Description
A comforting and creamy one-pan chicken and vegetable dish that’s perfect for weeknight dinners. Packed with tender chicken, mixed vegetables, and a rich, savory sauce.
Ingredients
Units
Scale
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- Salt and pepper to taste
- 1 teaspoon garlic powder
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 cup sliced mushrooms
- 1 cup broccoli florets
- 1 cup diced carrots
- 1 cup green beans, trimmed
- 1/2 cup frozen peas
- 1 cup chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 tablespoon flour (optional, for thickening)
- Fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large skillet over medium heat.
- Season chicken pieces with salt, pepper, and garlic powder. Add to the skillet and cook until browned and cooked through. Remove and set aside.
- In the same skillet, add onions and garlic. Sauté for 2–3 minutes until fragrant.
- Add mushrooms, carrots, broccoli, and green beans. Cook for 5–7 minutes until vegetables are tender-crisp.
- Stir in the frozen peas and cook for another 2 minutes.
- Return the chicken to the skillet. Pour in chicken broth and heavy cream. Stir to combine.
- Add Parmesan cheese and stir until melted. Simmer for 5 minutes until the sauce thickens. Add flour if a thicker consistency is desired.
- Garnish with fresh parsley and serve warm.
Notes
- Use rotisserie chicken for a quicker prep.
- Swap vegetables based on seasonal availability.
- For a lighter version, substitute half-and-half for heavy cream.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 5g
- Sodium: 520mg
- Fat: 28g
- Saturated Fat: 13g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 110mg