Creamy Mediterranean Chicken Dinner (in a Skillet)

This Creamy Mediterranean Chicken Dinner made in a skillet is so delicious, you won’t believe how easy and fast it is to cook. Perfect for weeknights, with flavors everyone will enjoy – you’ll be fighting over the leftover sauce! From kyleecooks.com.

Creamy Mediterranean Chicken Dinner

Serves 4

Ingredients:

1 lb boneless skinless chicken breast (sliced into cutlets)
Salt and pepper (if tolerated)
2 Tbs butter
1 onion (diced) (if tolerated or omit)
4 garlic cloves (minced)
12 oz roasted red peppers (finely diced)
1 1/2 cups chicken stock (divided and without problem ingredients)
4 oz cream cheese
2 cups fresh baby spinach leaves
2 cups freshly cooked pasta


Directions:

Cook the chicken

1. In a large skillet, melt the butter.

2. Season the chicken and cook at medium high heat until browned and done. (About 3-4 minutes per side – needs to be 165F in the middle). Remove to a plate and keep warm.

Make the sauce

1. In the same skillet, cook the onions until softened (I deglaze the pan with a little stock as well), then add the garlic and roasted red peppers.

2. Season with salt and pepper.

3. Cook for 2 minutes then add the cream cheese and the remaining stock.

4. Whisk the sauce until blended, then simmer for around 7 minutes – allowing the sauce to reduce.

Add the spinach, and the cooked chicken back in

1. Add the spinach and toss into the sauce until wilted.

2. Add the chicken and any juices back into the pan and allow to warm through.

Serve

1. Plate the pasta, add chicken and spoon a good helping of the sauce over the top.

2. Devour.



Notes:

Kylee’s Notes for Creamy Mediterranean Chicken Skillet:

• Skip a step and buy chicken already sliced into cutlets.

• If you want to change the flavor profile you can mix it up and use different flavored cream cheese, or just go for plain if you want a simpler flavor.

• Add some white beans to bulk up the protein content.

• Always use more garlic (because #delicious)

• Store in a covered container in the refrigerator for up to 4 days. Reheat until it is piping hot!

• Cook the pasta ahead and assemble all your ingredients the night before, and really streamline the process. You could have this on the table REALLY quick if you do this!