Description
A comforting and nutritious dish with chicken and fresh vegetables in a creamy sauce.
Ingredients
Scale
- 1 lb chicken breast (boneless skinless, diced)
- 1 tbsp olive oil
- 1 medium yellow onion (diced)
- 2 medium carrots (thinly sliced)
- 8 oz mushrooms (sliced)
- 2 cloves garlic (minced)
- 2 tbsp all-purpose flour
- 1 ½ cups low-sodium chicken broth
- ¾ cup unsweetened almond milk or low-fat milk
- ¾ cup frozen green peas
- 1 tsp dried thyme
- ½ tsp black pepper (plus more to taste)
- ½ tsp salt (adjust as needed)
- Fresh parsley (optional, for serving)
Instructions
- Heat a large skillet over medium heat and add the olive oil. Add the diced chicken, season lightly with salt and pepper, and cook for 5–6 minutes until cooked through and golden. Remove and set aside.
- In the same skillet, add the onion and carrots. Cook for 4–5 minutes until softened. Add garlic and mushrooms, cooking for another 2 minutes until fragrant.
- Sprinkle flour over the vegetables and stir continuously for 1 minute. Slowly pour in chicken broth while stirring to prevent lumps. Add almond milk and thyme; bring to a simmer and cook for 4–5 minutes until thickened.
- Return the cooked chicken to the skillet, stirring to coat in the sauce. Add frozen peas and black pepper, simmering for another 3–4 minutes until heated through.
- Taste and adjust seasoning as needed. Remove from heat and garnish with fresh parsley if desired. Serve hot.
Notes
Serve with rice, quinoa, pasta, or crusty bread for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 650mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg