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Quicker Comforting Chicken

This recipe uses canned potatoes and frozen baby carrots to speed up the recipe. Along with quicker-cooking chicken breast, the canned and frozen vegetables reduce the simmering time, so this dinner can be on the table in less than half an hour.—Taste of Home Test Kitchen, Greendale, Wisconsin
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings


  • 1 pound boneless skinless chicken breasts, cut into strips
  • 1 medium onion, sliced and separated into rings
  • 1-1/2 cups frozen baby carrots, thawed
  • 1/2 cup butter, cubed
  • 1 can (15 ounces) small whole potatoes, drained
  • 1 cup heavy whipping cream
  • 1 tablespoon dried parsley flakes
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper


  • In a large skillet, cook chicken, onion and carrots in butter until chicken is lightly browned. Add potatoes. Cover and cook over medium heat for 10 minutes or until chicken is no longer pink. Add the cream, parsley, salt and pepper. Reduce heat. Simmer, uncovered, for 10 minutes or until slightly thickened.
Nutrition Facts
1 each: 605 calories, 47g fat (29g saturated fat), 205mg cholesterol, 856mg sodium, 19g carbohydrate (6g sugars, 4g fiber), 27g protein.

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  • wasoongu
    Jul 30, 2015

    The family really loved this. Used fresh carrots and baby potatoes, both boiled before adding them to the skillet, and half and half.

  • Joscy
    Jan 17, 2014

    This looks pretty straightforward. Seems easy enough. Will use both fresh carrots and potatoes.

  • Stacyz
    Jun 12, 2012

    a favorite

  • tiajbkuntz
    Oct 15, 2011

    I just made this tonight for my family and made only two not so big substitutions: fresh baby carrots instead of frozen and canned sliced potatoes instead of whole. The only reason I switched these two was because that was what I had on hand. We loved it! I will totally be making this again! It cooked up fast and easy, smelled great! My family ate it all up with no leftovers! Oh, and I cut my carrots in half because they were fresh so they would cook faster.

  • katelehne
    Apr 23, 2010

    my all-time favorite one-dish meal! I use fresh baby carrots, cut the whole potatoes in half, and use fat-free evaporated milk and 1/4 cup of butter to make it lower in fat. Excellent!

  • 3castles
    Nov 3, 2009

    Absolutely creamy and delicious. I used fresh whole baby carrots the first time I made it instead of the canned ones and sliced fresh potatoes. 2nd time I didn't have any carrots so I went with double potatoes, that was yummy! This is a wonderful recipe. Kids and hubby loved it too. Will make this often!