creamy chicken skillet

Making a Creamy Chicken Skillet for dinner is the best way to enjoy a comforting meal that&#039;s filling, flavorful, and so satisfying! Seared and seasoned chicken breasts are warmed through in an herbaceous creamy mixture with sautéed onions and tender spinach.

Creamy Chicken Skillet Recipe

boneless, skinless chicken breasts

Kosher salt (to taste)

black pepper (to taste)

Italian seasoning (store-bought

garlic powder

onion powder

unsalted butter (⅛ stick)

olive oil (divided)

onion

garlic (minced)

parsley

thyme

rosemary

white wine

cream cheese

heavy cream (or milk)

baby spinach leaves

Cut the chicken breasts in half horizontally, pounding them to an even ½-inch thickness if needed. Pat them dry with paper towels. Season with salt and pepper. Combine the Italian seasoning, garlic powder, and onion powder in a small bowl, then rub it over the chicken.

Sear

In a large skillet set over medium-high heat, melt the butter and 1 tablespoon olive oil together. Working in batches as needed, sear the chicken breasts for 4-5 minutes on each side, until opaque and no longer pink inside. Transfer to a plate and set aside.

Sauté

Reduce the heat to medium. To the same skillet, heat the remaining olive oil. Add the onion and saute for 3-4 minutes, until opaque. Stir in the garlic, parsley, thyme, and rosemary, then saute for 30-60 seconds, until fragrant. Deglaze the pan with the wine and allow it to simmer until it’s reduced by half.

Simmer

Remove the thyme and rosemary stems, stripping the leaves into the sauce, then stir in the cream cheese until melted. Whisk in the cream and season with salt and pepper to taste. Bring the mixture to a simmer for 3-4 minutes, until thickened, then stir in the spinach and allow it to wilt.

Warm

Return the chicken and any juices back into the pan and allow to warm through. Serve with sauce.

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Marry Me Chicken

tbsp extra virgin olive oil

chicken stock

tsp salt

garlic cloves, chopped

heavy cream

sun dried tomatoes, finely chopped (7 oz)

Parmesan cheese

chicken bouillon cube

oregano

basil

basil leaves

black pepper

tsp red pepper flakes (adjust

Pat the chicken breasts dry with paper towels to remove excess moisture.

Season both sides of the chicken with 1 teaspoon of salt and black pepper.

1. Prepare the Chicken

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.

Once hot, add the chicken and sear for about 5 minutes per side, or until golden brown.

Remove the chicken from the skillet and set aside on a plate.

2. Sear the Chicken

Add the remaining tablespoon of olive oil to the same skillet.

Stir in the chopped garlic and cook for about 30 seconds, until fragrant.

Pour in the heavy cream, chicken stock, and crumble in the bouillon cube.

Stir in 2/3 of the Parmesan cheese, sun-dried tomatoes, dried herbs, black pepper, and half of the red pepper flakes.

Mix everything together and bring to a gentle simmer.

3. Make the Creamy Sauce

Reduce the heat to medium-low and return the chicken to the skillet, nestling it into the sauce.

Simmer for 5–7 minutes, or until the chicken reaches an internal temperature of 165°F (75°C).

Spoon some sauce over the chicken as it finishes cooking.

4. Finish Cooking the Chicken

Sprinkle the remaining Parmesan cheese and red pepper flakes on top.

Garnish with fresh basil leaves just before serving.

Serve warm with pasta, rice, or crusty bread.

5. Garnish and Serve

Heavy Cream vs. Lighter Substitutes

Heavy cream gives the best texture, but you can use half-and-half for a lighter version.

Pairing Ideas

This dish pairs well with buttered pasta, mashed potatoes, or steamed vegetables.

Sun-Dried Tomatoes

Oil-packed sun-dried tomatoes bring extra richness to the sauce, but if using dry-packed ones, rehydrate them in warm water before chopping.

Tips for Success

This is one of the best chicken dishes on the Internet!

This deserves all the hype. Creamy, rich, and so easy to make!


Loved it, but I think I’ll use half-and-half next time to lighten it up a little. Great flavor, though!

Holy cow, this is really good. I remember when this recipe went viral, but haven't cooked it until now. So delicious!

I made this for my boyfriend, and he actually said, ‘Wow, this is better than a restaurant!’ Safe to say, I’ll be making it again! And probably again and again.

Tender, golden-brown chicken breasts simmer in a rich, velvety sauce infused with sun-dried tomatoes, Italian herbs, and savory bacon. This easy one-pan meal is pure comfort and flavor.

Creamy Skillet Chicken with Sundried Tomatoes &amp; Bacon

chicken breasts (boneless skinless chicken breasts)

olive oil

butter

onion (chopped)

cream of chicken soup

cream of mushroom soup

chicken broth

tomatoes

Parmesan cheese (grated)

Italian seasoning

oregano (dried)

Salt and pepper

Crispy bacon strips (crumbled, for garnish)

Brown the Chicken: Heat olive oil and butter in a large skillet over medium-high heat. Season chicken breasts with salt and pepper. Cook chicken breasts for 5-7 minutes per side, or until golden brown and cooked through. Remove chicken from skillet and set aside.

Sauté Vegetables: In the same skillet, sauté onion and garlic until softened, about 5 minutes.

Combine Ingredients: Add cream of chicken soup, cream of mushroom soup, chicken broth, heavy cream, sun-dried tomatoes, Parmesan cheese, Italian seasoning, and oregano to the skillet. Stir to combine.

Simmer: Return chicken breasts to the skillet. Reduce heat to low, cover, and simmer for 15-20 minutes, or until chicken is cooked through and sauce has thickened.

Rest: Let your chicken rest for 5 minutes.

Serve: Garnish with fresh parsley and crispy bacon pieces and serve.

Rustic, creamy Chicken Fricassee is a cozy one-pot dinner where golden chicken simmers in a white wine sauce with mushrooms, carrots, and herbs. Finished with a splash of cream and Parmesan, this French-inspired dish feels vintage and comforting.

Chicken Fricassee (Wine braised chicken)

Bone-in Chicken Pieces

Salt

tsp Ground Pepper

All Purpose Flour (for dredging)

Tbsp Olive Oil

Carrots (diced)

Celery (diced (1-2 ribs))

Garlic Cloves (minced)

tsp Dried Thyme

Yellow Onion (diced)

oz Mushrooms (Cremini or Baby Bella, halved)

Dry White Wine

Chicken Broth

parmesan cheese

Sprinkle the salt and pepper over each chicken piece. Dredge through the flour to coat.

In a large, deep skillet or dutch oven, heat the olive oil over med-high heat. Add the chicken pieces to the pan and fry until the skin turns a golden crust, about 5 minutes per side. Work in two batches if necessary. Transfer the chicken to a plate lined with paper towels.

Reduce heat to medium. Reserve 1 Tbsp of the oil liquid in the pan and throw away the rest. In the same pan, add the carrots and celery, garlic, and thyme. Sauté until tender-crisp, stirring occasionally, about 4-5 minutes.

Add mushrooms, garlic, and onion, and cook, stirring occasionally, until tender, about 3-5 minutes.

Add the wine and simmer for 2 minutes, scraping any browned bits from the bottom of the skillet. Stir in chicken stock and allow to come back to a simmer.

Add the chicken pieces back into the pan and sink them into the sauce. The sauce will not cover the chicken entirely. Continue simmering until the chicken is fully cooked, about 25-30 minutes.

Transfer the chicken to a plate. If a thicker sauce is desired, boil the sauce about 3-5 minutes. Spoon the sauce over the chicken and serve.

Add parmesan and heavy cream, about 3 minutes. Serve immediately, garnished with parsley.

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https://content.jwplatform.com/videos/GHwmEET1.mp4

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