Creamy Chicken and Vegetable Skillet
A delicious and comforting creamy chicken and vegetable skillet featuring tender chicken breasts, vibrant vegetables, and a rich, creamy sauce all cooked together in one pan for an easy weeknight meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4
Ingredients
1 tablespoon olive oil
1 pound boneless skinless chicken breasts, cut into 1-inch pieces
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1 medium yellow onion, diced
2 cloves garlic, minced
1 medium red bell pepper, diced
1 medium zucchini, diced
1 cup sliced mushrooms
1 cup baby spinach leaves
1 cup low sodium chicken broth
1 cup heavy cream
1/2 cup grated Parmesan cheese
1/2 teaspoon dried thyme
1/4 teaspoon crushed red pepper flakes
2 teaspoons cornstarch
2 teaspoons cold water
Instructions
Heat olive oil in a large skillet over medium-high heat.
Season the chicken pieces with salt, black pepper, and garlic powder.
Add the chicken to the skillet and cook for 5-6 minutes until browned and cooked through. Remove chicken from skillet and set aside.
In the same skillet, add diced onion and cook for 2-3 minutes until softened.
Add minced garlic, diced red bell pepper, zucchini, and sliced mushrooms. Cook for 5-6 minutes until vegetables are tender.
Add baby spinach leaves and cook for 1-2 minutes until wilted.
Pour in the chicken broth and bring to a simmer.
In a small bowl, whisk together heavy cream, grated Parmesan cheese, dried thyme, and crushed red pepper flakes.
Add the cooked chicken back to the skillet and pour the cream mixture over the chicken and vegetables.
In another small bowl, mix cornstarch and cold water until smooth to create a slurry.
Stir the cornstarch slurry into the skillet and cook for 3-4 minutes, stirring frequently, until the sauce thickens.
Remove from heat and serve warm.