High Protein Creamy Chicken with Vegetables
Elevate your weeknight dinner game with this High Protein Creamy Chicken with Vegetables, a wholesome and flavorful dish perfect for health-conscious foodies. Tender, golden-brown chicken breasts pair beautifully with vibrant, sautéed vegetables like broccoli, red bell peppers, and carrots, creating a colorful and nutrient-packed meal. The star of the recipe is the rich, velvety sauce made from low-sodium chicken broth, heavy cream, and Parmesan cheese, which coats every bite in indulgent creaminess while keeping the protein content high. Finished with a sprinkle of fresh parsley for a pop of color and fresh flavor, this dish is easy to prepare in under an hour and ideal for serving with quinoa or brown rice for a balanced plate. Perfect for meal prep or family dinners, this protein-packed recipe is the ultimate combination of healthy eating and comfort food.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 piece small onion, chopped
- 3 pieces garlic cloves, minced
- 2 cups broccoli florets
- 1 piece red bell pepper, sliced
- 2 pieces carrots, thinly sliced
- 1 cup low-sodium chicken broth
- 1 cup heavy cream
- 0.5 cup Parmesan cheese, grated
- 2 tablespoons fresh parsley, chopped
Instructions
Season the chicken breasts with 1 teaspoon of salt and 1 teaspoon of black pepper on both sides.
Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for about 7-8 minutes on each side until golden brown and cooked through. Remove chicken from the skillet and set aside.
In the same skillet, add the chopped onion and minced garlic. Sauté for 2-3 minutes until the onion becomes translucent.
Add broccoli florets, sliced red bell pepper, and carrots to the skillet. Cook for an additional 5 minutes, stirring occasionally, until the vegetables are tender-crisp.
Pour the chicken broth into the skillet and bring it to a simmer. Allow it to cook for 2-3 minutes to enhance the flavors.
Reduce the heat to low and stir in the heavy cream. Let it simmer for another 2 minutes until the sauce starts to thicken slightly.
Stir in the grated Parmesan cheese until it melts completely and the sauce becomes creamy.
Return the cooked chicken breasts to the skillet, coating them in the creamy sauce. Let them heat through for about 3 minutes.
Sprinkle fresh parsley over the top before serving. Adjust seasoning with additional salt and pepper if needed.
Serve hot with a side of your choice, such as quinoa or brown rice, for an extra nutritional boost.
Nutrition Facts
Calories |
2514 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 146.2 g | 187% | |
| Saturated Fat | 67.4 g | 337% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 872 mg | 291% | |
| Sodium | 6146 mg | 267% | |
| Total Carbohydrate | 30.1 g | 11% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 12.4 g | ||
| Protein | 243.4 g | 487% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 676 mg | 52% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 2334 mg | 50% | |
*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.
