Description
A comforting creamy chicken dish loaded with vegetables, perfect for any weeknight dinner.
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 in a single layer, lightly season with salt and pepper, and cook for 5–6 minutes until cooked through and lightly golden. Remove the chicken and set aside.
- In the same skillet, add the onion and carrots and cook for 4–5 minutes until softened. Then, add the garlic and mushrooms and cook for another 2 minutes until fragrant.
- Sprinkle the flour over the vegetables and stir continuously for 1 minute. Slowly pour in the chicken broth while stirring to prevent lumps. Add the almond milk and dried thyme, bring to a gentle simmer, and cook for 4–5 minutes until thickened.
- Return the cooked chicken to the skillet, stir well to coat in the sauce, add the frozen peas and black pepper, and let everything simmer for another 3–4 minutes until heated through.
- Taste and adjust seasoning as needed. Remove from heat and garnish with fresh parsley, if using. Serve hot.
Notes
Great served over rice, quinoa, or with crusty bread.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 500mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 70mg