Creamy Chicken Skillet Recipe

INGREDIENTS

• 2 boneless, skinless chicken breasts
• Kosher salt to taste
• Ground black pepper to taste
• 2 teaspoons Italian seasoning store-bought or homemade
• 1½ teaspoons garlic powder
• 1 teaspoon onion powder
• 1 tablespoon unsalted butter ⅛ stick
• 3 tablespoons olive oil divided
• 1 cup diced onion
• 4 cloves garlic minced
• 2 teaspoons chopped fresh parsley
• 1 sprig fresh thyme
• 1 sprig fresh rosemary
• ¾ cup white wine
• 3 ounces cream cheese room temperature and cut into cubes (⅜ brick)
• 1 cup heavy cream or milk
• 2 cups fresh baby spinach leaves

EQUIPMENT

• Cast Iron Skillet

INSTRUCTIONS

• Cut the chicken breasts in half horizontally, pounding them to an even ½-inch thickness if needed. Pat them dry with paper towels. Season with salt and pepper. Combine the Italian seasoning, garlic powder, and onion powder in a small bowl, then rub it over the chicken.2 boneless, skinless chicken breasts,Kosher salt,Ground black pepper,2 teaspoons Italian seasoning,1½ teaspoons garlic powder,1 teaspoon onion powder
• In a large skillet set over medium-high heat, melt the butter and 1 tablespoon olive oil together. Working in batches as needed, sear the chicken breasts for 4-5 minutes on each side, until opaque and no longer pink inside. Transfer to a plate and set aside.3 tablespoons olive oil,1 tablespoon unsalted butter
• Reduce the heat to medium. To the same skillet, heat the remaining olive oil. Add the onion and saute for 3-4 minutes, until opaque. Stir in the garlic, parsley, thyme, and rosemary, then saute for 30-60 seconds, until fragrant. Deglaze the pan with the wine and allow it to simmer until it’s reduced by half.1 cup diced onion,4 cloves garlic,2 teaspoons chopped fresh parsley,1 sprig fresh thyme,1 sprig fresh rosemary,¾ cup white wine
• Remove the thyme and rosemary stems, stripping the leaves into the sauce, then stir in the cream cheese until melted. Whisk in the cream and season with salt and pepper to taste. Bring the mixture to a simmer for 3-4 minutes, until thickened, then stir in the spinach and allow it to wilt.1 cup heavy cream,3 ounces cream cheese,2 cups fresh baby spinach leaves
• Return the chicken and any juices back into the pan and allow to warm through. Serve with sauce.

NOTES

• Feel free to use boneless, skinless chicken thighs in place of the breasts.
• Use a different seasoning blend if you like instead of Italian.
• Use whatever fresh herbs you have on hand.
• You can use chicken stock or water in place of the white wine.
• Add a squeeze of fresh lemon juice and/or some lemon zest for a lemony creamy skillet.
• Add other cheeses, such as Parmesan or Romano, to amp up the cheesiness.
• Add diced bacon or pancetta to up the umami.
• Add a tablespoon or two of mustard for a zesty kick.
• Add tomato paste for a vodka sauce-inspired twist.
• This skillet chicken goes well with just about any starch. Try fresh pasta, white or wild rice, or mashed potatoes.
• Add a side of sautéed green beans, broccoli, or asparagus for a complete meal.

Storage: Store creamy chicken skillet in an airtight container in the refrigerator for up to 3 days.