Creamy Smothered Chicken

Ingredients

• 1 yellow onion (diced)
• 1 tbsp minced garlic (The source says “a spoonful”; estimated as 1 tablespoon.)
• 1.5 lb thin-sliced chicken breast (Boneless, skinless chicken breast, thinly sliced)
• cooking oil (For browning the chicken; amount not specified in the source.)
• 4 tbsp unsalted butter (For sautéing the onion and garlic)
• 0.25 cup all-purpose flour (Cook thoroughly in the butter to remove the raw flour taste.)
• 1.5 cups chicken broth (Use regular or low-sodium broth according to preference.)
• 1 cup heavy cream or half-and-half (Use either heavy cream or half-and-half.)
• 1.5 lb yellow baby potatoes (Halved or quartered, depending on size)
• 12 oz broccoli or green beans (Cut into bite-size pieces if needed; add after the potatoes have simmered.)
• 1 tsp onion powder
• 1 tsp Kinder’s The Blend seasoning
• 0.5 tsp Cajun seasoning
• 1 tsp Italian seasoning
• salt (To taste)
• black pepper (To taste)

Steps

1. 1

   Preheat the oven to 400°F (200°C). Prepare a large oven-safe Dutch oven and cut the potatoes and vegetables so they are ready to add during cooking.

2. 2

   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.

3. 3

   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.

4. 4

   Add the diced onion to the melted butter. Cook until softened and translucent, stirring occasionally so it does not brown excessively.

5. 5

   Add the minced garlic and cook briefly until fragrant. Keep the heat at low-medium and do not let the garlic burn.

6. 6

   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.

7. 7

   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.

8. 8

   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.

9. 9

   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.

10. 10

    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.

11. 11

    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) in the thickest part.

12. 12

    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 per serving

• main
• one-pan meal
• family-friendly
• toddler-friendly
• quick dinner
• baked
• comfort food