Creamy Skillet Chicken
One humble skillet has four jobs in this easy weeknight meal: it sears, sautes, simmers and steams. The cleanup is so minimal, your dishwasher will be out of work! Dovetailing Tip: Cook an additional chicken breast to use in Spinach, Pear and Chicken Salad on day 5.
Serving size: 6
Calories per serving: 175
1/4 cup all-purpose flour
freshly ground black pepper
4-6 ounces boneless, skinless chicken breasts
4 tablespoons vegetable oil
1-8 ounces container sliced mushrooms
2 cloves garlic, minced
4 ounces cream cheese, cut into chunks
1 cup half-and-half
1-10 ounces package of baby spinach (about 8 cups)
warm egg noodle, for serving
Heat 3 tablespoons of oil in a large, heavy-bottomed skillet over medium-high heat. Add the chicken to the skillet and cook, undisturbed, until deeply golden, about 3 minutes. Turn the chicken and cook, undisturbed, until the other side is deeply golden brown, about 3 minutes. Remove the chicken to a plate. Add the remaining 1 tablespoon oil to the skillet. Add the mushrooms and cook, stirring occasionally, until they begin to brown and release their liquid, about 5 minutes. Add the garlic and cook, stirring, until the garlic is fragrant, about 30 seconds.
Add the cream cheese and stir until melted. Then pour in the half-and-half. Use a wooden spoon to scrape any browned bits from the bottom of the skillet. Season with salt and pepper. Add the chicken back to the skillet, cover and cook, turning about halfway through, until an instant-read thermometer inserted into the thickest part of the chicken reaches 165 degrees F, 15 to 20 minutes. Transfer the chicken to a serving platter filled with warm egg noodles. Add the spinach to the skillet, cover and cook until wilted, about 5 minutes. Stir to combine and season with salt and pepper. Pour the creamy spinach sauce over the chicken and noodles.
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.