Name: Smothered Creamy Skillet Chicken
Prep time: 10 min
Cook time: PT-488376H42M21S
Total time: PT-488376H42M21S
Cuisine: American
Ingredients: 2 boneless, skinless chicken breasts (about 1 lb); Salt and pepper, to taste; 2 tbsp extra-virgin olive oil, divided; 4 cloves garlic, minced; 4 green onions, sliced; 1 cup low-sodium chicken broth, divided; 8 oz mushrooms (white button or Baby Bella), sliced; 1 large sweet bell pepper (or 7–8 mini peppers), sliced; 1/2 cup unsweetened cashew milk (or other unsweetened dairy-free milk); 1/2 cup low-fat or fat-free Greek yogurt; 2 tbsp cream cheese (or mascarpone); 1/4 cup chopped parsley, divided; 2 cups baby spinach

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This smothered creamy skillet chicken is a one-pan wonder — juicy chicken breasts nestled in a rich, creamy sauce loaded with colorful vegetables. I love how the cashew milk, Greek yogurt, and cream cheese create a silky, flavorful base without being overly heavy. It’s a comforting yet healthy meal that comes together quickly on busy nights.

Why You’ll Love This Recipe

I like this recipe because it’s both indulgent and nutritious. The sauce keeps the chicken moist, the vegetables add freshness, and the whole dish is made in one skillet for easy cleanup. It’s also versatile — I can swap the veggies or use chicken thighs, and the flavors are still amazing.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 boneless, skinless chicken breasts (about 1 lb)
Salt and pepper, to taste
2 tbsp extra-virgin olive oil (divided)
4 cloves garlic, minced
4 green onions, sliced
1 cup low-sodium chicken broth (divided)
8 oz mushrooms (white button or Baby Bella), sliced
1 large sweet bell pepper (or 7–8 mini peppers), sliced
1/2 cup unsweetened cashew milk (or other unsweetened dairy-free milk)
1/2 cup low-fat or fat-free Greek yogurt
2 tbsp cream cheese (or mascarpone)
1/4 cup chopped parsley, divided
2 cups baby spinach

Directions

I heat 1 tbsp olive oil in a large skillet over medium heat.
I season the chicken with salt and pepper, then sear for about 3 minutes per side until golden and almost cooked through. I set the chicken aside.
I lower the heat, add the remaining olive oil, and sauté the minced garlic for 30 seconds.
I add the sliced green onions and half of the chicken broth, then increase the heat to medium.
I stir in the mushrooms and bell peppers, simmering for 5 minutes until the mushrooms are tender.
In a small bowl, I whisk together the cashew milk, Greek yogurt, and half the parsley, then pour it into the skillet.
I add the spinach, stirring until just wilted.
I simmer the sauce on low for about 5 minutes, stirring occasionally.
I return the chicken to the skillet, pour in the remaining broth, and stir in the cream cheese.
I cook uncovered for 5–10 minutes, or until the chicken is fully cooked and the sauce thickens.
I season to taste, garnish with the remaining parsley, and serve warm.

Servings and timing

This recipe makes 4 servings. Prep time is about 10 minutes, and cooking takes 25–30 minutes.

Variations

I sometimes use chicken thighs for a richer flavor.
For extra heat, I add red pepper flakes to the sauce.
I swap spinach with kale or Swiss chard for a different texture.
For a dairy-rich version, I replace cashew milk with whole milk or heavy cream.

Storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm it gently on the stovetop over low heat, adding a splash of broth or milk to loosen the sauce.

FAQs

Can I make this dish ahead of time?

Yes, I prepare it up to the point before adding the chicken back to the skillet, then finish cooking just before serving.

Can I freeze smothered creamy skillet chicken?

I don’t recommend freezing due to the dairy-based sauce, which can separate when thawed.

What can I serve this with?

I like pairing it with rice, mashed potatoes, pasta, or crusty bread to soak up the sauce.

Can I use regular milk instead of cashew milk?

Yes, but I prefer unsweetened cashew milk for its creaminess and low calories.

How do I keep the chicken from drying out?

I avoid overcooking it — I sear it first, then let it finish gently in the sauce.

Conclusion

This smothered creamy skillet chicken is flavorful, comforting, and easy to make in one pan. I love how the creamy sauce pairs with tender chicken and fresh vegetables, making it a wholesome dinner option any night of the week.

Smothered Creamy Skillet Chicken