Smothered Creamy Skillet Chicken

Why You’ll Love This Recipe

I turn to this dish when I want something hearty but still health-conscious. It’s filling without being heavy, and the sauce is velvety and flavorful without relying on heavy cream or flour. The mushrooms, sweet bell peppers, spinach, and green onions add color and nutrients, while the creamy base pulls everything together. Best of all, it’s all made in one skillet, which keeps things simple and efficient.

Ingredients

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

2 teaspoons extra virgin olive oil
1 pound boneless, skinless chicken breasts
4 cloves garlic, minced
6 stalks green onions, sliced
1 cup low sodium chicken broth (or vegetable broth)
8 ounces white button mushrooms, chopped
7–8 mini sweet bell peppers, sliced
1 cup unsweetened cashew milk (or almond milk)
2 tablespoons Greek yogurt
2 teaspoons fresh parsley, finely chopped
4 cups fresh spinach
1 tablespoon cream cheese or mascarpone cheese
Salt and pepper, to taste

Directions

Sear the chicken: I start by heating 1 teaspoon of olive oil in a large skillet over medium heat. I season the chicken breasts with salt and pepper, then sear them for about 3 minutes per side until golden and nearly cooked through. I set them aside.

Build the base: I reduce the heat and add the remaining olive oil. Then I sauté the minced garlic for about 30 seconds before adding the sliced green onions and half of the broth. I turn the heat back up to medium.

Cook the vegetables: I stir in the mushrooms and sweet bell peppers, then let everything simmer gently for about 5 minutes until the mushrooms soften.

Make the creamy sauce: In a separate bowl, I whisk together the cashew milk, Greek yogurt, and half the parsley. I pour this into the skillet and add the spinach, letting it wilt and blend into the sauce.

Finish the dish: I return the chicken to the skillet, nestling it into the creamy vegetable mixture. I add the remaining broth and a spoonful of cream cheese or mascarpone, letting everything simmer uncovered for another 5–10 minutes until the chicken is cooked through and the sauce thickens.

Serve: I season with additional salt and pepper and top with the remaining parsley. I like to serve it warm, often over mashed cauliflower or zucchini noodles for a complete low-carb meal.

Servings and timing

This recipe makes 4 servings.
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes

Variations

• Protein swaps: I’ve used tofu or fish instead of chicken, and it still turns out great.

• Milk substitutions: I switch between cashew milk, almond milk, or regular milk depending on what I have. Thinner milks may need more cream cheese for thickening.

• More veggies: If I leave out the peppers, I double up on mushrooms and spinach. I’ve also used kale or chopped broccoli florets for variety.

• Different onions: When I’m out of green onions, red onions work just as well with a slightly sweeter flavor.

• Dairy-free version: I swap the Greek yogurt and cream cheese for dairy-free alternatives and it still comes out creamy and delicious.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3–4 days. To reheat, I gently warm everything in a skillet over low heat, stirring occasionally until heated through. I’ve also microwaved individual portions for about 1–2 minutes, and the sauce holds up nicely.

FAQs

Can I use chicken thighs instead of breasts?

Yes, I’ve made this with boneless thighs and they turn out even juicier. Just adjust the cooking time slightly to make sure they’re cooked through.

Will the sauce be thick without cream?

Yes, the combo of Greek yogurt and cream cheese gives a creamy texture without needing heavy cream. I just simmer it long enough to let it thicken naturally.

Is this recipe keto-friendly?

Yes, it’s naturally low in carbs and high in protein and fat, making it a great fit for keto.

Can I make this dish ahead of time?

I often make it a day in advance and reheat it. The flavors develop even more overnight, and it reheats beautifully.

What can I serve with this?

I usually pair it with mashed cauliflower, steamed green beans, zucchini noodles, or roasted asparagus for a full low-carb plate.

Conclusion

Smothered Creamy Skillet Chicken is one of my favorite one-pan meals—hearty, flavorful, and surprisingly light. It checks every box for a comforting dinner that’s still health-conscious and quick enough for a weeknight. Whether I’m cooking for family or meal prepping for the week, this dish always hits the spot.