Ingredients
Scale
- 1 lb chicken breasts, cut into 1-inch cubes
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 large onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, peeled and diced
- 3 garlic cloves, minced
- 1 teaspoon onion powder
- ½ teaspoon dried thyme (or 2 teaspoons fresh thyme, chopped)
- 2 tablespoons flour
- 1 cup dry white wine
- 1 cup low-sodium chicken stock
- 1 (10-oz) can condensed cream of chicken soup (I prefer the lower sodium soup so I can control how salty the dish is)
- ¼ cup milk
- 1 cup frozen peas
- Salt and pepper, to taste
- 3 cups potato chips, any flavor you like (I went with plain but I think salt/vinegar, BBQ, or even sour cream/onion would be awesome here)
- 1 cup panko breadcrumbs
Instructions
- Preheat the oven to 350°F.
- Season the chicken breast pieces with salt and pepper. Heat a large oven-safe skillet over medium-high heat and add the oil and butter.
- Add the chicken, in batches, to the hot pan and cook until golden brown on all sides. Transfer browned chicken (don’t worry if it’s cooked all the way through at this point – it will finish cooking in the oven) to a plate. Repeat with remaining chicken.
- Once all the chicken has been browned and set aside, reduce the heat to medium-low and add the onion, carrots, and celery. Cook, stirring frequently, until softened, about 5 minutes.
- Add in the garlic cloves, onion powder, and thyme and stir to combine.
- Sprinkle the flour evenly over the vegetables and toss to coat. Cook for a minute or two to cook out the flour flavor.
- Slowly whisk in the white wine, stirring constantly until the mixture thickens and reduces. Add in the stock, condensed soup, and milk and stir until everything is well incorporated. Bring the mixture to a simmer and season, to taste, with salt and pepper.
- Return the chicken to the pan along with the frozen peas and toss to combine.
- Meanwhile, pulse the potato chips in a food processor until fine crumbs form. Stir in the panko breadcrumbs.
- Evenly top the chicken mixture with the potato chip-panko topping and then transfer to the oven. Bake for 25-30 minutes or until bubbly and golden browned on top. Cool slightly before serving. I love this alongside a light salad (and a cold glass of white wine!).