Creamy Chicken Breast with Vegetables and Chorizo
A hearty and comforting dish featuring golden chicken breast bathed in a velvety cream sauce loaded with corn, peas, carrots and a smoky hint of chorizo. Easy to make and deeply satisfying, it's the kind of weeknight dinner the whole family will ask for again.
🛒 Ingredients
4 servings
- 1 kg (2.2 lb) chicken breasts
- 1 onion, finely chopped
- 3 tbsp butter
- 1 chicken stock cube
- 200 ml heavy cream
- 1 can (200 g) corn, drained
- 1 can (200 g) green peas, drained
- 100 g chorizo, sliced into rounds
- ½ cup whole milk
- 1 large carrot, cooked and diced
- 1 potato, cooked al dente and diced
- Black pepper to taste
- Fresh cilantro leaves, to garnish
🛍️ Recommended tools
Amazon affiliate links
Directions
- 1
Pan-fry the chicken breasts in butter over medium-high heat, about 5–6 minutes per side, until golden. Season with pepper and set aside.
- 2
In the same pan, melt the remaining butter over medium heat. Sauté the onion until lightly golden, then crumble in the stock cube and add the chorizo slices. Cook for 2 minutes.
- 3
Reduce the heat and stir in the heavy cream, mixing continuously until the sauce is smooth.
- 4
Add the corn, peas, diced carrot and potato. Stir to combine and warm through for 2 minutes.
- 5
Pour in the milk and let the sauce simmer gently for 5 minutes, stirring occasionally.
- 6
Slice the chicken into thick pieces and fold them into the sauce. Cook for a further 2–3 minutes until everything is hot.
- 7
Transfer to a serving dish and finish with a generous scatter of fresh cilantro leaves.
💡 Chef's Tip
Don't overcook the potato beforehand — it should be just barely tender so the cubes hold their shape in the sauce. Smoked bacon can replace chorizo for a milder flavour.
Similar Recipes
Same category — Poultry
🍽️ Complete your meal
More ideas to accompany this dish
