Creamy Chicken with Vegetables
Indulge in the comfort of this Creamy Chicken with Vegetables recipe, where tender, juicy chicken breasts are seasoned to perfection and paired with a medley of sautéed carrots, broccoli, and onions. This one-pan dish features a rich and velvety sauce made with heavy cream, chicken broth, and Parmesan cheese, creating a flavor-packed recipe that’s perfect for weeknight dinners or special occasions. With just 45 minutes from start to finish, this easy yet elegant meal is ideal for busy families. Garnished with fresh parsley, it’s as inviting as it is delicious. Serve it over rice, pasta, or mashed potatoes for a complete meal brimming with wholesome, satisfying flavors. Keywords: creamy chicken recipe, chicken with vegetables, easy one-pan dinner, quick family meals.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 tablespoons butter
- 1 medium onion
- 2 medium carrots
- 2 cups broccoli florets
- 1 cup chicken broth
- 1 cup heavy cream
- 2 tablespoons all-purpose flour
- 0.5 cup Parmesan cheese
- 2 tablespoons fresh parsley
Instructions
Begin by seasoning the chicken breasts with salt, black pepper, garlic powder, and onion powder on both sides.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
Add the seasoned chicken breasts to the skillet and cook for about 6-7 minutes on each side, or until cooked through and golden brown. Remove the chicken from the skillet and set aside.
In the same skillet, add 2 tablespoons of butter. Once melted, add the chopped onion and sauté for 2-3 minutes until translucent.
Add the sliced carrots and broccoli florets to the skillet and sauté for another 4-5 minutes until the vegetables start to soften.
Sprinkle the flour over the vegetable mixture, stirring constantly for about 1 minute until the flour is well incorporated.
Gradually add the chicken broth to the skillet, stirring continuously to combine with the flour mixture.
Once the broth is well mixed and starts to thicken, pour in the heavy cream. Stir continuously and bring the mixture to a gentle simmer.
Add the cooked chicken breasts back into the skillet, along with any juices from the plate.
Reduce the heat to low and allow the sauce to simmer and thicken, about 5 minutes.
Once the sauce has thickened, stir in the grated Parmesan cheese until well incorporated.
Garnish with freshly chopped parsley before serving.
Nutrition Facts
Calories |
2290 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 158.8 g | 204% | |
| Saturated Fat | 77.7 g | 388% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 646 mg | 215% | |
| Sodium | 3877 mg | 169% | |
| Total Carbohydrate | 55.9 g | 20% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 16.4 g | ||
| Protein | 139.8 g | 280% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 704 mg | 54% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 1915 mg | 41% | |
*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.
