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    Easy Creamy Chicken Skillet

    Creamy Chicken Skillet – If you’re on the lookout thinking “I want an easy chicken recipe”… here it is. I’m not only giving you easy, but a lot more. It happens in a flash (start to finish in less than 30 minutes) with super simple everyday ingredients. Yet it’s decadently indulgent in nature.

    Just one look at this golden seared chicken smothered in creamy sauce, sprinkled with colorful veggies, and everyone around the table is one happy clan. It’s like you’ve been served a restaurant quality chicken dish in the comfort of your own home.

    This one pan Skillet Chicken is a keto bomb but can be enjoyed whichever way you decide. It’s a keeper guys. Pin or bookmark this one for your every day dinner.

    This creamy chicken skillet is your weekday best friend. It's super easy, it's super tasty and it's a low carb bomb. Start to finish in 30 minutes, this just may become a new staple in your rotation.

    We love easy recipes that taste good. You will find plenty here on GypsyPlate. Life can be demanding, with a million things to tackle and finish. And then comes dinner time… what to cook? This one doesn’t need Einstein’s mind. This one demands so much less.

    It can be adapted for whatever you have on hand, and yet every single time it will taste equally good. Any veggies can accompany chicken in this creamy sauce. Any cut of chicken ends up great in this dish. It’s all about the sauce.

    Why You’ll Love It

    • Creamy Goodness: The sauce, oh the sauce! It’s creamy, rich, and utterly luxurious. The cream and parmesan cheese meld together to form a velvety blanket that lovingly coats the chicken and vegetables. It’s the kind of sauce that makes you want to savor every mouthful.
    • Customizability: There are a number of different serving options, and endless variations. We’ll give you some ideas later in the post.
    • It’s So Easy! This one is seriously simple. No fancy ingredients or techniques required here.

    Here is What You Need

    Sliced bell peppers on a plate.
    • Chicken – Today we are using boneless skinless chicken breasts. We half each breast into cutlets to make them flat. This yields tender, moist meat and shortens the cooking time. This dish is quite regular in our home, and we sometimes cook it with thighs, bone in or out. Every single time it’s yum. You just have to adjust the cook time, as bone in will take more time to cook.
    • Veggies – Mushrooms and bell peppers (any color will do).
    • Garlic
    • Herbs – Dried thyme and rosemary, fresh parsley.
    • Spices – Onion powder, garlic powder, salt and pepper
    • Heavy Cream
    • Parmesan cheese
    • Oil and butter

    Step by Step Instructions

    Butterfly the chicken breast. In a bowl, mix dried herbs and spice powders. Sprinkle this mixture generously on both sides of the breast cutlets.

    Heat oil and butter together in a skillet over medium high heat. Place in the chicken cutlets, not overcrowding them. To sear them golden brown on both sides, they need a little space in between, otherwise they will steam. This will take about 7-8 minutes per side. Once you get a nice golden brown color, plate them out.

    In the same pan, melt more butter and sauté sliced mushrooms, bell pepper rings or strips, along with garlic, salt and pepper for a couple of minutes. Add in parsley, thyme and rosemary. Cook for a minute.

    Peppers and mushrooms cooking in a cast iron skillet.

    Stir in cream and mix well, scraping any brown stickings left from the chicken off the bottom of the pan and into the sauce. Add in parmesan cheese, mix well and cook for a minute.

    Time to put the chicken into this delicious sauce, cover and cook for 5-6 minutes, or until the internal temperature reaches 165°F. This won’t take much time, as the chicken is almost cooked. You are just cooking it fully and penetrating that wonderful sauce into the chicken. Taste and adjust salt and pepper to your liking. Garnish with more parsley.

    Chicken in a creamy sauce along with peppers and mushrooms.

    Endless Variations of this Creamy Skillet

    1. Other veggies also go good in this skillet. Broccoli, green beans, cherry tomatoes, sun dried tomatoes, spinach, peas, corn, carrots, asparagus… so anything. 🙂
    2. Use different herbs, whatever are your favorites. Oregano, basil, tarragon, sage. Fresh basil will really add incredible flavors.
    3. Play with cheese. Think asiago, Romano, or even mozzarella.
    4. Going for a more low cal option? Use half and half or evaporated milk. You might need to thicken the sauce with a little flour.
    5. Fry some bacon in the beginning and cook the chicken in bacon grease. At the end, throw the crumbled bacon into the sauce.
    6. Sprinkle in some lemon juice to add a citrusy kick to the sauce.
    7. Add a splash of white wine when you are cooking the mushrooms. This adds tons of flavor.
    8. Add a little creole seasoning to make it zesty.

    What to Serve It With

    Again, so many possibilities…

    1. Pasta (any shapes, colors or varieties), rice (regular or brown) or mashed potatoes… all our regulars.
    2. Some crusty bread or baguette, go for it. My miracle no-knead bread is great with this skillet.
    3. Something a little less ordinary? Try couscous, freekeh or quinoa.
    4. For low carb options, try cauliflower rice or mash, chaffles, keto bread, zoodles, shirataki or palmini noodles.

