Creamed Chicken and Vegetables
Creamed Chicken and Vegetables is the ultimate comfort food, blending tender, golden-seared chicken with a medley of colorful vegetables in a luxuriously creamy sauce. Bursting with flavor from sautéed garlic, onion, carrots, celery, and peas, this dish is thickened to perfection with a touch of flour and enriched with chicken broth and heavy cream for a velvety finish. Ready in just 45 minutes, this one-skillet recipe offers an ideal weeknight dinner solution that's both hearty and wholesome. Serve it over fluffy rice, creamy mashed potatoes, or alongside crusty bread to soak up every bit of the savory sauce. Garnished with fresh parsley for a pop of freshness, this family-friendly classic is a true crowd-pleaser that balances simplicity and richness. Perfect for meal prep or enjoying fresh out of the skillet, Creamed Chicken and Vegetables is a must-try comfort dish for all seasons!
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Recipe Information
Ingredients
- 2 pieces Chicken breasts
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 3 Garlic cloves, minced
- 1 medium Yellow onion, diced
- 2 medium Carrots, diced
- 2 Celery stalks, diced
- 1 cup Frozen peas
- 2 tablespoons All-purpose flour
- 2 cups Chicken broth
- 1 cup Heavy cream
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped
Instructions
Season the chicken breasts with a pinch of salt and pepper on both sides.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 6-7 minutes per side, or until golden brown and fully cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add 1 tablespoon of olive oil and the unsalted butter. Once melted, stir in the minced garlic and diced onion. Cook for 2-3 minutes until fragrant and the onion becomes translucent.
Add the diced carrots and celery to the skillet. Sauté for 5-6 minutes until the vegetables begin to soften.
Add the frozen peas to the skillet and stir, cooking for another 2 minutes.
Sprinkle the all-purpose flour over the vegetables and stir well to coat. Continue cooking for 1-2 minutes to remove the raw flour taste.
Gradually pour the chicken broth into the skillet while stirring constantly to create a smooth mixture. Bring the sauce to a simmer and cook for 3-4 minutes until thickened.
Reduce the heat to low and stir in the heavy cream. Season with salt and black pepper to taste, and let the sauce cook for 1-2 minutes until heated through.
Slice the cooked chicken breasts into bite-sized pieces and add them back into the skillet. Stir to combine and coat the chicken with the creamy vegetable mixture.
Garnish with freshly chopped parsley and serve hot. This dish pairs wonderfully with rice, mashed potatoes, or crusty bread.
Nutrition Facts
Calories |
2198 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 146.1 g | 187% | |
| Saturated Fat | 70.2 g | 351% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 588 mg | 196% | |
| Sodium | 4089 mg | 178% | |
| Total Carbohydrate | 71.3 g | 26% | |
| Dietary Fiber | 18.7 g | 67% | |
| Total Sugars | 25.3 g | ||
| Protein | 128.7 g | 257% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 311 mg | 24% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 2102 mg | 45% | |
*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.
