A Comforting Chicken and Vegetable Skillet with Creamy Sauce

Are you in search of a quick and delicious weeknight dinner that the whole family will love? Look no further than this easy chicken, broccoli, cauliflower, and carrot skillet dish. The best part? It’s all cooked in one pan, making cleanup a breeze. Whether you serve it with pasta or rice, the velvety sauce will bring all the ingredients together for a comforting and satisfying meal.

Easy Chicken, Broccoli, Cauliflower and Carrots in a Cream Sauce

The Perfect Combination

Chicken, broccoli, cauliflower, and carrots are a match made in heaven. Not only are these vegetables delicious, but they are also kid-friendly, making this dish a winner for the whole family. As a bonus, cooking the meat and veggies together in one skillet means fewer dishes to wash. The creamy and aromatic sauce complements the chicken and vegetables perfectly, infusing every bite with flavor. Plus, it pairs beautifully with pasta or rice, allowing the sauce to soak in and create a truly satisfying meal.

Versatility at Its Best

Don’t have fresh vegetables on hand? No problem! You can easily substitute frozen vegetables for a quick and easy weeknight meal. While the texture may not be quite the same, it’s a convenient option for when you need something fast. Simply keep the ingredients stocked in your freezer, and you’ll be able to whip up this delicious dish in no time.

Recipe Ingredients

  • 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
  • Salt and ground black pepper
  • 2 tablespoons oil
  • 1 large onion, chopped
  • 1-3 garlic cloves, minced
  • 2 cups broccoli florets
  • 2 cups cauliflower florets
  • 2-3 carrots, peeled and sliced
  • 1 1/2 tablespoons flour
  • 2 cups chicken broth
  • Fresh parsley, optional garnish
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Instructions

  1. Begin by preparing your pasta or rice, as this dish cooks fairly quickly.
  2. Heat 1 tablespoon of oil in a large skillet over medium-high heat until shimmering. Season the chicken with salt and pepper, then add it to the skillet. Cook the chicken until golden on all sides, about 5-7 minutes. Remove the chicken from the skillet and set it aside.
  3. Reduce the heat to medium-low and add the chopped onion and minced garlic to the skillet. Season with salt and pepper. Cook for about 3 minutes, until the onions are tender and translucent. As the onions cook, they will release some liquid, so use it to scrape up all the flavorful brown bits left over from cooking the chicken.
  4. Add the sliced carrots to the skillet and cook for an additional 5 minutes, until the carrots start to soften.
  5. Sprinkle the flour over the vegetables and mix until all the flour is absorbed. If the skillet seems dry, add 1/2-1 tablespoon of butter to ensure the flour is fully absorbed.
  6. Gradually pour in the chicken broth, whisking constantly to prevent lumps from forming. Bring the broth to a boil.
  7. Add the broccoli and cauliflower florets to the skillet. Season with salt and pepper. Cover the skillet and simmer until the vegetables are cooked to your desired tenderness, approximately 5-10 minutes.
  8. Return the cooked chicken to the skillet, heating it through for about a minute.
  9. Garnish with fresh parsley, if desired.
  10. Serve with pasta, rice, couscous, or mashed potatoes.

Easy Chicken, Broccoli, Cauliflower and Carrots in a Cream Sauce

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