Skillet Chicken with Creamy Herb Sauce

Pan-seared chicken breast smothered in a decadent, herb-infused creamy sauce with sun-dried tomatoes, served alongside whole wheat pasta and tender broccoli.

• Prep: 15 min
• Cook: 25 min
• Total: 40 min
• Servings: 4
• Cuisine: American
• Difficulty: Medium
• Cost: $5.07/serving

Dietary

• High-Protein
• High-Fiber
• Halal
• Low-Sugar

Tags

• stir-fry
• savory
• rich
• comfort food
• one-pot

Ingredients

• 1.5 pound chicken breast (cut into 1-inch pieces)
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 0.5 teaspoon garlic powder
• 0.5 teaspoon black pepper
• 0.25 teaspoon salt
• 1 yellow onion (medium, chopped)
• 2 clove garlic (minced)
• 0.5 cup sun-dried tomatoes (packed in oil, drained and chopped)
• 1.5 cup chicken broth
• 4 ounce cream cheese (softened)
• 0.5 cup Parmesan cheese (grated)
• 5 ounce fresh spinach (roughly chopped)
• 1 cup whole wheat penne pasta
• 1.5 pound broccoli florets

Instructions

1. Cook the whole wheat penne pasta according to package directions until al dente. Drain and set aside.
2. Season the chicken breast pieces with dried oregano, garlic powder, black pepper, and salt. Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for 5-7 minutes until browned on all sides and cooked through. Remove chicken from the skillet and set aside.
3. Add the chopped yellow onion and minced garlic to the same skillet, adding a splash more olive oil if needed. Sauté for 3-4 minutes until softened. Stir in the chopped sun-dried tomatoes and cook for another 1 minute.
4. Pour in the chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the skillet. Reduce heat to medium-low. Add the softened cream cheese and grated Parmesan cheese, stirring continuously until smooth and creamy.
5. Return the cooked chicken to the skillet. Add the roughly chopped fresh spinach and broccoli florets, stirring until the spinach is wilted and the broccoli is tender-crisp, about 3-5 minutes.
6. Stir in the cooked whole wheat penne pasta. Taste and adjust seasoning as needed. Serve hot.

Notes

To ensure the sauce remains creamy for leftovers, you may add a splash of milk or broth when reheating.

Nutrition (per serving)

• Calories: 610
• Protein: 58.9 g
• Carbohydrates: 38 g
• Fat: 26.2 g
• Fiber: 15.5 g
• Sodium: 1136 mg
• Saturated Fat: 10.3 g
• Sugar: 8.4 g
• Cholesterol: 165 mg