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Creamy Chicken Waterzooi

This comforting and delicious Creamy Chicken Waterzooi combines tender chicken with fresh vegetables in a rich, creamy sauce, making it a perfect meal for busy weeknights.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb boneless, skinless chicken breast (diced)
  • 2 tablespoons olive oil
  • 1 large onion (chopped)
  • 2 cloves garlic (minced)
  • 3 carrots (sliced)
  • 2 stalks celery (sliced)
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 1 cup frozen peas
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • Fresh parsley (for garnish)

Method
 

Preparation
  1. Heat olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until fragrant and soft, about 3-4 minutes.
  2. Add the diced chicken breast and cook until browned on all sides.
  3. Stir in the sliced carrots and celery, and cook for about 5 minutes.
  4. Add the chicken broth and dried thyme. Bring to a gentle simmer and season with salt and pepper. Cook for about 20 minutes, or until the chicken is cooked through.
  5. Reduce heat to low and mix in the heavy cream and frozen peas, allowing them to warm through.
  6. Scoop the creamy mixture into bowls, garnish with fresh parsley, and serve.

Notes

Don’t worry if your sauce looks a little lumpy—it’s all part of the magic! Add mushrooms or sweet corn for a fun twist. Store leftovers in an airtight container in the fridge for up to 3 days.