Creamy Chive Chicken

There’s something incredibly comforting about a dish like Creamy Chive Chicken. I remember the first time I made it. It was a rainy evening, and the scent of sautéed mushrooms and rich chicken broth filled my kitchen, instantly lifting my spirits. My family gathered around the table, eager to dig into a hearty meal that felt like a warm hug. Every bite was a delicious blend of tender marinated chicken, fresh chives, and a creamy sauce that tied it all together. This dish quickly became a staple in my household, perfect for weeknights and special occasions alike.

Ingredients to Make Creamy Chive Chicken

To create a stellar Creamy Chive Chicken, you need a blend of quality ingredients that harmonize well together. Each component plays a critical role, enhancing the overall flavor and texture of the dish. Let’s take a closer look at these key players:

• Cremini mushrooms – Their earthy flavor adds depth to the dish.
• Green onions – A sprinkle of fresh green onions elevates the taste and adds a hint of crunch.
• Chicken breasts – The star of the show, providing a tender, juicy base.
• Heavy cream – This is what makes the sauce rich and creamy.
• Chives – Fresh chives bring a burst of freshness and color.

Ingredients:

• ½ pound cremini mushrooms, quartered
• 2 tablespoons chopped green onions
• 1 tablespoon lemon juice
• 4 tablespoons butter
• ¼ cup all-purpose flour
• ½ teaspoon salt
• ½ teaspoon pepper
• 1½ pounds skinless, boneless chicken breasts, halved lengthwise
• 1 tablespoon canola oil
• ¾ cup chicken broth
• 1 tablespoon flour
• 1 tablespoon butter
• 1 cup heavy cream
• 2 tablespoons chopped fresh chives

How to Prepare Creamy Chive Chicken

Cooking Creamy Chive Chicken is a rewarding experience. The steps are simple, and with a bit of attention, you’ll have a delicious dish ready in no time. Let’s dive into the process:

1. Start by prepping the chicken. Take one half, place it between two sheets of plastic wrap, and pound it to about ½-inch thickness using a meat mallet or rolling pin. This step ensures even cooking and tender meat. In a bowl, mix flour, salt, and pepper, then lightly dredge the chicken in the mixture, shaking off the excess.
2. Next, brown the chicken. Heat a large cast iron pan or heavy-bottom skillet over medium heat and melt 2 tablespoons of butter along with the canola oil. Carefully place the dredged chicken cutlets into the pan and cook undisturbed until browned on the underside, about 5 minutes. Flip the chicken and cook for 3 to 4 minutes on the other side until cooked through. Transfer the cooked pieces to a plate and tent with foil to keep warm.
3. In the same skillet, wipe out any burned bits from cooking the chicken, then melt the remaining butter. Add the mushrooms and chopped onions, cooking until soft, about 2 to 3 minutes. The aromas will fill your kitchen at this point! Stir in the lemon juice, then transfer the mixture to a bowl and set aside.
4. Now, it’s time to make the creamy sauce. Return the pan to medium-high heat and pour in the chicken broth. Bring to a boil, scraping up any browned bits from the bottom of the pan to incorporate all that flavor. In a small bowl, mash together 1 tablespoon of flour with 1 tablespoon of butter until smooth, then whisk this mixture into the chicken broth.
5. Reduce the heat and let the sauce simmer until thickened, about 5 minutes. Once thick, stir in the heavy cream, reserved mushroom mixture, and chives. Nestle the cooked chicken back into the sauce, ensuring it’s coated well.
6. Finally, consider how you’d like to serve your Creamy Chive Chicken. It pairs beautifully over rice, noodles, or mashed potatoes, soaking up the rich sauce. Enjoy your delicious creation!

Pro Tips and Tweaks

Creating Creamy Chive Chicken can be even more enjoyable with these helpful tips:

• Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop.
• Freezing: You can freeze the cooked dish for up to 2 months. Thaw overnight in the fridge before reheating.
• Pairing: Serve with a crisp green salad or roasted vegetables for a complete meal.
• Spice It Up: Add a pinch of crushed red pepper flakes to the sauce for an extra kick.
• Wine Pairing: If you enjoy wine, a light Chardonnay complements this dish beautifully.
• Variations: Feel free to use different proteins like turkey or a meat substitute for a vegetarian option.

