As soon as winter comes knocking we all want comforting tasty foods to get us through the dark cold days. Today I like to share the recipe for my Creamy Chicken with fenugreek that I prepared a few nights ago. This keto-friendly dish is a quick and easy recipe to make, full of flavor, and your family will devour.
The creamy sauce in this chicken dish is EVERYTHING. It is filled with fresh minced garlic, sun-dried tomato, Parmesan, herbs, and cream. Be sure to use cream with at least 33 % fat and real, freshly grated Parmesan cheese, which makes the difference to the texture and flavor of the sauce. I used methi aka Fenugreek in this recipe. This herb has been used widely in Indian cooking. You can use either fresh, frozen, or dry. For a stronger aroma and flavor, I like adding both fresh and dry herbs which give an amazing look and boosts the taste of the dish. Sadly, in some countries fresh fenugreek leaves are not available in winters. But you can easily swap with frozen methi leaves without compromising the flavor, taste, and color. After you’re done with this recipe you may want to check my Dahi Methi Murg (chicken cooked in yogurt sauce) which is also super delicious.
Cooking with fresh methi
Cooking with frozen methi
You can make this dish with chicken breast or thighs. I personally prefer thighs and I’m using boneless skinless chicken thighs. They are one of my favorite meats to have in the fridge or freezer. If you only have skinless chicken breast available then go for it. Just make sure to cut them in half horizontally to help the chicken cook quickly and make thinner fillets. This recipe contains absolutely no flour or any “roux”. As for the spices, nothing unusual. I used black pepper, red chili powder, and salt.
This recipe is done in one skillet and makes for a delicious dinner on busy nights. I served this with my super simple aromatic wild rice pilaf.
An easy and delicious chicken recipe that is cooked with fenugreek, cream, sun-dried tomatoes and Parmesan.
Ingredients
- 6 ( 550g) skinless boneless Chicken Thighs ( I am using grain fed chicken raised without antibiotics or hormones)
- 4 cloves of garlic, minced
- 1/2 cup sundried tomatoes, chopped
- 3/4 cup chicken broth
- 1 cup (33%) cream
- 1/2 cup freshly grated Parmesan cheese
- 1 1/2 tsp dry fenugreek leaves
- 1 small bunch fresh fenugreek leaves (1 cup chopped) or 1/4 cup frozen
- Salt, red chili powder and pepper to taste
- 1 tbsp olive oil
Instructions
- Season chicken thighs generously with salt, pepper, and dry fenugreek leaves.
- Heat a large cast-iron skillet with oil over medium-high heat.
- Sear chicken thighs until golden, about 5-6 minutes per side. Transfer the chicken thighs to a plate.
- Reduce heat to medium. In the same skillet add minced garlic and cook for 1 minute.
- Add fenugreek leaves, (if using frozen, squeeze the water) cook for 1 minute.
- Stir in sun-dried tomatoes, chicken broth, and cream.
- Cook for 5 minutes, stirring often.
- Return chicken thighs to the skillet, sprinkle red chili powder on them (This provides a nice dash of color and some spice).
- Cook until chicken is cooked through about 10 minutes.
- Serve the creamy sun-dried tomato and fenugreek chicken thighs over seasoned cauliflower rice, aromatic pilaf, or, pasta.
Notes
Drain the oil from the sun-dried tomatoes and pat off any excess oil with paper towels before using them.
Easyfoodsmith
It looks fabulous! 😍
angiesrecipes
That creamy sauce sounds and looks so good. I am not fancy for “roux”, so this is totally for me.
John / Kitchen Riffs
I’ve used only dried fenugreek, never fresh or frozen. Need to look for that. Anyway, this looks excellent — such a nice recipe. Thanks!
Pam
Looks comforting and delicious!
Healthy World Cuisine
Oh my word does this dish look and sound super cozy. A perfect fall dinner idea. We always have fenugreek spice in our kitchen so can’t wait to give it a go.
Judee
I am not a chicken eater, but I am intrigued by the use of fenugreek in this recipe. It is a spice that I am not familiar with using. I think I did have it in a tea once.
Balvinder
Hi Judee,
Fenugreek is used as a spice as well as a herb. I used fenugreek herb (leaves) in this recipe.
Renu
My daughter loves chicken and she loves cream-based dishes and I am trying this for her. The recipe is easy to follow and it looks like a treat for chicken lovers. Bookmarking this.
2pots2cook
Fenugreek is such a lovely twist for us; creamy chicken with tomato and parmesan is always welcome so I must give this one a try !