Healthy Creamy Italian Chicken Skillet
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!
Yield: 4 servings
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!
Notes
Veggie: If you want to add a veggie to this, you could either do some sliced mushrooms (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 at the end.
Serving: We serve this over steamed brown rice, but you could also serve it with cauliflower rice, polenta, mashed potatoes, pasta or quinoa. You just want something that will soak up some of that yummy sauce!
Leftovers: Leftovers, once cooled, can be stored in a covered container in the refrigerator for up to 3-4 days. Or freeze the leftovers for up to 3-4 months. It helps to slice the chicken before reheating so it warms through without drying out.
Video
Nutrition
Serving: 1serving | Calories: 260kcal | Carbohydrates: 11g | Protein: 19g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 7g | Cholesterol: 62mg | Sodium: 701mg | Fiber: 1g | Sugar: 5g
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