Creamy Chicken With Vegetables at Home

Creamy Chicken with Vegetables features tender, seasoned chicken in a rich, velvety sauce with crisp-tender veggies. It’s finished with fresh basil and a splash of lemon.

author’s note

The One-Pan Chicken Dinner I Can’t Stop Making!

I’m always looking for dinners that check all the boxes: plenty of protein, lots of veggies, one pan, and a sauce so good everyone wants extra. This Creamy Chicken with Vegetables does exactly that!

It started after I made my Marry Me Chicken Tortellini and could not stop thinking about that creamy sauce. I wanted to create something with those same satisfying flavors, but pack in plenty of vegetables too.

The zucchini, mushrooms, and roasted red peppers are so good in the Parmesan cream sauce, and the fresh basil and lemon brighten everything up. My family loved this one, and I loved that dinner and cleanup were both completely manageable!

Prepping The Chicken

For the best creamy chicken with vegetables, how you prep the chicken breasts matters.

Slicing them in half helps them cook evenly, stay tender, and soak up more flavor. Thinner pieces cook faster, stay juicy, and mix well with the creamy sauce.

straightforward Prep Steps:

• Pat Dry: Gets rid of extra moisture so the chicken browns instead of steaming, making it crispy and full of flavor.
• Pound Evenly: Makes sure the chicken cooks at the same speed, stays juicy, and gets extra tender.

Veggies In Creamy Chicken With Vegetables

Zucchini, mushrooms, and roasted red bell peppers are sautéed in the same skillet used for the chicken.

• Zucchini: Cut into half-moons and cook just until tender.
• Mushrooms: Let them sit in the pan without stirring too much so they get golden and slightly crispy.
• Roasted Red Bell Peppers: Stir them in last since they’re already soft.

Quick Parmesan Cream Sauce

There are a few ingredients worth bringing attention to in this cream sauce:

• Parmesan Cheese: Grate it yourself for smooth melting and better flavor.
• Low-Sodium Chicken Broth: Helps control salt since the chicken, veggies, and Parm already add plenty of flavor.
• Heavy Cream: Low-fat or dairy-free options won’t thicken the same way.

Storage

Leftovers?

Store creamy chicken with vegetables in a sealed container in the fridge for up to 3 days. Reheat slowly on the stove over a low burner, adding a little broth or cream to keep the sauce smooth.

What To Serve With Creamy Chicken:

Side Dishes

Herb Rice In One Pan!

Muffins And Quick Breads

No Yeast Bread

Salads

Strawberry Salad

Salads

a reliable Fruit Salad Recipe

Ingredients

• 1 pound (2 large) boneless, skinless chicken breasts
• Salt
• 3 teaspoons Italian seasoning (divided)
• 2 tablespoons olive oil
• 1 tablespoon butter (or use more oil)
• 1 medium zucchini (cut to half moons, 1-1/2 cups)
• 2 cups sliced brown mushrooms (5 ounces)
• 3/4 cup diced (jarred) roasted red bell peppers
• 1-1/2 teaspoons minced garlic
• 1 cup reduced-sodium chicken broth (see note 1)
• 1 cup heavy cream (see note 2)
• 2 teaspoons Dijon-style mustard
• 1/3 cup finely grated Parmesan cheese (see note 3)
• 1/4 cup fresh basil (ribboned, skippable)
• lemon (skippable but recommended)

Method

1. Cut the zucchini in half lengthwise, then slice into half moons. Slice the mushrooms and dice the roasted bell peppers.
2. Slice each chicken breast in half widthwise to create 2 thinner pieces. Pound lightly if necessary to ensure even thickness. Combine 1 tsp of Italian seasoning with salt and pepper (I add 1/2 tsp salt and 1/4 tsp pepper) and season one side of each chicken piece.
3. Heat the olive oil in a large, heavy-bottomed skillet over medium-a hot burner. When hot, add the chicken, seasoned side down. Season the other side with the remaining seasoning mixture. Cook undisturbed for about 4 minutes, then flip and continue cooking another 3–4 minutes or until chicken is golden brown and fully cooked (internal temperature should reach 165°F). Remove chicken from the skillet and cover with foil to keep warm.
4. Using the same skillet, add the butter, zucchini, and mushrooms. Cook for about 3–5 minutes or until crisp-tender, stirring occasionally. Add a tiny pinch of salt and pepper, then add the diced roasted red bell pepper, 1 tsp Italian seasoning, and minced garlic. Stir until fragrant, about 30 seconds; move the vegetables to a plate.
5. To the skillet, add 1/2 cup chicken broth and reduce heat to medium. Scrape the pan to release any browned bits and cook until the broth has reduced to about half, about 1 minute. Add remaining 1/2 cup broth, cream, remaining 1 tsp Italian seasoning, Dijon mustard, and Parmesan. Bring to a simmer, then reduce heat to medium and simmer for 2–3 minutes until thickened. Stir frequently. Stir through basil if using.
6. Taste sauce; adjust seasoning as needed. It is satisfying to to add some fresh lemon. There are two options for serving: 1. Toss the cream sauce with freshly cooked pasta and some reserved pasta water until nicely emulsified, then add the chicken (diced or thinly sliced) and the cooked vegetables. 2. Or return the chicken and any accumulated juices to the skillet with the cream sauce, spoon the veggies around the chicken, and serve straight from the skillet. finish with additional freshly grated Parmesan if desired. Enjoy hot!