While I’ve been attempting to stay away from the more decadent meals, I always pull this one out when I need to impress. Everyone asks me to make my chicken skillet with cream sauce. It’s so delicious and is packed with tomatoes, spinach, and herbs. Whether you have a date night or another special occasion coming up, this will be an excellent option for you. This dish is incredibly versatile, pairing well with a range of side dishes. I vote green beans or asparagus and some buttered noodles to toss the chicken and sauce on.
I attempted this recipe the first time during a girls’ night in with my best friends. It was still a spectacular hit, and we drank wine and chatted over the plates for hours. This is definitely one of those meals that will bring everyone from far and wide to your table. Isn’t that what a good recipe should be about? This recipe is deceptively easy and amazingly flavorful. Just make sure not to get too impatient and to let the cheese in the sauce melt, or it’ll be turn out loose and thin. It’s the most challenging part of the whole cooking process! Even if you just want to add a few new recipes to your repertoire, this is one I recommend trying at least once.
The first question everyone always asks me when I share the recipe is if they can make it dairy free. My answer is always a resounding YES! If you prefer a dairy-free option, you can substitute the heavy cream for any other kind of milk variant that you’d like. I prefer almond milk, as I usually have a carton on hand. My best friend prefers cashew milk and her sister prefers rice milk. (Lactose intolerance runs in her family, so I have to know all the trade secrets.) Just remember that if you do, it may take a little longer for the lovely cream sauce to thicken. The other option is to add a cornstarch slurry to the mix. Just a heads up!
Prep Time: 10 minutes
Cook Time: 20 minutes
4 thinly sliced chicken breasts, pounded until even ½ inch thickness
4 Tbsp butter, divided into 2 Tbsp measures
½ tsp each of garlic powder and onion powder
½ tsp each, salt and pepper
1 tsp chopped parsley, fresh
½ tsp thyme, dried
½ tsp rosemary, dried
2 Tbsp minced garlic
1 cup cherry tomatoes, halved
⅓ cup chicken stock
¾ cup heavy cream
⅓ cup grated parmesan
2 cups baby spinach
- Season the pounded chicken breasts with the garlic powder, onion powder, salt and pepper, parsley, thyme, and rosemary.
- In a large skillet, melt 2 Tbsp of butter over medium-high heat. Once melted, add the chicken breasts. Cook for 5 minutes on each side, until golden brown and the juices run clear. Remove the chicken from the skillet and set to the side.
- Add the 2 remaining Tbsp of butter to the pan and adjust the temp to medium heat. Once melted, add the shallot, garlic, and tomatoes. Saute until the tomatoes begin to soften and release their juices, around 5 minutes.
- Stir in stock, cream, and parmesan cheese. If you need to add the slurry, do so now. Stir until the cheese is melted.
- Add the spinach and let wilt. This will only take a minute or two.
- Return the chicken to the pan and cover with the sauce. Garnish with fresh parsley and parmesan cheese and enjoy.