Creamy Chicken Skillet That Tastes Like a Hug in a Pan

This creamy chicken skillet recipe is your new weeknight best friend. Imagine sinking your fork into tender, juicy chicken breasts nestled in a velvety, garlic-herb sauce, all simmered to perfection in one pan. It’s the kind of comfort food that melts away stress and makes you feel warm from the inside out. Forget takeout – this easy creamy chicken skillet dinner is ready in under 30 minutes and offers a delicious, wholesome meal the whole family will crave.

Last week, I was buried under a mountain of deadlines, and the last thing I felt like doing was spending an hour in the kitchen. This recipe was my lifeline. It was so quick, so simple, and so incredibly satisfying. That’s the beauty of this dish—it understands busy lives and delivers on flavor without demanding extra time.

Ingredients Needed For This Creamy Chicken Skillet Recipe

• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
• 1 tbsp olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 cup cremini mushrooms, sliced (optional, but highly recommended!)
• 1 red bell pepper, sliced (optional, adds sweetness and color)
• 1/2 cup chicken broth
• 1/2 cup heavy cream (or half-and-half for a lighter version)
• 1/4 cup grated Parmesan cheese
• 2 tbsp chopped fresh parsley
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp lemon juice (optional, for brightness)

For the best flavor, use fresh herbs whenever possible. If you can’t find fresh parsley, substitute 1 teaspoon of dried parsley. When choosing chicken, look for plump, firm breasts with a slight pink hue. Buying pre-chopped veggies can significantly reduce prep time if you’re short on time. Consider using a good quality olive oil for a richer flavor.

Timing

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes

Traditional creamy chicken skillet dishes often involve separate browning and sauce-making stages, adding time. This one-pan method significantly shortens the process. If you prep the veggies ahead of time (chop them the night before or earlier in the day), you can knock out this entire dish in under 20 minutes!

Step-by-Step Instructions

• Season the chicken: In a medium bowl, combine the cubed chicken with 1/4 teaspoon of salt and 1/8 teaspoon of black pepper. Set aside.

  • Tip: Seasoning the chicken beforehand allows the flavors to penetrate, resulting in a more flavorful and juicy final product.

• Sauté the aromatics: Heat the olive oil in a large skillet over medium-high heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute, until fragrant. (If using mushrooms and bell peppers, add them now and cook until softened, about 5 minutes).

  • Tip: Don’t overcrowd the pan. If necessary, cook the vegetables in batches to ensure even browning. Watch for the onions to become translucent and the garlic to release its aroma – this signals they’re ready.

• Brown the chicken: Add the seasoned chicken to the skillet and cook until browned on all sides, about 5-7 minutes.

  • Tip: Don’t move the chicken around too much while it’s browning. Let it sear for a few minutes per side to develop a nice crust. This will also help keep the chicken juicy.

• Simmer in the sauce: Pour in the chicken broth, heavy cream, Parmesan cheese, parsley, thyme, remaining salt and pepper, and lemon juice (if using). Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 5-7 minutes, or until the chicken is cooked through and the sauce has thickened slightly

  • Tip: The sauce will thicken as it simmers. If it becomes too thick, add a tablespoon or two of water to adjust the consistency. Taste and adjust seasoning as needed. The internal temperature of the chicken should reach 165°F (74°C).
    

    Serve: Serve immediately.

Nutritional Information (per serving, approximate)

This information is a general estimate and will vary based on specific ingredients and portion sizes. Use a nutrition calculator for completely accurate information.

• Calories: Approximately 400
• Protein: 35g
• Carbs: 10g
• Fat: 20g

This creamy chicken skillet provides a good balance of protein, healthy fats, and carbohydrates. The chicken is a great source of lean protein, while the vegetables offer essential vitamins and minerals. Compared to takeout options, this dish is significantly lower in sodium and unhealthy fats.

Healthier Alternatives

• Greek Yogurt Swap: Replace the heavy cream with plain Greek yogurt for a lower-fat, higher-protein alternative. The texture will be slightly different, but still delicious.
• Dairy-Free Option: Use your preferred dairy-free cream substitute (coconut cream, cashew cream) and nutritional yeast for a cheesy flavor.
• Gluten-Free: This recipe is naturally gluten-free, as long as you are using a gluten-free chicken broth.
• Boost the Veggies: Add extra vegetables like broccoli florets, spinach, or zucchini in the last few minutes of cooking for added nutrients.

