Perfect weeknight comfort food. Rich and creamy with tender chicken and vegetables.
Heat oil in a large pot over medium-high heat. Season chicken pieces with salt and pepper, then brown them on all sides until golden. Remove and set aside.
In the same pot, sauté onion until soft and translucent, about 3-4 minutes. Add garlic and cook for another minute until fragrant.
Add carrots and bell pepper, cook for 5 minutes until they start to soften. Sprinkle in flour and stir for 1 minute to cook out the raw flour taste.
Gradually pour in chicken stock while stirring constantly to prevent lumps. Add the browned chicken back to the pot along with thyme and bay leaf.
Bring to a gentle simmer, then reduce heat to low. Cover and let it bubble away for 20-25 minutes until chicken is tender and vegetables are cooked through.
Stir in the cream and let it heat through for 2-3 minutes. Taste and adjust seasoning with salt and pepper. Remove bay leaf before serving.
No children added
A comforting one-pan dish featuring tender oven-baked chicken breast seasoned with oregano, served over layers of golden potatoes in a rich cream sauce, topped with fresh arugula and cherry tomatoes.
Everything in one dish - chicken, vegetables, and creamy Asian sauce. Makes weeknight dinner simple.
Creamy, rich, and ready in under an hour — this chicken version of the classic is a proper weeknight winner.
