creamy chicken recipe

With creamy white wine sauce and a medley of chicken, carrots, mushrooms and pearl onions, this chicken fricassee recipe is certain to become a favorite. 

Chicken Fricassee Recipe

olive oil

chicken

kosher salt, divided

black pepper

pearl onions (about 8 oz)

mushrooms,

garlic,

unsalted butter

all-purpose flour

dry white wine

chicken broth

lemon juice

heavy cream

dill dill weed

Preheat oven to 400ºF. 

Heat oil in a large, ovenproof skillet over...

Heat oil in a large, ovenproof skillet over medium high heat. Season chicken with 1/2 teaspoon salt and pepper and add to hot oil. Brown for 7-8 minutes on each side and then remove to a plate. 

Discard extra oil/fat in pan, leaving about 1...

Discard extra oil/fat in pan, leaving about 1 tablespoon.

Add onions, carrots, mushrooms, and remaining ½ teaspoon...

Add onions, carrots, mushrooms, and remaining ½ teaspoon salt, and cook, stirring, until mushrooms are golden brown.

Add garlic and continue to cook 1 minute...

Add garlic and continue to cook 1 minute or until fragrant. Add butter and stir to melt. Add flour and cook for 2-3 minutes or until flour is absorbed and smells slightly nutty. Stir in wine and cook for 2-3 minutes or until slightly reduced, scraping all the brown bits off the bottom of the pan. Stir in chicken broth and lemon juice. 

Nestle chicken into pan juices and place in...

Nestle chicken into pan juices and place in oven. Bake uncovered for 20-25 minutes or until chicken is 165ºF when checked with an instant read thermometer.

Remove chicken to a clean plate and cover...

Remove chicken to a clean plate and cover with foil. Place pan over medium heat and simmer until thickened slightly, about 15 minutes. 

Reduce heat to low and stir in heavy...

Reduce heat to low and stir in heavy cream and dill. Taste and season with salt and pepper as needed. Return chicken to pan and serve with rice, potatoes, or pasta. 

https://mediavine-res.cloudinary.com/video/upload/befqqrvgzf3rh5vmbeyu.mp4

With creamy white wine sauce and a medley of chicken, carrots, mushrooms and pearl onions, this classic chicken fricassee recipe is certain to become a favorite.

Chicken Fricassee

This creamy Italian chicken in tomato sauce is Keto and you can make it in just 20 minutes, so it&#x27;s also super easy, healthy, and incredibly delish.

Creamy Italian Chicken in Tomato Sauce (Keto Recipe)

chicken breasts

Italian seasoning

sea salt and pepper (to taste)

Tbsp olive oil (divided)

ghee butter

onion

garlic (minced)

(15 Oz / 450 milliliters) tomato-basil sauce

green olives (pitted if desired)

Pecorino cheese

pecorino cheese

parsley

Season and rub the chicken on all sides with salt, pepper and Italian seasoning.

Heat a large skillet over medium-high heat and add 1 Tbsp of olive oil and the chicken. Cook for about 5 minutes on each side, or until nicely browned and no longer pink on the inside. Then set aside on a plate.

In the same preheated skillet add the remaining oil and ghee. Add in the onion and garlic, and sauté until it softens, about 2-3 minutes.

Pour the tomato sauce and heavy cream, then stir in the olives and ground Pecorino cheese. Taste and adjust the seasoning if needed (keep in mind that the pecorino is salty enough), then simmer for a few minutes to thicken.

Return the chicken to the skillet and cover it in sauce. Top with shredded cheese and let it simmer for a couple more minutes, until hot and bubbly.

Sprinkle with fresh chopped herbs and enjoy!

https://www.youtube.com/watch?v=CM_Tv-h4srA

Full recipe: https://www.blondelish.com/recipes/chicken-recipes/creamy-italian-chicken-in-tomato-sauce-recipe/

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Hey Foodies,

Today I going to show you how to make Italian chicken in creamy tomato sauce. This is one of the best Italian chicken recipes ever because it's super easy, takes just 20 minutes to make and it's so delicious.

Furthermore, it's very popular among all types of foodies, which is great if you're cooking for a crowd because you just can't go wrong with it.

Also, this creamy chicken recipe is low carb which makes it perfect for the Ketogenic diet or any other low carb diets out there.

