Creamy Nutmeg Chicken Recipe
Creamy Nutmeg Chicken Recipe photo by Taste of Home
Next Recipe

Creamy Nutmeg Chicken Recipe

Be the first to add a review
Publisher Photo
Being a new mom on a small budget, I've been experimenting with chicken recipes. I actually wanted to make another dish but didn't have all the ingredients, so I substituted a few and came up with this recipe.
TOTAL TIME: Prep: 15 min. Cook: 30 min.
MAKES:4-6 servings
TOTAL TIME: Prep: 15 min. Cook: 30 min.
MAKES: 4-6 servings


  • 6 to 8 chicken pieces, skin removed
  • 2 tablespoons butter
  • 1/4 cup chopped onion
  • 1/4 cup minced fresh parsley
  • 2 can (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
  • 1/2 cup sour cream
  • 1/2 cup milk
  • 1 tablespoon ground nutmeg
  • 1/4 teaspoon rubbed sage
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried rosemary, crushed
  • Additional ground nutmeg

Nutritional Facts

1-1/2 cups: 309 calories, 14g fat (7g saturated fat), 117mg cholesterol, 494mg sodium, 7g carbohydrate (2g sugars, 1g fiber), 35g protein.


  1. In a large skillet, brown chicken in butter. Remove chicken and set aside.
  2. In the same skillet, saute onion and parsley until onion is tender. Add the soup, sour cream, milk, nutmeg, sage, thyme and rosemary; mix well. Return chicken to the skillet an spoon sauce over pieces.
  3. Simmer, uncovered, for 25-30 minutes or until chicken is no longer pink, basting occasionally. Sprinkle with additional nutmeg. Yield: 4-6 servings.
Originally published as Creamy Nutmeg Chicken in Country August/September 1994, p51

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

Reviews for Creamy Nutmeg Chicken

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Loading Image