Creamy Mediterranean Chicken Skillet

Creamy Mediterranean Chicken Skillet


Asparagus cut into 1 inch pieces

1 lb boneless skinless chicken breast sliced into cutlets

salt & pepper

2 Tbs butter

1 onion diced

4 garlic cloves minced

1 red bell pepper, sliced

2 1/2 cups chicken stock divided

7 oz cream cheese try to find an herb/garlic flavored one!

2 cups fresh baby spinach leaves or 1 bunch

2 cups freshly cooked pasta



  • In a large skillet, melt the butter.
  • Season the chicken and cook at medium high heat until browned and done. (About 3-4 minutes per side – needs to be 165F in the middle). Remove to a plate and keep warm.
  • In the same skillet, cook the onions until softened (I deglaze the pan with a little stock as well), then add the garlic and roasted red peppers.
  • Season with salt and pepper.
  • Cook for 2 minutes then add the cream cheese and the remaining stock.
  • Whisk the sauce until blended, then simmer for around 7 minutes – allowing the sauce to reduce.
  • Add the spinach & asparagus and toss into the sauce until wilted.
  • Add the chicken and any juices back into the pan and allow to warm through.
  • Plate the pasta, add chicken and spoon a good helping of the sauce over the top.
  • Devour.

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