Blog Post: Creamy Chicken Skillet – A Flavorful Weeknight Delight
Are you craving a quick and delicious dinner that’s bursting with flavor? This Creamy Chicken Skillet recipe is just what you need! With tender chicken strips, vibrant bell peppers, and a rich pesto sauce, this dish is perfect for busy weeknights when you want something satisfying without spending hours in the kitchen.
Ingredients:
- 2 tablespoons olive oil, divided
- 1 pound boneless skinless chicken breasts, cut into strips
- ½ teaspoon Italian seasoning
- Salt and freshly ground black pepper, to taste
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- ½ cup sun-dried tomatoes in oil, drained and chopped
- 2 small bell peppers, cut into long thin strips (any color)
- ½ cup heavy cream
- ½ cup low sodium chicken broth
- 3 tablespoons basil pesto
- Chopped fresh basil, for garnish
- Grated parmesan, for garnish
Directions:
- Prepare the Chicken:
- Heat 1 tablespoon of olive oil in a large 12-inch nonstick skillet over medium heat.
- Season the chicken strips with Italian seasoning, salt, and freshly ground black pepper.
- Cook the seasoned chicken in the skillet for 7-8 minutes, or until cooked through and golden brown. Once done, remove the chicken from the skillet and set it aside.
- Make the Pesto Cream Sauce:
- In a mixing bowl, whisk together the heavy cream, chicken broth, and basil pesto. Set this mixture aside for later.
- Sauté the Vegetables:
- Return the skillet to the heat and add the remaining tablespoon of olive oil.
- Add the diced onions to the skillet and cook for about 2 minutes, until they begin to soften.
- Stir in the minced garlic and chopped sun-dried tomatoes. Cook for an additional minute, or until the garlic becomes fragrant.
- Add the bell pepper strips to the skillet and sauté for about 4 minutes, or until the peppers are tender but still slightly crisp.
- Combine and Simmer:
- Pour the prepared pesto cream sauce into the skillet with the vegetables. Stir to combine and bring the sauce to a gentle simmer.
- Return the cooked chicken strips to the skillet. Allow everything to cook together for 2 more minutes, or until the chicken is heated through and the sauce has thickened slightly.
- Serve and Garnish:
- Remove the skillet from the heat. Garnish with freshly grated parmesan and chopped basil for a burst of freshness.
- Serve the creamy chicken skillet over rice, pasta, or with a side of crusty bread to soak up the delicious sauce.
Serving Suggestions:
This Creamy Chicken Skillet pairs beautifully with a variety of sides. Consider serving it over a bed of fluffy jasmine rice, or with a simple side salad for a complete meal. If you’re in the mood for something a bit heartier, serve it alongside garlic bread or roasted potatoes.
Recipe Tips:
- Customize the Veggies: Feel free to swap out the bell peppers for your favorite vegetables. Mushrooms, zucchini, or spinach would all be great additions.
- Lighter Option: For a lighter version, you can substitute the heavy cream with half-and-half or a dairy-free alternative.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 servings
Calories: 420 kcal per serving
Enjoy this Creamy Chicken Skillet as a comforting and flavorful dinner option. It’s sure to become a family favorite in no time!
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Creamy Chicken
- Total Time: 30 minutes
- Yield: 4 1x
Ingredients
2 tablespoons olive oil, divided
1 pound boneless skinless chicken breasts, cut into strips
½ teaspoon Italian seasoning
Salt and freshly ground black pepper, to taste
1 small yellow onion, diced
3 cloves garlic, minced
½ cup sun-dried tomatoes in oil, drained and chopped
2 small bell peppers, cut into long thin strips (any color)
½ cup heavy cream
½ cup low sodium chicken broth
3 tablespoons basil pesto
Chopped fresh basil, for garnish
Grated parmesan, for garnish
Instructions
Heat 1 tablespoon olive oil in a large 12-inch nonstick skillet.
Season the chicken strips with Italian seasoning, salt, and pepper. Cook over medium heat for 7-8 minutes until cooked through. Remove and set aside.
In a mixing bowl, whisk together heavy cream, chicken broth, and pesto. Set aside.
Return the skillet to heat. Add the remaining olive oil, onions, and cook for 2 minutes. Add garlic and sun-dried tomatoes; cook until fragrant.
Add bell peppers and cook for 4 minutes or until tender.
Pour the pesto sauce into the skillet, bring to a simmer.
Return the chicken to the skillet, cook for 2 minutes until heated through and the sauce thickens slightly.
Garnish with parmesan and basil.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 420 Kcal