Creamy Italian Chicken

This Creamy Italian Chicken is one of the easiest chicken recipes that’s simple to make for a hearty family midweek meal but also impressive as a casual entertaining dish.

Serve this creamy Italian chicken dish with some green vegetables, like broccoli or green beans and rice (preferably wholegrain) or roasted/mashed potatoes. Anything goes with this one…any veggie, any broth and indeed any carb on the side; pasta, rice or grain.

I try to make it with homemade chicken broth…I make a big batch of chicken broth, from a leftover roast chicken and freeze it in jars.

To make this Creamy Italian Chicken, you’ll need:

• 4 chicken breasts
• Rapeseed oil, for frying
• 2 onions, diced
• 4 cloves garlic, finely chopped
• 1 tsp thyme, dried
• 1 tsp oregano, dried
• 1 large punnet mushrooms, sliced
• 1 tin cherry tomatoes (or fresh)
• 200ml chicken stock
• 50ml single cream
• Salt & pepper

Here’s how…

Season the chicken breasts with salt and pepper. Heat a little oil in a frying pan and add the chicken breasts one by one. Allow to brown on one side for 2-3mins before turning. Once browned on both sides, remove and set aside.

In the same pan, add the onions. Toss for a minute or so before adding the garlic. Continue to cook for 5mins, over a moderate heat. Then add the mushrooms and continue to cook for a minute or so before adding the herbs, tomatoes and chicken stock. Season with salt and pepper and cook for 2-3mins, before adding the cream and then the chicken breasts. Cover and cook over a very low heat for 40mins, until the sauce has thickened.

Serve with mashed potatoes, quinoa or rice and some green vegetables like green beans or broccoli.

My Base Homemade broth

Back to Basics Homemade Broth (Vegan Flexible…Chicken or Veggie) Recipe
I don’t like to use carrots as I prefer my basic broth not to have a sweetness to it. I prefer a “salty” flavoursome broth as a base.

If you’d like to see this Creamy Italian Chicken recipe being made, check out my Instagram Reel HERE