creamy chicken
This creamy chicken dish is a comforting and flavorful meal, perfect for weeknight dinners. Tender chicken is cooked in a rich and creamy sauce that pairs well with rice or pasta.
Equipment
- 1 large skillet or frying pan
- 1 cutting board
- 1 measuring cups
- 1 measuring spoons
- 1 wooden spoon or spatula
- 4 serving plates
Ingredients
- 4 pieces boneless, skinless chicken breasts About 1.5 lbs.
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream Can be substituted with half-and-half or coconut milk.
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- to taste salt
- to taste pepper
- 1 cup fresh spinach Optional.
- ½ cup grated Parmesan cheese Optional for extra creaminess.
Instructions
- Heat the olive oil in a large skillet over medium-high heat.
- Season the chicken breasts with salt, pepper, thyme, and paprika on both sides.
- Add the chicken to the skillet and cook for about 6-7 minutes on each side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
- In the same skillet, add the chopped onion and garlic. Cook for about 2-3 minutes until the onion is translucent.
- Pour in the chicken broth, scraping the bottom of the skillet with a wooden spoon to deglaze. Let it simmer for about 3-4 minutes.
- Lower the heat and add the heavy cream, stirring to combine. Add the spinach if using, and allow it to wilt in the sauce.
- Return the chicken to the skillet and pour the sauce over it. Allow everything to simmer for about 5 minutes, ensuring the chicken is well-coated and heated through.
- If desired, sprinkle Parmesan cheese on top before serving for added creaminess.
Notes
To make this dish lighter, you can substitute half-and-half or coconut milk for the heavy cream.
Serve this creamy chicken over pasta, rice, or with a side of steamed vegetables for a complete meal.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat.