Creamy Chicken Dish Food

CREAMY CHICKEN

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Clean chicken breasts and season with salt, pepper and garlic powder (or whichever seasonings you prefer) on both sides of chicken pieces.
• Bake for 25 minutes, then add cream of chicken soup and bake for 10 more minutes (or until done). Serve over rice or egg noodles.

CREAMY CHICKEN STEW

Steps:

• Tip the leeks and oil into a flameproof casserole dish on a low heat, add the butter and cook everything very gently for 10 mins or until the leeks are soft.
• Put the chicken, skin-side down, in a large non-stick frying pan on a medium heat, cook until the skin browns, then turn and brown the other side. You shouldn't need any oil but if the skin starts to stick, add a little. Add the chicken to the leeks, leaving behind any fat in the pan.
• Add the stock to the dish and bring to a simmer, season well, cover and cook for 30 mins on low. Stir in the mustard, crème fraîche and peas and bring to a simmer. You should have quite a bit of sauce.
• When you're ready to serve, put the grill on. Mix the breadcrumbs and parsley, sprinkle them over the chicken and grill until browned.

CREAMY TUSCAN CHICKEN

Steps:

• In a skillet over medium heat, heat oil. Add chicken and season with salt, pepper, and oregano. Cook until golden and no longer pink, 8 minutes per side. Remove from skillet and set aside.
• In the same skillet over medium heat, melt butter. Stir in garlic and cook until fragrant, about 1 minute. Add cherry tomatoes and season with salt and pepper. Cook until tomatoes are beginning to burst then add spinach and cook until spinach is beginning to wilt.
• Stir in heavy cream and parmesan and bring mixture to a simmer. Reduce heat to low and simmer until sauce is slightly reduced, about 3 minutes. Return chicken to skillet and cook until heated through, 5 to 7 minutes.
• Serve with lemon wedges.

CREAMY CHICKEN HOT DISH

Steps:

• In a small skillet, saute celery and onion in butter until crisp-tender. Place in a bowl; add the mayonnaise, soup, peas, lemon juice and salt. Stir in chicken and rice. , Transfer to a greased 11x7-in. baking dish. Sprinkle with potato chips. Bake, uncovered, at 350° for 25-30 minutes or until heated through.

CREAMY SKILLET CHICKEN

Steps:

• Whisk together the flour, 1 tablespoon salt and a few grinds of pepper in a pie plate or shallow dish. Coat both sides of the chicken breasts in the flour. Shake off any excess and set aside.
• Heat 3 tablespoons of oil in a large, heavy-bottomed skillet over medium-high heat. Add the chicken to the skillet and cook, undisturbed, until deeply golden, about 3 minutes. Turn the chicken and cook, undisturbed, until the other side is deeply golden brown, about 3 minutes. Remove the chicken to a plate. Add the remaining 1 tablespoon oil to the skillet. Add the mushrooms and cook, stirring occasionally, until they begin to brown and release their liquid, about 5 minutes. Add the garlic and cook, stirring, until the garlic is fragrant, about 30 seconds.
• Add the cream cheese and stir until melted. Then pour in the half-and-half. Use a wooden spoon to scrape any browned bits from the bottom of the skillet. Season with salt and pepper. Add the chicken back to the skillet, cover and cook, turning about halfway through, until an instant-read thermometer inserted into the thickest part of the chicken reaches 165 degrees F, 15 to 20 minutes. Transfer the chicken to a serving platter filled with warm egg noodles. Add the spinach to the skillet, cover and cook until wilted, about 5 minutes. Stir to combine and season with salt and pepper. Pour the creamy spinach sauce over the chicken and noodles.

CREAMY GARLIC CHICKEN

Steps:

• Season chicken breasts on both sides with salt and pepper.
• Place flour on a medium plate. Dredge each chicken breast with flour, patting off any excess.
• Heat a large skillet with high sides to a medium-high heat. Add one tablespoon butter and olive oil. Once the butter has melted, add the chicken breasts. Sear until golden brown, about 3-4 minutes. Flip and sear until brown, another 2-3 minutes. Remove the chicken breasts from the pan and set aside on a plate. (Do not worry about cooking the chicken all the way through, they will finish cooking later.)
• Add the remaining ½ tablespoon butter to the pan. Turn the heat down to medium and add all the peeled garlic cloves. Toast the garlic until light brown on all sides. Be careful to not burn the garlic.
• Pour in the wine. Bring it up to a boil and then reduce to a simmer. Simmer until reduced by half. Once the wine has reduced, pour in the cream. Again, bring the cream and wine up to a boil and then reduce to a simmer. Add the chicken back to the sauce, cover and cook until the chicken is cooked through and reaches an internal temperature of 165 degrees.
• Once the chicken is cooked, add in the spinach. Shut the lid and simmer for another 1-2 minutes. Remove the lid and toss the spinach with the chicken and sauce until completely wilted. Season to taste with salt and pepper.

OLD-FASHIONED CREAMED CHICKEN

Steps:

• In a medium saucepan, melt the butter over medium heat.
• Whisk in the flour and cook, stirring constantly, until bubbling, about 1 minute.
• Whisk in the broth, half-and-half, and sherry.
• Bring to a boil, whisking frequently.
• Decrease to a simmer and cook, stirring, until nice and thick, 3-5 minutes.
• Stir in the chicken, the thyme, and salt and pepper to taste, and warm through.
• Serve garnished with parsley or scallions.
• Serve over egg noodles, toast, or waffles.

CREAMY CHICKEN HOT DISH

Steps:

• In a small skillet, saute celery and onion in butter until crisp-tender. Place in a bowl an add mayonnaise, soup, peas, lemon juice, and salt.
• Stir in cooked chicken and rice.
• Transfer to a greased 11x7x2" baking dish. Sprinkle with potato chips and bake uncovered at 350 for 25 to 30 minutes or until heated through.

CREAMY CHICKEN & MUSHROOMS

Steps:

• Sprinkle chicken with 1/4 teaspoon each kosher salt and pepper. Heat 1 tablespoon canola oil in a large skillet over medium heat. Cook the chicken, turning once, until browned and just cooked through, 7 to 10 minutes total. Transfer to a plate.
• Add 1 tablespoon oil and mushrooms to the pan; cook, stirring occasionally, until the liquid has evaporated, about 4 minutes. Increase heat to high, add wine and cook until it has mostly evaporated, about 4 minutes. Reduce heat to medium; stir in cream, any accumulated juice from the chicken and 1/4 teaspoon each salt and pepper. Return the chicken to the pan and turn to coat with the sauce. Serve the chicken topped with the sauce and sprinkled with parsley.

CREAMY CHICKEN AND ASPARAGUS

Steps:

• Salt and pepper both sides of the chicken breasts.
• In a large skillet over medium heat add olive oil and chicken breasts. Cook and brown the chicken on each side.
• Remove the chicken from the skillet and set aside. Add the butter and onion to the skillet and cook until onion is soft and tender, about 5-7 minutes.
• Add half and half to the skillet and sprinkle flour over the top. Use a whisk to mix together. Add garlic paste, Parmesan cheese, chicken broth, and dried basil. Whisk together and bring to a boil. Deglaze the pan by scraping up all of the browned bits on the bottom of the pan.
• Add fresh asparagus pieces and stir into sauce. Bring to a simmer, cover and letcook for 5 minutes. Uncover, stir and add the chicken back to the sauce. Cover and let simmer for an additional 3-4 minutes, or until the chicken is hot and ready to serve.
• Top with fresh chopped parsley.

CREAMY MUSHROOM CHICKEN

Steps:

• Heat olive oil in a large frying pan.
• Season chicken breasts generously on both sides with salt and pepper then place in the frying pan. Cook until golden brown on both sides and cooked through. Remove from the pan and set aside.
• Melt the butter in the pan then add the mushrooms. Cook until golden brown all over.
• Add the garlic and herbs and allow to cook for 30 seconds before adding the cream.
• Add lemon juice, salt and pepper to taste and allow to come to a simmer. Simmer 5 minutes then add the chicken breasts back to the sauce. Simmer for another 5 minutes until the sauce has thickened and can coat the back of a spoon.
• Sprinkle over chopped parsley (optional) and serve.

CREAMY HERB CHICKEN

Steps:

• Coat chicken breasts with the onion and garlic powders and herbs. Season generously with salt and pepper.
• Heat 1 tablespoon of oil a large pan or skillet over medium-high heat and cook chicken breasts until opaque and no longer pink inside (about 5 minutes each side, depending on thickness). Transfer to a plate; set aside.
• To the same pan or skillet, heat another 2 teaspoons of olive oil and sauté garlic, with parsley, thyme and rosemary, for about 1 minute, or until fragrant.
• Stir in milk (or cream); season with salt and pepper, to taste.
• Bring to a boil; add the cornstarch mixture to the centre of the pan, quickly stirring, until sauce has thickened slightly. Reduce heat and simmer gently for a further minute to allow the sauce to thicken more.
• Return chicken to the skillet. Sprinkle with extra herbs if desired. Serve immediately.

CREAMY GARLIC CHICKEN

Steps:

• Cut the chicken in half lengthwise so you have 4 smaller cutlets. Sprinkle them with some salt & pepper and coat them in the flour.
• Add the olive oil and 1 tbsp of the butter to a skillet over medium-high heat. Once the pan is hot, sauté the chicken for 4-5 minutes/side or until it's nice and golden. Take the chicken out of the pan and set it aside.
• Reduce the heat to medium (or even med-low if using cast iron), and add the rest of the butter to the pan. Let it melt and then add the garlic cloves. Cook them for 3-4 minutes, stirring often, until they're lightly browned on the outside.
• Add the chicken broth, lemon juice, and garlic powder to the pan. Let it bubble for around 4 minutes or until the liquid is noticeably reduced.
• Stir in the cream and add the chicken back into the pan. Let it cook for another 5 minutes or so, until the sauce is reduced and the chicken is cooked through. Serve with freshly chopped parsley if you wish.

CREAMY CHICKEN AND NOODLES

Steps:

• Heat the butter and EVOO in a large, deep skillet over medium to medium-high heat. Lightly brown the mushrooms, 10 to 12 minutes. Stir in the thyme, leeks, carrots and celery, and sprinkle with salt and pepper. Cook, partially covered, until the vegetables soften, 10 minutes. Sprinkle in the flour and stir 1 minute, and then pour in the wine, letting it absorb. Add the stock and bring to a bubble. Stir in the cream, season with a little nutmeg and let the sauce thicken a bit. Add the chicken and cook to heat through.
• Bring a pot of salted water to a boil and cook the noodles to al dente. Stir the Dijon mustard into the creamy chicken, and then combine the sauce with the noodles and chopped herbs.