Creamy Chicken Toast

Name: Creamy Chicken Toast
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 12 ounces skinless, boneless chicken breast, cut into strips; salt to taste; 1 tablespoon butter; 2 tablespoons sliced green onions, white and lighter green parts, or to taste; ½ red bell pepper, or to taste, diced; 1 large jalapeno pepper, or to taste, seeded and diced; ¼ cup chicken broth; 1 ½ cups heavy cream; 2 tablespoons creme fraiche; 1 pinch ground black pepper; 1 pinch cayenne pepper; 1 tablespoon chopped fresh tarragon; 4 slices bread, toasted

Rating: 4.9 stars

21 Ratings
10 Reviews
3 Photos

Diced chicken breast is draped in a creamy sauce with green onions and peppers plus tarragon for the finishing touch. Enjoy a delicious, comforting chicken dish as well as a reminder on how to make cream sauce--it's easier than you thought. I serve this over bread, but any starchy base will do. Garnish with green onions if desired.

By Chef John

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Recipe Summary

prep:

15 mins

cook:

25 mins

total:

40 mins

Servings:

Yield:

4 servings

Nutrition Info

Directions

Step 1
Season chicken with salt.

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Step 2
Heat butter in a skillet over medium-high heat. Cook chicken until outside firms up and inside is still medium-rare, 2 to 3 minutes per side. Transfer chicken to a plate and let cool.
Step 3
Reduce heat to medium. Combine green onions, red bell pepper, and jalapeno in the skillet. Add a pinch of salt. Cook and stir until softened, about 5 minutes. Increase heat to high. Pour in chicken broth. Stir until liquid is mostly evaporated. Stir in cream. Bring to a boil, reduce heat, and cook until sauce is reduced to desired thickness, 6 to 10 minutes.
Step 4
Cut chicken into evenly sized cubes. Add chicken, accumulated juices, and creme fraiche to the sauce. Cook until chicken is no longer pink in the center, 3 to 7 minutes more. Season with salt, pepper, and cayenne. Turn off heat. Stir in tarragon and spoon chicken and sauce over toast.

Chef's Notes:

Use any variety and amount of vegetables you prefer. Just be sure you cooked whatever you're using before you add the cream, since once that reduces, your dish is done.

Substitute water or white wine for the chicken broth if desired.

Nutrition Facts

Per Serving:

529 calories; protein 22.1g; carbohydrates 17.1g; fat 41.7g; cholesterol 188.9mg; sodium 382.2mg. Full Nutrition

Reviews (10)

Most helpful positive review

JFalk

09/10/2018

I made this for the first time this evening. The only alteration was the addition of mushrooms and serving on rice rather than toast. It was delicious! (Even my picky daughter loved it after I picked the mushrooms out of her portion.) This will definitely become a staple in our household. Thank you Chef John! Read More

Helpful

(3)

21 Ratings

5 star values: 19
4 star values: 2
3 star values: 0
2 star values: 0
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

JFalk

09/10/2018

Helpful

(3)

Brad

03/21/2019

I will make this again though the dish came out a little more oily than anticipated. Maybe using less butter than called for would be ideal. I would recommend cooking the chicken the entire way through before blending with the sauce so you dont have to time the chicken cooking all the way through with the desired thickness of the sauce. Also substituting white wine for chicken broth for the deglazing part was a improvement the second time i made this. Read More

Helpful

(1)

Angela WhiteHawk Potter

03/30/2019

Reminded me of the old chicken ala king that mom used to get but better. Read More

Helpful

(1)

Spencer

04/30/2019

Not very difficult to prepare and cook. Turned out just as expected and was delicious. My wife told me that the serving sizes were too large which was perplexing but you have to listen to your spouse. Just saying... Read More

Stacie Cox Smith

12/31/2018

I roasted the chicken breasts in the oven and I ended up with enough pan juices to use for the chicken broth. We ate this over rice and it was delicious!! Read More

davebruhl

08/20/2019

I have made dozens of chef John’s recipes. This by far is one of my favorites. I cannot believe it has so many few reviews. Try it out folks, you will love it! Read More

Cheryl Plute

03/14/2020

great meal. Read More

kristen lee

07/27/2020

This will be in my normal rotation - it’s amazing! Added mushrooms to my mix & followed Chef Johns tip in the video to use white wine (I used a splash of white wine & chicken broth to deglaze & it came out great) my fam loved it!!! Read More

pindy4176

11/18/2020

I doubled the recipe. I used half butter and half vegetable oil; 2% milk for the cream, because that's what I had; carrots, celery, green onion, and yellow bell pepper for the veggies; and dried tarragon. I served it over homemade biscuits. I wish there had been more sauce, because the biscuits soaked it up quickly; but that's easily adjusted next time. The flavor was absolutely delicious! It's the same comfort-food vibe as chicken and dumplings, only a bit more sophisticated. Read More

More Reviews

Back to Creamy Chicken Toast

All Reviews for Creamy Chicken Toast

- of Reviews

Creamy Chicken Toast

Servings Per Recipe: 4
Calories: 528.7

% Daily Value *

protein: 44 %

carbohydrates: 6 %

dietary fiber: 5 %

sugars:

fat: 64 %

saturated fat: 125 %

cholesterol: 63 %

vitamin a iu: 39 %

niacin equivalents: 103 %

vitamin b6: 28 %

vitamin c: 36 %

folate: 11 %

calcium: 11 %

iron: 10 %

magnesium: 12 %

potassium: 8 %

sodium: 15 %

thiamin: 14 %

calories from fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for: Photos of Creamy Chicken Toast

1 of 10

All Reviews

JFalk

09/10/2018

Helpful

(3)

Brad

03/21/2019

Helpful

(1)

Angela WhiteHawk Potter

03/30/2019

Reminded me of the old chicken ala king that mom used to get but better.

Helpful

(1)

Spencer

04/30/2019

Stacie Cox Smith

12/31/2018

I roasted the chicken breasts in the oven and I ended up with enough pan juices to use for the chicken broth. We ate this over rice and it was delicious!!

davebruhl

08/20/2019

I have made dozens of chef John’s recipes. This by far is one of my favorites. I cannot believe it has so many few reviews. Try it out folks, you will love it!

Cheryl Plute

03/14/2020

great meal.

kristen lee

07/27/2020

pindy4176

11/18/2020