Chicken With Vegetables In A Cream Sauce Recipes

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PAN-BRAISED CHICKEN WITH VEGETABLES IN BALSAMIC-CREAM SAUCE



Pan-Braised Chicken with Vegetables in Balsamic-Cream Sauce image

Lovely flavors of the Mediterranean combine in this main dish recipe to serve over mashed potatoes or pasta. Onion, mushrooms, garlic, fresh tomatoes, fresh spinach, cream, and a touch of balsamic vinegar really dress up boneless, skinless chicken thighs, in about an hour.

Provided by Bibi

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Pan-Fried

Time 1h

Yield 6

Number Of Ingredients 13

1 ½ pounds boneless, skinless chicken thighs
salt and ground black pepper to taste
1 teaspoon Italian seasoning, divided
2 tablespoons extra-virgin olive oil
1 cup chopped onion
2 cups chopped mushrooms
1 tablespoon minced garlic
¼ cup chicken broth
6 medium Roma tomatoes - peeled, seeded, and chopped
1 ½ cups roughly chopped fresh spinach
½ cup heavy cream, or to taste
1 tablespoon balsamic vinegar
2 tablespoons shaved Parmesan cheese, or to taste

Steps:

  • Spread chicken thighs on a clean work surface. Pat dry with paper towels and season both sides with salt and pepper. Sprinkle 1/2 of the Italian seasoning all over them.
  • Heat oil in a 12-inch nonstick skillet over medium-high heat. Add chicken thighs and brown for 3 minutes per side. Remove chicken to a plate and keep warm.
  • Add onions to the same skillet and stir up any browned bits from the bottom of the pan. Cook, stirring occasionally, until onions just start to become tender, 3 to 5 minutes. Add mushrooms and cook until they begin to soften, about 4 minutes. Stir in garlic and remaining Italian seasoning. Taste and adjust salt and pepper. Cook and stir for 1 minute.
  • Add chicken broth and return chicken thighs to the skillet. Reduce heat to low, cover, and cook until chicken juices run clear, about 15 minutes. An instant-read thermometer should read 165 degrees F (74 degrees C). Remove chicken to a cutting board and cut into bite-sized pieces.
  • Return chicken to the skillet and increase heat to medium. Add tomatoes and spinach. Cook and stir until tomatoes are heated through and spinach is tender, but still bright green, about 3 minutes.
  • Stir in 1/2 cup heavy cream and balsamic vinegar; bring to a gentle boil. Cook and stir for 3 minutes. If you prefer a creamier sauce, add more cream. Serve with shaved Parmesan cheese.

Nutrition Facts : Calories 300 calories, Carbohydrate 7.1 g, Cholesterol 98.9 mg, Fat 20.6 g, Fiber 1.6 g, Protein 21.5 g, SaturatedFat 7.8 g, Sodium 161.3 mg, Sugar 3.3 g

CHICKEN WITH A CREAMY VEGETABLE SAUCE



Chicken With a Creamy Vegetable Sauce image

This is a really good main dish and it is easy too. Serve over egg noodles or rice and your meal is complete. Feel free to add the spices you like.

Provided by PickyEatersRUs

Categories     Chicken Breast

Time 30m

Yield 6 serving(s)

Number Of Ingredients 9

6 boneless chicken breasts
1 medium bell pepper (cut into thin strips)
1 1/2 cups sliced button mushrooms
1 cup carrot (matchstick sliced)
1 (10 3/4 ounce) can cream of mushroom soup
1/2 cup sour cream
1/4 cup milk
1 teaspoon paprika
1 tomatoes (seeded and chopped)

Steps:

  • Heat a frying pan over medium heat and spray with nonstick spray.
  • Add chicken and cook 6 minute.
  • Turn chicken and add the mushrooms and peppers and carrots and cook 6 more minutes.
  • Remove all from pan and add sauce.
  • For sauce: in a small bowl combine the soup, sour cream, milk and paprika. Stir the mixture into the skillet and bring to a boil.
  • Return the chicken and veggies to the pan, and cook covered for 6 more minutes.
  • Add the tomato and cook for 2 more minute.
  • Serve over noodles or rice.

Nutrition Facts : Calories 360.2, Fat 21, SaturatedFat 7.3, Cholesterol 102.7, Sodium 449.6, Carbohydrate 9, Fiber 1.4, Sugar 3, Protein 33.1

CREAMY CHICKEN AND VEGETABLES



Creamy Chicken and Vegetables image

I own and operate a restaurant in our town. My customers love meat and potatoes, but occasionally I'll offer a tasty new menu item, like this flavorful chicken.

