty yet refined recipe is bound to become a new favorite.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon paprika
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium yellow onion, finely chopped
- 3 pieces garlic cloves, minced
- 1 medium carrot, diced
- 1 medium zucchini, diced
- 1 cup chicken broth
- 1 cup heavy cream
- 0.5 cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon fresh thyme leaves
Instructions
Season the chicken breasts with salt, black pepper, and paprika on both sides.
Heat the olive oil in a large skillet over medium heat. Add the chicken breasts and cook for about 4-5 minutes per side, until golden brown. Remove the chicken from the skillet and set aside.
In the same skillet, melt the butter over medium heat. Add the chopped onion and cook for 3-4 minutes until softened.
Add the minced garlic, diced carrot, and zucchini to the skillet. Cook for 5-6 minutes, stirring occasionally, until the vegetables begin to soften.
Pour in the chicken broth and stir to combine. Reduce heat to low and let simmer for 5 minutes.
Stir in the heavy cream, Parmesan cheese, fresh parsley, and thyme. Cook for another 2-3 minutes, stirring until the sauce is smooth and creamy.
Return the chicken breasts to the skillet, nestling them into the sauce. Cover the skillet and cook for an additional 8-10 minutes, or until the chicken is fully cooked and the internal temperature reaches 165°F (74°C).
Serve the chicken with the creamy vegetable sauce, garnished with additional parsley if desired. Enjoy!
Nutrition Facts
Calories |
2702 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 170.1 g | 218% | |
| Saturated Fat | 81.6 g | 408% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 934 mg | 311% | |
| Sodium | 4252 mg | 185% | |
| Total Carbohydrate | 27.1 g | 10% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 11.7 g | ||
| Protein | 240.4 g | 481% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 658 mg | 51% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 2975 mg | 63% | |
*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.
