Creamy Mediterranean Chicken Skillet Recipe
This Creamy Mediterranean Chicken Skillet is a flavorful and easy one-pan dish featuring juicy chicken breasts cooked with earthy mushrooms, fresh spinach, cherry tomatoes, and briny capers, all enveloped in a luscious creamy Parmesan sauce. Perfect for busy weeknight dinners, this recipe delivers vibrant Mediterranean flavors with minimal cleanup and fantastic leftovers.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Lunch & Light Meals
- Method: Stovetop
- Cuisine: Mediterranean
Ingredients
Scale
Chicken and Seasoning
- 2 tablespoons olive oil
- 4 boneless, skinless chicken breasts
- Salt and freshly ground black pepper, to taste
- 1 teaspoon dried oregano
Vegetables and Aromatics
- 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
Sauce Ingredients
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese
For Garnish
- 1 tablespoon fresh parsley, chopped
- Pinch of crushed red pepper flakes (optional)
Instructions
- Prepare Your Skillet: Heat the olive oil in a large skillet over medium-high heat to create the perfect base for cooking the chicken evenly without sticking.
- Season the Chicken: Sprinkle salt, freshly ground black pepper, and dried oregano evenly on both sides of the chicken breasts to enhance their flavor.
- Cook the Chicken: Place the seasoned chicken breasts into the hot skillet. Cook for 5-7 minutes per side until golden brown and fully cooked, reaching an internal temperature of 165°F. Remove from skillet and keep warm.
- Sauté the Vegetables: In the same skillet, add the sliced mushrooms and sauté for 4-5 minutes until tender and lightly browned, adding depth to the dish.
- Add Garlic: Stir in the minced garlic and cook for about 1 minute until fragrant, being careful not to burn it.
- Stir in Spinach and Tomatoes: Add the cherry tomatoes, drained capers, and fresh spinach to the skillet. Cook for 2-3 minutes until the spinach wilts and the tomatoes soften slightly.
- Make the Creamy Sauce: Pour in the heavy cream and chicken broth, stirring thoroughly to combine all ingredients into a creamy mixture.
- Add Parmesan: Stir in the grated Parmesan cheese and allow the sauce to simmer for 3-5 minutes until it thickens slightly, stirring often.
- Return the Chicken: Place the cooked chicken breasts back into the skillet, spooning the creamy sauce over the top. Warm through for 2 minutes to meld flavors.
- Garnish and Serve: Sprinkle chopped fresh parsley and a pinch of crushed red pepper flakes over the dish, then serve warm with the sauce and vegetables spooned over the chicken.
Notes
- Bring chicken to room temperature before cooking for even doneness.
- Use a meat thermometer to ensure chicken reaches 165°F.
- If the sauce is too thin, simmer longer or add a cornstarch slurry (1 tbsp cornstarch + 1 tbsp water) to thicken.
- Substitute chicken thighs if preferred for juicier meat.
- To lighten, swap heavy cream with half-and-half or plant-based cream alternatives.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently with added broth or cream if needed.
- Capers can be replaced with chopped green olives or a splash of lemon juice.
Keywords: Mediterranean chicken, creamy chicken skillet, easy chicken recipe, one-pan dinner, chicken with spinach and mushrooms, Mediterranean dinner, quick skillet meals
