Creamy Mediterranean Chicken Skillet
This Creamy Mediterranean Chicken Skillet is an easy one-pan dinner with juicy chicken simmered in a rich, herby cream sauce with spinach, sun-dried tomatoes, olives, and feta.
Equipment
- Large skillet
- Cutting Board
- Chef’s Knife
- Tongs
Ingredients
- 1.5 pounds boneless skinless chicken breasts, sliced into cutlets
- 1 teaspoon salt plus more to taste
- 0.5 teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 small yellow onion, finely diced
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- 0.5 teaspoon dried thyme
- 0.5 teaspoon smoked paprika optional
- 0.5 cup sun-dried tomatoes in oil, drained and chopped
- 0.33 cup pitted Kalamata olives, halved
- 1 cup low sodium chicken broth
- 0.75 cup heavy cream
- 2 ounces cream cheese, softened and cubed
- 2 cups fresh baby spinach leaves
- 1 tablespoon fresh lemon juice
- 0.33 cup crumbled feta cheese for topping
- fresh parsley, chopped for garnish
Instructions
- Season the chicken cutlets on both sides with salt and pepper and pat dry so they brown well.
- Heat the olive oil and butter in a large skillet over medium-high heat, then sear the chicken for 4–5 minutes per side until golden and cooked through; transfer to a plate and cover.
- Reduce heat to medium, add the diced onion, and cook until softened, scraping up browned bits from the pan.
- Stir in the garlic, oregano, thyme, and smoked paprika and cook for about 1 minute until fragrant.
- Add the sun-dried tomatoes and olives to the skillet and cook for another minute to warm through.
- Pour in the chicken broth and simmer for 3–4 minutes, stirring and reducing slightly.
- Stir in the heavy cream and cream cheese, whisking until the sauce is smooth and lightly thickened.
- Fold in the spinach and cook until just wilted, then return the chicken and any juices to the skillet, nestling it into the sauce.
- Simmer for 3–5 minutes until the chicken is heated through, then finish with lemon juice, feta, and parsley before serving.
Notes
- >Serve over rice, couscous, or crusty bread to soak up the creamy sauce.
>Adjust the amount of olives and feta if you prefer a less salty dish.
>For a lighter version, use half and half instead of heavy cream and skip the cream cheese.