Creamy Chicken and Herb Skillet

Get dinner for two on the table in just over 30 minutes with this creamy chicken and herb skillet. Also only uses one pan for easy clean up.

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This week I took time off from bench work in the lab to start writing my dissertation, which is also why I have been commenting and tweeting less this week – in case anyone noticed.

I have two chapters nearly finished already but that’s kind of cheating because they are also two papers I am going to publish soon. However, the intro required some serious attention so that’s what I am giving it. TLC for the introduction to my science!

Of course that doesn’t stop me from enjoying a good meal during breaks especially when it is something quick and easy like this chicken. Better yet it only requires one pan which means I spend less time cleaning up as well.

Feast your eyes upon this Creamy Chicken and Herb Skillet while I go write more jargon about Candida albicans drug resistance. You’re welcome.

In case you need more before I return, try cream cheese and bell pepper stuffed chicken.

CREAMY CHICKEN AND HREB SKILLET

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Yield: 2 Servings Prep Time: 15 Minutes Cooking Time: 25 Minutes 25 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 medium zucchini, sliced thin
• Extra virgin olive oil
• 1 lb. chicken breasts, pounded thin
• Salt & pepper
• 1 small shallot, minced
• 3 oz. spreadable herb cheese*
• 1/4 cup reduced sodium chicken broth
• 1/2 Tbsp fresh lemon juice
• 1 Tbsp chopped fresh basil or parsley

Directions

1. Heat half a tablespoon of olive oil in a large skillet over medium heat. Add zucchini and cook until golden on each side, about 5 minutes per side. Remove from pan and place on a plate.
2. Brush both sides of chicken breasts with olive oil then season both sides with salt and pepper. Cook in same skillet over medium-high heat until no longer pink in the center, about 5 minutes per side, then remove to the plate with the zucchini and set aside.
3. Turn heat down to medium then add 1 tablespoon olive oil and shallots. Saute until shallots are slightly softened, about 1 minute, then add herb cheese, chicken broth, and lemon juice. Stir until creamy then add in fresh herbs. Add more broth if needed to reach desired consistency. Spoon sauce over cooked chicken then serve with zucchini.

Notes

*I used Laughing Cow Herb & Garlic

Source: Adapted slightly from Iowa Girl Eats.

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Post updated 2/23/2023, photo above is the original.