Healthy creamy Italian chicken skillet is a one-pot, 30-minute meal with an addictive creamy sauce (but no heavy cream) that’s perfect for an easy weeknight dinner!
This post is sponsored by the Partnership for Food Safety Education. As always, all thoughts and opinions are my own.
So, I may be a tad bit obsessed with today’s recipe.
As in, I’ve made this healthy creamy Italian chicken skillet at least 6 times in the past month and a half.
I love that it’s a one-pot recipe, that it’s ready in 30 minutes and that it uses some pretty basic ingredients that I almost always have on hand.
But mostly, it’s the sauce. I’m so in love with the sauce! ❤️
It’s one I keep coming back to, really, in different forms.
First it was my chicken breasts with jalapeño cheese sauce. Can you say YUM? Then I made a creamy chipotle chicken version that has all the smoky flavor.
And today, I’m going with an Italian flair. We’ve got Italian seasoning on the chicken, sun-dried tomatoes in the sauce, mozzarella and Parmesan cheeses on top and the creamy, delicious sauce to coat every single bite.
But you know me, it’s all lightened up and there’s no heavy cream here at all. Healthy chicken dinners are kinda my jam.
(Also, I recently realized that this is pretty much a healthier version of the super popular marry me chicken recipe.)
I’m also excited to share this recipe alongside the Partnership for Food Safety Education. September is Family Meals Month, and I love how they promote family time around the table and the ease of cooking a family meal.
They also have tons of tips on how to reduce food borne illness and ensure safe cooking every time with the core four. (The core four are to clean, separate, cook and chill. Read more here.)
OK, let's get cooking.
Ingredient Notes:
Broth: I use low-sodium chicken broth for the liquid here, but you could certainly substitute a dry white wine if you prefer or if you have it on hand.
Veggie: If you want to add a veggie to this, you could do some sliced mushrooms and sauté them with the onions. Or add in some green peas at the end to get them warmed through. Or add some fresh spinach to wilt down.
Parmesan: This is creamy enough on its own, but you can add a little sprinkling of Parmesan cheese at the end if you'd like.
Herbs: I also love it with some fresh herbs (parsley or even basil) to add a bit of freshness at the end.
We mostly serve this over steamed brown rice, but you could also serve it with cauliflower rice, pasta or quinoa. You just want something that will soak up some of that yummy sauce!
I hope you give this healthy creamy Italian chicken skillet a try soon. And I hope it becomes a favorite in your house too.
Oh, and you might also like this easy chicken Parm that's ready in just 15 minutes for a super fast weeknight dinner. Or try Italian chicken skillet with pesto, a one skillet dinner with big flavor.
Happy cooking and enjoy!
XO,
Kathryn
Healthy Creamy Italian Chicken Skillet
Ingredients
- 4 (6 oz.) boneless, skinless chicken breasts
- 1 teaspoon Italian seasoning
- ¾ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 tablespoon extra-virgin olive oil, divided
- ½ cup onion, chopped
- 2 cloves garlic, minced
- ½ cup sun-dried tomatoes, sliced
- ½ cup low-sodium chicken broth (or use a dry white wine)
- 4 oz. plain reduced-fat cream cheese
- 1 cup shredded mozzarella cheese
For serving:
- Grated Parmesan cheese, chopped fresh parsley (optional)
Instructions
- Heat 2 teaspoons of the olive oil in a large skillet over medium-high heat.
- Season chicken breasts with the Italian seasoning, salt and pepper. Add to the pan and sear for 4 minutes on each side, until golden brown.
- Remove chicken breasts from the skillet to a plate and cover with aluminum foil to keep warm. (They will finish cooking later.)
- Reduce heat to medium and add remaining teaspoon olive oil to pan. Add diced onion and cook, stirring occasionally, for 4-5 minutes, until softened.
- Add garlic and sun-dried tomatoes and sauté for 30 more seconds.
- Add chicken broth and cream cheese and stir until melted. Return the chicken breasts to the skillet, along with any accumulated juices, and turn to coat them in the sauce. Top the chicken breasts with the mozzarella cheese (about ¼ cup for each one).
- Cover the pan, reduce the heat to medium-low and cook for 7-9 minutes, until the internal temperature reaches 165 F on a food thermometer. (Exact cook time will depend on how thick your chicken breasts are.)
- Serve chicken breasts with extra sauce spooned over the top and enjoy!
Ellen
I would love this over rice or pasta. It looks like a delicious option for pasta night. I even have all the ingredients!
Kathryn
It's great served over any of those Ellen! I hope you try it!
Dorothy at Shockingly Delicious
Love how your video reminds people of food safety rules for washing hands, avoiding cross-contamination, etc. Great job!
Kathryn
Aww, thanks! I hope those food safety reminders and tips are helpful!
Karly
Yum! This looks delicious! Very easy too!
Kathryn
Thanks Karly! It really is an easy dish for any night of the week!
Erin
Yummy! I love any recipe that adds a little cream cheese! Plus, it's a 30 minute meal the family will devour. Perfecto!
Kathryn
Thanks so much Erin! I hope you try it! 😊
Mary
This is an excellent recipe! I did sauté mushrooms with the onion which added another layer of flavor. Next time I will make it Fra diavolo style and add crushed red pepper as it simmers. Thank you for sharing it!
Kathryn Doherty
I'm so happy to hear you enjoyed it Mary! And a big yes to mushrooms and crushed red pepper for me - yum! Thank you for sharing!
Holly
Mmm! I'm loving this creamy, cheesy and delicious one pan meal! Thanks for the food safety reminders - I don't think I could cook chicken without a digital thermometer!
Kathryn
Can't beat a cheesy, creamy one-pan meal! And yes, digital thermometers are the best!
Carol Crawford
Im going to cook this tonyt for tea, I've only got plain white rice, but in future I will do it with brown rice, been diagnosed with type2 diabetes just last week so I'm new to looking for low fat low sugar recipes..I would have made this dish usually with mushrooms and peppers with double cream and butter so its great to see a healthier version, thank you...
Kathryn Doherty
I'm so glad you found this recipe, and I hope you love it Carol! 😊
Susie
Wow! I made this the other night for dinner and it was SO easy and SO SO delicious! 100% will be making this again.
Kathryn Doherty
I'm so happy to hear you loved it Susie! Thanks so much for sharing! 😊