Delicious & Creamy Chicken Julienne – A Must-Try Comfort Food! 🍗🧀
Imagine a dish that’s creamy, cheesy, and bursting with tender chicken in every bite! 🤤 That’s exactly what you get with this amazing chicken julienne. If you love quick and delicious meals, you’re in for a treat! First, it’s incredibly simple to make, so whether you’re a beginner or a seasoned cook, this recipe is a winner. 🏆 Then, it’s packed with flavor and can be served in so many ways—on pasta, rice, or even with crispy bread! What’s more, it’s perfect for cozy nights when you need something warm and satisfying. ❤️ So, get your skillet ready, and let’s dive into this cheesy, creamy goodness! 🔥
Table of Contents
Chicken Julienne Recipe
If you’re looking for a creamy, cheesy, and absolutely irresistible dish, you’re in for a treat! 🤩 Chicken julienne is a classic dish that’s both comforting and easy to make! 🥰 Every bite is packed with juicy chicken, rich sauce, and delicious flavors! 🍗✨ You’ll want to make this again and again! 😋
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Prep Time:
15 minutes -
Cook Time:
30 minutes -
Total Time:
45 minutes -
Yield:
4 servings
Ingredients
- 2 chicken breasts, cut into julienne strips
- 1 cup heavy cream
- 1/2 cup sour cream
- 1/2 cup grated cheese (mozzarella or parmesan)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp butter
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 1/2 tsp dried thyme
Instructions
- First, preheat your oven to 375°F (190°C). Then, grease a baking dish lightly with butter. 🧈
- Next, in a pan, melt the butter over medium heat. Add the onions and garlic, then sauté until fragrant. 🧄✨
- Now, add the julienne chicken to the pan and cook until it turns golden brown. 🍗🔥
- In a bowl, mix the heavy cream, sour cream, salt, pepper, paprika, and thyme. Pour this creamy goodness over the chicken. 😍
- Then, sprinkle the grated cheese evenly on top. What’s more? It’s going to get all bubbly and golden in the oven! 🧀🤤
- Finally, bake for about 20-25 minutes until the cheese is melted and lightly golden. Let it rest for a few minutes, then serve warm! 😋👌
A Creamy Delight: Chicken Julienne Recipe
You’re in for a treat! 🍽️ This dish is an absolute game-changer – creamy, flavorful, and oh-so-delicious! 😍 First, let’s talk about how tender and juicy the chicken is. Then, there’s the delightful creaminess that just melts in your mouth! 🥰 What’s more, it’s super easy to make, and you’re going to love how quickly it comes together. 😉 So, let’s dive right in! 🏃♂️💨
Preparation
First, start by slicing your chicken into thin julienne strips. This way, they cook evenly and absorb all the amazing flavors! 🔪😋 Next, heat up your pan and give the chicken a quick sear until it turns golden brown. 🌟 Now, things start getting really exciting! Pour in the creamy sauce, and then let it simmer until it thickens beautifully. 🥄 Oh, and don’t forget to season it just right! A little salt, a bit of pepper, and a touch of magic! ✨ Finally, serve it hot, and enjoy every single bite of this amazing dish. 🍽️💖
Serving Suggestions
Now, what’s next? You can pair your chicken julienne with rice, pasta, or even a warm, crusty baguette! 🍞🍚🍝 Also, adding some fresh herbs like parsley or basil will make it even more irresistible! 🌿✨ Finally, don’t forget to grab a fork and dig in because this dish is just too good to wait! 🤤
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Protein: 38g
- Carbohydrates: 12g
- Fat: 25g
- Sodium: 600mg
- Fiber: 2g
- Cholesterol: 90mg
Final Thoughts
In conclusion, this dish is a must-try! 😍 First, it’s super easy to make. Next, it’s packed with flavor. Also, it’s creamy, rich, and simply irresistible! 🤩 So, what are you waiting for? Go ahead and give this chicken julienne a try today! 🎉
FAQs ❓
Do you peel plums before baking?
It depends on how you’re using them. When making jelly or jam, yes, you should peel plums. When making this recipe, or other recipes where you roast or bake plums, leave the skin on. They add nice color and shape, plus a bit of tartness that contrasts nicely with the sweetness of the plum flesh.
What is the difference between a tart and a plum galette with puff pastry?
I took a few liberties in naming this plum dessert a “tart.” Mine is actually not really a tart or a galette. Technically, tarts are baked in a very specific style pan (a tart pan), while a galette is a French pastry that’s basically a freeform pie. For a galette, pie crust is rolled flat, filled with lots of fresh fruit (sliced or chopped), then the edges of the crust are folded over the edge of the fruit, overlapping around 1 inch. My tarts are freeform, but with a thinner, puff pastry crust instead of a pie crust. In addition, mine don’t have as much fruit as a typical galette, and the edge of the crust isn’t folded on top of the fruit.
How do you keep the bottom of mini plum tarts from getting soggy?
I’ve never had an issue with these tarts getting soggy. Don’t make them more than 8 hours ahead and make sure to cook them until the crust is crispy.
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