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
Keeps in the fridge for up to 3 days in a sealed container. It freezes okay, but the cream can go a touch grainy on thawing, so freeze it before adding the cream if you're planning ahead. Reheat gently on the stove over low heat, stirring now and then, and add a splash of stock if it's thickened up too much.
Spoon it over mashed potatoes or rice to soak up the sauce. A chunk of crusty bread on the side does the job too.
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.
