Creamy Chicken with Skillet Cornbread

Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 377
  • Calories from fat: 23%
  • Fat: 9.7g
  • Saturated fat: 3.3g
  • Monounsaturated fat: 2.8g
  • Polyunsaturated fat: 2.4g
  • Protein: 25.5g
  • Carbohydrate: 45.8g
  • Fiber: 0.0g
  • Cholesterol: 76mg
  • Iron: 0.0mg
  • Sodium: 651mg
  • Calcium: 0.0mg


  • 2 1/2 cups small broccoli flowerets
  • 1 1/2 cups thinly sliced carrot
  • 1/2 cup all-purpose flour
  • 1 1/2 cups 1% low-fat milk, divided
  • 1 1/2 cups canned no-salt-added beef broth, undiluted
  • 1/4 cup dry white wine
  • 1 tablespoon reduced-calorie margarine, melted
  • 1/2 cup low-fat sour cream
  • 1 tablespoon lemon juice
  • 1 teaspoon freshly ground pepper
  • 1/2 teaspoon salt
  • 4 cups cubed cooked chicken breast (skinned before cooking and cooked without salt)
  • 1 1/2 cups sliced fresh mushrooms
  • Vegetable cooking spray
  • 1/4 cup (1 ounce) shredded reduced-fat sharp Cheddar cheese
  • Skillet Cornbread


  1. Arrange broccoli and carrot in a steamer basket over boiling water. Cover and steam 3 minutes or until crisp-tender.
  2. Combine flour and 1/4 cup milk; stir until smooth. Combine flour mixture, remaining 1 1/4 cups milk, broth, wine, and margarine in a medium saucepan. Cook over medium heat, stirring constantly with a wire whisk, until mixture is thickened and bubbly. Remove from heat; stir in sour cream, lemon juice, ground pepper, and salt. Add steamed vegetables, chicken, and mushrooms; stir well. Spoon mixture into an 11- x 7- x 1 1/2-inch baking dish coated with cooking spray. Cover and bake at 325° for 35 minutes. Uncover, sprinkle with Cheddar cheese, and bake 5 additional minutes or until cheese melts.
  3. To serve, place 1 wedge of Skillet Cornbread on each plate. Spoon chicken mixture evenly over cornbread wedges.
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