Best 11 Creamy Skillet Chicken Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Welcome to the delectable world of creamy skillet chicken, where every bite offers a symphony of flavors and textures. This classic dish is not only a culinary delight but also a testament to the power of simple ingredients coming together in perfect harmony. Whether you are a seasoned chef looking for a new twist on an old favorite or a home cook seeking an easy yet impressive meal, this article will guide you through the essential steps to create the creamiest, most succulent skillet chicken that will tantalize your taste buds and leave you craving more. Get ready to embark on a journey of culinary discovery as we delve into the secrets of making this timeless dish that promises to be a hit at any dinner table.

Here are our top 11 tried and tested recipes!

CREAMY SPINACH AND ARTICHOKE CHICKEN SKILLET



Creamy Spinach and Artichoke Chicken Skillet image

Inspired by a favorite hot appetizer, this creamy weeknight chicken skillet dinner has all the best parts of spinach and artichoke dip.

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 11

1/4 cup all-purpose flour
Kosher salt and freshly ground black pepper
Four 6-ounce boneless, skinless chicken breasts
4 tablespoons vegetable oil
1 small onion, chopped
2 cloves garlic, minced
4 ounces cream cheese, cut into chunks
1 cup half-and-half
One 5-ounce package baby spinach (about 4 cups)
One 14-ounce can artichoke hearts, drained and quartered
Steamed rice, for serving

Steps:

  • Whisk together the flour, 1 tablespoon salt and a few grinds of pepper in a pie plate or shallow dish. Coat both sides of the chicken breasts in the seasoned flour. Shake off any excess and set aside.
  • Heat 3 tablespoons of oil in a large, heavy-bottomed skillet over medium-high heat. Add the chicken and cook, undisturbed, until deeply golden, about 4 minutes (do not turn). Remove the chicken to a plate. Add the remaining tablespoon oil to the skillet. Add the onion and cook, stirring occasionally, until it begins to soften, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the cream cheese and stir until melted. Pour in the half-and-half and use a wooden spoon to scrape up any brown bits from the bottom of the skillet. Season with salt and pepper. Add the chicken back to the skillet, seared-side up, reduce the heat to medium, cover and cook, turning about halfway through, until an instant-read thermometer inserted into the thickest part of the chicken reaches 165 degrees F, 12 to 14 minutes.
  • Transfer the chicken to a serving platter. Add the spinach to the sauce in the skillet, cover and cook until wilted, about 5 minutes. Stir in the artichoke hearts and cook until heated through, about 1 minute. Season with salt and pepper. Pour the creamy sauce over the chicken. Serve with steamed rice.

CREAMY CHIPOTLE CHICKEN SKILLET DINNER



Creamy Chipotle Chicken Skillet Dinner image

A weeknight single-skillet dinner that packs a huge amount of flavor and just the right smoky heat. My family is lactose-intolerant and we adhere to a low fodmap diet. The small amount of garlic in the adobo works for us, but your mileage may vary. You can tone down the heat by serving this dish with a side of yellow rice or kick it up by adding in cayenne. Adding in the optional chipotle chilies approximately doubles the heat of the recipe.

Provided by Kayletta

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h

Yield 8

Number Of Ingredients 18

3 tablespoons olive oil
1 teaspoon garlic powder
1 ½ pounds boneless skinless chicken breasts, diced
1 small onion, diced
¼ cup roughly chopped fresh cilantro
3 tablespoons adobo sauce from chipotle peppers
1 tablespoon dried oregano
1 tablespoon dried sage
½ tablespoon ground cumin
½ tablespoon ground paprika
1 (15 ounce) can no-salt-added black beans, drained
1 (8 ounce) package sliced fresh mushrooms
1 bunch asparagus, trimmed and cut into 1/2-inch pieces
1 large bell pepper, diced
1 cup chicken stock
2 peppers chipotle peppers in adobo sauce, drained and diced
1 cup fat-free half-and-half
4 ounces crumbled cotija cheese

Steps:

  • Heat a skillet over medium-high heat for 2 minutes. Mix together olive oil and garlic powder in a small bowl and drizzle into the hot skillet. Add diced chicken; cook and stir for 3 minutes. Add onion, cilantro, and adobo sauce, then immediately add oregano, sage, cumin, and paprika. Stir and cook for 5 minutes.
  • Add beans, mushrooms, asparagus, and bell pepper; stir. Add chicken stock; bring to a simmer and cook until liquid is mostly gone, 10 to 15 minutes. Add chipotle peppers, pour in half-and-half, and return to a simmer. Add cotija cheese and gently stir until cheese melts, 1 to 2 minutes. Serve immediately.

