Description
A quick, creamy, and savory one pan dinner featuring chicken and vegetables, perfect for those lazy nights.
Ingredients
Scale
- 1 pound boneless skinless chicken thighs or breasts, cut into bite-size pieces
- 2 tablespoons olive oil or any neutral oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 bell pepper, chopped
- 2 cups mushrooms, sliced (optional)
- 1 cup chicken broth (low sodium)
- 1 cup heavy cream or whole milk
- 1 cup shredded cheddar or a melty cheese blend
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano or Italian seasoning
- Salt and pepper to taste
- 2 cups baby spinach or kale
- Cooked rice or pasta to serve
Instructions
- Heat skillet over medium-high and add oil. When oil shimmers, add chicken pieces seasoned with salt and pepper; sear until golden, about 4 to 5 minutes.
- Push chicken to one side and add onion and bell pepper; cook until softened, about 3 minutes.
- Add garlic and mushrooms; cook for one minute.
- Sprinkle paprika and oregano; stir. Pour in chicken broth and scrape the pan bottom to lift brown bits; reduce broth slightly for 2 minutes.
- Lower heat and add heavy cream or milk; simmer gently.
- Add spinach and let it wilt.
- Stir in shredded cheese until melted and silky; adjust salt and pepper.
- Return chicken to the sauce, warming through for another 2 minutes.
- Serve over rice or pasta, garnished with extra cheese or parsley.
Notes
This recipe is forgiving, can handle substitutions, and is perfect for leftovers. For added flexibility, swap chicken for tofu or chickpeas for a vegetarian option.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg
Keywords: easy dinner, one pan meal, cheesy skillet, chicken recipe, comfort food