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 10

6 boneless skinless chicken breast halves
3 tablespoons butter or margarine, divided
1 each medium green pepper, sweet red pepper and onion, julienned
1/2 pound fresh mushrooms, sliced
1 package (10 ounces) frozen cut broccoli, thawed and drained
1 can (10-3/4 ounces) condensed cream of broccoli soup, undiluted
1 cup sour cream
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried rosemary, crushed

Steps:

  • In a skillet over medium heat, brown chicken in 2 tablespoons butter. Set aside; discard drippings. In the same skillet, saute peppers and onion in remaining butter for 5 minutes or until crisp-tender. Add mushrooms and broccoli; cook for 3-5 minutes or until heated through. Add soup, sour cream, salt, pepper and rosemary; stir to mix. Spread half into a greased 13-in. x 9-in. baking dish. Add chicken; top with remaining vegetable mixture. Cover and bake at 350° for 30 minutes. Uncover and bake 10 minutes more or until bubbly and chicken juices run clear.

Nutrition Facts :

VEGGIES AND CHICKEN IN CREAM SAUCE



Veggies and Chicken in Cream Sauce image

This is a creamy chicken and vegetable dish that can be served with rice, pasta or tortilla breads.

Provided by Nancy Ott

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Pan-Fried

Yield 4

Number Of Ingredients 10

4 skinless, boneless chicken breast halves, cut into bite size pieces
1 red onion, sliced in rings
salt and pepper to taste
4 fresh mushrooms, sliced
1 yellow bell peppers, sliced
2 cloves garlic, chopped
2 teaspoons chopped fresh cilantro
1 pinch crushed red pepper flakes
1 (16 ounce) container sour cream
1 tablespoon sweet pickle relish

Steps:

  • In a large skillet, fry the chicken pieces and onion rings in hot oil until browned. Salt and pepper to taste.
  • Add the sliced mushrooms and bell pepper and continue to saute for 5 minutes over medium heat.
  • Add 1/2 of the garlic, 1/2 of the cilantro and 1/2 of the pepper flakes and stir until mixed.
  • Add the other 1/2 of the garlic, cilantro and chile flakes, then add the sour cream and mix well. Add the hamburger relish and saute for another 5 to 10 minutes. Let cool and serve.

Nutrition Facts : Calories 408.4 calories, Carbohydrate 12.9 g, Cholesterol 118.4 mg, Fat 25.5 g, Fiber 1.2 g, Protein 32.3 g, SaturatedFat 15.3 g, Sodium 170.8 mg, Sugar 3.9 g

CHICKEN WITH VEGETABLES IN A CREAM SAUCE



Chicken with Vegetables in a Cream Sauce image

Categories     Carrot     Chicken     Soup/Stew     Winter     Dinner     Lunch     Sauté     Low Cholesterol     Wheat/Gluten-Free

Number Of Ingredients 9

3 carrots - cut into 1" pieces
1 onion, medium, yellow - cut into 1" pieces
3 mushrooms - cut into 1" pieces
2 cloves garlic cloves - smashed
1/2 cup baby peas - froze
1 cup chicken stock
1/2 cup heavy cream
2 tablespoons flour
2 chicken breast - already cooked

Steps:

  • 1.) Bring the chicken stock to a simmer
  • 2.) add carrots, cook ~4 minutes, until al dente.
  • 3.) add onion, cook ~2 minutes
  • 4.) add mushrooms, cook ~2 minutes
  • 5.) add peas, cook ~2 minutes
  • 6.) make a rue of flour and water, and add to pan to thicken the sauce
  • 7.) add cream and chicken
  • 8.) bring the mixture to a boil for ~1 minute

CREAMY CHICKEN & VEGETABLES



Creamy Chicken & Vegetables image

Provided by Taste of Home

Time 50m

Yield 4 servings.

Number Of Ingredients 9

1 Reynolds® Oven Bag, Large Size
2 tablespoons flour
1 can (10-3/4 oz.) condensed cream of chicken or mushroom soup, undiluted
1 tablespoon dried basil, divided
1 teaspoon seasoned salt, divided
1/4 teaspoon pepper
1 package (16 oz.) frozen mixed vegetables
4 boneless skinless chicken breast halves (4 to 6 oz. each)
Hot cooked biscuits or rice

Steps:

  • Preheat oven to 350°F., Shake flour in Reynolds® Oven Bag; place in 13x9x2-inch baking pan at least 2 inches deep. Add soup, 1 teaspoon basil, 1/2 teaspoon seasoned salt and pepper; squeeze bag to blend in flour. Add vegetables; arrange evenly on both sides of bag. Sprinkle chicken with remaining seasonings; place in single layer between vegetables in bag., Close oven bag with nylon tie; cut six 1/2-inch slits in top. Tuck ends of bag in pan., Bake 40 to 45 minutes until meat thermometer reads 170°F. Stir vegetables and sauce; serve with biscuits or rice.