Serving Suggestions

This creamy chicken skillet is delicious on its own, but here are some ideas to elevate it:

• Side Dishes: Serve with roasted vegetables, mashed potatoes, rice, quinoa, or crusty bread for soaking up the delicious sauce.
• Beverage Pairings: A crisp white wine or a light beer complements the dish perfectly.
• Presentation: Garnish with extra fresh parsley or a sprinkle of Parmesan cheese for an elegant touch.
• Creative Serving: Serve it in bread bowls, over pasta, or as a filling for wraps and baked potatoes.

Common Mistakes to Avoid

1. Overcooking the Chicken: Overcooked chicken will be dry and tough. Ensure the internal temperature reaches 165°F (74°C) but don’t overcook it.
2. Burning the Aromatics: Cook the onions and garlic over medium heat to prevent burning.
3. A Too-Thin Sauce: If your sauce is too thin, simmer it uncovered for a few more minutes to reduce the liquid.

Storing Tips

• Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Freezing: Freeze leftovers in an airtight container for up to 3 months.
• Reheating: Reheat gently in a skillet over low heat or in the microwave. Add a splash of chicken broth or cream if needed to loosen the sauce.

Leftovers are perfect for quick lunches or dinners throughout the week. Try using the leftovers as a filling for quesadillas or add them to a salad for a protein boost.

Our Thoughts

This creamy chicken skillet is a true weeknight hero in our kitchen. It’s so versatile, so flavorful, and incredibly easy to make. We love serving it on busy weeknights for a comforting and satisfying dinner. It’s also great for entertaining, as it can be easily scaled up to feed a crowd. Give it a try and let us know what you think in the comments below!

FAQs About Creamy Chicken Skillet Recipes

Creamy Chicken Skillet That Tastes Like a Hug in a Pan

Creamy, dreamy, and ready in no time this creamy chicken skillet dish combines juicy chicken with garlic, herbs, and a velvety sauce that comforts with every bite.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Main Course

Cuisine international

Servings 4

Calories 400 kcal

Ingredients

  

• 1.5 lbs boneless skinless chicken breasts, cut into 1-inch cubes
• 1 tbsp olive oil
• 1 large onion chopped
• 2 cloves garlic minced
• 1 cup cremini mushrooms sliced (optional, but highly recommended!)
• 1 red bell pepper sliced (optional, adds sweetness and color)
• 1/2 cup chicken broth
• 1/2 cup heavy cream or half-and-half for a lighter version
• 1/4 cup grated Parmesan cheese
• 2 tbsp chopped fresh parsley
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp lemon juice optional, for brightness

Instructions

 

• Season the chicken: In a medium bowl, combine the cubed chicken with 1/4 teaspoon of salt and 1/8 teaspoon of black pepper. Set aside.
• Tip: Seasoning the chicken beforehand allows the flavors to penetrate, resulting in a more flavorful and juicy final product.
• Sauté the aromatics: Heat the olive oil in a large skillet over medium-high heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute, until fragrant. (If using mushrooms and bell peppers, add them now and cook until softened, about 5 minutes).
• Tip: Don’t overcrowd the pan. If necessary, cook the vegetables in batches to ensure even browning. Watch for the onions to become translucent and the garlic to release its aroma – this signals they’re ready.
• Brown the chicken: Add the seasoned chicken to the skillet and cook until browned on all sides, about 5-7 minutes.
• Tip: Don’t move the chicken around too much while it’s browning. Let it sear for a few minutes per side to develop a nice crust. This will also help keep the chicken juicy.
• Simmer in the sauce: Pour in the chicken broth, heavy cream, Parmesan cheese, parsley, thyme, remaining salt and pepper, and lemon juice (if using). Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 5-7 minutes, or until the chicken is cooked through and the sauce has thickened slightly
• Tip: The sauce will thicken as it simmers. If it becomes too thick, add a tablespoon or two of water to adjust the consistency. Taste and adjust seasoning as needed. The internal temperature of the chicken should reach 165°F (74°C).
• Serve: Serve immediately.