Description
A delicious and creamy chicken dish with vegetables, perfect for a comforting meal.
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 olive oil. Add diced chicken in a single layer, season lightly with salt and pepper, and cook 5–6 minutes, stirring occasionally, until cooked through and lightly golden. Remove chicken and set aside.
- In the same skillet, add onion and carrots and cook 4–5 minutes until softened. Add garlic and mushrooms and cook 2 minutes until fragrant and slightly reduced.
- 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 gentle simmer, and cook 4–5 minutes until thickened.
- Return chicken to the skillet and stir to coat in the sauce. Add frozen peas and black pepper, then simmer 3–4 minutes until heated through and thickened to your liking.
- Taste and adjust seasoning, remove from heat, and garnish with fresh parsley if using. Serve hot.
Notes
- This dish pairs well with rice or pasta.
- Feel free to substitute chicken with tofu for a vegetarian option.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 90mg