Creamed Carrots and Chicken
A comforting dish combining tender chicken and sweet carrots in a creamy sauce, perfect for family dinners.
Ingredients
Main ingredients
- 2 cups cooked chicken, shredded or diced Any leftover chicken works well.
- 2 cups carrots, sliced Fresh or frozen carrots can be used.
- 1 cup heavy cream For a lighter version, use low-fat milk.
- 1 cup chicken broth Low-sodium broth recommended.
- 1 tablespoon butter Can substitute with margarine.
- 1 tablespoon olive oil For cooking the vegetables.
- 1 medium onion, chopped Adds flavor to the dish.
- 2 cloves garlic, minced Can be adjusted based on preference.
- 1 teaspoon dried thyme Fresh thyme can be used as an alternative.
- to taste Salt and pepper Adjust to personal taste.
- as needed Fresh parsley, chopped (for garnish) Adds freshness to the dish.
Instructions
Preparation
- In a large skillet, heat butter and olive oil over medium heat.
- Add the chopped onion and garlic, and cook until soft, about 3-4 minutes.
- Stir in the sliced carrots and cook for another 5-6 minutes, until they begin to soften.
- Pour in the chicken broth and bring it to a simmer.
- Add the cooked chicken to the skillet and mix well.
- Reduce the heat to low and stir in the heavy cream and thyme.
- Season with salt and pepper to taste.
- Let the mixture simmer for 10-15 minutes until everything is heated through and the sauce thickens.
- Garnish with fresh parsley before serving.
Notes
Store leftovers in an airtight container for up to 3 days in the refrigerator, or freeze for up to 2 months. Avoid high heat when adding cream to prevent curdling.