And to help you make the best creamy Italian chicken recipe, I've put together a list of super useful tips & tricks where you'll find many interesting things like what to serve with Italian chicken, how to make a super easy Italian chicken marinade or which ingredients you can change in this quick and easy Italian chicken recipe.

So without further ado, let's dive in, shall we?!

How to make creamy Italian chicken in tomato sauce - Best Tips & Tricks

1. Start with an easy Italian chicken marinade
The easiest Italian chicken marinade is made of Italian seasoning, salt & pepper, and some good extra virgin olive oil. You just have to season the chicken with Italian seasoning, then rub it well with olive oil and refrigerate for at least 30 minutes.

It is best to leave it overnight if you can, as this will make it super tender, flavorful and juicy.

Now let's move on to my next tip...

2. Which ingredients can be changed in this quick and easy Italian chicken recipe

Let's start with the cheese.

I used Pecorino but you can replace it with parmesan or any other hard, matured cheese like Grana Padano, Regianitto (Argentina's parmesan), Dry Jack (California's parmesan) or American Grana.

Next, you can replace the olives with your favorites, which don't necessarily have to be Italian. Sorry Italian foodies, but everyone has their own tastes and I gotta take this into account :)

So you can make this creamy chicken recipe with Greek olives (like Kalamata), black olives, Spanish or Italian, whichever you like best. That said, I strongly recommend using Nocellara olives as their so huge and delicious (my favorites, of course :) )

Moving on, you can also substitute the chicken breast with thighs or turkey steaks (0.5inch/1.5cm slices should be just perfect).

3. Which sauce is best for this creamy chicken recipe

I made this creamy Italian chicken in a store-bought tomato-basil sauce but you can use homemade tomato sauce if you have available. A great alternative would be marinara sauce.

You can also make it with diced tomatoes but I prefer tomato sauce because it's smoother and thickens faster.

It's worth mentioning here that you should look for low sodium sauces, as the pecorino cheese can be quite salty so it may not need extra seasoning. Keep this in mind and always give it a taste.

Now let's move on and see what to serve with this Italian chicken in creamy tomato sauce.

4. What to serve with creamy Italian chicken

If you want to keep it diet-friendly, you should try it with a fresh chopped veggie salad.

In Tuscany, they make this salad with fresh veggies like tomatoes, cucumbers, onions, basil and bread. It's called Panzanella or Tuscan tomato and bread salad. This would go so well with our creamy Italian chicken in tomato sauce, so you definitely got to try it.

Another great side for the Italian Chicken in tomato sauce would be these roasted smashed potatoes with garlic and parmesan.

Now here's one last tip before getting to the recipe.

To make this Italian chicken in creamy tomato sauce even more delicious, add plenty of herbs like parsley, thyme and basil. Trust me, this will make it super flavorful.

Now that I've shared all my secret tricks with you, it's time for the best part, the creamy chicken recipe and video.

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How To Make Italian Chicken In Tomato Sauce - Creamy Chicken In Tomato Sauce (Keto Recipe)

This creamy chicken casserole is made with potatoes, carrots, leeks and fresh herbs for a wonderful one-pot dinner – make sure you have crusty bread for soaking up the sauce. We&#8217;ve got lots more recipes like this one, take a look at our chicken casserole collection.

Farmhouse chicken casserole with carrots, leeks and potato

chicken, jointed into 8 pieces, plus 4 chicken thighs

carrots, sliced thickly

leeks, sliced

small new potatoes,

thyme

single cream

tbsp wholegrain mustard

parsley, leaves chopped

Bunch of fresh chives, snipped

Preheat the oven to 150°C/fan130°C/gas 2. Heat 2 tbsp of the oil in a flameproof casserole over a medium heat. Add the chicken pieces, skin-side down, and cook for 4-5 minutes on each side until browned. Transfer to a dish and season with salt. Cover and set aside.

If there’s a lot of fat in the casserole, drain some off, leaving just enough to brown the vegetables. Add the carrots and leeks and cook for 5-7 minutes, stirring occasionally, until just browned. Add the potatoes and herbs and cook for a further 2-3 minutes. Season with salt.

Return the chicken pieces to the casserole and add just enough water to cover. Bring to the boil, cover with a lid, then transfer to the preheated oven. Cook for about 1 hour.

Return the casserole to the hob and remove the lid. Using a slotted spoon, transfer the chicken and vegetables to a warm serving platter. Cover with foil to keep warm. Bubble the juices over a medium heat for 3–5 minutes to reduce slightly, then stir in the cream. Bring to the boil, then reduce the heat and simmer gently, uncovered, for 5 minutes.

