New England Chicken
Cozy up with the comforting flavors of New England Chicken, a hearty one-pot meal that brings classic regional charm to your dinner table. This recipe marries tender, golden-seared chicken breasts with a medley of vibrant vegetables like carrots, celery, and peas, all simmered in a creamy thyme-infused sauce. The addition of diced potatoes makes it wonderfully filling, while a touch of garlic and onion adds depth to every bite. Perfect for weeknight dinners or a soul-warming weekend treat, this dish is ready in just an hour and comes together easily in a single skillet or Dutch oven. Serve it steaming hot, and watch as it becomes a family favorite packed with New England-inspired goodness!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 2 cloves garlic cloves, minced
- 2 medium carrots, peeled and sliced into rounds
- 2 stalks celery stalks, diced
- 2 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon fresh thyme leaves
- 1 bay leaf
- 2 medium potatoes, peeled and diced
- 1 cup frozen green peas
Instructions
Season the chicken breasts on both sides with salt and pepper.
Heat olive oil in a large, heavy-bottomed skillet or Dutch oven over medium heat. Sear the chicken breasts for 4-5 minutes per side until golden brown. Remove chicken from the pan and set aside.
In the same pan, melt the butter over medium heat. Add the diced onion, minced garlic, carrots, and celery. Sauté for 5-7 minutes until the vegetables are softened and fragrant.
Stir in the flour and cook for 1-2 minutes, stirring constantly, to create a roux.
Gradually whisk in the chicken broth, ensuring there are no lumps. Add the heavy cream, thyme, and bay leaf. Stir until the sauce begins to thicken, about 3-5 minutes.
Add the diced potatoes to the pan, followed by the seared chicken breasts. Cover the pan, reduce the heat to low, and let simmer for 25 minutes until the chicken is cooked through and the potatoes are tender.
Remove the bay leaf and stir in the frozen green peas. Cook for an additional 3-5 minutes until the peas are warmed through.
Taste and adjust seasoning with additional salt and pepper, if needed.
Serve the New England Chicken hot, garnished with a sprinkle of fresh thyme, and enjoy!
Nutrition Facts
Calories |
749 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.3 g | 50% | |
| Saturated Fat | 18.2 g | 91% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 223 mg | 74% | |
| Sodium | 976 mg | 42% | |
| Total Carbohydrate | 31.6 g | 12% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 6.4 g | ||
| Protein | 60.4 g | 121% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 79 mg | 6% | |
| Iron | 3.5 mg | 20% | |
| Potassium | 1224 mg | 26% | |
*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.