Nutrition Facts : Calories 291.5 calories, Carbohydrate 17.9 g, Cholesterol 65.6 mg, Fat 12.5 g, Fiber 5.4 g, Protein 27.3 g, SaturatedFat 4.3 g, Sodium 445.8 mg, Sugar 4.6 g

CREAMY SKILLET CHICKEN



Creamy Skillet Chicken image

One humble skillet has four jobs in this easy weeknight meal: it sears, sautes, simmers and steams. The cleanup is so minimal, your dishwasher will be out of work!

Provided by Food Network Kitchen

Categories     main-dish

Time 50m

Yield 6 servings

Number Of Ingredients 11

1/4 cup all-purpose flour
Kosher salt
Freshly ground black pepper
Four 6-ounce boneless, skinless chicken breasts
4 tablespoons vegetable oil
One 8-ounce container sliced mushrooms
2 cloves garlic, minced
4 ounces cream cheese, cut into chunks
1 cup half-and-half
One 10-ounce package of baby spinach (about 8 cups)
Warm egg noodles, for serving

Steps:

  • Whisk together the flour, 1 tablespoon salt and a few grinds of pepper in a pie plate or shallow dish. Coat both sides of the chicken breasts in the flour. Shake off any excess and set aside.
  • Heat 3 tablespoons of oil in a large, heavy-bottomed skillet over medium-high heat. Add the chicken to the skillet and cook, undisturbed, until deeply golden, about 3 minutes. Turn the chicken and cook, undisturbed, until the other side is deeply golden brown, about 3 minutes. Remove the chicken to a plate. Add the remaining 1 tablespoon oil to the skillet. Add the mushrooms and cook, stirring occasionally, until they begin to brown and release their liquid, about 5 minutes. Add the garlic and cook, stirring, until the garlic is fragrant, about 30 seconds.
  • Add the cream cheese and stir until melted. Then pour in the half-and-half. Use a wooden spoon to scrape any browned bits from the bottom of the skillet. Season with salt and pepper. Add the chicken back to the skillet, cover and cook, turning about halfway through, until an instant-read thermometer inserted into the thickest part of the chicken reaches 165 degrees F, 15 to 20 minutes. Transfer the chicken to a serving platter filled with warm egg noodles. Add the spinach to the skillet, cover and cook until wilted, about 5 minutes. Stir to combine and season with salt and pepper. Pour the creamy spinach sauce over the chicken and noodles.

CREAMY CHICKEN AND SPINACH POTATO SKILLET



Creamy Chicken and Spinach Potato Skillet image

Try this skillet meal that combines bacon, spinach and Betty Crocker™ scalloped potatoes with chicken for a quick weeknight dinner.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 4

Number Of Ingredients 9

4 slices bacon, cut in 1/4-inch pieces
1 lb boneless skinless chicken breasts, cut in 1-inch pieces
1 cup diced onions
1/4 teaspoon ground pepper
2 teaspoons chopped garlic
1 box (4.7 oz) Betty Crocker™ scalloped potatoes
2 cups water
4 oz (half of 8-oz package) cream cheese, cubed and softened
2 cups baby spinach

Steps:

  • Heat 12-inch nonstick skillet over medium heat. Add bacon; cook 7 to 8 minutes or until crispy; drain on paper towel-lined plate. Reserve 1 tablespoon drippings in skillet.
  • Return skillet to medium heat; add chicken, onions and pepper to bacon drippings. Cook 7 to 9 minutes, stirring occasionally, until chicken is no longer pink in center. Stir in garlic; cook about 1 minute or until fragrant.
  • Add potatoes and sauce mix (from potato box), and 2 cups water; stir well to combine. Heat just to boiling, stirring occasionally. Reduce heat. Cover and simmer 14 to 16 minutes, stirring occasionally, until potatoes are tender and sauce is thickened.
  • Remove from heat; stir in cream cheese and spinach. Continue stirring until cheese has melted and spinach is wilted. Top with bacon; serve immediately.

