Creamed Chicken on Cornbread
Transform your dinner table into a comforting Southern feast with this rich and satisfying Creamed Chicken on Cornbread recipe. Tender shredded chicken is enveloped in a velvety, herb-infused cream sauce made with garlic, onions, and a hint of thyme, then paired with fluffy, golden cornbread for the ultimate comfort food experience. The addition of sweet peas provides a splash of color and subtle sweetness, while the buttery sauce perfectly complements the rustic charm of the cornbread. Ready in under an hour, this dish is perfect for cozy weeknight dinners or casual gatherings. Garnish with fresh parsley for an elegant finish and savor the heartwarming flavors in every bite. Ideal keywords: Creamed Chicken, Cornbread, Southern Comfort Food, Easy Dinner Recipe, Chicken Dinner Ideas.
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Recipe Information
Ingredients
- 2 large Chicken breast
- 4 tablespoons Butter
- 1 small, diced Onion
- 2 minced Garlic cloves
- 3 tablespoons All-purpose flour
- 2 cups Chicken broth
- 1 cup Heavy cream
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 teaspoon Fresh thyme
- 1 cup Frozen peas
- 4 large pieces Store-bought or homemade cornbread
- 2 tablespoons, chopped (optional) Parsley
Instructions
Step 1: Season the chicken breasts with salt and pepper. In a large skillet, melt 2 tablespoons of butter over medium heat. Add the chicken breasts and cook for 6-7 minutes per side, or until cooked through. Remove the chicken and set aside to rest. Once cool enough to handle, shred the chicken into bite-sized pieces.
Step 2: In the same skillet, melt the remaining 2 tablespoons of butter. Add the diced onion and cook for 3-4 minutes until softened. Stir in the garlic and cook for an additional 1 minute until fragrant.
Step 3: Sprinkle the flour over the onions and stir well to coat. Cook for 1-2 minutes to remove the raw flour taste.
Step 4: Slowly pour in the chicken broth, a little at a time, whisking constantly to avoid lumps. Once smooth, stir in the heavy cream and bring the sauce to a gentle simmer.
Step 5: Add the shredded chicken back into the skillet along with salt, black pepper, and thyme. Stir well to combine. Let simmer for 5-7 minutes, stirring occasionally until the sauce thickens.
Step 6: Stir in the frozen peas and cook for another 2-3 minutes until heated through. Taste the sauce and adjust the seasoning if necessary.
Step 7: Warm the cornbread pieces in the oven or microwave. Place a piece of cornbread on each serving plate and spoon the creamed chicken mixture generously over the top.
Step 8: Garnish with chopped parsley, if desired, and serve immediately. Enjoy!
Nutrition Facts
Calories |
1033 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.7 g | 74% | |
| Saturated Fat | 24.5 g | 123% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 221 mg | 74% | |
| Sodium | 1842 mg | 80% | |
| Total Carbohydrate | 73.0 g | 27% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 18.4 g | ||
| Protein | 44.4 g | 89% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 201 mg | 15% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 735 mg | 16% | |
*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.