Stir in the mustard, parsley and chives and some ground black pepper. Taste and season. Pour the sauce over the chicken and vegetables and serve immediately.

This creamy bacon chicken recipe is an easy delicious dinner that&#039;s quick enough for a weeknight meal but elegant enough for entertaining. The tender chicken fillets are pan-fried chicken then coated in a creamy bacon sauce.  Serve this creamy chicken over pasta, rice, mashed potatoes, or choose a side salad and some fresh bread. A great 30-minute meal the whole family will love!

One Pan Creamy Bacon Chicken

bacon (- see note 1)

chicken breasts (large) (- see note 2)

salt

½ tsp black pepper

butter

tbsp butter

onion (finely chopped) (- see note 3)

½ tsp dried thyme

chicken broth/stock

Dijon mustard (- see note 5)

¼ tsp black pepper

Chop the bacon into small dice.6 slices bacon

Place a large skillet or frying pan over medium heat, add the bacon and cook for 8-10 minutes until crispy. Use a slotted spoon to remove the bacon from the pan, leaving behind the bacon fat/grease.

Start with the bacon

Pat the chicken breast dry to stop it sliding about the board.2 chicken breasts

Lay the chicken breast flat on a chopping board.

Use a large sharp knife to cut sideways through the breast.

Continue to cut through the chicken breast, keeping the knife flat and parallel to the chopping board.

Carefully cut through until you have two plump fillets. Repeat with the second chicken breast.

If you find they are not an even thickness, you can use a meat mallet (or a heavy pan) to bash the plumper end down.

Add the flour to a shallow dish.¼ cup all-purpose flour

Season the chicken fillets on both sides with salt and pepper, then coat them lightly in the flour. (don&#039;t discard the flour yet)½ tsp salt½ tsp black pepper

Prepare the chicken (while the bacon cooks)

Add the butter to the bacon fat and once melted, add the floured chicken fillets to the pan.1 tbsp butter4 chicken fillets

Cook chicken for 4 minutes per side, until golden brown. Remove the fillets to a plate, tent with foil, and set aside.

To finish the dish

Turn the heat down to low, add the butter and chopped onion to the pan. Cook for 3-4 minutes until they have softened but not browned. 2 tbsp butter1 finely chopped onion

Add two tablespoons of the remaining dredging flour to the onions and stir to coat. (see note 6)2 tbsp flour

Slowly whisk in the chicken broth and sherry (if using). Scrape the bottom of the pan to ensure you get every bit of flavor up.3/4 cups chicken broth/stock2 tbsp dry sherry (optional)

Add in ¾ of the crispy bacon and the dried thyme, then bring to a simmer and cook gently for a minute.3/4 of cooked crispy bacon½ tsp dried thyme

Add the heavy cream, mustard, salt, and pepper to the pan and stir well.1 ¼ cups heavy cream½ tsp Dijon mustard¼ tsp salt¼ tsp black pepper

Add the chicken back into the pan, plus any collected juices. Simmer together for another 4 minutes until the sauce has thickened, and the chicken is heated through.

Season to taste and serve sprinkled with the remaining bacon.reamining crispy bacon

To make the sauce

Tender and juicy chicken breast cooked with broccoli on a skillet. Easy to make and ready in just 30 minutes.

Creamy Chicken and Broccoli Skillet

Kosher salt and ground pepper (to taste)

olive oil (divided)

almond milk

gluten-free flour

broccoli head (chopped (about 3 cups))

parsley (chopped)

Lemon wedges (optional to serve)

Rub the chicken with the seasonings on all sides.

Heat 1 tablespoon of oil in a large pan over medium-high heat. Cook the chicken until golden-brown and cooked through, about 6-7 minutes per side. Set aside and cover to keep warm.

In a small bowl whisk the almond milk and flour until smooth.

To the same pan heat the remaining oil, over medium heat. Add the garlic and cook for up to 1 minute.

Pour in the almond milk mixture and stir; you should see the sauce getting thicker almost immediately as it heats up.

Add broccoli and cook for 6-8 minutes, or just until tender. Return the chicken back to the pan and continue to cook for a couple of minutes to heat up.

