Best 6 Veggies And Chicken In Cream Sauce Recipes

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Indulge in a culinary delight with our tantalizing collection of creamy chicken and veggie recipes. These delectable dishes are not only a feast for the taste buds but also a symphony of flavors and textures that will leave you craving for more. From the classic chicken fricassee to the innovative creamy chicken and spinach pasta, each recipe promises a unique and unforgettable experience. Whether you're a seasoned chef or a novice in the kitchen, our easy-to-follow instructions and detailed ingredient lists ensure success in creating these culinary masterpieces. So, gather your loved ones, prepare your taste buds, and embark on a culinary journey that will leave you utterly satisfied.

Here are our top 6 tried and tested recipes!

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

CHICKEN PRIMAVERA



Chicken Primavera image

This creamy Chicken Primavera recipe is a fresh combination of vegetables, pasta, chicken and herbs in a light garlic Parmesan sauce!

Provided by Blair Lonergan

Categories     Dinner

Time 37m

Number Of Ingredients 17

½ lb. dry penne pasta
1 cup broccoli florets
1 tablespoon olive oil
1 boneless, skinless chicken breast (about 8 ounces)
Kosher salt and ground black pepper, to taste
3 tablespoons salted butter
2 cloves garlic, minced
4 asparagus spears, chopped
½ cup diced zucchini
¼ cup diced sweet bell pepper
8 cherry tomatoes, halved
¼ cup chicken broth, or more as needed
½ cup heavy cream, at room temperature
½ cup finely-grated Parmesan cheese
½ cup frozen peas, thawed
¼ cup minced fresh chives (or sub with thinly-sliced green onions)
2 tablespoons chopped fresh basil leaves (or sub with 1 teaspoon dried basil)

Steps:

  • Cook pasta in a large pot of salted boiling water for 1 minute less than al dente, according to package instructions (that was about 9 minutes total for my box of penne). During the final 3 minutes of cooking time, add the broccoli florets to the boiling water with the pasta. Drain.
  • Meanwhile, heat olive oil in a large skillet or Dutch oven over medium-high heat. Season the chicken with salt and pepper on both sides. Cook the chicken in the oil until browned on both sides and juices run clear, about 5-7 minutes per side. Remove the chicken to a cutting board, let rest for 5 minutes, and then slice into thin strips.
  • In the same pan, melt the butter over medium heat. Add the garlic and stir until fragrant, about 30 seconds. Stir in asparagus, increase the heat to medium-high, and cook for 1 minute. Add the zucchini and bell pepper, cook for 1 minute. Stir in the tomatoes and cook for 1 more minute.
  • Add the chicken broth, increase the heat and bring the mixture to a boil.
  • Reduce heat to low so that the liquid is at a gentle simmer. Stir in the cream and Parmesan until smooth.
  • Add the cooked pasta, broccoli, peas, chives and basil to the sauce. Let it bubble and thicken slightly, stirring frequently, until all of the ingredients are warmed through, about 2 more minutes. Taste and season with salt and pepper, if necessary. Stir in the chicken and serve immediately.

Nutrition Facts : ServingSize 1 /5 of the recipe, Calories 462 kcal, Carbohydrate 41 g, Protein 22 g, Fat 23 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 88 mg, Sodium 332 mg, Fiber 3 g, Sugar 4 g

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 PASTA PRIMAVERA



CHICKEN PASTA PRIMAVERA image

For a quick and light pasta dinner, whip up this Chicken Pasta Primavera packed with fresh veggies, penne pasta, and tender bites of chicken!

Provided by Katerina | Diethood

Categories     Dinner

Time 30m

Number Of Ingredients 15

8 to 10 ounces dry penne pasta
2 tablespoons olive oil
1 pound skinless boneless chicken breasts, (cut into 1-inch cubes or long thin strips)
Salt and pepper
1 zucchini, (sliced into thin half-moons)
1 to 2 cups grape tomatoes, (quartered)
1 cup frozen peas
½ tablespoon dried basil
1 teaspoon dried rosemary
1 teaspoon dried parsley
4 cloves garlic minced
¼ cup white wine
⅓ cup heavy whipping cream
¼ cup grated fresh parmesan cheese
Chopped Fresh basil, (for garnish)

Steps:

  • Cook pasta according to the directions on the package.
  • In the meantime, heat oil in a large 14-inch skillet set over medium-high heat.
  • Season chicken pieces with salt and pepper; add chicken to the hot oil and cook for 5 minutes.
  • To the chicken, add zucchini, tomatoes, and frozen peas; season with dried basil, rosemary, and parsley.
  • Stir in garlic and continue to cook for 3 minutes, stirring occasionally.
  • Stir in the wine and scrape up all the browned bits from the bottom of the pan.
  • Add cream and cook for 1 minute.
  • Drain the cooked pasta; stir pasta into the skillet. Taste for salt and adjust accordingly.
  • Remove from heat.
  • Top with parmesan cheese.
  • Garnish with basil.
  • Serve.

Nutrition Facts : Calories 373 kcal, Carbohydrate 35 g, Protein 25 g, Fat 14 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 70 mg, Sodium 165 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving

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 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

Tips:

  • Mise en place: Before you start cooking, make sure you have all your ingredients and equipment ready. This will help you stay organized and prevent any scrambling during the cooking process.
  • Choose the right chicken: Boneless, skinless chicken breasts or thighs are both good choices for this recipe. If you're using chicken breasts, be sure to pound them thin so they cook evenly.
  • Don't overcrowd the pan: When browning the chicken, be sure to do it in batches so that the chicken doesn't steam instead of brown.
  • Use a good quality cream: Heavy cream or whipping cream will give you the best results in this recipe. Avoid using half-and-half or milk, as they will make the sauce too thin.
  • Season the sauce to taste: Be sure to taste the sauce before serving and adjust the seasonings as needed. You may want to add more salt, pepper, garlic powder, or onion powder.

Conclusion:

This easy and delicious recipe for veggies and chicken in cream sauce is sure to be a hit with your family and friends. It's perfect for a weeknight meal or a special occasion. Serve it over rice, pasta, or mashed potatoes for a complete meal. Enjoy!

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