Creamy Chicken and Vegetables Recipe

Name: Creamy Chicken and Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon light butter (I use smart balance); ½ cup dry white wine; 3 boneless skinless chicken breasts (Diced); 4 garlic cloves; 1 medium onion; 1 red bell pepper; 1 yellow bell pepper; 1 (8 ounce) can diced tomatoes with green chilies (Drained); 1 cup baby portabella mushrooms; 1 tablespoon cumin; 1 tablespoon lawry's seasoning; 1 tablespoon garlic powder; 1 tablespoon pepper; 3 tablespoons light sour cream; ¼ cup parmesan cheese; ¼ cup shredded cheddar cheese; 1 (4 ounce) package instant brown rice; parsley; green onion

Servings: persons

1 tablespoon light butter (I use smart balance)
½ cup dry white wine
3 boneless skinless chicken breasts (Diced)
4 garlic cloves
1 medium onion
1 red bell pepper
1 yellow bell pepper
1 (8 ounce) can diced tomatoes with green chilies (Drained)
1 cup baby portabella mushrooms
1 tablespoon cumin
1 tablespoon lawry's seasoning
1 tablespoon garlic powder
1 tablespoon pepper
3 tablespoons light sour cream
¼ cup parmesan cheese
¼ cup shredded cheddar cheese
1 (4 ounce) package instant brown rice
parsley
green onion

1
on high.In a large skillet sautee the garlic in butter.
2
Add the chicken and cook for 5 minutes.
3
Add the wine.
4
Add everything but the sour cream and cheese to the pot.
5
While that is cooking Start your brown rice in a separate pot.
6
Keep stirring your chicken and veggies.
7
Turn down the heat to medium.
8
Add one tablespoon of lite SC.
9
turn down the heat and let simmer.
10
It's about 20 min or so.
11
Once the rice has cooked add it to the chicken and the vegetables.
12
Add the remaining tablespoons of sour cream to the mixture.more or less depending on your taste.
13
Stir in the cheese.
14
Serve, top with the parsley and green onion and enjoy!
15
The leftovers the next day are just as good if not better.
16
It's also very good with shrimp.
17
If you do make with shrimp, serve with a lemon wedge.
18
Also, I wouldn't recommend FF Sour Cream.
19
It's too runny and won't get the chicken as creamy.
20
**Please Note**.
21
I don't measure spices when I cook.
22
I put all the seasonings in as tablespoons.
23
It could be more or less depending on your taste.

527

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 tablespoon light butter (I use smart balance), ½ cup dry white wine, 3 boneless skinless chicken breasts (Diced), 4 garlic cloves, and more.

Yes, Creamy Chicken and Vegetables falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Creamy Chicken and Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions