This comforting dish combines tender chicken with seasonal vegetables and creamy sauce, creating a wholesome meal perfect for busy weeknights. The combination of vibrant colors and rich flavors makes this dish not only satisfying but visually appealing. Simple to prepare, this recipe is not only family-friendly but also packed with flavor, making it a standout choice for any dinner table.
Ingredients
Scale:
1.5 lbs chicken thighs, boneless and skinless, cut into bite-sized pieces
2 tablespoons olive oil, preferably extra virgin
1 medium onion, diced finely
2 cloves garlic, minced
1 cup carrots, sliced into thin rounds
1 cup butternut squash, diced into uniform cubes
1 cup green beans, trimmed and cut into 1-inch pieces
1 teaspoon dried thyme
1 teaspoon dried rosemary, crushed
Salt and pepper, to taste
1 cup chicken broth, low-sodium
1 cup heavy cream
2 tablespoons Dijon mustard
1 tablespoon honey
Fresh parsley, chopped for garnish
Instructions
In a large skillet, heat the olive oil over medium-high heat. Season the chicken thighs with salt and pepper, ensuring an even coating. Add them to the skillet in a single layer to promote even cooking. Sear the chicken for about 5-7 minutes on each side, or until golden brown. Remove the chicken from the skillet and set aside.
In the same skillet, add the diced onion and minced garlic. Sauté for 2-3 minutes, or until the onion is translucent and fragrant.
Add the sliced carrots, diced butternut squash, and green beans to the skillet. Sprinkle with thyme, rosemary, salt, and pepper. Cook for an additional 5-7 minutes, stirring occasionally, until the vegetables are tender.
Meanwhile, in a bowl, whisk together the chicken broth, heavy cream, Dijon mustard, and honey until well combined.
Return the chicken thighs to the skillet, nestling them among the vegetables, and pour the creamy sauce over the top. Bring to a gentle simmer, then reduce heat to low. Cover the skillet and let it cook for 15-20 minutes.
Once cooked, garnish with fresh parsley before serving.
