Creamed Chicken and Vegetables

Creamed Chicken and Vegetables is the ultimate comfort food, blending tender, golden-seared chicken with a medley of colorful vegetables in a luxuriously creamy sauce. Bursting with flavor from sautéed garlic, onion, carrots, celery, and peas, this dish is thickened to perfection with a touch of flour and enriched with chicken broth and heavy cream for a velvety finish. Ready in just 45 minutes, this one-skillet recipe offers an ideal weeknight dinner solution that's both hearty and wholesome. Serve it over fluffy rice, creamy mashed potatoes, or alongside crusty bread to soak up every bit of the savory sauce. Garnished with fresh parsley for a pop of freshness, this family-friendly classic is a true crowd-pleaser that balances simplicity and richness. Perfect for meal prep or enjoying fresh out of the skillet, Creamed Chicken and Vegetables is a must-try comfort dish for all seasons!

Nutriscore Rating: 68/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 pieces Chicken breasts
• 2 tablespoons Olive oil
• 2 tablespoons Unsalted butter
• 3 Garlic cloves, minced
• 1 medium Yellow onion, diced
• 2 medium Carrots, diced
• 2 Celery stalks, diced
• 1 cup Frozen peas
• 2 tablespoons All-purpose flour
• 2 cups Chicken broth
• 1 cup Heavy cream
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Fresh parsley, chopped

Directions

Step 1

Season the chicken breasts with a pinch of salt and pepper on both sides.

Step 2

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 6-7 minutes per side, or until golden brown and fully cooked through. Remove the chicken from the skillet and set aside.

Step 3

In the same skillet, add 1 tablespoon of olive oil and the unsalted butter. Once melted, stir in the minced garlic and diced onion. Cook for 2-3 minutes until fragrant and the onion becomes translucent.

Step 4

Add the diced carrots and celery to the skillet. Sauté for 5-6 minutes until the vegetables begin to soften.

Step 5

Add the frozen peas to the skillet and stir, cooking for another 2 minutes.

Step 6

Sprinkle the all-purpose flour over the vegetables and stir well to coat. Continue cooking for 1-2 minutes to remove the raw flour taste.

Step 7

Gradually pour the chicken broth into the skillet while stirring constantly to create a smooth mixture. Bring the sauce to a simmer and cook for 3-4 minutes until thickened.

Step 8

Reduce the heat to low and stir in the heavy cream. Season with salt and black pepper to taste, and let the sauce cook for 1-2 minutes until heated through.

Step 9

Slice the cooked chicken breasts into bite-sized pieces and add them back into the skillet. Stir to combine and coat the chicken with the creamy vegetable mixture.

Step 10

Garnish with freshly chopped parsley and serve hot. This dish pairs wonderfully with rice, mashed potatoes, or crusty bread.

Nutrition Facts

Serving size	(1782.8g)

Amount per serving	% Daily Value*
Calories	2197.9

Total Fat 146.1g	0%
Saturated Fat 70.2g	0%
Polyunsaturated Fat 2.7g
Cholesterol 588mg	0%
Sodium 4088.6mg	0%
Total Carbohydrate 71.3g	0%
Dietary Fiber 18.7g	0%
Total Sugars 25.3g
Protein 128.7g	0%

Vitamin D 0IU	0%
Calcium 310.7mg	0%
Iron 8.9mg	0%
Potassium 2102.5mg	0%

*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.

Source of Calories

Fat: 62.2%

Protein: 24.3%

Carbs: 13.5%