Nutrition Facts : Calories 410, Carbohydrate 33 g, Cholesterol 105 mg, Fat 2 1/2, Fiber 2 g, Protein 33 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 870 mg, Sugar 4 g, TransFat 0 g

CREAMY SKILLET CHICKEN AND NOODLES



Creamy Skillet Chicken and Noodles image

Make and share this Creamy Skillet Chicken and Noodles recipe from Food.com.

Provided by Lady-Jay Gray

Categories     One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8

1 lb chicken breast, strips for stir frying
1/2 cup onion, chopped
1 (14 ounce) can chicken broth
1 (10 3/4 ounce) can condensed cream of celery soup
2 cups frozen mixed vegetables
2 cups mafalda pasta, mini lasagna noodles
1/2 teaspoon lemon-pepper seasoning
2 tablespoons parsley, chopped, if desired

Steps:

  • Spray 12-inch skillet or Dutch oven with nonstick cooking spray.
  • Add chicken and onion, cooking and stiring over medium heat for 4 to 6 minutes. Chicken should be browned and onion tendered.
  • Add all remaining ingredients, except parsely, and mix well.
  • Bring mixture to a boil.
  • Reduce heat, cover and simmer for 15 to 18 minutes, or until vegetables and noodles are tender.
  • Sprinkle with parsely if desired.

CREAMY CHICKEN AND LOADED POTATOES SKILLET



Creamy Chicken and Loaded Potatoes Skillet image

Whip up an easy skillet dinner with a hearty combo of chicken, potatoes and veggies.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 4

Number Of Ingredients 7

1 box (4.5 oz) Betty Crocker™ loaded baked potatoes
1 1/4 cups boiling water
1 3/4 cups milk
2 tablespoons butter or margarine
1/4 teaspoon dried basil, if desired
2 cups cooked cubed chicken
2 cups frozen mixed vegetables

Steps:

  • In 10-inch nonstick skillet, stir sauce mix, water, milk and butter with whisk until blended. Stir in potatoes and basil.
  • Heat to boiling, stirring occasionally; reduce heat. Cover and simmer 20 minutes, stirring occasionally. Stir in chicken and vegetables. Cover and simmer 10 to 15 minutes longer or until potatoes are tender.

Nutrition Facts : Calories 390, Carbohydrate 43 g, Cholesterol 80 mg, Fiber 5 g, Protein 29 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 910 mg, Sugar 9 g, TransFat 0 g

CREAMY ITALIAN CHICKEN & ORZO SKILLET



Creamy Italian Chicken & Orzo Skillet image

Make and share this Creamy Italian Chicken & Orzo Skillet recipe from Food.com.

Provided by Philly Cooking Creme

Categories     Chicken

Time 24m

Yield 4 serving(s)

Number Of Ingredients 5

1 lb boneless skinless chicken breast, cut into bite-size pieces
1 small zucchini, chopped
1 (10 ounce) container Philadelphia Italian Cheese and Herb Cooking Creme
1/2 cup chopped tomato
2 cups hot cooked orzo pasta

Steps:

  • COOK chicken and zucchini in large nonstick skillet on medium heat 6 to 7 minute or until chicken is done.
  • ADD cooking creme and tomatoes; cook and stir 2 minute
  • SERVE over pasta.
  • Substitute: Substitute 2 cups frozen cut green beans for the zucchini.
  • Nutrition Information Per 1-1/4 Cup Serving: 410 calories, 13g total fat, 7g saturated fat, 100mg cholesterol, 600mg sodium, 38g carbohydrate, 2g dietary fiber, 6g sugars, 34g protein, 20%DV vitamin A, 8%DV vitamin C, 10%DV calcium, 15%DV iron.

