Creamy Chicken and Parsley Scones

  • Difficulty: Medium
  • one hour
  • 4 servings
Creamy Chicken and Parsley Scones

First, let’s bake chicken breast in a buttery and creamy mixture, then cook it a bit more covered with parsley-flavored scones. What you’ll get is a warming and super-creamy stew, which will be so appreciated, especially during the winter time.

Ingredients Needed for Creamy Chicken and Parsley Scones

1 tablespoon olive oil
10 ounces of chicken breast, halved
2 ounces of butter
2 small onions, sliced
1 cup flour
2 cups of chicken stock
salt
pepper
½ cup double cream
1 chicken stock cube
1 cup frozen peas, thawed
1 teaspoon baking powder
1 teaspoon sugar
1 egg
1 tablespoon fresh parsley

How to Cook Creamy Chicken and Parsley Scones

  1. Heat the olive oil in a skillet. Turn the heat to medium-high and add the chicken breast halves. Sear them for 8 minutes, then transfer them to a baking dish.
  2. Start melting 1 ounce of butter into the same skillet, but turn the heat to low.
  3. Add the onion. Cook and stir until tender. Add 1/4 cup of flour and whisk it in.
  4. Gradually add the chicken stock while continuously whisking.
  5. Season with salt and pepper, add 2/3 cup of double cream and whisk them in. Crumble and add the chicken stock cube. Whisk it in.
  6. Add the peas and whisk. Add the seared chicken breast and coat with the cooking mixture. Bake for 15 minutes at 360⁰F/180⁰C.
  7. Add the remaining flour (3/4 cup), baking powder, and sugar to a bowl. Whisk them shortly until even.
  8. Season with salt, add the remaining ounce of butter, the egg, and the remaining double cream. Mix until even using a spatula. Add the parsley and mix more using a hand mixer.
  9. Dust the work surface with a little flour. Make two patties using this parsley mixture and flatten them using the rolling pin.
  10. Place each flattened patty on top of a chicken breast half. Bake for 20 minutes at 360⁰F/180⁰C.

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