Ingredients
- 1 pound boneless, chicken breast chopped into 1/2-inch cubes
- Salt and pepper to taste
- 1 tablespoon olive oil
- 3 tablespoons butter
- 1 small onion chopped
- 2 large carrots chopped
- 1/2 cup frozen peas
- 1/2 cup frozen corn
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried rosemary
- 1/2 teaspoon garlic powder
- 2 1/2 tablespoons all-purpose flour
- 3/4 cup chicken broth
- 1 1/2 cups whole milk
- 1/2 cup panko breadcrumbs
Instructions
- Season the chicken pieces with salt and pepper. Heat olive oil in a large, deep skillet over medium heat. Cook the chicken pieces for about 3-4 minutes on each side until browned and nearly cooked through. Remove the chicken and set aside.
- Melt butter in the skillet, then sauté chopped onions and carrots over medium-low heat for 5 minutes until softened. Stir in frozen peas, corn, thyme, rosemary, and garlic powder.
- Sprinkle the flour over the sautéed vegetables and stir until evenly coated. Pour in the chicken broth and bring to a gentle simmer while stirring to combine and avoid lumps. Add the whole milk.
- Return the chicken to the skillet and simmer on low heat for 8 to 10 minutes until the sauce thickens and the chicken is cooked. If too thick, add more broth to thin it.
- Spoon the mixture into oven-safe ramekins. Top with panko breadcrumbs and broil under high heat for about 1-2 minutes until lightly browned. Serve warm.
