Name: Creamy Mediterranean Chicken Skillet Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mediterranean
Ingredients: 2 tablespoons olive oil; 4 boneless, skinless chicken breasts; Salt and freshly ground black pepper, to taste; 1 teaspoon dried oregano; 8 ounces cremini or white mushrooms, sliced; 2 cups fresh baby spinach; 1/2 cup cherry tomatoes, halved; 1/4 cup capers, drained; 3 cloves garlic, minced; 1 cup heavy cream; 1/2 cup chicken broth; 1/2 cup grated Parmesan cheese; 1 tablespoon fresh parsley, chopped; Optional: pinch of crushed red pepper flakes

Jump to Recipe

Introduction

This Creamy Mediterranean Chicken Skillet is a quick and flavorful meal perfect for busy weeknights. Tender chicken breasts are cooked in a luscious creamy sauce with mushrooms, spinach, cherry tomatoes, and capers, creating a dish full of vibrant Mediterranean flavors.

A white shallow bowl holds two pieces of golden brown, grilled chicken breast placed slightly overlapping in the center. The chicken is covered and surrounded by a creamy white sauce with visible green peppercorns and chopped herbs, creating a speckled effect. Around the chicken, there are sautéed dark green spinach leaves mixed with light brown sliced mushrooms and a few bright red roasted cherry tomatoes. The creamy sauce pools underneath and around the ingredients, creating a rich, textured base that fills the bowl about halfway. The dish is set on a white marbled surface with an ornate silver fork and knife beside it. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons olive oil
4 boneless, skinless chicken breasts
Salt and freshly ground black pepper, to taste
1 teaspoon dried oregano
8 ounces cremini or white mushrooms, sliced
2 cups fresh baby spinach
1/2 cup cherry tomatoes, halved
1/4 cup capers, drained
3 cloves garlic, minced
1 cup heavy cream
1/2 cup chicken broth
1/2 cup grated Parmesan cheese
1 tablespoon fresh parsley, chopped (for garnish)
Optional: pinch of crushed red pepper flakes

Instructions

Step 1: Heat the olive oil in a large skillet over medium-high heat to prepare for cooking the chicken.
Step 2: Season both sides of the chicken breasts with salt, pepper, and dried oregano.
Step 3: Add the chicken to the skillet and cook for 5-7 minutes per side until golden brown and cooked through, reaching an internal temperature of 165°F. Remove and set aside.
Step 4: In the same skillet, sauté the sliced mushrooms for 4-5 minutes until soft and tender.
Step 5: Add the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
Step 6: Stir in the cherry tomatoes, drained capers, and fresh spinach. Cook until the spinach wilts and tomatoes soften, about 2-3 minutes.
Step 7: Pour in the heavy cream and chicken broth, stirring to combine everything into a creamy sauce.
Step 8: Add the grated Parmesan cheese and let the sauce simmer for 3-5 minutes, stirring until it thickens slightly.
Step 9: Return the cooked chicken to the skillet and spoon the sauce over it. Warm through for about 2 minutes.
Step 10: Garnish with fresh parsley and a pinch of crushed red pepper flakes if desired. Serve warm with the creamy sauce and veggies over the chicken.

Tips & Variations

Substitute baby kale or Swiss chard for spinach for a different leafy green texture and flavor.
Use half-and-half instead of heavy cream for a lighter version of the sauce.
Add a squeeze of fresh lemon juice before serving to brighten the flavors.
Serve over cooked rice, pasta, or crusty bread to soak up the delicious creamy sauce.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave, stirring occasionally to maintain the sauce’s creaminess. Avoid overheating to prevent the cream from separating.

How to Serve

A pan filled with four browned chicken breasts partially covered in a light cream sauce with visible green spinach leaves, sliced mushrooms, and small red tomato pieces mixed throughout the sauce. Each chicken breast is topped with a thin yellow lemon slice and sprinkled with shredded white cheese and green herbs. The pan sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of chicken breasts?

Yes, boneless skinless chicken thighs work well and stay juicy. Adjust the cooking time slightly, as thighs may take a bit longer to cook through.

Is there a way to make this recipe dairy-free?

You can replace the heavy cream with coconut milk and use a dairy-free Parmesan alternative or nutritional yeast. The flavor will vary slightly but will still be delicious.