Description
A comforting and versatile dish featuring tender chicken smothered in a creamy, savory sauce with vegetables.
Ingredients
Scale
- 4 chicken thighs or breasts
- 1 bell pepper (any color), diced
- 1 onion (yellow or white), diced
- 4 cloves garlic, minced
- 2 cups low-sodium chicken broth
- 1 cup heavy cream
- 2 tablespoons flour
- 2 tablespoons olive oil
- Salt to taste
- Pepper to taste
- 1 teaspoon paprika
- Additional herbs as desired
Instructions
- Prep your ingredients: Dice the onion and bell peppers, and mince the garlic.
- Heat olive oil in a large skillet over medium heat and pat the chicken dry. Season with salt and pepper, then cook until golden brown on both sides, about 5-7 minutes.
- Remove the chicken and set aside. In the same skillet, sauté the onions, bell peppers, and garlic until softened, about 3-5 minutes.
- Add flour to the veggies and stir, then gradually add the chicken broth while stirring constantly. Bring to a light boil.
- Lower the heat and stir in the heavy cream until the sauce is creamy.
- Return the chicken to the skillet, cover, and simmer for 15-20 minutes, until cooked through.
- Serve over rice or mashed potatoes and spoon additional sauce on top.
Notes
For extra flavor, use bone-in chicken thighs and let the dish rest before serving. This dish is great for meal prep and can be frozen for later.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 90mg