Ingredients
Scale
- 2 boneless chicken breasts
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 yellow peppers, chopped
- 1 cup chicken broth
- 1 cup cream
- Salt and pepper to taste
- Chopped cilantro for garnish
Instructions
- In a skillet, heat olive oil over medium heat. Add the chopped onion and sauté until translucent.
- Stir in the minced garlic and cook for another minute.
- Add the chicken breasts to the skillet and cook until browned on both sides.
- Remove the chicken and set aside.
- In the same skillet, add the yellow peppers and chicken broth, simmering for 5-7 minutes.
- Blend the mixture until smooth and return to the skillet.
- Stir in the cream and season with salt and pepper.
- Add the chicken back to the skillet and simmer for an additional 10 minutes.
- Garnish with chopped cilantro before serving.
Notes
You can marinate the chicken and chop the vegetables in advance to save time. The assembled dish can be stored in the fridge for up to 3 days. For a dairy-free option, use coconut cream instead of regular cream.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: American
- Diet: Paleo
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 90mg
Keywords: Churu Yellow Chicken, creamy chicken recipe, quick chicken dinner, weeknight dinner