Garnish with chopped parsley and lemon wedges, if desired.

https://content.jwplatform.com/videos/AawARWIj.mp4

Make this one-pan creamy chicken and broccoli dinner recipe that’s so easy to make and ready in just 30 minutes. Perfect weeknight healthy dinner recipes to serve the entire family.

CREAMY CHICKEN AND BROCCOLI SKILLET

Making a Creamy Chicken Skillet for dinner is the best way to enjoy a comforting meal that&#039;s filling, flavorful, and so satisfying! Seared and seasoned chicken breasts are warmed through in an herbaceous creamy mixture with sautéed onions and tender spinach.

Creamy Chicken Skillet Recipe

boneless, skinless chicken breasts

Kosher salt (to taste)

black pepper (to taste)

Italian seasoning (store-bought

garlic powder

onion powder

unsalted butter (⅛ stick)

rosemary

white wine

cream cheese

heavy cream (or milk)

baby spinach leaves

Cut the chicken breasts in half horizontally, pounding them to an even ½-inch thickness if needed. Pat them dry with paper towels. Season with salt and pepper. Combine the Italian seasoning, garlic powder, and onion powder in a small bowl, then rub it over the chicken.

Sear

In a large skillet set over medium-high heat, melt the butter and 1 tablespoon olive oil together. Working in batches as needed, sear the chicken breasts for 4-5 minutes on each side, until opaque and no longer pink inside. Transfer to a plate and set aside.

Sauté

Reduce the heat to medium. To the same skillet, heat the remaining olive oil. Add the onion and saute for 3-4 minutes, until opaque. Stir in the garlic, parsley, thyme, and rosemary, then saute for 30-60 seconds, until fragrant. Deglaze the pan with the wine and allow it to simmer until it’s reduced by half.

Simmer

Remove the thyme and rosemary stems, stripping the leaves into the sauce, then stir in the cream cheese until melted. Whisk in the cream and season with salt and pepper to taste. Bring the mixture to a simmer for 3-4 minutes, until thickened, then stir in the spinach and allow it to wilt.

Warm

Return the chicken and any juices back into the pan and allow to warm through. Serve with sauce.

A cheesy individual chicken pot pie that you can hold and eat in your hand. Serve these buttery flakey pies to a crowd .

Chicken Pot Pie Muffins

boxes premade pie crust, 4 rolled crusts total

chicken,

onion, diced

carrots, diced

celery, diced

garlic cloves,

flour

milk

cheddar, divided

peas,

corn kernels

Egg wash & Malden salt,

Preheat a 350º F oven and prepare a cupcake tray.

Roll out two pie crusts on a bench. Use a 4' biscuit cutter to cut rings out of the premade pie crust. Using a rolling pin, roll each disc into a 5 - 6 inch round. This disc should be big enough to fill a cupcake mold with a few inches extra around. Repeat until all mini pot pies have a base.

Start the chicken pot pie filling by adding butter, onions, carrots, celery, and garlic to a pan over medium-high heat. Saute vegetables until transparent, around 6 - 8 minutes.

Add flour to the vegetables and cook for 1 minute before adding milk. Bring mixture up to a boil, stirring constantly then reduce to low and add shredded chicken, corn, shredded cheese, and dried parsley. Taste mixture for seasoning, then remove from heat and cool for 15 - 20 minutes.

Roll out the other two pie crusts and cut with a 3.5' biscuit cutter. Use the rolling pin to evenly roll out to 4.5 - 5 inches. Set discs aside and whisk your egg wash with one egg and a teaspoon of water.

Add 1/4 cup of cooled chicken pot pie filling to each prepared muffin base, then top it with a pinch of cheese and a ring of pie dough. Repeat with remaining then it's time to fold. Starting on one side, twist the edges of the crust toward the center of each muffin and continue twisting clockwise or until your reach the end. Repeat on the rest. Brush each pie with egg wash, cut three vent holes, and sprinkle with Malden salt. Bake for 30 - 35 minutes or until golden.

Top 7 creamy chicken recipe recipes from across the web

The most viewed creamy chicken recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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Top 7 creamy chicken recipe recipes from across the web

The most viewed creamy chicken recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chicken Fricassee Recipe

Creamy Italian Chicken in Tomato Sa...

Farmhouse chicken casserole with ca...

One Pan Creamy Bacon Chicken

Creamy Chicken and Broccoli Skillet

Creamy Chicken Skillet Recipe

Chicken Pot Pie Muffins

The most viewed creamy chicken recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine