Holy smokes, is this good. Creamy Italian Chicken Skillet is loaded with flavor from Italian spices, onion, garlic, and sun-dried tomatoes. Brown the chicken, then make the gravy, all in the same pan. Easy to make, easy for clean-up, and it tastes amazing.
Strong flavors go into this recipe, but one doesn’t overpower another.
They blend beautifully and taste fantastic together.
How great is it, though, that you make it all in one pot? …or pan?
Awesome-sauce, is what it is. And, it’s ready in 30 minutes. Bam!
Making Creamy Italian Chicken Skillet
Grab yourself a large pan/skillet and heat it on medium-high heat with a bit of olive oil.
Season the chicken breasts with the Italian seasoning, salt, and pepper.
Sear the chicken on both sides giving it a lovely golden brown color, 3 – 5 minutes per side.
Then set the chicken on a plate and cover with foil to keep it warm.
The chicken isn’t cooked just yet, but don’t worry, we’ll finish cooking it in a minute.
Turn the heat down a bit and add another teaspoon of olive oil to the skillet.
Saute the onion and mushrooms until they begin to soften, about 5 minutes, then add the garlic and sun-dried tomatoes.
While that’s cooking, grab the chicken broth and Neufchatel cheese and add to the pan.
It helps to slice the Neufchatel cheese into smaller portions, then use the back of a large spoon to squash it down.
Keep stirring until the Neufchatel cheese melts, then add the chicken (and any juices on the plate) back to the skillet.
Turn the chicken over, thereby coating the chicken in the creamy sauce. Scrumptious.
Place the sliced mozzarella cheese on top of each chicken breast, then cover the skillet.
Further reduce the heat to low, cooking for another 8 – 10 minutes.
The internal temperature should be 165°, or if you check the old-school way, there should be NO pink when cut into the thickest part of the chicken.
Actual cooking time depends on your stove, the skillet, and how thick the chicken is.
Serving Your Chicken
You just made an amazing chicken and creamy sauce, so I highly recommend you making something to compliment it.
What else? You could serve it with some polenta, quinoa, or over a bed of angle hair pasta, then let the creamy sauce smother it all.
Sprinkle some chopped parsley over the top for a splash of color, and you’re all set. Dive in!
Creamy Italian Chicken Skillet
- 4 6 oz. chicken breasts, boneless and skinless
- 1 tsp. Italian seasoning
- 3/4 tsp. salt
- 1/2 tsp. black pepper
- 1 Tbsp. olive oil, divided
- 1/2 cup onion, chopped
- 1/2 cup mushrooms, sliced
- 1/2 cup sun-dried tomatoes, sliced
- 2 cloves garlic, minced
- 3/4 cup chicken broth (or dry white wine)
- 6 oz. Neufchatel cheese
- 1 cup mozzarella cheese, sliced
- OPTIONAL TOPPING: shaved Parmesan cheese or chopped parsley
- Heat 2 tsp. olive oil in a large skillet on medium-high heat. Season the chicken with the Italian seasoning, salt, and pepper. Sear both sides of the chicken (3-5 min.) until gold brown. Remove chicken to a plate and cover with foil to keep warm.
- Reduce temperature on stove to medium. Add 1 tsp. olive oil to skillet and add onions and mushrooms. Stir occasionally until onions are softened, about 5 minutes.
- Add sun-dried tomatoes and garlic. Stir for another minute.
- Add chicken broth and Neufchatel cheese. Scrape any bits from bottom of skillet. Stir until Neufchatel cheese has melted.
- Return the chicken (and any juices) to the skillet, turning to coat both sides with the sauce. Place sliced mozzarella over each piece of chicken, then cover skillet. Reduce heat to low and cook for another 8 - 10 minutes, or until internal temperature reaches 165°.
- Serve with optional toppings: shaved Parmesan cheese or chopped fresh parsley. Enjoy!
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Creamy Italian Chicken Skillet
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