Mediterranean Creamy Chicken With Vegetables

This Mediterranean Creamy Chicken With Vegetables is a comforting yet light dish perfect for weeknight dinners or entertaining. Tender chicken is simmered with zucchini, mushrooms, and roasted red bell peppers in a rich, creamy sauce flavored with garlic, Italian herbs, and Parmesan cheese. A touch of Dijon mustard adds subtle tang, and a squeeze of fresh lemon brightens the flavors. This dish is versatile—you can add extra vegetables like spinach, carrots, or artichokes, making it both nutritious and satisfying.

Time

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Ingredients

Chicken & Vegetables:

1–1.5 lbs boneless, skinless chicken breasts or thighs, cut into cutlets or bite-sized pieces

1 medium zucchini, sliced into half-moons

2 cups sliced brown mushrooms (about 5 oz)

¾ cup diced roasted red bell peppers (jarred)

Optional: carrots, celery, spinach, artichoke hearts, or other preferred Mediterranean vegetables

For the Sauce:

2 tbsp olive oil, divided

1 tbsp butter (or more olive oil)

1 medium onion, diced (optional)

1–2 tsp Italian seasoning, divided

Salt and freshly ground black pepper, to taste

1 ½ tsp minced garlic

1 cup reduced-sodium chicken broth

1 cup heavy cream

2 tsp Dijon mustard (optional)

⅓ cup finely grated Parmesan cheese

1/4 cup fresh basil, ribboned (optional, for garnish)

Lemon, optional, for a fresh squeeze

Instructions

Cook the chicken
Heat 1 tbsp olive oil in a large skillet over medium-high heat. Season chicken with salt, pepper, and 1 tsp Italian seasoning. Add chicken to the skillet and cook 3–4 minutes per side, until lightly golden and cooked through. Remove from skillet and set aside.

Sauté the vegetables
In the same skillet, add remaining olive oil and butter. Sauté onion (if using) until translucent, 2–3 minutes. Add garlic, zucchini, and mushrooms. Cook for 4–5 minutes until vegetables are tender. Stir in roasted red bell peppers and optional vegetables.

Make the sauce
Reduce heat to medium. Add chicken broth and bring to a gentle simmer. Stir in heavy cream, Dijon mustard (if using), Parmesan cheese, remaining Italian seasoning, salt, and pepper. Simmer 3–5 minutes until slightly thickened.

Combine chicken and sauce
Return cooked chicken to the skillet and toss gently to coat in the creamy sauce. Heat for 1–2 minutes to warm through.

Finish and serve
Remove from heat. Garnish with fresh basil and a squeeze of lemon juice, if desired. Serve warm on its own or with rice, pasta, or crusty bread.

Tips & Variations

Chicken Options: Boneless, skinless thighs stay juicier, but chicken breasts work well too. Cut them evenly to ensure uniform cooking.

Vegetable Additions: Spinach, artichoke hearts, asparagus, or bell peppers can be added for extra color and nutrition. Add quick-cooking vegetables like spinach at the end to prevent overcooking.

Cheese Alternatives: Parmesan adds a classic savory note, but Pecorino Romano or Asiago can be used for a sharper flavor.

Cream Options: For a lighter dish, use half-and-half, evaporated milk, or Greek yogurt (add off the heat to prevent curdling).

Flavor Boost: A pinch of crushed red pepper flakes or a teaspoon of sun-dried tomato paste enhances the Mediterranean flavor.

Serving Suggestions: Serve over pasta, rice, quinoa, or roasted potatoes. Crusty bread is also perfect for soaking up the creamy sauce.

Make Ahead: Prepare the chicken and vegetables ahead of time, then combine with the sauce just before serving. Reheat gently to avoid overcooking.

Lemon Finish: A fresh squeeze of lemon just before serving brightens the flavors and balances the richness of the cream.

Q&A

Q: Can I use chicken thighs instead of breasts?
A: Yes. Thighs stay juicier and more flavorful, especially in a creamy sauce. Adjust cooking time slightly if pieces are larger.

Q: Can I make this dish dairy-free?
A: Yes. Use coconut cream, cashew cream, or a dairy-free milk alternative, and skip the Parmesan or use a plant-based cheese.

Q: Can I prepare this ahead of time?
A: Yes. Cook the chicken and sauté the vegetables ahead. Store separately in the fridge and combine with the sauce just before serving.

Q: How can I thicken the sauce if it’s too thin?
A: Simmer longer to reduce it, or stir in a slurry of 1 tsp cornstarch with 1 tbsp water. Cook until thickened.

Q: What can I serve this with?
A: It pairs well with rice, pasta, quinoa, roasted potatoes, or crusty Mediterranean bread.

Nutrition

(per serving, serves 4)

Calories: ~420

Fat: 28g

Saturated Fat: 12g

Carbohydrates: 9g

Sugar: 3g

Fiber: 2g

Protein: 36g

(Values are approximate and may vary depending on ingredients and portion sizes.)

Conclusion

This Mediterranean Creamy Chicken With Vegetables is a rich yet balanced dish, combining tender chicken, fresh vegetables, and a luscious, flavorful sauce. The Parmesan and herbs bring authentic Mediterranean notes, while the optional lemon adds a bright finishing touch. It’s a versatile recipe that works for weeknight dinners or special occasions, easily paired with grains, pasta, or bread for a complete meal.