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Smothered Creamy Skillet Chicken

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.
Course Main Course
Cuisine American
Keyword cast iron recipe, chicken skillet, creamy chicken skillet
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4 servings
Calories 321kcal
Author Brittany Keith


  • 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)


  • 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.


This recipe is for 4 servings of smothered creamy skillet chicken.
Chicken breast can be substituted with fish or tofu if desired.
If leaving out the peppers, double the spinach and mushrooms.
Green onions can be swapped out for red onions.
To replace cashew milk, feel free to use any other kind of milk. If using a thinner nut milk, consider adding more cream cheese or mascarpone to ensure sauce is thick enough.
Leftovers can be stored in an airtight container in the refrigerator for 3-4 days.


Calories: 321kcal | Carbohydrates: 7.5g | Protein: 36.9g | Fat: 10.7g | Saturated Fat: 1.9g | Polyunsaturated Fat: 0.9g | Monounsaturated Fat: 5.3g | Cholesterol: 5.5mg | Sodium: 213mg | Potassium: 399mg | Fiber: 2.1g | Sugar: 3.8g | Vitamin A: 3750IU | Net carbs: 5.4g