Description
This Creamy Mediterranean Chicken Skillet recipe features tender chicken cutlets cooked in a rich, savory sauce made with roasted red peppers, cream cheese, and fresh spinach, served over perfectly cooked pasta. Ready in just 20 minutes, it’s a delicious and hearty meal perfect for a quick weeknight dinner or a nutritious family meal with Mediterranean flair.
Ingredients
Chicken and Cooking
- 2 tablespoons butter
- 1 pound boneless skinless chicken breast, sliced into cutlets
- Salt and pepper, to taste
Sauce and Vegetables
- 1 onion, diced
- 4 garlic cloves, minced
- 12 ounces roasted red peppers, finely diced
- 1 1/2 cups chicken stock, divided
- 4 ounces cream cheese
- 2 cups fresh baby spinach leaves
Serving
- 2 cups freshly cooked pasta
Instructions
- Cook the chicken: In a large skillet, melt 2 tablespoons of butter over medium-high heat. Season the chicken cutlets with salt and pepper, then cook for about 3-4 minutes on each side until browned and cooked through (internal temperature should reach 165°F). Remove the chicken to a plate and keep warm.
- Make the sauce base: Using the same skillet, add the diced onion and sauté until softened. Deglaze the pan by adding a small amount of the chicken stock, scraping up any browned bits stuck to the bottom.
- Add aromatics and peppers: Add minced garlic and finely diced roasted red peppers to the skillet. Season with salt and pepper, cooking for about 2 minutes to blend flavors.
- Create the creamy sauce: Stir in the cream cheese and the remaining chicken stock. Whisk the mixture until smooth and then allow it to simmer gently for about 7 minutes to reduce and thicken.
- Add spinach and chicken: Toss in the fresh baby spinach leaves, stirring until they wilt into the sauce. Return the cooked chicken along with any juices back to the skillet and heat through gently.
- Serve: Plate the freshly cooked pasta, spoon the creamy chicken and red pepper sauce on top, and enjoy immediately.
Notes
- Ensure the chicken is cooked to an internal temperature of 165°F for safety.
- You can substitute fresh spinach with baby kale or Swiss chard for a different flavor.
- If you prefer a thicker sauce, let it simmer a bit longer to reduce further.
- For a low-carb version, serve the chicken and sauce over spiralized zucchini noodles instead of pasta.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
