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!
Creamy Chicken Breasts with Prunes
Course: Main4
servings10
minutes25
minutesThese Creamy Chicken Breasts with Prunes make the comfort and delicious one-skillet dish that will be ready in 30 minutes.
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!
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.
It truly is sad that prunes and lavender aren’t friends. I mean think of the wonderful times they could have together. Playing board games…going for long walks in the park…watching movies together…the possibilities are endless! :-) Seriously, though, I’m impressed at using prunes in this dish. I’ve never thought about using prunes in a savory chicken dish, and this sounds like one mighty tasty meal! I might have to try it soon. And maybe I’ll even invite my friend lavender to the party!
David @ Spiced recently posted…Scallops and Roasted Veggies Quinoa Bowl
Yup, make this Chicken for a dinner and invite lavender (Lavender lemonade) to the party too:)
Ben Maclain|Havocinthekitchen recently posted…Lavender Lemon Curd
You love for lavender reminds me so much of my love for rosemary and parsely. They go in almost every dish, haha. I’ve never had prunes before, but this recipe looks yummers! I’ll definitely need to look into prunes, oh and try out one of your lavender infused recipes. Just might become another lavender lover.
Funmi x
http://www.funmialabi.co.uk
Yes, indeed I like using rosemary in many dishes, including desserts. A salad with prunes, a main course with rosemary/parsley, and then a lavender dessert? I think that would be quite the perfect meal:)
Ben! you made me smile with your lavender statement!! 😂😂😂😂😂 I will have to agree it does not go well with prunes! This dish reminds me of my favorite Moroccan tajine, that is made with prunes and fried almonds you can either cook it with chicken, lamb or beef. So I know already this combination works really well! so I will send over my scotch eggs if you send me in return a dish full of this creamy chicken!
Gaila recently posted…Easy and fun Scotch Eggs
How could I forget Moroccan tajine? I’ve never made it, but thanks for the reminder. I’ve got to make it!
Ben Maclain|Havocinthekitchen recently posted…Lavender Lemon Curd
Haha – Ben, I love your passion for lavender {it’s similar to my passion for chocolate ;) } – so bummed that you have found that lavender doesn’t go well with prunes – though I won’t be surprised if you manage to come up with an epic recipe that magically will make them work! I have to admit, my intake of prunes has been very, very limited – but I can see how they would be a wonderful accompaniment to chicken, And – WOA – I’m so intrigued by your addition of cream cheese into the mix – so creamy! I’m off to check out that honey crepe cake recipe as I think your crepe cakes are pretty darn epic! Happy happy weekend to ya!
Shashi at RunninSrilankan recently posted…Herbed Garlic Crackers (gluten free)
Yes, I think you’re right, Shashi. Never give up (especially, when it comes to lavender and prunes), right? I’m going to have a little brainstorm and probably find the way to mix lavender with prunes….What about lavender prune crepe cake (Perhaps, with Irish cream and dulce de leche?) :)
Ben Maclain|Havocinthekitchen recently posted…Lavender Lemon Curd