Creamy Smothered Chicken
Jade cooked this in an Instagram reel. SeeMeCook wrote it up from the reel as a full recipe and added ingredient weights and nutrition.
Watch the original reelImported by Maira Malik on SeeMeCook
A family-friendly one-pan dinner of thin-sliced chicken, baby potatoes, and broccoli or green beans simmered in a creamy seasoned sauce. The chicken is lightly browned, then finished in the oven until tender and the potatoes are fork-tender.
- Time
- 60 minutes
- Equipment
- Stovetop and oven
- Good for
- Lunch or dinner
- Cuisine
- American
- Contains
- Gluten and dairy
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 110 g
- 9 g
- 55 g
- 30 g
- 360 g
- 240 g
- 2 g
- 3 g
- 1 g
- 1 g
Weights are estimates. Together, the ingredients weigh about 2.52 kg before cooking, which is about 630 g per serving.
Steps
Preheat the oven to 400°F (200 °C) (200°C (400 °F)). Prepare a large oven-safe Dutch oven and cut the potatoes and vegetables so they are ready to add during cooking.
Place the Dutch oven over medium-high heat and add enough cooking oil to lightly coat the bottom. Add the thin-sliced chicken breast in a single layer and cook for 2–3 minutes per side, just until lightly browned; it does not need to be fully cooked at this stage. Transfer the chicken to a plate.
Reduce the heat to low-medium. Add the 4 tablespoons of butter to the Dutch oven and let it melt, scraping up any browned bits left by the chicken.
Add the diced onion to the melted butter. Cook until softened and translucent, stirring occasionally so it does not brown excessively.
Add the minced garlic and cook briefly until fragrant. Keep the heat at low-medium and do not let the garlic burn.
Sprinkle the flour over the softened onion and garlic. Stir continuously for about 2–3 minutes, until the flour is fully incorporated and the raw flour smell has cooked out.
Slowly pour in the chicken broth while stirring to form a smooth sauce. Add the onion powder, Kinder’s The Blend, Cajun seasoning, Italian seasoning, salt, and pepper.
Pour in the heavy cream or half-and-half. Stir well and bring the sauce to a gentle simmer, watching that it does not boil aggressively.
Add the halved or quartered baby potatoes. Simmer gently for 10–15 minutes, stirring occasionally, until the potatoes are beginning to soften but are not yet fully tender.
Add the broccoli or green beans and return the browned chicken and any accumulated juices to the Dutch oven. Arrange the ingredients so they are mostly submerged in the sauce.
Transfer the uncovered Dutch oven to the preheated oven. Bake for about 20 minutes, until the potatoes are fork-tender and the chicken reaches 165°F (74 °C) (74°C (165 °F)) in the thickest part.
Remove the Dutch oven from the oven and let the dish rest for a few minutes. Taste the sauce and adjust salt and pepper before serving.
Notes
The source offers broccoli or green beans as interchangeable vegetables and heavy cream or half-and-half as alternatives. The amounts of chicken, potatoes, vegetables, oil, garlic, salt, and pepper were not specified, so practical estimates are provided. Use an oven-safe Dutch oven and avoid serving the dish until the chicken is fully cooked.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 629
- Protein
- 46 g
- Carbs
- 47 g
- Fat
- 29 g
- Fiber
- 7 g
Where the calories come from
Keep this recipe
Save it to your SeeMeCook library, add it to your grocery list, and cook it hands-free with each step read aloud.
Open in SeeMeCook
