There’s something about the way creamy chicken melds with Italian seasoning that just hits the spot after a long day. I remember the first time I made this skillet—it was one of those evenings where everything else felt a bit chaotic. The kids were almost done with homework, the phone kept buzzing, and I was halfway distracted by a show I wasn’t really watching. Somehow, the smell of garlic sizzling in olive oil pulled me back. It was like a little anchor in the mess, a reminder that dinner was going to be good—even if I was only half paying attention to the details. The chicken browned beautifully, the cream thickened just enough, and the spinach wilted into the sauce like it belonged there all along. It’s not a perfect process every time—I’ve definitely overcooked the chicken or added too much pepper—but that’s part of the charm. This skillet feels like a warm hug on a plate, even if the kitchen is a bit of a mess afterward.
Why You’ll Love It
- Comfort in a skillet: creamy, savory, and rich without being overly complicated.
- Quick enough for a weeknight, but feels like you put in so much more effort.
- It’s simple — and that’s kind of the point. No need for fancy ingredients or complicated steps.
- Flexible to pair with pasta, rice, or even a crusty loaf—you choose what suits your mood.
- A little heat from red pepper flakes adds a nice kick, though you can dial it back if you’re not into spicy food.
Even if you’re not a pro at multitasking in the kitchen, this dish doesn’t judge. It’s forgiving and comforting, like an old friend who understands when you burn the garlic or forget to add the spinach at first.
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Creamy Chicken Skillet with Italian Seasoning
- Total Time: 30 minutes
- Yield: 4 1x
Description
A quick and delicious creamy chicken skillet infused with Italian seasoning, perfect for a comforting weeknight dinner.
Ingredients
1 pound boneless skinless chicken breasts, cut into 1-inch pieces
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon Italian seasoning
3 cloves garlic, minced
1 cup heavy cream
1/2 cup chicken broth
1/2 cup grated Parmesan cheese
1 cup baby spinach, roughly chopped
1/4 teaspoon crushed red pepper flakes
Instructions
Heat the olive oil in a large skillet over medium-high heat.
Season the chicken pieces with salt, black pepper, and Italian seasoning.
Add the chicken to the skillet and cook for 5-7 minutes, stirring occasionally, until the chicken is browned and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the minced garlic and sauté for 1 minute until fragrant.
Pour in the heavy cream and chicken broth, stirring to combine.
Bring the mixture to a gentle simmer and cook for 3-4 minutes until slightly thickened.
Stir in the grated Parmesan cheese until melted and the sauce is creamy.
Return the cooked chicken to the skillet and add the chopped baby spinach and crushed red pepper flakes.
Cook for an additional 2-3 minutes, stirring occasionally, until the spinach wilts and the chicken is heated through.
Serve the creamy chicken skillet hot, optionally with pasta, rice, or crusty bread.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Kitchen Notes
If you’re worried about equipment, don’t be. Just a trusty skillet does the trick here—no fancy gadgets needed. Serving it alongside something simple like steamed rice or warm pasta makes it feel like a complete meal without extra fuss. Sometimes, I toss in mushrooms or sun-dried tomatoes for a little variation, though I haven’t tested those every time. Spinach can be swapped for kale if you’re feeling adventurous, but watch the cooking time so it doesn’t get too tough. And if you want to lighten it up, try half-and-half instead of heavy cream, but the sauce won’t be quite as rich.
FAQ
Can I use chicken thighs instead of breasts? Yes, chicken thighs will work and add a bit more flavor, but cooking time might vary slightly.
What if I don’t have Italian seasoning? A mix of dried basil, oregano, and thyme can easily stand in; the flavor will still be lovely.
Is this dish freezer-friendly? It’s best enjoyed fresh or within a few days of refrigeration—cream sauces don’t always freeze well.
Can I make this dairy-free? You could try coconut milk instead of cream, but the taste will change quite a bit.
Give this creamy chicken skillet a try next weeknight—it’s the kind of meal that brings a little calm and a lot of flavor to the table. You might find yourself making it again sooner than you expect.