This high-protein, low-carb Smothered Creamy Skillet Chicken is mouth-wateringly delicious and comes together in one skillet! It’s a delicious, easy dish that’s sure to be a crowd-pleaser.
I think we can all agree that healthy recipes can and should taste delicious. But this smothered creamy skillet chicken may just become your new favorite!
As the name suggests, this dish is smothered with delicious, creamy flavors and thickened with our low-calorie friend, cashew milk (hi, 25 calories per serving, nice to meet you). And the lovely sauce keeps the chicken from drying out while it cooks!
I don’t know about you, but skillet meals have got to be my favorite. All that sizzle, smelling each flavor developing into one incredible sauce, and the gently-glazed sear that each ingredient acquires in that skillet bath…
Aren’t those magic words for any busy person looking for a delicious, quick meal?
How to make smothered creamy skillet chicken
Cooking with a skillet is a great way to whip up an easy meal that is PACKED with delicious flavor! Besides a little chopping and mixing, most of this recipe will come together right on the stove:
Step 1: Add 1 tsp. of olive oil to a large skillet over medium heat.
Step 2: Season the chicken breasts with salt and pepper, then add them to the skillet. Sauté for 3 minutes on each side or until golden brown and almost cooked through, then set aside.
Step 3: In the same hot skillet, add the remaining tsp. olive oil and lower heat.
Step 4: Add garlic and allow to cook for about 30 seconds.
Step 5: Add green onion and half of the broth. Raise the heat to medium.
Step 6: Add mushrooms & peppers, bringing everything to a medium simmer. Cook for 5 minutes.
Step 7: In a separate bowl, whisk together the yogurt, cashew milk, and 1 tsp. parsley, then pour into the skillet.
Step 8: Add spinach and stir until combined.
Step 9: Allow sauce to bubble lightly with vegetables, lowering heat if needed and stirring occasionally, for 5 more minutes.
Step 10: Nestle chicken breasts into the skillet. Add remaining broth and mascarpone or cream cheese, then cook for 5-10 more minutes until chicken is cooked through and the sauce has thickened.
Step 11: Season with salt and pepper, top with remaining parsley, and serve.
Easy to make, minimal clean-up, healthy, and SO delicious. This dish is pretty much perfect if you ask me!
Choosing your protein
I am one of those people that has chicken most nights of the week. It can be added to ANYTHING and taste absolutely delicious. Plus, it has the staying power that this hungry girl needs.
And as one of the leanest proteins you can eat, it’s the basis of many healthy dishes.
But don’t feel like chicken breast is the only option here! Fish would pair wonderfully with these flavors if you find yourself craving seafood. Or, if you’re looking for a meatless route, tofu would be a great option as well.
Feel free to switch it up!
Adding the vegetables
We always have bell peppers or sweet baby peppers on hand these days, which is why I decided to include them in this dish.
But if you prefer to keep things a bit simpler, you can omit the peppers and double up on the spinach and mushrooms!
When it comes to the green onions, I personally love the color and flavor they add. However, red onions make a great caramelized addition as well.
Thickening the sauce
You guys. I sort of have a new beverage love, and it is unsweetened cashew milk. I mean, 25 calories per serving, and it makes everything creamy to the max… Hello?! What more could you ask for?
But really, any milk will work if you don’t have cashew on hand! The most similar substitute would be another kind of nut milk, although you may want to consider adding a little more cream cheese or mascarpone to make sure the dish is nice and creamy.
I’ve also tried it with both Greek and regular plain yogurt, and both were fine. Greek definitely bumps up the protein levels!
Storage
For any leftovers, be sure to store them in an airtight container in the refrigerator. They should stay good for 3-4 days.
You may notice that the flavor is even richer the next day. As it sits in the fridge overnight, the sauce has a chance to really meld and deepen, making for a delicious ready-to-go meal later in the week.
So do yourself a favor and MAKE SURE you have leftovers!
More low-carb, high-protein chicken recipes
At Diabetes Strong, we’re all about the healthy, low-carb, high-protein recipes. If you enjoyed this one, be sure to check out a few more of our favorites!
- Stuffed Chicken Breast
- Prosciutto Wrapped Chicken Breast with Cream Cheese
- Mustard Baked Chicken Tenders
You can also browse my roundup of healthy diabetic chicken recipes to find your next favorite recipe!
When you’ve tried this dish, please don’t forget to let me know how you liked it and rate the recipe in the comments below!
Smothered Creamy Skillet Chicken
Ingredients
- 1 lbs. chicken breast
- 8 oz. mushrooms, (chopped)
- 4 cups fresh spinach
- 4 cloves large garlic, (minced)
- 6 green onions (also known as scallions), (chopped)
- 7-8 mini sweet bell peppers, (sliced)
- 2 tsp. parsley, (chopped)
- 1 cup chicken or vegetable broth
- 1 cup unsweetened cashew milk
- 2 tbsp. Greek yogurt
- 1 tbsp. mascarpone or cream cheese
- 2 tsp. extra virgin olive oil
- Salt & pepper (to taste)
Instructions
- Add 1 tsp. of olive oil to a large skillet over medium heat.
- Season the chicken breasts with salt and pepper, then add them to the skillet. Sauté for 3 minutes on each side or until golden brown and almost cooked through, then set aside.
- In the same hot skillet, add the remaining tsp. olive oil and lower heat.
- Add garlic and allow to cook for about 30 seconds.
- Add green onion and half of the broth. Raise the heat to medium.
- Add mushrooms & peppers, bringing everything to a medium simmer. Cook for 5 minutes.
- In a separate bowl, whisk together the yogurt, cashew milk, and 1 tsp. parsley, then pour into the skillet.
- Add spinach and stir until combined.
- Allow sauce to bubble lightly with vegetables, lowering heat if needed and stirring occasionally, for 5 more minutes.
- Nestle chicken breasts into the skillet. Add remaining broth and mascarpone or cream cheese, then cook for 5-10 more minutes until chicken is cooked through and the sauce has thickened.
- Season with salt and pepper, top with remaining parsley, and serve.
Recipe Notes
Nutrition Info Per Serving
Peppers are mentioned in the ingredients, but not in the directions. I made cashew milk, but the dish was more like soup. I used corn starch to thicken, but the dinner guests were really hungry. So we moved forward. Next time, I plan to use 30g. ground cashews as a thickener and 1/4 cup of water to mix yoghurt, and ground cashews.
Made this today, Delicious! Very filling. A one skillet meal.
Used 1 carrot (diced) instead of red peppers and added a bit more spinach.
Added some smoked paprika.
Broth was not as thick however will use a bit more light cream cheese next time; and simmer a bit longer. Have enough extras for 2 more meals.
Will definitely make again.
Thanks for the recipe!
This receipe looks delicious, however the nutrition facts don’t mean anything unless you notate the serving size. This is very important, especially for diabetics.
Servings are noted in the Recipe Card on all our recipes. This recipe has 4 servings
Made this for my husband who was recently diagnosed with diabetes. He loved it and asked that I make it again!
I meant to ask, unsweetened Cashew milk was very difficult to find, what else would be a good substitute? Almond milk?
Yes, another unsweetened nut milk should work
3.5 stars. The recipe was tasting a bit bland so I added a little more garlic, cayenne pepper and topped it off with parmesan cheese. Easy to make, family really enjoyed it.
Made this for my family which includes 4 picky teenagers. It was a hit! All of the kids loved it. Very flavourful! We will be making it agun. Thanks!
I cracked a few different types of peppercorns and threw them in. I think it made all the difference. Tasted fantastic.