This chicken fillet with creamy vegetables and mashed potatoes recipe is the ultimate comfort food experience. Tender chicken fillets are seared and simmered in a rich, creamy sauce infused with garlic, broth, and herbs, then paired with buttery mashed potatoes for a satisfying, nourishing meal. With the addition of vegetables like celery, red pepper, and onion, the dish achieves a balanced texture and flavor that feels homey yet elevated. Whether you’re feeding a family or cooking for a special dinner, this one-pan dish promises both ease and flavor.
Cooking Time
Preparation time: 20 minutes
Cooking time: 40 minutes
Total time: 1 hour
Servings: 4 portions
Ingredients
-
Vegetable oil (for frying)
-
Butter
-
2 chicken fillets
-
Salt and black pepper, to taste
-
3–4 medium potatoes
-
1 onion
-
2 cloves garlic
-
1 stalk celery
-
1 red bell pepper
-
1 tablespoon all-purpose flour
-
200 ml chicken broth
-
300 ml cooking cream
-
100 ml milk
-
Green onions (optional)
Step-by-Step Cooking Directions
-
Sear the Chicken:
Heat a bit of vegetable oil and butter in a skillet. Season chicken fillets with salt and pepper, then sear them over medium heat until golden on both sides. Remove and set aside. -
Prepare the Potatoes:
Peel and boil the potatoes in salted water for about 20–25 minutes until soft. Drain and mash them with butter and warm milk. Add salt, black pepper, and optionally a touch of garlic or green onion for flavor. -
Cook the Vegetables:
In the same skillet, add more butter and sauté the chopped onion until translucent. Stir in minced garlic, chopped celery, and diced red bell pepper. Cook for several minutes until softened. -
Make the Cream Sauce:
Sprinkle in the flour and cook for 1 minute, stirring constantly. Gradually pour in the chicken broth, whisking to avoid lumps. Then add the cream and season with salt, pepper, and a pinch of herbs if desired. Let the sauce simmer for a few minutes to thicken. -
Combine Chicken and Sauce:
Return the seared chicken fillets to the skillet. Spoon the sauce and vegetables over the top. Cover and let braise for 20–25 minutes over low heat until the chicken is tender and the sauce is creamy. -
Serve:
Plate the chicken and creamy vegetables alongside a generous scoop of mashed potatoes. Garnish with chopped parsley or green onions.
Nutritional Information (per serving)
-
Calories: ~520 kcal
-
Protein: 35g
-
Fat: 30g
-
Carbohydrates: 35g
-
Fiber: 4g
-
Sodium: 700mg
(Nutritional values may vary based on brands and ingredient specifics.)
The Origins and Popularity of the Recipe
Creamy chicken skillet meals have long been a staple in European and North American kitchens. Drawing inspiration from French cuisine’s love of cream sauces and rustic farmhouse cooking, this dish combines familiar ingredients in a universally appealing way. With its simple preparation and hearty result, it’s no surprise that this type of meal is beloved in home kitchens around the world.
Reasons Why You’ll Love the Recipe
-
Uses simple, wholesome ingredients
-
One-pan convenience
-
Full of flavor, texture, and creaminess
-
Easily adaptable with other vegetables
-
Family-friendly and satisfying
Health Benefits
While rich in flavor, this dish offers protein from chicken, fiber from vegetables, and essential nutrients like potassium, vitamin C, and calcium. By using fresh ingredients and moderate amounts of cream and butter, it maintains a good balance of indulgence and nutrition.
Serving Suggestions
Serve this dish hot with:
-
A crisp green salad
-
Steamed green beans or broccoli
-
Freshly baked bread to mop up the sauce
-
A side of roasted root vegetables in colder months
Common Mistakes to Avoid
-
Overcooking the chicken (it will dry out)
-
Adding the cream too early before thickening the broth
-
Not sautéing the flour long enough, which can leave a raw taste
-
Using cold milk or cream straight from the fridge, which may curdle when added
Pairing Recommendations
-
Wine: A chilled Chardonnay or Pinot Grigio pairs beautifully with the creamy sauce.
-
Drink: Sparkling water with lemon or a light herbal tea.
-
Dessert: A citrusy lemon tart or light berry compote to balance the richness.
Cooking Tips
-
Use a nonstick or cast-iron skillet for better searing.
-
Let the chicken rest after cooking to retain juices.
-
Customize the sauce with Dijon mustard or a splash of white wine.
-
Replace heavy cream with half-and-half or Greek yogurt for a lighter version.
Similar Recipes to Try
-
Chicken à la King
-
Creamy Garlic Mushroom Chicken
-
Dijon Herb Chicken with Mashed Cauliflower
-
Skillet Turkey and Spinach Alfredo
-
Chicken and Leek Pie
Variations to Try
-
Swap chicken fillets for turkey breast or boneless thighs
-
Add mushrooms, zucchini, or spinach for a twist
-
Use sweet potatoes instead of white potatoes for the mash
-
Add a touch of parmesan to the sauce for depth
-
Make it spicy with chili flakes or smoked paprika
Ingredient Spotlight: Celery
Often underestimated, celery adds both flavor and texture to the dish. It contains antioxidants and fiber, supports digestion, and adds a refreshing crunch. Cooking softens it while keeping its aromatic profile intact.
Conclusion
This creamy chicken and vegetable skillet is the kind of dinner you’ll turn to again and again. It’s rich but not overwhelming, hearty but wholesome. With a creamy sauce that begs to be sopped up with potatoes or bread, it’s the kind of food that feeds both the stomach and the soul. Whether you’re cooking for your family or impressing guests, this recipe will become a go-to favorite.
Frequently Asked Questions (FAQ)
1. Can I make this recipe ahead of time?
Yes, prepare it up to the braising stage and reheat gently when ready to serve.
2. Can I freeze leftovers?
Absolutely. Freeze in an airtight container for up to 2 months. Thaw in the fridge overnight.
3. What can I substitute for cream?
You can use half-and-half, evaporated milk, or a blend of milk and cornstarch.
4. Is it okay to use rotisserie chicken?
Yes, add it in at the end, just to warm through, so it doesn’t overcook.
5. Can I make it vegetarian?
Replace chicken with sautéed mushrooms and use vegetable broth.
6. What potatoes are best for mashing?
Yukon Gold or Russets for a creamy, fluffy mash.
7. How do I know when the chicken is done?
The internal temperature should be 75°C (165°F) or until no longer pink inside.
8. Can I use frozen vegetables?
Yes, but sauté them thoroughly to remove excess water.
9. How can I make it gluten-free?
Use gluten-free flour for the roux and check that your broth is gluten-free.
10. How do I prevent the sauce from curdling?
Use room-temperature cream and add it slowly to a simmering—not boiling—sauce.