    Leftovers and Storage

    This is great for up to 3-4 days in an airtight container in your refrigerator. Just reheat with a splash more cream on the stove top or in the microwave. It’s a great meal prep option.

    Helpful Tips

    • Even Chicken Thickness: Butterflying the chicken breasts into half cutlets helps ensure even cooking. If your chicken breasts are particularly thick, you can also gently pound them with a meat mallet to an even thickness before seasoning.
    • Hot Pan for Searing: Ensure your skillet is hot before adding the chicken. A hot pan is key to achieving that beautiful sear on the chicken.
    • Don’t Overcrowd the Pan: If your skillet is on the smaller side, it’s better to sear the chicken in batches rather than overcrowding the pan. Overcrowding can lead to uneven cooking.
    • Scraping Brown Bits: When sautéing mushrooms and bell peppers in the same pan, make sure to scrape up the browned bits from the bottom of the pan. These bits are packed with flavor and will enhance your sauce.
    • Check Chicken Temperature: To ensure the chicken is fully cooked, use a meat thermometer and aim for an internal temperature of 165°F (74°C). This guarantees that the chicken is safe to eat without overcooking it.
    This creamy chicken skillet is your weekday best friend. It's super easy, it's super tasty and it's a low carb bomb. Start to finish in 30 minutes, this just may become a new staple in your rotation.

    So that’s it… This chicken mushroom cream combo is beloved by all ages everywhere. Look no further and give it a try tonight.

    Like with us, in no time this is one meal that will be going in your regular rotation. Skillet meals… Aren’t they great? 🙂

    Easy Creamy Chicken Skillet, on our Gypsy Plate… enjoy!

    Serving of this recipe on the Gypsy Plate.

    Try these other great chicken skillet recipes:
    Pollo a la Plancha
    Marry Me Chicken
    Chicken Vesuvio
    Pesto Chicken Skillet
    Coca Cola Chicken

    Featured image for Easy Creamy Chicken Skillet post.

    Easy Creamy Chicken Skillet

    Yield: 6 servings
    Prep Time: 5 minutes
    Cook Time: 25 minutes
    Total Time: 30 minutes

    This creamy chicken skillet is your weekday best friend. It's super easy, it's super tasty and it's a low carb bomb. Start to finish in 30 minutes, this just may become a new staple in your rotation.

    Ingredients

    To sear chicken

    • 3 chicken breasts (butterflied into half cutlets)
    • 1 tsp onion powder
    • 1 tsp garlic powder
    • 1 tsp dried rosemary
    • 1 tsp dried thyme
    • ½ tsp salt
    • ½ tsp pepper
    • 1 tsp oil
    • 1 tsp butter

    For creamy sauce

    • 1.5 Tbsp butter
    • 8oz mushrooms, sliced
    • 3 small colored bell peppers (red, green and yellow), ringed or striped
    • 4-5 garlic cloves, chopped
    • ¼ tsp dried thyme
    • ¼ tsp dried rosemary
    • ¼ cup fresh parsley, chopped
    • 1.5 cup heavy whipping cream
    • ½ cup parmesan cheese
    • Salt to taste
    • Pepper to taste

    Instructions

    1. Mix onion powder, garlic powder, thyme, rosemary, salt and pepper in a bowl and sprinkle this mixture generously on both sides of chicken cutlets.
    2. Heat oil and butter on medium high heat in a skillet and place in the chicken cutlets, not overcrowding them. In the case of a smaller pan, cook them in batches. Cook undisturbed for 7-8 minutes. Flip and cook for another 7-8 minutes. Remove to a plate.
    3. In the same pan, melt the butter and add in sliced mushrooms and peppers along with garlic, salt and pepper and sauté for five minutes, scraping the brown bits from the bottom of the pan into the mixture. Stir in parsley, thyme, rosemary and cook for a minute.
    4. Stir in cream and mix well for a couple of minutes.
    5. Add in parmesan and mix well. Return chicken cutlets and cook for 5-8 minutes till chicken is fully cooked (internal temp 165°F).
    6. Garnish with fresh parsley and serve immediately.

    Notes

    1. For a lighter version, replace cream with either half & half or evaporated milk.
    2. If you want to thicken up the sauce, mix a little flour with some milk or water and gradually add in to the sauce until you get the desired consistency.

    Nutrition Information
    Yield 6 Serving Size 1
    Amount Per Serving Calories 396Total Fat 31gSaturated Fat 18gTrans Fat 1gUnsaturated Fat 10gCholesterol 135mgSodium 533mgCarbohydrates 7gFiber 1gSugar 3gProtein 24g

    Did you make this recipe?

    Please leave a comment on the blog or share a photo on Pinterest


    Picture of Alpana, blogger and recipe developer at GypsyPlate

    Welcome to GypsyPlate! I'm Alpana, former wordwide tour manager and professional caterer, now full time blogger. I love exploring cuisines from around the world, and my recipes have been featured on sites such as MSN, Parade, Brit + Co, CNET and AOL. You can explore my entire collection of sortable recipes in my Recipe Index or learn more about me here.

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