One Pan Creamy Chicken

One Pan Creamy Chicken with Vegetables

For a treat dish that is simple to make you can’t go past our One Pan Creamy Chicken with Vegetables Recipe. Beautifully tender Chicken Thighs cooked to perfection with hearty vegetables and finished off with a beautiful, luxurious Cream Sauce. This dish looks and tastes fancy, but it can be cooked up in under 30 minutes!

Cast Iron is the Pan of Choice for this dish

When making One Pot Dinners on the stove top, the king of all pans is the mighty Cast Iron Pan. This dish is, of course, no exception. The Cast Iron Pan conducts heat perfectly, ensuring an even cook of the dish throughout. This is particularly important when you don’t want to spend a lot of time fussing over the cooking process. Knowing you’re using a reliable pan that is going to cook everything evenly in your dish is such a comfort

Should I use Chicken Thighs or Chicken Breast for the One Pan Creamy Chicken Recipe?

For this recipe we recommend Chicken Thighs, however either Thighs or Breast will work well with this dish. We prefer Chicken Thighs as they are a lot more forgiving during the cooking process. What we mean by that is, if you over cook them a little bit you will not notice. They tend to stay super moist and delicious. If you overcook a Chicken Breast then it tends to go tough and stringy very quickly

Chicken Thighs also carry much more flavor than the Breast. The ‘Dark Meat’ is closer to the bone on the Chicken so absorbs more of that lovely flavor. We prefer it over the Chicken Breast when it comes to flavor. So, easier to cook – Check, tastier – Check! GO with the Chicken Thighs and the dish will come out perfect!

One Pan Creamy Chicken Close Up
Chicken Thighs are our recommendation for the delicious One Pan Creamy Chicken with Vegetables Recipe

Any hearty Vegetables work great in this dish

Before doing any vegetable shopping check what vegetables you already have in your refrigerator or pantry. Chances are there’s some goodies in there that’ll work well in the One Pan Creamy Chicken with Vegetables dish

Household staples such as Potato, Carrots, Celery, and Onion are what we’ve used in this recipe. However, you can completely mix it up based on what you’ve got lying around and what is in season. Sweet Potatoes are great. Squash is another fantastic addition (especially in the fall!)

One Pan Creamy Chicken in pan
Use whatever available vegetables you have in the house. No need to be fussy with this simple recipe!

Any hearty vegetables that will hold up well to the cooking process are great choices. There’s also no need to be fussy. This is a recipe to feed the family and get lots of vegetables into the system!

Add a few of your favorite spices to the Chicken before cooking to ramp up the flavor

No need for a long marinade time for this dish, however adding a few spices to the Chicken really does amplify the flavor. There are so many wonderful spices that pair well with Chicken such as Turmeric, Cumin, Paprika, All Spice, and Coriander Powder to name a few

Just combine some spices with Salt and Pepper in a bowl, mix well then rub onto the Chicken before cooking. The spices will cook, then infuse flavor into the beautiful Cream Sauce for a lovely, flavorful result

One Pan Creamy Chicken with Vegetables

Course: DinnerCuisine: ChickenDifficulty: Easy


Prep time


Cooking time


Total time




  • 4 Chicken Thighs, boneless / skinless

  • 1 Large Potato

  • 2 Carrots

  • 2 Celery Sticks

  • 1 Onion, finely diced

  • 2 Garlic Cloves, finely diced

  • 2 Sprigs of Rosemary

  • 200ml / 6.5 fl. oz. Heavy Cream

  • 1 tsp. Vegetable Oil

  • ½ tsp. Cumin

  • ½ tsp. Coriander Powder

  • ½ tsp. Smoked Paprika

  • ½ tsp. Pepper

  • ½ tsp. Salt


  • Place the Cast Iron Pan over medium heat on the stove top. While the pan is heating up, prepare your spice mix by combining the Cumin, Coriander Powder, Smoked Paprika, Salt, and Pepper in a small bowl and mix well together
  • Rub the Spice mix liberally over the Chicken to ensure all pieces are coated evenly
  • Prepare your Potato, Carrots and Celery by chopping them into evenly sized pieces. For any root vegetables such as Potatoes, cut them a little smaller as these typically take longer to cook. Cutting them smaller means they’ll be cooked at the same time as the other vegetables
  • Once the Pan is hot, add the Vegetable Oil then after 1 minute, add the diced Onion. Cook for 3-4 minutes. Move the Onions to the side of the pan then add the Chicken Thighs
  • Sear the Thighs well on either side (about 2 minutes on each side) then add the diced Potato, Carrots, and Celery. Cook for a further 5 minutes, stirring regularly
  • Add the Garlic and stir through until fragrant (another minute or so), then pour in the Heavy Cream. Add the Rosemary, cover, and cook for 10 minutes
  • Remove the cover and cook for a further 5 minutes until the Chicken reaches an internal temperature of 160 degrees and the vegetables are beautiful and tender
  • Remove the Chicken and set aside to rest. Discard the Rosemary then serve!


  • If the Cream Sauce is still a little bit thin when the Chicken is cooked, simply remove the Chicken and turn up the heat to reduce the sauce. Once it has started to thicken to your desired consistency it will be done!

We hope you enjoyed our One Pan Creamy Chicken with Vegetables recipe. Click here for more amazing recipes using the Cast Iron Pan

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