Simple yet spectacular: Chicken in creamy goodness for family feasts

Dishes with chicken are popular daily, but they are also great for family gatherings or special occasions. Their advantage is that they quickly prepare and always turn out well.

Cream sauce can be considered a culinary staple. When you know how to make it, which is not difficult, you can immediately turn pasta, vegetables, or chicken into a more gourmet meal. Juicy pieces of meat in a creamy sauce. It simply cannot go wrong. Additionally, the cream has a fairly neutral taste, making it compatible with many additions. Italians prefer its combination with cheese, which goes well with mushrooms and spinach. Sun-dried tomatoes will also work. Is the fridge empty? Just use sprigs of dill or parsley.

Chicken breast is suitable for cream sauce. When you use this finely chopped meat, dinner will be ready in less than half an hour. Just fry it, add the ingredients, and pour the cream into the pan. A moment of stewing is also needed.

You can also serve larger chicken pieces in the aromatic sauce, like thighs and wings. Not much more work is involved, but such a dish needs more time. Do not worry that the meat will be too fatty. Cream is always mixed with broth, yet the sauce remains creamy and aromatic. It’s so good that cooking rice for such a dish is best. It absorbs into the grains perfectly and tastes good even without meat.

Ingredients:

• 1 kg of chicken pieces (thighs, wings)
• 500 ml of vegetable broth
• 250 ml of heavy cream
• 450 g of small mushrooms or a package of baby spinach, optional
• 1 onion
• 2 tablespoons of oil
• 1 tablespoon of sour cream 18%
• a bunch of parsley
• salt and pepper to taste
• herbes de Provence to taste

Preparation:

1. Wash and dry the chicken. Slice the onion into feathers. Wash and peel the mushrooms; if using spinach – rinse it. Chop the parsley.
2. Season the chicken with salt and pepper on both sides.
3. Heat oil in the pan. Fry the chicken pieces on both sides until golden brown. Transfer the pieces to a plate lined with a paper towel to remove excess fat.
4. Preheat the oven to 175°C.
5. In the same pan, fry the onion until it is translucent. Add mushrooms or spinach—season with salt, pepper, and herbes de Provence. Fry until the liquid evaporates. Remove the pan from the heat.
6. In a baking dish or oven-proof dish, layer the chicken pieces. Add the mushrooms with onion.
7. Bring the vegetable broth to a boil. Gently pour in both creams and mix well. Add parsley and season with salt and pepper. Pour the mixture over the chicken in the baking dish.
8. Bake for 40 minutes.
9. Serve with rice.