Creamy Italian Chicken Skillet
Perfectly seasoned chicken with a creamy sauce, topped with sliced mozzarella.
Yield: 4
Calories: 286kcal
Materials
- 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
Instructions
- 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!
Nutrition
Calories: 286kcal | Carbohydrates: 14g | Protein: 14g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 54mg | Sodium: 707mg | Potassium: 696mg | Fiber: 3g | Sugar: 8g | Vitamin A: 692IU | Vitamin C: 8mg | Calcium: 238mg | Iron: 2mg