Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Watch how to make this recipe.
Creamy Chicken Skillet
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- Level: Easy
- Total: 40 min
- Active: 40 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 416
- Total Fat
- 20 grams
- Saturated Fat
- 10 grams
- Cholesterol
- 90 milligrams
- Sodium
- 384 milligrams
- Carbohydrates
- 37 grams
- Dietary Fiber
- 4 grams
- Sugar
- 7 grams
- Protein
- 23 grams
This delicious chicken skillet is the ultimate weeknight dinner — comforting, satisfying and ready in just about 40 minutes. Packed with hearty vegetables and lean chicken breast, it’s a healthy option that delivers 23 grams of protein and still never skimps on rich, creamy flavor. A crispy panko topping adds just the right crunchy, cozy touch. Plus everything comes together in one skillet, giving you another reason to high-five yourself when it’s time for cleanup.
- Level: Easy
- Total: 40 min
- Active: 40 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 416
- Total Fat
- 20 grams
- Saturated Fat
- 10 grams
- Cholesterol
- 90 milligrams
- Sodium
- 384 milligrams
- Carbohydrates
- 37 grams
- Dietary Fiber
- 4 grams
- Sugar
- 7 grams
- Protein
- 23 grams
Ingredients
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Directions
- Position an oven rack in the second position below the broiler and preheat the broiler. Combine the panko, Parmesan and lemon zest in a medium bowl. Drizzle with the melted butter and toss until evenly coated. Set aside.
- Heat a large oven-proof skillet over medium-high heat and add the olive oil. When the oil is hot, add the leeks, carrots, celery, potato and mushrooms. Season with 1/2 teaspoon salt and several grinds of pepper. Cook, stirring occasionally, until the vegetables begin to soften, 3 to 4 minutes. Add the thyme and sprinkle with the flour. Stir and cook until the vegetables are evenly coated, 1 to 2 minutes. Whisk in the chicken broth and 1/2 cup water. Bring to a simmer and cook until the vegetables are tender and the sauce has thickened, 8 to 10 minutes. (If the mixture is too thick or begins to stick, add a few tablespoons of water.)
- Stir in the chicken, heavy cream and parsley. Simmer just until the chicken is heated through, about 1 minute. Remove the skillet from the heat and whisk in the cream cheese a few pieces at a time until smooth. Stir in the lemon juice.
- Sprinkle the top with the panko mixture and broil until browned and crispy, 1 to 2 minutes. Sprinkle with more parsley and serve.
