This creamy skillet chicken breast recipe is made with fresh mushrooms, artichokes and capers. Loaded with flavor, this cheesy chicken skillet dish is a family favorite!
I love a good boneless skinless chicken breast recipe.
They are quick and if cooked right, they always please.
Yes there are many that believe chicken thighs are the only way to go, but hey, then what happens to the poor boneless chicken breasts?
Someone has to eat’em and that person would be me!
This recipe that is made in a cast iron skillet, is adapted from my oldie, but favorite chicken casserole.
No condensed soup in this, just cream cheese to make this chicken dinner sing!
Well, that and a little heavy cream and other ingredients like artichoke hearts, sauteed mushrooms and perhaps pimentos for color.
Yes, this easy chicken recipe is perfect for company or family dinners.
Flavored with sherry, instead of white wine, gives the delicious sauce lots of flavor every single time you make it.
I promise you will make it over and over again.
I promise everyone will love this delicious meal and quickly it will become a family favorite.
Though the chicken is cooked in one cast iron pan, use a second pot to boil some egg noodles or white rice to spoon the creamy sauce over.
Serve some green beans or steamed broccoli on the side, or just a simple salad, and you have a full fledged dinner!
Of course you could get away with not serving you favorite veggies because this dish already has some!
How To Make this Skillet Chicken Breast Recipe:
Begin by pounding the skinless chicken breasts with a meat mallet until the breasts are of even thickness.
Season with garlic powder, salt, black pepper and rosemary.
Onion powder or Italian seasoning works also.
Then dredge the chicken in a small amount of flour. Pat the breasts with your hands to pat off the excess flour.
Heat a combination of olive oil and butter in the skillet over medium-high heat.
Gently place the thin chicken breasts in the skillet and cook about 3 minutes per side.
They should be golden brown on each side, but not fully cooked.
Remove from skillet and deglaze with sherry or chicken broth.
Add 1 tablespoon of butter and then the sliced mushrooms. This is a really great mushroom dish, too!
Feel free to use your favorite mushrooms and don’t be afraid to add in some dried, but reconstituted mushrooms for extra flavor.
Saute until the mushroom juices have released and the mushrooms get a bit crispy, then remove from skillet.
Deglaze with another dash of sherry and add the drained artichoke hearts and pimentos if using.
Stir a bit and then add the whipped cream cheese to make a savory, cheesy sauce.
Whisk until saucy and feel free to add a bit of heavy cream and more sherry to achieve extra sauciness!
Don’t forget to add the capers for great flavor.
Now nestle the chicken breasts in the sauce and add back the mushrooms.
Cook briefly until the chicken breasts are almost done.
Sprinkle with parmesan cheese and place under a preheated broiler until chicken turns golden.
Remove and serve immediately when a meat thermometer registers 165 degrees f as the internal temperature, when stuck in the thickest part of the breast .
Leftovers can be stored in an airtight container and reheated in the microwave at power level seven for about one and a half minutes.
However every microwave is different, so proceed cautiously!
Other substitutions for this creamy cheesy chicken skillet recipe:
Chicken tenders or chicken thighs could also be used and definitely try to garnish with fresh herbs such as rosemary and Italian parsley.
Use Boursin cheese instead of cream cheese.
Half and half will work instead of heavy cream.
This creamy chicken is a great recipe, one we have enjoyed in casserole form for over 40 years.
I love this new deconstructed version made in a skillet.
Serve over noodles or rice or just on its own but please make sure to have some crusty bread to dunk in the sauce.
Chicken skillet recipes are an easy meal.
I always keep chicken breasts in the freezer as they can be thawed quickly, either in the microwave or by putting the package in sold water.
This simple recipe is one of my favorite chicken breast skillet recipes, but there are more.
Plase make sure to check them out and in the meantime, Bon Appetito!
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Looking for a cast iron skillet? This is a classic.
This creamy chicken dish, made with mushrooms, capers and artichoke hearts has a ton of flavor and is so easy to make!
3 boneless, skinless chicken breasts, butterflied and pounded to make 6 pieces (About 1.5 pounds)
Season with salt, pepper, garlic powder and rosemary
Flour for dusting
2 T butter plus
2 T olive oil plus
1 lb mixed mushrooms
2 cans artichoke hearts, drained
4 oz pimentos drained
1/4 c sherry plus maybe more
8 oz whipped cream cheese
1/3 c grated parmesan
1/3 c drained capers
1/4 to 1/3 c heavy cream
Fresh rosemary for garnish or other herbs
Begin by seasoning the butterflied and pounded chicken breasts with garlic, salt, pepper and rosemary.
Preheat broiler to high heat.
Heat 2 T butter and 2 T oil in large cast iron skillet over medium high heat.
Dust seasoned chicken breasts with flour.
Cook about three minutes per side until they are golden, but not cooked all the way through.
Remove from pan and deglaze with sherry. Add 1 T butter and the sliced mushrooms. Saute until golden and then set aside a few for garnish. Stir in the drained artichoke hearts and drained pimentos. Whisk in the whipped cream cheese and make a nice cheesy sauce.
Stir in a bit of heavy cream for sauciness along with the drained capers. Add back the mushrooms and chicken. Cook until just about done and then sprinkle with Parmesan. Broil until golden.
Garnish with fresh rosemary sprigs, mushrooms and a few more capers.
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