Creamy Herb Chicken Skillet with Peas and Carrots

• 1 1/2 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 cup chicken broth
• 1/2 cup heavy cream
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• Salt and pepper to taste
• 1/2 cup frozen peas
• 1/2 cup diced carrots
• 2 tablespoons chopped fresh parsley

Steps

1. 1 Heat olive oil in a large skillet over medium heat. Add chicken and cook until browned.
2. 2 Remove chicken and set aside. Sauté onions in the same skillet until softened.
3. 3 Add garlic and cook for another minute.
4. 4 Stir in chicken broth, heavy cream, thyme, and rosemary. Season with salt and pepper.
5. 5 Return chicken to the skillet. Add peas and carrots.
6. 6 Simmer uncovered for about 10 minutes, until vegetables are tender and sauce thickens.
7. 7 Garnish with fresh parsley before serving.

Equipment

• Large skillet with lid

Variations

• Add a splash of white wine to the sauce for extra depth.
• Include diced bell peppers for extra color and crunch.

Substitutions

• Use vegetable broth and dairy-free cream for a vegetarian and vegan option.
• Substitute fresh herbs if dried are not available.

Pairings

• A crisp Chardonnay or a light lager complements this dish well.

Nutrition

Tips

• For a richer flavor, use homemade chicken broth.
• If you prefer, substitute chicken thighs for breasts for extra juiciness.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop over low heat.

Freezing: Freezes well for up to 3 months. Thaw in the fridge overnight and reheat with a splash of broth or cream.

Serving Suggestions

• Serve with a side of crusty bread or steamed rice.
• Pair with a fresh green salad for a complete meal.

FAQ