Nutrition Facts :

CHICKEN WITH VEGETABLE CREAM SAUCE RECIPE - (4.5/5)



Chicken with Vegetable Cream Sauce Recipe - (4.5/5) image

Provided by á-171277

Number Of Ingredients 8

2 tablespoons canola oil, divided
1-1/2 pounds boneless skinless thin-sliced chicken breast fillets
1/2 teaspoon garlic salt
1/4 teaspoon ground black pepper
1/2 cup chopped yellow onion
1 tablespoon all-purpose flour
1 can (15 oz each)Marie Callender's® Classic Chicken & Rice Soup
1/4 cup cream cheese spread (from 8-oz container)

Steps:

  • Heat 1 tablespoon oil in 10-inch nonstick skillet over medium-high heat. Sprinkle chicken with garlic salt and pepper. Add half of chicken to skillet. Cook 4 to 6 minutes or until no longer pink, turning once; set aside. Add remaining 1 tablespoon oil to skillet, cook remaining chicken; set aside. Add onion to skillet; cook 4 minutes or until tender. Sprinkle flour over onion; cook and stir 1 minute more. Stir in soup; bring to a boil. Add cream cheese; stir until cream cheese is melted completely. Return chicken to skillet; reduce heat and simmer 2 minutes more or until chicken is hot.

CHICKEN WITH VEGGIES IN SOUR CREAM SAUCE



Chicken With Veggies in Sour Cream Sauce image

A different slant on a stir fry. Add some red pepper flakes for a little heat. From a food blog with modifications.

Provided by Caroline Cooks

Categories     Chicken

Time 16m

Yield 4 serving(s)

Number Of Ingredients 10

1 tablespoon olive oil
3 boneless chicken breasts, sliced into strips
2 teaspoons garlic, minced
1/4 cup cashews, chopped
1 small red bell pepper, cut into strips
1 cup snow peas
1/2 cup chicken broth
1/2 cup sour cream
1 tablespoon Dijon mustard
1 tablespoon honey

Steps:

  • In a large cast iron skillet or wok, heat oil over medium-high.
  • Add chicken and garlic - cook for about 4 minutes.
  • Add cashews, bell pepper and snow peas - cook until tender, about 2 minutes.
  • Add chicken broth, reduce heat and simmer for 8-10 minutes or until chicken is cooked through.
  • Move chicken and vegetables (keep any liquid in pan) to a bowl and keep warm.
  • Whisk in sour cream, Dijon and honey to juices in skillet and heat only until warmed through.
  • Pour sauce over chicken mixture and toss to combine.
  • Serve over rice, noodles or mashed potatoes.

Nutrition Facts : Calories 368, Fat 23.8, SaturatedFat 8, Cholesterol 82.2, Sodium 277.8, Carbohydrate 12.2, Fiber 1.4, Sugar 6.8, Protein 26.6

CREAMED CHICKEN AND VEGETABLES



Creamed Chicken and Vegetables image

Provided by Linda Woods

Categories     Chicken     Vegetable     Brunch     Kid-Friendly     Dinner     Summer     Bon Appétit     Oregon     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Small Plates

Yield Serves 4 to 6

Number Of Ingredients 11

2 tablespoons (1/4 stick) butter
2 large leeks (white and pale green parts only), halved lengthwise, sliced crosswise
2 large carrots, peeled, sliced
2 medium russet potatoes, peeled, cut into 1/2-inch pieces
2 tablespoons chopped fresh tarragon or 2 teaspoons dried
2 1/2 teaspoons chopped fresh rosemary or 1 3/4 teaspoons dried
2 large garlic cloves, chopped
1 3/4 cups (or more) canned low-salt chicken broth
1 10 3/4-ounce can condensed cream of chicken soup
1/2 cup whipping cream
3 cups diced cooked chicken

Steps:

  • Melt butter in heavy large pot over medium heat. Add leeks, carrots, potatoes, herbs and garlic. Sauté until vegetables begin to soften, about 5 minutes. Add 1 3/4 cups broth; bring to boil. Cover pot, reduce heat to low and simmer until vegetables are tender, about 20 minutes.
  • Mix condensed soup and cream into vegetables. Add chicken. Simmer until heated through, thinning with additional broth by 1/4 cupfuls, if desired about 5 minutes. Season with salt and pepper.

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