Creamy Chicken With Vegetables

5 from 4 votes

Creamy Chicken with Vegetables 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.

Prep Time25

Cook Time10

Total Time35

Course: Dinner

Cuisine: Italian

Keyword: creamy chicken, creamy chicken with vegetables

Servings: servings

Author: Chelsea Lords

Cost: $11.98

Equipment

Large skillet

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

US - Metric

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

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