Chicken with Vegetables and Creamy Sauce
Indulge in a delightful and nutritious dish that brings together tender chicken, fluffy rice, and a luscious creamy sauce bursting with vibrant vegetables! This easy-to-make recipe is perfect for busy weeknights and will satisfy your cravings while keeping things light. Get ready to savor every bite of this wholesome meal that’s as delicious as it is simple!
Prep
15
min
Cook
30
min
Serves
2
people
Level
beginner
📝 Ingredients
Serves 2🥩Meat & Seafood(1)
- 120g chicken (0.26 lbs)tofu can be used as an alternative
🥛Dairy & Eggs(2)
- 20-30g Almette cheese (0.71-1.06 oz)
- milk or wateroptional
🫙Pantry Staples(1)
- 80g rice (2.82 oz)pasta can be used as an alternative
🧂Spices & Seasonings(1)
- any seasoning you like
📦Other(1)
- vegetables as much as you wantoptionalfrozen vegetables can be used
Nutrition (per serving)
Calories
340
Protein
26g
Carbs
42g
Fat
7g
👨🍳 Instructions
- 1
Step 1: Heat a pan and add any source of protein, preferably chicken.
- 2
Step 2: Season the meat.
- 3
Step 3: Add vegetables, preferably frozen, and cover the pan.
- 4
Step 4: Prepare a creamy sauce with Almette cheese and a little milk or water.
- 5
Step 5: Add the sauce to the pan towards the end of cooking.
- 6
Step 6: Serve with brown rice or pasta.
💡 Pro Tips
- ✓Heat your pan to 160-170°C (320-340°F) before adding chicken; this allows the Maillard reaction to begin within 2-3 minutes without overcooking the exterior, creating a flavorful crust while keeping the 120g chicken moist inside.technique160-170°C | 2-3 minutes for crust formation
- ✓Add frozen vegetables directly to the pan without thawing; they release moisture slowly (reducing ambient temperature by ~5-10°C) which prevents the chicken from drying out during the 6-8 minute covered cooking phase.ingredientFrozen state preferred | 6-8 minutes covered
- ✓Mix Almette cheese with milk at a 1:2 ratio (15g cheese to 30ml milk) and warm to 65-70°C before adding to the pan; this prevents the casein proteins from seizing and maintains a smooth emulsion instead of breaking into grainy clumps.technique1:2 ratio | 65-70°C | prevents protein seizing
- ✓Add the creamy sauce in the final 2-3 minutes of cooking rather than earlier; this prevents the 80g rice's starch from absorbing excess liquid and becoming mushy, while allowing the sauce to coat rather than dilute.timingFinal 2-3 minutes of cooking
- ✓Season the chicken immediately after searing (Step 2) with 0.8-1.2% salt by weight (~1-1.5g for 120g chicken); salt dissolves into surface moisture and denatures myosin proteins, allowing them to retain up to 15% more moisture during cooking.technique0.8-1.2% salt by weight | 15% moisture retention
Share this recipe
Prep
15
min
Cook
30
min
Serves
2
people
Level
beginner
Share this recipe
Chicken with Vegetables and Creamy Sauce
Indulge in a delightful and nutritious dish that brings together tender chicken, fluffy rice, and a luscious creamy sauce bursting with vibrant vegetables! This easy-to-make recipe is perfect for busy weeknights and will satisfy your cravings while keeping things light. Get ready to savor every bite of this wholesome meal that’s as delicious as it is simple!
📝 Ingredients
Serves 2🥩Meat & Seafood(1)
- 120g chicken (0.26 lbs)tofu can be used as an alternative
🥛Dairy & Eggs(2)
- 20-30g Almette cheese (0.71-1.06 oz)
- milk or wateroptional
🫙Pantry Staples(1)
- 80g rice (2.82 oz)pasta can be used as an alternative
🧂Spices & Seasonings(1)
- any seasoning you like
📦Other(1)
- vegetables as much as you wantoptionalfrozen vegetables can be used
Nutrition (per serving)
Calories
340
Protein
26g
Carbs
42g
Fat
7g
👨🍳 Instructions
- 1
Step 1: Heat a pan and add any source of protein, preferably chicken.
- 2
Step 2: Season the meat.
- 3
Step 3: Add vegetables, preferably frozen, and cover the pan.
- 4
Step 4: Prepare a creamy sauce with Almette cheese and a little milk or water.
- 5
Step 5: Add the sauce to the pan towards the end of cooking.
- 6
Step 6: Serve with brown rice or pasta.
💡 Pro Tips
- ✓Heat your pan to 160-170°C (320-340°F) before adding chicken; this allows the Maillard reaction to begin within 2-3 minutes without overcooking the exterior, creating a flavorful crust while keeping the 120g chicken moist inside.technique160-170°C | 2-3 minutes for crust formation
- ✓Add frozen vegetables directly to the pan without thawing; they release moisture slowly (reducing ambient temperature by ~5-10°C) which prevents the chicken from drying out during the 6-8 minute covered cooking phase.ingredientFrozen state preferred | 6-8 minutes covered
- ✓Mix Almette cheese with milk at a 1:2 ratio (15g cheese to 30ml milk) and warm to 65-70°C before adding to the pan; this prevents the casein proteins from seizing and maintains a smooth emulsion instead of breaking into grainy clumps.technique1:2 ratio | 65-70°C | prevents protein seizing
- ✓Add the creamy sauce in the final 2-3 minutes of cooking rather than earlier; this prevents the 80g rice's starch from absorbing excess liquid and becoming mushy, while allowing the sauce to coat rather than dilute.timingFinal 2-3 minutes of cooking
- ✓Season the chicken immediately after searing (Step 2) with 0.8-1.2% salt by weight (~1-1.5g for 120g chicken); salt dissolves into surface moisture and denatures myosin proteins, allowing them to retain up to 15% more moisture during cooking.technique0.8-1.2% salt by weight | 15% moisture retention