CREAMY CHEESY CHICKEN BROCCOLI SKILLET



Creamy Cheesy Chicken Broccoli Skillet image

This is a simple, easy recipe I make on nights when I don't feel like making something that's time consuming or when the weather is cold. I also substitute 3 cans (12 oz.) of chicken if I don't have time to cook the chicken breasts. Some variations yield different flavors, ( substituting cream of chicken for broccoli cheese, etc.) so be adventurous! :)

Provided by BluJasmine

Categories     < 60 Mins

Time 45m

Yield 2-4 serving(s)

Number Of Ingredients 11

3 chicken breasts, cooked and diced
2 (8 ounce) cans cream of chicken soup (although you can substitute cream of broccoli, broccoli cheese, or cheddar cheese soup)
1 (8 ounce) container sour cream
1 (8 ounce) can evaporated milk or 8 ounces half-and-half
1 1/2 cups milk
2 cups shredded cheese (any variety, although I have found a cheddar or colby-jack blend works best)
1 tablespoon garlic powder
1 tablespoon black pepper
1 teaspoon seasoning salt
2 cups frozen broccoli florets
egg noodles or rice

Steps:

  • Cook chicken and allow to cool. Dice and set aside or use canned chicken and drain.
  • Mix the soup, sour cream and milk in a mixing bowl with the seasonings listed. Put on stovetop on medium-low and add chicken. Stir occasionally until slightly bubbly. Add the cheese and cook until melted, stirring occasionally. Set temperature to simmer until noodles or rice are done.
  • Put frozen broccoli in a microwave safe dish and cook, covered until thawed, (usually about 3-5 minutes, depending on microwaves). Drain, if needed, and pour and stir into chicken mixture. (One thing I have done is, I line a glass bowl or dish with about 4 paper towels, and pour the frozen broccoli on the towels. I then cover the dish, and nuke for about 4-6 minutes. When it's done, the broccoli doesn't need draining because the towels absorbed all the liquid from the frozen broccoli).
  • Prepare egg noodles or rice as directed on packaging.
  • Serve creamy, cheesy mixture over noodles or rice. I imagine you could serve it over stuffing as well, although I have yet to try it that way. Serve with a salad. Enjoy!

CREAMY SKILLET CHICKEN THIGHS



Creamy Skillet Chicken Thighs image

Skillet chicken thighs with a super easy and decadent sauce.

Provided by Christine Watson

Time 45m

Yield 6

Number Of Ingredients 10

1 ½ pounds boneless, skinless chicken thighs
salt and ground black pepper to taste
1 ½ tablespoons olive oil, divided
1 tablespoon minced garlic
2 teaspoons dried thyme
1 teaspoon dried rosemary
½ cup chicken broth
⅓ cup oil-packed sun-dried tomatoes, drained and cut into strips
1 cup heavy cream
½ cup grated Parmesan cheese

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Season chicken thighs with salt and pepper.
  • Set an oven-proof skillet on high heat. When hot, add 1 tablespoon oil and chicken. Cook until well seared, about 3 minutes per side. Remove chicken to a plate and reduce heat to medium.
  • Add remaining 1/2 tablespoon oil, then add garlic, thyme, and rosemary. Bloom spices together for 1 minute. Pour in chicken broth, then add sun-dried tomatoes, and finally the cream. Stir well and then blend in Parmesan cheese. Bring to a light simmer. Add chicken back to the pan.
  • Transfer to the preheated oven and bake, uncovered, until chicken is no longer pink in the center and the juices run clear, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  • Remove from the oven and allow to cool slightly to let the sauce thicken before serving, about 5 minutes.

Nutrition Facts : Calories 362.2 calories, Carbohydrate 3.8 g, Cholesterol 129.1 mg, Fat 28.4 g, Fiber 0.6 g, Protein 22.9 g, SaturatedFat 13 g, Sodium 287.9 mg, Sugar 0.2 g

SKILLET CREAMY LEMON CHICKEN



Skillet Creamy Lemon Chicken image

This was an existing recipe on here but made some changes to my liking. ¥¥ Because my family loves to put the chicken over pasta with the same sauce, I doubled the sauce ingredients. We LOVE lemon and tangy chicken but if you're not a fan of it then cut back the lemon juice & lemon vinegar. I also added some other ingredients to my personal liking...hope you enjoy it!!

