Salads & CoRecipes

Tender Chicken Breast & Veggies in a Creamy Sauce

by Micaela Harrasser

Looking for an easy & nutritious meal? Are you a fan of one-pot recipes? Then this tender chicken breast with vegetables, generously covered with a rich creamy sauce is perfect for you! 😀
This recipe is perfect for a busy weeknight, or if you have to empty the fridge from sad-looking vegetables (we’ve all been there).
It’s very versatile because you can play around with your favorite vegetables. Plus if you use a plant-based cream like I do, you’ll get a great dairy free version! Another thing I really like about this dish, is that it keeps me full and energetic for a long time, making it suitable for a lunch as well (you can definitely bring it to work).
It’s also complete for your macros (lean protein, carbs from potatoes and vegetables, and fat from oil and cream), and all fits in one pot, making it easier to prepare and to clean 😉

Tender Chicken Breast & Veggies in a Creamy Sauce

Serves: 2x Prep Time: Cooking Time: Nutrition facts: 200 calories 20 grams fat

Ingredients

  • 300g chicken breasts 
  • salt and pepper a generous pinch
  • 150g pre-boiled potatoes
  • 100g pre-boiled long beans
  • 100g mushrooms finely chopped
  • 200ml cooking cream (I used Alpro vegan cooking cream for a dairy-free version)
  • 2 tbsp flour
  • 1 tsp toasted pine nuts
  • optional: chopped chives or spring onion ends\

Instructions

  1. First, let's start by seasoning the chicken breasts with salt and pepper.
  2. Heat up some olive oil in a wide pan with lid.
  3. Add the chick breast and cook it on medium heat until it turns white on the outside, even with a bit of tan 😉 about 5 min each side.
  4. Once done, add the chopped mushrooms and stir.
  5. After a couple of minutes, take one teaspoon of cooking cream and add it to a bowl.
  6. Add the remaining cooking cream to the pan with chicken and mushrooms.
  7. Mix the flour with the teaspoon of cream until you get a smooth paste with no lumps, and add it to the pan.
  8. Add the potatoes and long beans, and cook on low heat for about 15 minutes, until the sauce has thickened and reduced a bit. 
  9. Taste the sauce and eventually adjust the seasoning.
  10. Turn off the heat and start plating:
  11. Take the chicken out and slice it.
  12. Add it onto a plate and cover it with the sauce and vegetables.
  13. Add on top the toasted pine nuts and chopped chives, and enjoy!

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