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Creamy Chicken Skillet That Tastes Like a Hug in a Pan

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
Cook Time 15 minutes
Total Time 30 minutes
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.