How to make
The chicken breast is patted dry and cut into even bite-sized pieces. The kohlrabi is peeled well, especially around the tougher outer layer, then cut into short batons or cubes.
The carrots are peeled and sliced into thick rounds, and the onion is finely chopped. Keeping the pieces similar in size helps the vegetables cook evenly in the creamy sauce.
A wide deep pan is heated over medium-high heat with the olive oil and half of the butter. The chicken pieces are seasoned with part of the salt and pepper, then browned for 5-6 minutes, turning them so they color lightly on all sides. They do not need to be cooked through at this stage; the goal is to build flavor without drying the meat. The chicken is transferred to a plate.
The remaining butter is added to the same pan, followed by the onion. It is cooked for 2-3 minutes, until soft and fragrant.
The carrots and kohlrabi are added and stirred for another 3-4 minutes, so the vegetables begin to take on the buttery flavor from the pan.
The chicken stock is poured in and the bottom of the pan is gently scraped to release the browned bits. The vegetables are simmered, covered, for 12-15 minutes, until the carrots are just tender and the kohlrabi has softened but still holds its shape.
The browned chicken is returned to the pan. The dish simmers for another 6-8 minutes, until the chicken is fully cooked and reaches 74°C (165°F) in the center. The heat is lowered before the cream is stirred in. The sauce is allowed to bubble very gently for 3-4 minutes, just until it becomes creamy and lightly coats the chicken and vegetables. Boiling hard after adding the cream should be avoided, because the sauce can split.
The creamy chicken breast with carrots and kohlrabi is finished with chopped parsley, chives, a pinch of nutmeg, and a final adjustment of salt and black pepper. It is best served warm, spooned into shallow plates with plenty of sauce. It works well on its own, but also tastes excellent with boiled potatoes, rice, or a slice of crusty bread.
Leftovers can be cooled, covered, and stored in the refrigerator for up to 3 days. They should be reheated slowly over low heat with a splash of stock or water to bring the creamy sauce back together.
For more satisfying chicken dishes, try the juicy oven-baked stuffed chicken breast with potatoes or the golden chicken stromboli for your next cozy meal.