Provided by Gatorbek

Categories     Chicken Breast

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11

6 medium boneless skinless chicken breasts, cut into cubes
olive oil
2 tablespoons garlic butter (I use Land O'Lakes)
2 tablespoons garlic, minced or 1 tablespoon garlic paste
3 cups chicken stock
1/3 cup heavy cream
1 1/2-2 tablespoons lemons or 1 1/2-2 tablespoons vinegar
1 cup dry white wine
1/4 cup lemon juice (to taste)
2 tablespoons capers, drained and chopped
1 tablespoon fresh parsley, chopped

Steps:

  • In a nonstick skillet, heat olive oil over med high.
  • Stir in garlic butter until melted.
  • Add chicken.
  • Cook 5 min to brown, then reduce heat to med.
  • Turn chicken and cook about 4-5min more until juice runs clear when pierced.
  • Transfer chicken to a warm dish.
  • Lower heat if needed to maintain medium-low to medium heat so as not to scorch the garlic, then add garlic to the drippings in the skillet.
  • In a cup, mix stock, wine, lemon juice, and 1 1/2 teaspoons of flour until smooth.
  • Stir into mixture in skillet. Scrape skillet to incorporate any browned bits from the chicken.
  • Heat to a boil, boil 1 minute. Stir in capers and remaining 1 tablespoon of butter and the heavy cream, simmer until thickened.
  • Pour sauce over chicken, sprinkle with parsley and garnish with additional lemon slices.
  • **This recipe is to make double the sauce to add to add to pasta if you are laying the chicken on top.
  • Note: Occasionally, this has turned out a little more "tangy" than I would like with too much lemon. If this happens, just dilute with a little extra chicken stock or broth mixed with cornstarch or flour to keep thicker consistency.

Nutrition Facts : Calories 262.7, Fat 9.4, SaturatedFat 4.1, Cholesterol 97.2, Sodium 401.4, Carbohydrate 7.4, Fiber 0.2, Sugar 2.6, Protein 28.7

SKILLET CREAMY GARLIC CHICKEN WITH BROCCOLI RECIPE



Skillet Creamy Garlic Chicken with Broccoli Recipe image

Provided by charlotteh371

Number Of Ingredients 12

2 pounds (910g) boneless chicken breasts
kosher or sea salt, to taste
fresh cracked black pepper, to taste
1/2 teaspoon paprika
4 tablespoons (60g) butter, divided
4-5 cloves garlic, minced
1 can (10 1/2 ounces - 298g) Condensed Cream of Chicken Soup
3/4 cup (180ml) water
2 to 3 cups (480-720ml) chopped broccoli
1 teaspoon (10ml) chopped fresh parsley
lemon wedges, optional
Serve with rice or pasta

Steps:

  • Season chicken with salt, pepper and paprika. Set aside. Heat large pan on medium-high heat. Melt half the butter (2 tablespoons). Add the chicken and cook for 5 minutes on each side or until the chicken is browned. Remove chicken from pan, cover and keep warm. In same pan melt remaining 2 tablespoons of butter, add the garlic and cook until garlic is lightly brown and fragrant. Whisk in the condensed cream of chicken soup and water. Cook until the mixture is hot and bubbly, then turn heat down to low. Add chicken and broccoli back into the pan cover the pan with a lid and cook for about another 10 minutes or until chicken is almost cooked through. If you want more firm or al-dente broccoli, add the broccoli after the chicken is almost cooked so that the broccoli is more crunchy. Serve with rice or pasta and wedges of lemon. Garnish with chopped parsley

Tips:

  • Choose the right cut of chicken: For this recipe, boneless, skinless chicken breasts or thighs work best. If you prefer darker meat, use thighs; if you prefer white meat, use breasts.
  • Use a large skillet: This will ensure that the chicken has enough room to cook evenly and that the sauce doesn't splatter.
  • Don't overcrowd the skillet: If you add too much chicken to the skillet, it will steam instead of brown.
  • Season the chicken well: This will help to develop flavor.
  • Use a flavorful sauce: The sauce is what really makes this dish, so be sure to use one that you enjoy. You can use a store-bought sauce or make your own.
  • Cook the chicken until it is cooked through: This is the most important step! Chicken should be cooked to an internal temperature of 165 degrees Fahrenheit.
  • Serve the chicken immediately: This dish is best served hot, so don't let it sit around for too long before serving.

Conclusion:

This creamy skillet chicken recipe is an easy and delicious way to get dinner on the table in a hurry. With just a few simple ingredients, you can create a flavorful and satisfying meal that the whole family will love. So next time you're looking for a quick and easy weeknight meal, give this recipe a try!

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #30-minutes-or-less     #time-to-make     #course     #main-ingredient     #preparation     #main-dish     #poultry     #chicken     #dietary     #low-calorie     #low-carb     #low-in-something     #meat     #chicken-breasts

Related Topics