Pan-fried chicken and vegetables in cream sauce is a lovely dish that comes together in about half an hour. Mild and creamy, it suits the whole family and can be served with pasta, rice or mash for a complete dinner.
The chicken breasts are fried until golden and set aside so they stay juicy. The courgette is then quickly fried and set aside too, so it keeps some bite and colour.
Mushrooms are browned with onion and garlic, then white wine, cream and stock go in. The sauce is reduced slightly, and parmesan adds depth and a creamy consistency.
Finally, fresh spinach and broccolini are added along with the fried courgette, and the sauce is seasoned with nutmeg, salt and pepper.
The chicken breasts go back into the sauce, and the dish is ready to serve.
A one-pan chicken dish like this is ideal for busy weeknights. Chicken in cream sauce is always a hit, and with plenty of vegetables in it you make the meal greener, higher in fibre and more filling.
Ideal for family and guests alike.
Pan-fried chicken and vegetables in cream sauce
Ingredients
- 500 g chicken breast
- 1 courgette, sliced
- 150 g broccolini or broccoli
- 300 g chestnut mushrooms, sliced
- 1 onion, finely chopped
- 4 cloves garlic, grated or crushed
- 100 ml white wine
- 150 ml stock, chicken or vegetable
- 250 ml cream whipping cream (38% fat)
- 60 g parmesan, finely grated
- 100 g fresh spinach
- Salt and freshly ground pepper
- Paprika
- Nutmeg
- Oil
To serve
- Mashed potatoes, pasta or rice
Method
- Season the chicken breasts with paprika, salt and freshly ground pepper and fry them in a good glug of oil until golden and cooked through.Set them aside on a plate.
- In the same pan, fry the courgette slices for a couple of minutes until lightly browned. Season with freshly ground pepper and set them aside on a plate.I like to give the pan a quick wipe and add a little fresh oil before I carry on frying, but do as you prefer.
- Add the mushrooms and brown them well, then add the onion and garlic and fry until the onion is soft and translucent.
- Pour in the white wine and let it reduce for a moment.
- Add the stock, cream and parmesan and let the sauce reduce until it thickens slightly.
- Add the broccolini and let it heat through for a couple of minutes. Stir in the spinach until it wilts, add the fried courgette slices and heat the dish through.
- Season the sauce to taste with grated nutmeg, salt and freshly ground pepper.
- If the pan is going to the table, return the chicken to the sauce; otherwise plate up individual portions in the kitchen and serve with mashed potatoes, pasta or rice, for example.
Nutrition
Premium
Virkelig god! I stedet for broccoli kom jeg fintskåret spidskål i, det var en succes.
Hej Susanne
Hvor er det skønt at høre – tusind tak for dejlig feedback 🙂
Warm wishes, Dianna
Kan evt rester fryses? Eller mister grøntsagerne smagen?
Hej Anja
Du an sagtens fryse retten, grøntsagerne vil bestemt ikke miste sig 🙂
Warm wishes, Dianna
Hvilken slags fløde bruges i opskriften?
Hej Lisbeth
Jeg bruger piskefløde, men du kan sagtens bruge lettere alternativer og evt. jævne med lidt maizena hvis der er behov for det 🙂
Warm wishes, Dianna
Lavede den til familien i sommerhuset. De var vilde med retten
Hvornår skal de steges squashskiverne, tilbage i retten? 🙂
Hvornår skal vinen i? Det fremgår ikke af opskriften.
Hej Karina
Årh for søren, det er rettet nu 🙂
Hvidvinen skal koge ind på panden, inden fløde mv. tilsættes 🙂
Warm wishes, Dianna
Mega lækkert
Tusind tak Victoria 🙂