Serving This Creamy Chive Chicken

When it comes to serving your Creamy Chive Chicken, there are numerous delightful ways to present it:

• Over Rice: Serve this dish over a bed of fluffy rice, allowing the creamy sauce to soak in and complement the grains.
• With Mashed Potatoes: Creamy mashed potatoes make an excellent base, and they pair well with the rich sauce.
• Noodles: Toss some cooked egg noodles in the sauce for a deliciously comforting twist.
• Accompanied by Vegetables: Roasted or steamed vegetables add color and nutrition to your plate.
• Garnish: A sprinkle of extra chives or green onions right before serving elevates the dish visually.
• Occasions: This dish is perfect for family dinners, special occasions, or dinner parties, ensuring everyone feels cherished.
• Leftovers: Store any leftovers and enjoy them the next day; the flavors often deepen and improve.

FAQ

Conclusion

In conclusion, Creamy Chive Chicken is a standout recipe that combines rich flavors with a comforting touch, making it the perfect dish for any occasion. I encourage you to try it yourself; your family and friends will surely be impressed. Don’t hesitate to share this delightful meal with your loved ones and create memorable moments around the dinner table.

Creamy Chive Chicken

The ultimate comfort food, Creamy Chive Chicken is a rich and creamy dish that’s perfect for weeknight dinners. With tender chicken, earthy mushrooms, and fresh chives, it’s a meal your family will love. Make it tonight for a deliciously satisfying experience!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: American

Calories: 620

Ingredients Equipment Method Notes

Ingredients

  

• ½ pound Cremini mushrooms quartered
• 2 tablespoons Chopped green onions
• 1 tablespoon Lemon juice
• 4 tablespoons Butter
• ¼ cup All-purpose flour
• ½ teaspoon Salt
• ½ teaspoon Pepper
• 1½ pounds Skinless, boneless chicken breasts halved lengthwise
• 1 tablespoon Canola oil
• ¾ cup Chicken broth
• 1 tablespoon Flour
• 1 tablespoon Butter
• 1 cup Heavy cream
• 2 tablespoons Chopped fresh chives

Equipment

• Saucepan
• Skillet
• Wooden Spoon
• Chef's Knife
• Mixing Bowl
• Whisk
• Large Pot
• Frying Pan

Method

 

1. Prep the chicken. Working with one chicken half at a time, place the chicken between two sheets of plastic wrap and use a meat mallet or rolling pin to pound out to ½-inch thickness. In a bowl, mix flour, salt, and pepper then lightly dredge the chicken in flour, shaking off the excess.
2. Brown the chicken. Heat a large cast iron pan or heavy bottom skillet over medium and melt 2 tablespoons butter with canola oil. Place chicken cutlets into pan and cook, undisturbed, until browned on underside, about 5 minutes. Flip the chicken and cook for 3-4 minutes on second side. Transfer to a plate, tent with foil, and repeat with the remaining chicken cutlets, adding more butter or oil as needed.
3. Cook the mushrooms and onions. In the same skillet, wipe out any burned bits then melt 2 tablespoons butter and cook mushrooms and onions until soft, 2 to 3 minutes. Add lemon juice, transfer to a bowl, and set aside.
4. Make the creamy sauce and bring it all together. Return pan to medium-high heat, add chicken broth, bring to a boil, and scrape up any browned bits. In a small bowl, mash flour and 1 tablespoon butter until smooth, then whisk into the chicken broth. Reduce heat and simmer until thickened, about 5 minutes. Stir in cream, reserved mushroom mixture, and chives. Nestle cooked chicken and drippings into the sauce. Serve over rice, noodles, or mashed potatoes.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop. You can freeze the cooked dish for up to 2 months. Thaw overnight in the fridge before reheating.

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Meet Simone Patel

Food is the ultimate connector, and I approach every recipe with the host in mind. I focus on creating meals that scale well for crowds and make entertaining effortless. I cooked and tested this meal to ensure it holds up beautifully from the stove to the serving platter, ready for your guests.