Creamy Country Chicken and Vegetables
Indulge in the comforting flavors of Creamy Country Chicken and Vegetables, a rustic one-skillet dinner perfect for cozy evenings. Juicy, bone-in chicken thighs are pan-seared to golden perfection before simmering in a luscious cream sauce infused with fresh thyme. A medley of tender carrots, baby potatoes, and sweet peas adds hearty texture, while garlic and onions deepen the savory richness. Thickened with a touch of flour and finished with a sprinkle of fresh parsley, this dish combines warmth and elegance in every bite. Ready in under an hour, this easy farmhouse-style recipe is ideal for family dinners or casual entertaining. Serve with crusty bread or over buttery mashed potatoes for a truly satisfying meal!
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Recipe Information
Ingredients
- 4 pieces chicken thighs, bone-in and skin-on
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 3 medium carrots, peeled and sliced into rounds
- 12 small baby potatoes, halved
- 2 cups chicken broth
- 1 cup heavy cream
- 4 sprigs fresh thyme sprigs
- 2 tablespoons all-purpose flour
- 1 cup frozen peas
- 2 tablespoons fresh parsley, chopped
Instructions
Season both sides of the chicken thighs with salt and pepper.
Heat olive oil in a large skillet or Dutch oven over medium-high heat and sear the chicken thighs skin side down until golden brown, about 4–5 minutes. Flip and cook the other side for 2–3 minutes. Remove the chicken from the skillet and set aside.
Reduce the heat to medium and add butter to the skillet. Once melted, sauté the diced onions until softened, about 3 minutes. Add the minced garlic and cook for an additional 30 seconds until fragrant.
Add the carrots and baby potatoes to the skillet. Cook for 5 minutes, stirring occasionally, until they start to soften slightly.
Sprinkle the flour over the vegetables and stir well to coat. Cook for 1–2 minutes to remove the raw flour taste.
Gradually pour in the chicken broth, stirring constantly to combine and prevent lumps. Bring the mixture to a simmer.
Stir in the heavy cream and add the fresh thyme sprigs. Return the chicken thighs to the skillet, placing them on top of the vegetable mixture.
Cover the skillet with a lid and reduce the heat to low. Simmer for 30 minutes, or until the chicken is cooked through and the vegetables are tender.
Remove the lid and discard the thyme sprigs. Stir in the frozen peas and cook for another 3–5 minutes until the peas are heated through.
Garnish with fresh parsley and serve warm. Enjoy!
Nutrition Facts
Calories |
680 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.0 g | 60% | |
| Saturated Fat | 20.7 g | 104% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 160 mg | 53% | |
| Sodium | 939 mg | 41% | |
| Total Carbohydrate | 34.4 g | 12% | |
| Dietary Fiber | 6.6 g | 23% | |
| Total Sugars | 7.1 g | ||
| Protein | 26.8 g | 54% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 76 mg | 6% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 1047 mg | 22% | |
*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.
