Creamy Mediterranean Chicken Dinner (in a Skillet)
This comforting Mediterranean chicken skillet is packed with juicy seasoned chicken cutlets, creamy roasted red pepper sauce, fresh spinach, and pasta for a complete and satisfying one-pan meal.
Equipment
- 1 Skillet Large
Ingredients
Main ingredients
- 2 tablespoons butter
- 1 pound boneless skinless chicken breast sliced into cutlets
- salt and pepper to taste
- 1 onion diced
- 4 cloves garlic minced
- 12 ounces roasted red peppers finely diced
- 1 ½ cups chicken stock divided
- 4 ounces cream cheese
- 2 cups fresh baby spinach leaves
- 2 cups freshly cooked pasta
Instructions
Instructions
- Melt butter in a large skillet over medium heat until foaming.
- Season chicken cutlets with salt and pepper, then cook for 4–5 minutes on each side until golden. Remove and set aside.
- Add diced onion to the skillet. Cook for 3–4 minutes until softened.
- Stir in minced garlic and cook for 1 more minute.
- Add roasted red peppers and 1 cup of chicken stock. Simmer until bubbling.
- Lower the heat and stir in cream cheese. Stir often until melted and the sauce is smooth.
- Stir in fresh spinach and cook until wilted, 2–3 minutes.
- Return chicken to the skillet. Add remaining chicken stock if the sauce is too thick. Simmer 2–3 minutes.
- Serve hot over freshly cooked pasta.
Notes
Use pre-cooked rotisserie chicken to save time. Frozen onions and garlic work great too. Baby kale is a good spinach substitute. To store, refrigerate up to 3 days or freeze individual portions. Add a splash of stock when reheating to keep the sauce creamy.