T.M.I..............I had a crazy day at work and needed to get dinner together quick. I usually bring out my gigantic 3 ring binder with all my recipes and notes (huge mess) and all I really needed was to reference how long to cook my chicken breast and at what temp. So did I really need to pull out my binder?
Not anymore (at least for tonight). Instead I logged on to my blog and wrote in the search box Simple Roast Chicken and there it was. Instant information in a well organized format.
It was way cool!!! When I started this blog I didn't realize that I would be using it in this way.
Such a funny name for creamed chicken with peas.
This was one of my son Kylee’s favorite things to eat while he was growing up. And he would request it by asking for “Chicken King Thing”. The name has stuck and everyone in my family requests it by its given name. So today I said to my daughter Lindsey - I have chicken breast in the fridge what should I make for dinner? As you probably guessed, she said “Chicken King Thing”.
Then when I asked my husband and daughter at the same time, should I shred or chunk the chicken, they both requested something different. So I decided to cut one breast into chunks and shred the other one. It worked out well. I would suggest you do the same if you make this dish.
I only needed 2 breasts for this recipe, but I always cook 4. Because I will use the simple roast chicken for another meal or side. Lean breast meat is so versatile and if you are going to turn on the oven, why not cook a little extra.
It’s fast and simple, yet, incredibly satisfying.
CHICKEN KING THING aka Creamed Chicken
2 large chicken breast, boneless - skinless
½ cup butter, (1 stick)
1 med onions, chopped very small
½ cup flour
1 14oz. chicken broth
2 cups milk, I used 2%
1 tsp. kosher salt
¼ tsp. white pepper
1 cup frozen peas
For the chicken -
Preheat oven to 400 degrees. Drizzle about 1 – 2 Tbsp. olive oil over the chicken and season well with kosher salt and black pepper. Cook in the oven for 20 – 25 minutes. When cool enough to handle shred or cut into bite size pieces.
For the sauce -
- Heat the chicken broth and milk on low.
- In a separate pot melt butter on med heat and add onions, cook until soft.
- Add flour to make a roux (make sure the flour is absorbed into the butter and there is no dry areas of flour or you will get lumps). Pour in the hot liquid while stirring with a whisk to blend. This will thicken up quickly. Add frozen peas and chicken. Serve over rice or egg noodles.
MORE CHICKEN RECIPES
WHOLE BUTTERFLIED ROASTED CHICKEN
BARBECUE CHICKEN IN THE OVEN
BAKED GINGER GARLIC CHICKEN
SIMPLE ROAST CHICKEN BREAST
CHICKEN PAD THAI
DIJON CHICKEN SATAY WITH PEANUT SAUCE
LEMONGRASS CHICKEN SATAY
CHICKEN CHOW MEIN
CURRIED CHICKEN SALAD ON TOAST
CHINESE MUSHROOM CHICKEN
CHINESE GINGER CHICKEN
CHICKEN KING THING
CHICKEN CORN SOUP