Creamy Chicken with tender, seasoned chicken in a rich, velvety sauce, paired with crisp-tender veggies. Finished with fresh basil and a splash of lemon!
The Best Creamy Chicken
I’m always looking for quick, protein-filled dinners with veggies for busy nights. After making my one-pot Marry Me Chicken Tortellini, I knew I needed more easy, one-pot meals.
Using that same creamy sauce and bold flavors, I set out to make the juiciest, most tender chicken while adding veggies—without losing the rich, comforting sauce everyone loves. This dish did not disappoint! It’s a one-pan meal that makes cleanup easy without losing flavor.
Prepping The Chicken
For the best Creamy Chicken, how you prep the chicken breasts matters.
Slicing them in half helps them cook evenly, stay tender, and soak up more flavor. Thinner pieces cook faster, stay juicy, and mix well with the creamy sauce.
Easy Prep Steps:
- Pat Dry: Gets rid of extra moisture so the chicken browns instead of steaming, making it crispy and full of flavor.
- Pound Evenly: Makes sure the chicken cooks at the same speed, stays juicy, and gets extra tender.
Veggies In Creamy Chicken
Zucchini, mushrooms, and roasted red bell peppers are sautéed in the same skillet used for the chicken.
- Zucchini: Cut into half-moons and cook just until tender.
- Mushrooms: Let them sit in the pan without stirring too much so they get golden and slightly crispy.
- Roasted Red Bell Peppers: Stir them in last since they’re already soft.
Quick Parmesan Cream Sauce
There are a few ingredients worth bringing attention to in this cream sauce:
- Parmesan Cheese: Buy a block and grate it yourself for smooth melting and better flavor.
- Low-Sodium Chicken Broth: Helps control salt since the chicken, veggies, and Parm already add plenty of flavor.
- Heavy Cream: Low-fat or dairy-free options won’t thicken the same way.
What To Serve With Creamy Chicken
- Pasta: Mix chicken and veggies with pasta and the sauce, adding a little pasta water to bring it together. So filling and tasty!
- Rice: Spoon over rice to soak up the creamy sauce.
- Bread: Use crusty bread to scoop up every bit—too good to leave behind!
- Vegetables: Serve with roasted broccoli, asparagus, or cauliflower for a low-carb option.
- Salad: A simple green salad with light dressing adds a fresh, crisp contrast.
Storage
Leftovers?
Store Creamy Chicken in a sealed container in the fridge for up to 3 days. Reheat slowly on the stove over low heat, adding a little broth or cream to keep the sauce smooth.
More Chicken Dinners:
- Chicken Noodle Casserole with a crunchy topping
- Honey-Garlic Chicken Thighs made in the Instant pot
- Chicken Stew with veggies
- Chicken Alfredo Recipe with the best sauce!
- Chicken Pasta with fresh basil
Creamy Chicken
Creamy Chicken made easy! Juicy, seasoned chicken in a rich, creamy sauce with crisp-tender veggies, fresh basil, and a splash of lemon for a bright, summery finish.
Equipment
Ingredients
- 1 pound (2 large) boneless, skinless chicken breasts
- Salt and pepper
- 3 teaspoons Italian seasoning divided
- 2 tablespoons olive oil
- 1 tablespoon butter or use more oil
- 1 medium zucchini cut to half moons, 1-1/2 cups
- 2 cups sliced brown mushrooms 5 ounces
- 3/4 cup diced (jarred) roasted red bell peppers
- 1-1/2 teaspoons minced garlic
- 1 cup reduced-sodium chicken broth see note 1
- 1 cup heavy cream see note 2
- 2 teaspoons Dijon-style mustard
- 1/3 cup finely grated Parmesan cheese see note 3
- 1/4 cup fresh basil ribboned, optional
- lemon optional but recommended
Instructions
- Cut the zucchini in half lengthwise, then slice into half moons. Slice the mushrooms and dice the roasted bell peppers.
- Slice each chicken breast in half widthwise to create 2 thinner pieces. Pound lightly if necessary to ensure even thickness. Combine 1 tsp of Italian seasoning with salt and pepper (I add 1/2 tsp salt and 1/4 tsp pepper) and season one side of each chicken piece.
- Heat the olive oil in a large, heavy-bottomed skillet over medium-high heat. When hot, add the chicken, seasoned side down. Season the other side with the remaining seasoning mixture. Cook undisturbed for about 4 minutes, then flip and continue cooking another 3–4 minutes or until chicken is golden brown and fully cooked (internal temperature should reach 165°F). Remove chicken from the skillet and cover with foil to keep warm.
- Using the same skillet, add the butter, zucchini, and mushrooms. Cook for about 3–5 minutes or until crisp-tender, stirring occasionally. Add a tiny pinch of salt and pepper, then add the diced roasted red bell pepper, 1 tsp Italian seasoning, and minced garlic. Stir until fragrant, about 30 seconds; transfer the vegetables to a plate.
- To the skillet, add 1/2 cup chicken broth and reduce heat to medium. Scrape the pan to release any browned bits and cook until the broth has reduced to about half, about 1 minute. Add remaining 1/2 cup broth, cream, remaining 1 tsp Italian seasoning, Dijon mustard, and Parmesan. Bring to a simmer, then reduce heat to medium and simmer for 2–3 minutes until thickened. Stir frequently. Stir through basil if using.
- Taste sauce; adjust seasoning as needed. I love to add some fresh lemon. There are two options for serving: 1. Toss the cream sauce with freshly cooked pasta and some reserved pasta water until nicely emulsified, then add the chicken (diced or thinly sliced) and the cooked vegetables. 2. Or return the chicken and any accumulated juices to the skillet with the cream sauce, spoon the veggies around the chicken, and serve straight from the skillet. Garnish with additional freshly grated Parmesan if desired. Enjoy hot!
Video
Recipe Notes
Note 1: Since the chicken, veggies, and Parmesan add plenty of flavor and salt, low-sodium broth helps maintain balance of the overall saltiness.
Note 2: Heavy cream plays a pivotal role in enhancing the dish’s flavor and texture. Lower-fat or dairy-alternative products unfortunately won’t thicken properly or offer the same richness.
Note 3: Opt for a block of Parmesan cheese and grate it on the small holes of a grater. Gently pack it into your measuring cup. (Parmesan from the can will be too salty and won’t melt into the sauce nicely.)
Storage: Store leftover Creamy Chicken in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat, adding a splash of broth or cream to loosen the sauce.
Nutrition
Serving: 1serving | Calories: 507kcal | Carbohydrates: 11g | Protein: 35g | Fat: 38g | Saturated Fat: 19g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 153mg | Sodium: 719mg | Potassium: 1109mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1402IU | Vitamin C: 26mg | Calcium: 199mg | Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Made this tonight and I liked that you cooked the chicken sauce and veggies separately. If you live in a house with a picky eater this makes it so much easier. I combined the sauce and noodles and then served the chicken and veggies on the side.
So happy to hear this was a hit! Thanks so much Mary! 🙂
Do you think something else can be substituted for the heavy cream? My husband is sensitive to dairy, but this looks so good! Maybe almond milk? Coconut?
Unfortunately other milks (especially nut based) won’t thicken up and I believe coconut milk would give it a funny taste. Sorry to not be of more help.
Why does this recipe have so much cholesterol and fat? Because we are cutting out the fat from the chicken..
The heavy cream!
Wow, I love to explore my favorite chicken recipes every time through blogs and videos, thanks for sharing this with us.I gonna add this to my food list.
This chicken looks delicious!
hey girl- this looks so yummy!
This looks amazing! I cannot wait to try it!