Comforting Chicken


Another recipe that has been in our family for many years is this Comforting Chicken. It's a one-skillet meal which is perfect for less cleanup, which I'm all about. Plus, you don't have to turn on the oven in the summer to get baked-like chicken with tender vegetables! It really is comfort food at it's best. The butter/cream sauce makes it so delicious, even the pickiest of eaters will love this!

Comforting Chicken

Serves 6


1 large sweet onion, halved and sliced

1/2 cup butter

2-3 chicken breasts, cut into bite-size pieces

4-5 medium potatoes

1 bag baby carrots

1 cup heavy whipping cream

1 tablespoon parsley flakes

salt and pepper to taste


In a large skillet, saute onion in butter until tender. Remove with a slotted spoon and set aside. In remaining butter, brown chicken pieces on all sides. Return the onion to pan with the potatoes and carrots. Cover and cook over medium low heat for 25 minutes or until tender. Stir in the cream, parsley, and salt and pepper. Simmer uncovered for another 5-10 minutes or until slightly thickened.


Step-by-step tutorial:


Gather your ingredients. You will need 2 large chicken breasts, potatoes (I use russet), a bag of baby carrots, a sweet onion, a stick of butter, heavy cream, parsley flakes, and salt and pepper.


Prepare the onion by cutting it in half, then thinly slicing each half to make half-rings.


In a large skillet, melt 1/2 cup or 1 stick of butter. Add the onions and cook over medium heat until they are softened. Remove with a slotted spoon and set aside.


Prepare your chicken by cutting into bite-size pieces. I use kitchen scissors to cut chicken and it's so much easier!! In the butter still remaining in the skillet, add the chicken and salt and pepper. Cook to brown on all sides.


Add the potatoes, carrots, and onion back in. Salt and pepper them as well. Cover the skillet with a lid and cook over medium-low heat for about 25 minutes, stirring every 5 minutes or so. This is the time we are getting the vegetables super tender. Towards the end of this cooking time, you will have cooked out most of the liquid and the potatoes and chicken will start to brown. This is good! We want those delicious brown pieces!


Add 1 cup heavy cream to the skillet. Stir to coat. Let it all simmer over medium-low for about 5-10 minutes uncovered, stirring a few times. The cream will thicken some and become a glaze over everything.


Add the parsley and any additional salt and pepper needed to taste.


This is comfort food at it's finest.


Enjoy this dish with a side of fruit. Leftovers are amazing too!

*You may have noticed I got a new skillet......it was long overdue. My other one didn't sit flat on my stove anymore! 😂 I found a really cool one with a good warranty from Farberware. I'm in love with it already! If you are in the market.....check this one out:



Recipe Source: Recipe adapted from a recipe in Taste of Home Magazine.

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