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Creamy Chicken and Vegetables

This delightful one-pan dish features tender chicken, fresh vegetables, and a rich, creamy sauce, perfect for family dinners or weeknight meals.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 500
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 1 lb chicken breasts (butterflied, boneless, skinless) Juicy and delicious, chicken breasts are perfect for a quick cook.
  • 1-2 tablespoons avocado oil For sautéing the chicken
  • pinch kosher salt To season the chicken.
  • few turns cracked black pepper To season the chicken.
For the Sauce
  • 1 tablespoon butter Adds a lovely creaminess to the sauce.
  • ½ cup yellow onion (diced small) Offers a sweet and aromatic base for the dish.
  • ⅓ cup carrots (diced small) Provides natural sweetness and additional crunch.
  • ⅓ cup celery (diced small) Contributes a savory note and delightful texture.
  • 1.5 teaspoons garlic (minced, about 2-3 cloves) Infuses the dish with a robust, fragrant flavor.
  • 2 sprigs thyme Adds an earthy aroma.
  • 2 sprigs rosemary or oregano Offers a lovely herbaceous quality.
  • 1 sprig sage Complements the flavors.
  • kosher salt to taste Essential for bringing out all the flavors.
  • cracked black pepper to taste Season according to your preference.
  • ¾-1 cup low sodium chicken broth Creates a flavorful base for the sauce.
  • ½ cup heavy cream Provides a luxurious creamy texture.
  • ⅓ cup peas (fresh or frozen) Adds a pop of color and sweetness.
  • 2-3 tablespoons grated parmesan cheese Imparts a nutty richness.
  • 1 tablespoon Italian parsley (chopped small) For a fresh and vibrant finishing touch.

Method
 

Preparation
  1. Butterfly two chicken breasts into four thin cutlets and season both sides with kosher salt and cracked black pepper.
Cooking Chicken
  1. In a sauté pan over medium-high heat, add the avocado oil. Once hot, place the seasoned chicken into the pan and sauté for 4-5 minutes on each side until fully cooked. Remove the chicken and set aside.
Sautéing Vegetables
  1. In the same pan, add butter and allow it to melt. Toss in the diced yellow onion, carrots, and celery, sautéing until tender.
Adding Herbs and Garlic
  1. Add thyme, rosemary (or oregano), and sage. Season with salt and pepper, then add the minced garlic, sautéing for another 1-2 minutes.
Deglazing the Pan
  1. Pour in the chicken broth, scrape up any crispy bits from the bottom, and allow it to reduce by about 1/4 before removing herb sprigs.
Making the Sauce
  1. Stir in the heavy cream and peas, then gradually add the parmesan cheese, stirring until it melts and the sauce thickens.
Combining and Serving
  1. Return the chicken to the pan, nestling it in the sauce. Garnish with freshly chopped parsley before serving.

Notes

For enhanced flavor, consider adding a dash of lemon juice before serving. Store leftovers in an airtight container in the fridge for up to 3 days.