Our restaurant-quality Creamy Chicken features tender, seasoned chicken enveloped in a rich, creamy sauce, accompanied by vibrant, crisp-tender vegetables. We finish things off with a handful of fresh basil and a splash of lemon, resulting in a bright, summery vibe and a downright delicious meal!
PREP VEGGIES: Cut the zucchini in half lengthwise and then slice into half moons. Slice the mushrooms and dice the roasted bell peppers.
CHICKEN: Slice each chicken breast in half widthwise to create two thinner pieces. Pound lightly if necessary to ensure even thickness. Combine 1 tsp of Italian seasoning with salt & pepper (I add ½ tsp salt and ¼ tsp pepper) and season one side of each chicken piece.
COOK CHICKEN: Heat 2 tbsp 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 for another 3-4 minutes or until the chicken is golden brown and fully cooked (internal temperature should reach 165 degrees F). Remove chicken from the skillet and cover with foil to keep warm.
COOK VEGGIES: 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 the minced garlic. Stir until fragrant, about 30 seconds; transfer the vegetables to a plate.
CREAMY SAUCE: To the skillet, add ½ cup chicken broth and reduce the 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 the remaining ½ cup broth, the cream, the remaining 1 tsp Italian seasoning, the Dijon mustard, and the Parmesan. Bring to a simmer, then reduce heat to medium and simmer for 2 to 3 minutes until thickened. Stir frequently. Stir through basil if using.
FINISH: Taste sauce, adjust seasoning as needed. I love to add some fresh lemon here -- delicious if you're into that kind of thing. There are two options for serving: either 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, 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!
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Notes
Note 1: Low-sodium chicken broth: As we've seasoned the chicken and vegetables, and Parmesan cheese naturally has a good amount of salt, using low-sodium chicken broth allows us to maintain balance and control the overall saltiness.Note 2: Heavy cream: This ingredient 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 as heavy cream does.Note 3:Parmesan cheese: Opt for a block of Parmesan cheese and grate it on the small holes of your cheese grater. Gently pack it into your measuring cup and you're good to go! (Parmesan from the can will be too salty and won't melt into the sauce nicely.)