Creamy Chicken Breasts with Prunes

These Creamy Chicken Breasts with Prunes make the comfort and delicious one-skillet dish that will be ready in 30 minutes.

This recipe was originally published in March 2017. I have uploaded new photos and made a few tweaks to the recipe; however, the blogpost itself remains the same.

Important Statement

Before I start describing how scrumptious and succulent these Creamy Chicken Breasts with Prunes were, I need to make a statement regarding lavender.

Nope, don’t worry. I haven’t stopped loving it. And I haven’t run out of it (I follow my rule – every time I have less than 15 pounds of lavender, I’ll fill up my supplies. You cannot be frivolous with lavender, you know that.)

Anyways, when I shared the recipe for this Lavender Honey Crêpe Cake, I mentioned it was the first lavender recipe this year.

But there’s nothing to worry about. I’ve just been having a little kick on prunes lately. Not a big deal.

So far, I’ve posted this Chicken Prune Celery Salad. And this Beetroot Prune Walnut Salad. There are few things I haven’t published yet. And there are quite a lot of consumed food that won’t be on the blog. Not a big deal, as you see.

Somehow prunes fantastically work with chicken. Unfortunately, they don’t work well (Or I just don’t know cause I haven’t tried) with lavender so it’s just been an unfortunate coincidence for both prunes and lavender.

Creamy Chicken Breasts with Prunes

Creamy Chicken Breasts with Prunes, as I said, turned out to be ridiculously delicious. Sautéed onions, succulent soft chicken breasts, cream cheese, prunes, and a little of seasonings make the amazing combination, in my book. The prunes being added first and cooked for a few minutes basically melt into the cream cheese and then turn into a deliciously sweet and slightly tart sauce. The remaining prunes being added in the end, give some extra texture and flavor.

I served the chicken with some couscous, robust arugula, and sliced jalapenos to spice the things up a little, but there are plenty options you can opt for. Don’t fancy couscous? Quinoa or brown rice would work! Spinach or sauteed vegetables? Absolutely. Mashed potato? Not the healthiest choice but so delicious!

Just remember – no lavender, please. But if you’re courageous to do this, please let me know how this goes.

I hope you like these Creamy Chicken Breasts with Prunes, and you will give it a try. If you make it, let me know in this post or send me an Instagram message or share you photos adding the hashtag #havocinthekitchen.

Cheers!

Pin

Print

Creamy Chicken Breasts with Prunes

Recipe by Ben | Havocinthekitchen

0.0 from 0 votes

Course: Main, Poultry, One-skillet Dish, 30-Minute Recipe

Servings

4

servings

Prep time

10

minutes

Cooking time

25

minutes

These Creamy Chicken Breasts with Prunes make the comfort and delicious one-skillet dish that will be ready in 30 minutes.

Cook Mode

Keep the screen of your device on

Ingredients

• 2 tbsp. (30 gr.) butter, divided

• 1 tbsp. (14 ml.) olive oil

• 1 medium white onion, finely sliced (~1 cup)

• 3 large (~600 gr.) skinless boneless chicken breasts, cut into long, even strips about 2 cm thick

• about 10-14 large prunes, pitted and halved

• 1/2 cup (120 gr.) plain cream cheese; or you can use with garlic and herbs

• salt and pepper, to taste

• 1/2 tbsp. smoked paprika

• 1/2 tsp. dry thyme and oregano each (or 1 tsp. fresh)

• jalapeno, optional, for serving (seeded and sliced)

Directions

• In a large pan melt 1 teaspoon of butter and olive oil at low medium heat. Add the onions and cook 4-5 minutes until soft and translucent. Remove from the pan.
• Increase heat to low high and place the chicken strips. Cook, stirring occasionally, about 4-5 minutes or until they are no longer pink and light golden color has started to appear.
• Decrease heat to low medium and add the remaining tablespoon of butter. Return the onions and 1/2 of the prunes. Season with the salt, pepper, smoked paprika, and herbs. Cover and cook about 10-12 minutes, stirring occasionally. If the pan gets too dry resulting the chicken turning brown too fast, add 1 or 2 tablespoons of hot water.
• Uncover. Stir in the remaining prunes and cream cheese. Cook for a couple of minutes or until the cheese has fully incorporated.
• Off heat. Cover and let stand 5-10 minutes before serving. Serve with more fresh herbs and if desired, jalapenos. Enjoy!

Ben | Havocinthekitchen

Hi – I’m Ben, a blogger, recipe developer, and food photographer. I’m glad you’re here! I hope you will enjoy hundreds of delicious recipes and a pinch of havoc in the kitchen.