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Smothered Creamy Skillet Chicken Recipe

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★★★★★

4.8 from 401 reviews

Smothered Creamy Skillet Chicken is a comforting and flavorful one-pan meal featuring tender sautéed chicken breasts cooked in a rich and creamy sauce made with garlic, mushrooms, sweet bell peppers, spinach, and a blend of creamy ingredients like cashew milk and Greek yogurt. This dish is enhanced with fresh green onions and parsley for a fresh finish, perfect for a cozy weeknight dinner.

Ingredients

Scale

Chicken and Seasoning

  • 1 pound boneless, skinless chicken breasts
  • Salt and pepper to taste
  • 2 teaspoons extra virgin olive oil

Vegetables

  • 4 cloves garlic, minced
  • 6 stalks green onions (scallions), sliced
  • 8 ounces white button mushrooms, chopped
  • 7–8 mini sweet bell peppers, sliced
  • 4 cups fresh spinach

Liquids and Dairy

  • 1 cup low sodium chicken broth (or vegetable broth)
  • 1 cup unsweetened cashew milk (or almond milk)
  • 2 tablespoons Greek yogurt
  • 1 tablespoon cream cheese or mascarpone cheese

Herbs

  • 2 teaspoons fresh parsley, finely chopped

Instructions

  1. Heat olive oil and sauté chicken: Add one teaspoon of olive oil to a large skillet over medium heat. Season the chicken breasts with salt and pepper, then place them in the skillet. Sauté for about 3 minutes on each side until golden brown and almost cooked through. Remove chicken from skillet and set aside.
  2. Cook garlic and green onions: Lower the heat and add the remaining one teaspoon of olive oil to the same skillet. Add minced garlic and cook for about 30 seconds until fragrant. Then add the sliced green onions and half of the chicken broth. Increase heat to medium.
  3. Simmer mushrooms and peppers: Add the chopped mushrooms and sliced sweet bell peppers to the skillet. Bring the mixture to a gentle simmer and cook for about 5 minutes until the mushrooms are tender and the vegetables start to soften.
  4. Prepare creamy sauce: In a small bowl, whisk together the unsweetened cashew milk, Greek yogurt, and half of the chopped parsley. Pour this creamy mixture into the skillet with the vegetables and stir to combine.
  5. Add spinach and simmer: Add the fresh spinach to the skillet and stir it into the sauce. Gently simmer the creamy vegetable sauce on low heat, stirring occasionally, for approximately 5 minutes to allow the spinach to wilt and flavors to meld.
  6. Finish cooking chicken and sauce: Nestle the chicken breasts back into the skillet. Add the remaining chicken broth and the cream cheese or mascarpone. Cook uncovered for an additional 5 to 10 minutes until the chicken is cooked through and the sauce has thickened to your liking.
  7. Season and serve: Taste the sauce and season with additional salt and pepper as needed. Sprinkle the dish with the remaining chopped parsley and serve warm, enjoying the creamy, vegetable-studded sauce with tender chicken.

Notes

  • Using low sodium broth helps control the salt level in the dish.
  • Cashew milk adds creaminess without dairy, but almond milk or other plant-based milks can be used as substitutes.
  • For a richer sauce, cream cheese or mascarpone adds depth; cream cheese will yield a slightly tangier flavor.
  • Be careful not to overcook the chicken to keep it tender and juicy.
  • This dish pairs well with rice, mashed potatoes, or crusty bread to soak up the creamy sauce.
  • For a dairy-free version, omit Greek yogurt and cream cheese and use plant-based alternatives.

Keywords: creamy chicken skillet, sautéed chicken recipe, healthy chicken dinner, creamy mushroom chicken, one-pan chicken meal

Find it online: https://ricoloranz.com/smothered-creamy-skillet-chicken-recipe/