Creamy Chicken with Vegetables combines seasoned, tender chicken with a silky Parmesan cream sauce and crisp-tender vegetables. Fresh basil and a squeeze of lemon brighten the dish for a light, summery finish.
The Best Creamy Chicken
For busy weeknights I want dinners that are fast, protein-packed, and include vegetables. Using a rich, flavorful cream sauce inspired by one-pot recipes, I developed a simple skillet meal that yields juicy chicken and vibrant veggies without extra fuss. The result is a satisfying, one-pan dinner that keeps cleanup easy and flavor high.
Prepping The Chicken
How you prepare the chicken breasts matters for even cooking and maximum tenderness. Slicing each breast in half creates thinner, more consistent pieces that cook quickly and stay juicy. This technique also helps the chicken absorb the sauce and seasoning.
Easy Prep Steps:
- Pat dry: Removing surface moisture helps the chicken brown instead of steam, improving flavor and texture.
- Pound evenly: If needed, pound the pieces to an even thickness so they cook in the same amount of time and remain tender.
Veggies In Creamy Chicken With Vegetables
Zucchini, mushrooms, and roasted red peppers are cooked in the same skillet used for the chicken so the vegetables pick up the pan flavors.
- Zucchini: Slice into half-moons and cook until just tender so it stays bright and slightly crisp.
- Mushrooms: Let them sit undisturbed at first so they develop a golden color and concentrated flavor.
- Roasted Red Bell Peppers: Add these last since they are already soft and only need warming through.
Quick Parmesan Cream Sauce
The cream sauce is simple but benefits from a few careful choices:
- Parmesan cheese: Freshly grate a block for better melting and a smoother, less salty sauce.
- Low-sodium chicken broth: Keeps the dish balanced since other ingredients already contribute salt.
- Heavy cream: Provides the thickness and richness this sauce needs; lower-fat or many dairy-free alternatives won’t thicken the same way.
Storage
Leftovers?
Store Creamy Chicken with vegetables in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat on the stove, adding a splash of broth or cream to loosen and refresh the sauce.
What To Serve With Creamy Chicken:
Side Dishes
Herb Rice In One Pan!
Muffins And Quick Breads
No Yeast Bread
Salads
Strawberry Salad
Salads
My Favorite Fruit Salad Recipe
Creamy Chicken With Vegetables
Equipment
-
Large skillet
Ingredients
- 1 pound (2 large) boneless, skinless chicken breasts
- Salt and pepper
- 3 teaspoons Italian seasoning, divided
- 2 tablespoons olive oil
- 1 tablespoon butter (or extra oil)
- 1 medium zucchini, cut into half-moons (about 1 1/2 cups)
- 2 cups sliced brown mushrooms (about 5 ounces)
- 3/4 cup diced jarred roasted red bell peppers
- 1 1/2 teaspoons minced garlic
- 1 cup reduced-sodium chicken broth
- 1 cup heavy cream
- 2 teaspoons Dijon-style mustard
- 1/3 cup finely grated Parmesan cheese
- 1/4 cup fresh basil, ribboned (optional)
- Lemon (optional, recommended)
Instructions
- Cut the zucchini in half lengthwise, then slice into half-moons. Slice the mushrooms and dice the roasted peppers.
- Slice each chicken breast in half widthwise to make two thinner pieces; pound lightly if needed. Mix 1 teaspoon Italian seasoning with salt and pepper (about 1/2 tsp salt and 1/4 tsp pepper) and season one side of each chicken piece.
- Heat olive oil in a large skillet over medium-high. Add chicken seasoned side down, then season the other side. Cook undisturbed about 4 minutes, flip and cook another 3–4 minutes until golden and the internal temperature reaches 165°F. Remove and keep warm.
- In the same skillet add butter, zucchini, and mushrooms. Cook 3–5 minutes until crisp-tender, stirring occasionally. Season lightly, add roasted red peppers, remaining 1 teaspoon Italian seasoning, and garlic. Cook 30 seconds until fragrant and transfer vegetables to a plate.
- Add 1/2 cup broth to the skillet and reduce heat to medium. Scrape browned bits and reduce the broth by about half (~1 minute). Add remaining 1/2 cup broth, cream, remaining 1 teaspoon Italian seasoning, Dijon, and Parmesan. Simmer 2–3 minutes until sauce thickens, stirring frequently. Stir in basil if using.
- Taste and adjust seasoning. Serve two ways: toss the sauce with cooked pasta and reserved pasta water, then add chicken and vegetables; or return the chicken and juices to the skillet, spoon vegetables around it, and serve. Garnish with extra Parmesan and a squeeze of lemon if desired. Serve hot.
Recipe Notes
Note 2: Heavy cream gives this sauce its richness and thick texture; lower-fat or many dairy alternatives won’t thicken the same way.
Note 3: Use a block of Parmesan and grate it finely, packing it gently into your measuring cup so it melts smoothly into the sauce.
Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on low heat with a splash of broth or cream to loosen the sauce.
Nutrition
| Calories: 507kcal
| Carbohydrates: 11g
| Protein: 35g
| Fat: 38g
Nutrition information is an approximation.