Creamy Chicken With Vegetables

There’s nothing quite like a comforting plate of Creamy Chicken With Vegetables to brighten a chilly evening. I remember the first time I prepared this dish; the aroma filled my kitchen, wrapping me in a warm embrace that felt like home. As I stirred the creamy sauce, I couldn’t help but reminisce about family gatherings where we would share stories over hearty meals. This recipe combines tender, juicy chicken with vibrant vegetables, creating a symphony of flavors that dances on the palate. It’s perfect for those busy weeknights when you need something quick yet satisfying. With each bite, you’ll taste a balance of savory and creamy that makes this dish irresistible.

Ingredient List for Creamy Chicken With Vegetables

The ingredients for this recipe are carefully chosen to create a symphony of flavors. Each component plays a vital role in ensuring a well-rounded dish that is both hearty and satisfying. The star of the show is, of course, the chicken, complemented by fresh vegetables and a rich, creamy sauce. Together, they come together to create a meal that’s not only delicious but also looks beautiful on the plate.

• 1 pound (2 large) boneless, skinless chicken breasts – The main protein, juicy and tender, perfect for absorbing flavors.
• Salt and pepper – Essential seasonings to enhance all the other flavors.
• 3 teaspoons Italian seasoning – A fragrant blend that brings warmth and depth.
• 2 tablespoons olive oil – For sautéing the chicken and vegetables, adding a healthy fat.
• 1 tablespoon butter – Adds richness to the dish.
• 1 medium zucchini (cut to half moons, 1-1/2 cups) – Adds a pop of color and nutrition.
• 2 cups sliced brown mushrooms (5 ounces) – Earthy flavor that complements the creaminess.
• 3/4 cup diced (jarred) roasted red bell peppers – Sweet and smoky, enhancing the overall flavor.
• 1-1/2 teaspoons minced garlic – For that aromatic kick.
• 1 cup reduced-sodium chicken broth – Provides moisture and flavor without overpowering saltiness.
• 1 cup heavy cream – The key ingredient for the creamy sauce.
• 2 teaspoons Dijon-style mustard – Adds a tangy depth to the sauce.
• 1/3 cup finely grated Parmesan cheese – For extra creaminess and a savory touch.
• 1/4 cup fresh basil (ribboned, optional) – A fresh herb that uplifts the dish.
• lemon (optional but recommended) – A squeeze adds brightness to the dish.

How to Assemble Creamy Chicken With Vegetables

Assembling Creamy Chicken With Vegetables is a delightful process that fills your kitchen with enticing aromas. You’ll find it easy to follow along as you prepare this heartwarming dish step by step. Each phase builds on the last, creating a meal that’s not just tasty but also visually appealing.

1. Begin by preparing your ingredients. Cut the zucchini in half lengthwise and then slice it into half moons. Also, slice the mushrooms and dice the roasted bell peppers.
2. Next, take each chicken breast and slice it in half widthwise to create two thinner pieces. If needed, pound them lightly to ensure they cook evenly. Season one side of each piece with a combination of 1 teaspoon of Italian seasoning, salt, and pepper.
3. Heat the olive oil in a large, heavy-bottomed skillet over medium-high heat until it shimmers. Once hot, add the seasoned side of the chicken down. Season the top side with the remaining seasoning mixture. Allow it to cook undisturbed for about 4 minutes until golden brown.
4. Flip the chicken and continue cooking for an additional 3 to 4 minutes. Use a meat thermometer to check for doneness (internal temperature should reach 165°F). Once done, remove the chicken from the skillet and cover it with foil to keep warm.
5. In the same skillet, add butter, followed by the zucchini and mushrooms. Cook for about 3 to 5 minutes, stirring occasionally until they become crisp-tender. Season lightly with salt and pepper.
6. Next, add in the diced roasted bell pepper, the remaining 1 teaspoon of Italian seasoning, and the minced garlic. Stir until fragrant, about 30 seconds, then transfer the seasoned vegetables to a plate.
7. Now, return to the skillet and add half a cup of chicken broth, reducing the heat to medium. Scrape the bottom of the pan to release any browned bits and cook until the broth reduces to about half, roughly 1 minute.
8. Add the remaining half cup of broth, heavy cream, the remaining 1 teaspoon of Italian seasoning, Dijon mustard, and Parmesan cheese. Bring this mixture to a simmer, then reduce the heat to medium-low and let it simmer for 2 to 3 minutes until it thickens.
9. If using, stir in the basil for freshness. Taste the sauce and adjust the seasoning as necessary. A squeeze of fresh lemon at this point can really brighten the flavors.
10. Now you have two options for serving: Toss the creamy sauce with freshly cooked pasta, adding a splash of reserved pasta water until emulsified, then add the chicken (either diced or thinly sliced) along with the cooked vegetables. Alternatively, you can return the chicken to the skillet along with any accumulated juices, spoon the veggies around it, and serve directly from the skillet. Finish with extra grated Parmesan if desired and enjoy hot!

Substitutions and Tips

Cooking is all about flexibility! Here are some useful tips and substitutions for your Creamy Chicken With Vegetables journey to ensure it turns out perfect every time.

• Storage: Store leftover Creamy Chicken With Vegetables in an airtight container in the fridge for up to 3 days.
• Freezing: This dish can be frozen. Ensure it cools completely before transferring to a freezer-safe container for up to 2 months.
• Reheating: When reheating, add a splash of chicken broth or cream to loosen the sauce and prevent it from becoming too thick.
• Pairing: Serve with a side of crusty bread, pasta, or a fresh salad to round out the meal.
• Vegetarian Version: Swap the chicken for hearty vegetables like eggplant or chickpeas for a delicious vegetarian option.

What Goes Well With This Creamy Chicken With Vegetables

• Pasta: Toss the creamy sauce with your favorite pasta for a filling meal.
• Rice: Serve over fluffy rice to soak up the delicious sauce.
• Salads: A fresh garden salad with a light vinaigrette balances the richness of the dish.
• Crusty Bread: Serve with crusty bread for dipping into the creamy sauce.
• Dinner Parties: This dish is perfect for entertaining, offering a touch of elegance without much fuss.

FAQ

Conclusion

Creamy Chicken With Vegetables is a truly special dish that combines comforting flavors with a touch of elegance. It’s perfect for those seeking to create lasting memories around the dinner table. I encourage you to try this recipe; you’ll not only enjoy the delicious taste but also the smiles it brings to friends and family. Give it a go tonight, and experience the joy it brings!

Creamy Chicken With Vegetables

The ultimate comfort food, Creamy Chicken With Vegetables combines tender chicken with a rich, creamy sauce and vibrant veggies. This easy weeknight dinner is perfect for satisfying cravings and making memories around the table. You'll want to make it tonight!

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Prep Time 25 minutes mins

Cook Time 10 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: American

Calories: 540

Ingredients Equipment Method Notes

Ingredients

  

• 1 pound chicken breasts boneless, skinless
• Salt
• 3 teaspoons Italian seasoning divided
• 2 tablespoons olive oil
• 1 tablespoon butter or use more oil
• 1 medium zucchini cut to half moons, 1-1/2 cups
• 2 cups brown mushrooms sliced, 5 ounces
• 3/4 cup roasted red bell peppers diced (jarred)
• 1-1/2 teaspoons garlic minced
• 1 cup chicken broth reduced-sodium
• 1 cup heavy cream
• 2 teaspoons Dijon-style mustard
• 1/3 cup Parmesan cheese finely grated
• 1/4 cup basil fresh, ribboned, optional
• lemon optional but recommended

Equipment

• Large Skillet

Method

 

1. Cut the zucchini in half lengthwise, then slice into half moons. Slice the mushrooms and dice the roasted bell peppers.
2. Slice each chicken breast in half widthwise to create 2 thinner pieces. Pound lightly if necessary to ensure even thickness. Combine 1 tsp of Italian seasoning with salt and pepper (I add 1/2 tsp salt and 1/4 tsp pepper) and season one side of each chicken piece.
3. Heat the olive oil in a large, heavy-bottomed skillet over medium-high heat. When hot, add the chicken, seasoned side down. Season the other side with the remaining seasoning mixture. Cook undisturbed for about 4 minutes, then flip and continue cooking another 3–4 minutes or until chicken is golden brown and fully cooked (internal temperature should reach 165°F). Remove chicken from the skillet and cover with foil to keep warm.
4. Using the same skillet, add the butter, zucchini, and mushrooms. Cook for about 3–5 minutes or until crisp-tender, stirring occasionally. Add a tiny pinch of salt and pepper, then add the diced roasted red bell pepper, 1 tsp Italian seasoning, and minced garlic. Stir until fragrant, about 30 seconds; transfer the vegetables to a plate.
5. To the skillet, add 1/2 cup chicken broth and reduce heat to medium. Scrape the pan to release any browned bits and cook until the broth has reduced to about half, about 1 minute. Add remaining 1/2 cup broth, cream, remaining 1 tsp Italian seasoning, Dijon mustard, and Parmesan. Bring to a simmer, then reduce heat to medium and simmer for 2–3 minutes until thickened. Stir frequently. Stir through basil if using.
6. Taste sauce; adjust seasoning as needed. I love to add some fresh lemon. There are two options for serving: 1. Toss the cream sauce with freshly cooked pasta and some reserved pasta water until nicely emulsified, then add the chicken (diced or thinly sliced) and the cooked vegetables. 2. Or return the chicken and any accumulated juices to the skillet with the cream sauce, spoon the veggies around the chicken, and serve straight from the skillet. Garnish with additional freshly grated Parmesan if desired. Enjoy hot!

Notes

• Tip 1: Since the chicken, veggies, and Parmesan add plenty of flavor and salt, low-sodium broth helps maintain balance of the overall saltiness.
• Tip 2: Heavy cream plays a pivotal role in enhancing the dish’s flavor and texture. Lower-fat or dairy-alternative products unfortunately won’t thicken properly or offer the same richness.
• Tip 3: Opt for a block of Parmesan cheese and grate it on the small holes of a grater. Gently pack it into your measuring cup. (Parmesan from the can will be too salty and won’t melt into the sauce nicely.)
• Tip 4: Store leftover Creamy Chicken in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat, adding a splash of broth or cream to loosen the sauce.

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Meet Isla Banks

We eat with our eyes first, so I strive to make every dish look as bountiful as it tastes. I work on every stage of the process, from sourcing the freshest ingredients to styling the final shot. I tested this recipe repeatedly to provide you with the visual inspiration and reliability you need to cook with confidence.