Creamy Chicken and Vegetables (One Pan)
This Creamy Chicken and Vegetables recipe is perfect any night of the week. The tender chicken is tossed with a simple yet delicious creamy sauce and vegetables that tastes like a chicken pot pie minus the pie crust. Let me know if you give this recipe a try.
If you love one pan meals, then you’ll have to add the following recipes to your list! One Pan Creamy Pesto Chicken, One Pot Homemade Hamburger Helper and One Pan Spicy Buffalo Chicken.
Why You’ll Love this Recipe
- This is a lower carb version of chicken pot pie. It has all the components of chicken pot pie minus the crust.
- This creamy chicken and vegetables recipe comes together in under 40 minutes and only requires one pan.
- For a heartier version, serve over my Lebanese Rice or Easy Creamy Mashed Potatoes. Another option is to enjoy this dish over al dente pasta too.
About Smart Chicken
For this recipe, I used Smart Chicken’s boneless skinless chicken breasts and butterflied them into four thin cutlets. If you’re new here, Smart Chicken is the reason I started eating chicken again after 9 years without. Their products are superior in every way. In fact, Smart Chicken’s chickens are fed a high-quality diet, humanely handled, and never given antibiotics, hormones, or animal by-products.
Smart Chicken is USDA Process Verified as pure air chilled, without added water and are hand-trimmed for your convenience. The result is the best-tasting, highest-quality fresh chicken on the market! Click here to find a store near you that carries this delicious whole chicken.
This post is sponsored by Smart Chicken. I was compensated for my time, but all opinions are my own.
Recipe Ingredients
- Chicken – This recipe calls for one pound of butterflied chicken breasts. Slicing the chicken breasts into four thin cutlets allows them to cook more quickly and evenly.
- Seasoning – Lightly season the chicken cutlets with kosher salt and cracked black pepper.
- Avocado Oil – This recipe calls for avocado oil to sauté the chicken cutlets. Option to use olive oil instead.
- Butter – This recipe calls for butter to sauté the vegetables and to add a depth of flavor to the sauce.
- Vegetables – This recipe calls for mirepoix, which is diced onion, carrots and celery. This recipe also calls for peas as well. Option to use frozen peas if needed.
- Garlic – You’ll need minced garlic for this recipe. About 2-3 cloves depending on size.
- Herbs – This recipe calls for poultry herbs. I used sage, thyme and rosemary. Option to use oregano too. You’ll also need freshly chopped parsley as a garnish.
- Seasoning – Season the sauce with kosher salt and cracked black pepper.
- Broth – This recipe calls for chicken broth. Option to use low sodium broth to help manage the salt levels.
- Heavy Cream – This recipe calls for some heavy cream. Option to use half and half if desired.
- Parmesan Cheese – This recipe calls for grated parmesan cheese. You’ll add this at the end to thicken the sauce and add extra flavor.
How to Make Creamy Chicken and Vegetables
Step 1: Butterfly the chicken breasts into four thin cutlets
Step 2: Season with kosher salt and cracked black pepper.
Step 3: Saute the chicken in a pan.
Step 4: Remove from the pan once cooked through.
Step 5: Add butter to the same pan and saute the onions, celery and carrots.
Step 6: Add the minced garlic and fresh herbs. Season with kosher salt and cracked black pepper.
Step 7: Deglaze the pan with broth. Reduce the broth by 1/4. Remove the fresh herbs.
Step 8: Add the heavy cream, peas and parmesan cheese.
Step 9: Nestle the chicken back into the sauce.
Step 10: Top with chopped parsley. Serve hot and enjoy.
Expert Tips for Creamy Chicken and Vegetables
- Butterfly thick chicken breasts for quick even cooking.
- Add the peas towards the end of cooking so they do not get mushy.
- Make sure you dice your vegetables the same size so you get a taste of everything in each bite.
- Add parmesan cheese at the end as a liaison. If parmesan cheese cooks for too long it will separate. By adding it at the end you give the cheese enough time to melt and blend into the sauce before it can separate.
Frequently Asked Questions
Enjoy with pasta, One Pan Potatoes, or my Roasted Vegetable Salad.
Yes! You can use chicken thigh or tenderloins instead. Cooking time will vary based on which cut of chicken you use.
Yes! Simply reheat leftovers in the microwave until warmed through and enjoy throughout the week.
Other One Pan Dinner Recipes to Consider Trying
- One Pan Blackened Chicken Alfredo
- One Pan Blackened Chicken Pasta Bake
- One Pan Tuscan Chicken Thighs
Creamy Chicken and Vegetables (One Pan)
Equipment
- 1 saute pan
Ingredients
Sauteed Chicken
- 1 lb. chicken breasts, butterflied, boneless, skinless – Smart Chicken
- 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
Creamy Sauce and Vegetables
- 1 tablespoon butter
- ½ cup yellow onion, diced small
- ⅓ cup carrots , diced small
- ⅓ cup celery, diced small
- 1.5 teaspoons garlic, minced, about 2-3 cloves
- 2 sprigs thyme
- 2 sprigs rosemary, or oregano
- 1 sprig sage
- kosher salt, to taste
- cracked black pepper, to taste
- ¾-1 cup low sodium chicken broth
- ½ cup heavy cream
- ⅓ cup peas, fresh or frozen
- 2-3 tablespoons grated parmesan cheese
- 1 tablespoon Italian parsley, chopped small
Instructions
How to Make Creamy Chicken and Vegetables
Prep the Chicken
- Butterfly two chicken breasts into four thin cutlets. Season both sides with kosher salt and cracked black pepper.
Sauté the Chicken
- Heat a sauté pan over medium high heat and add the avocado oil. Once the oil is hot but not smoking add the seasoned chicken. Sauté for 4-5 minutes per side. Cooking time will vary based on the thickness of the chicken. Remove the chicken from the pan.
Make the Sauce
- In the same pan, add the butter. Once melted, add the finely diced onion, carrots and celery. Sauté until tender. Add the fresh herbs. Season with kosher salt and cracked black pepper. Add the minced garlic and sauté for 1-2 more minutes.
- Deglaze the pan with low sodium chicken broth. Scrape any crispy bits from the bottom of the pan. Let the broth reduce by 1/4 then remove the fresh herbs. Add the heavy cream and peas. Stir well. Finally add the grated parmesan cheese. Once the sauce reduces to your preferred thickness, nestle the chicken back into the sauce. Top with freshly chopped parsley and serve.
