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!
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
- 2 teaspoons extra virgin olive oil
- 1 pound boneless, skinless chicken breasts
- 4 cloves garlic minced
- 6 stalks green onions (also make be called scallions or spring onions) sliced
- 1 cup chicken broth or vegetable broth
- 8 ounces white button mushrooms chopped
- 7-8 mini sweet bell peppers sliced
- 1 cup unsweetened cashew milk
- 2 tablespoons Greek yogurt
- 2 teaspoons fresh parsley finely chopped
- 4 cups fresh spinach
- 1 tablespoon cream cheese or mascarpone cheese
- salt and pepper to taste
- Add one teaspoon of olive oil to a large skillet over medium heat.2 teaspoons extra virgin olive oil
- 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.1 pound boneless, skinless chicken breasts
- Lower the heat and add the remainder of the olive oil to the same pan.
- Add minced garlic and cook for about 30 seconds.4 cloves garlic
- Add sliced green onions and half of the broth. Increase the heat to medium.6 stalks green onions (also make be called scallions or spring onions), 1 cup chicken broth
- Add sliced mushrooms & sliced peppers, bringing everything to a gentle simmer. Cook for 5 minutes or until mushrooms are tender.8 ounces white button mushrooms, 7-8 mini sweet bell peppers
- In a small bowl, whisk together the cashew milk, Greek yogurt, and half of the chopped parsley. Add it to the skillet mixture.1 cup unsweetened cashew milk, 2 tablespoons Greek yogurt, 2 teaspoons fresh parsley
- Add spinach and stir to combine.4 cups fresh spinach
- Gently simmer the creamy vegetable sauce on low heat and stir occasionally for approximately 5 minutes.
- Nestle chicken breasts into the skillet. Add remaining broth and cream cheese or mascarpone, then cook uncovered for 5-10 more minutes until chicken is cooked through and the sauce has thickened.1 tablespoon cream cheese or mascarpone cheese
- Season with salt and pepper and top with remaining parsley. Serve warm.salt and pepper