This post is sponsored by the Partnership for Food Safety Education. As always, all thoughts and opinions are my own. I hope you all had a great weekend! It was a long, 3-day weekend for us here in the U.S. for Labor Day, and wow, I was glad for every minute of it! The kiddos had a great first week of school but we were ready for some family down time, spent mostly at the pool and playing around at the house. (We just got Connect Four and Checkers - both big hits!) And now that I’m full up (literally - we grilled and ate all the delicious cookout foods over the weekend), I’m reluctantly ready to dive back into a week of work and school and activities and errands. But I’m also secretly eyeing next weekend and glad it’s already Tuesday. But on to the FOOD! So, I may be a tad bit obsessed with today’s recipe. As in, I’ve made this healthy creamy Italian chicken skillet at least 6 times in the past month and a half. I just can’t get enough! I love that it’s a one-pot recipe, that it’s ready in 30 minutes and that it uses some pretty basic ingredients that I almost always have on hand. But mostly, it’s the sauce. I’m so in love with the sauce! ❤️ It’s one I keep coming back to, really, in different forms. First it was my chicken breasts with jalapeño cheese sauce. Can you say YUM? Then I made a creamy chipotle chicken version that has all the smoky flavor. And today, I’m going with an Italian flair. We’ve got Italian seasoning on the chicken, sun-dried tomatoes in the sauce, mozzarella and Parmesan cheeses on top and the creamy, delicious sauce to coat every single bite. But you know me, it’s all lightened up and there’s no heavy cream here at all. (But next time you’re feeling indulgent, check out this creamy Tuscan chicken!) I’m also excited to share this recipe alongside the Partnership for Food Safety Education. September is Family Meals Month, and I so love how they want to promote family time around the table and the ease of cooking a family meal. I mean, that’s what I’m all about! Cooking does NOT have to be hard or intimidating or scary. It doesn’t have to be stressful or dreaded. If you can get the hang of a few basics and find a few recipes your family will enjoy, then you’re good to go! And if you are a bit of a clean freak like me in the kitchen, you’ll be happy to know that the Partnership for Food Safety Education also has tons of tips on how to reduce food borne illness and ensure safe cooking every time with the core four. (Hint: The core four are to clean, separate, cook and chill. Read more here.) So if you are ready to tackle family dinner time, now’s the time to start! OK, let’s get cooking. Now, I’ve got some notes, tips and substitutions coming up below on how to make healthy creamy Italian chicken. Just tryin’ to be helpful. If you want to jump on down to the recipe, simply scroll through the rest of the text. The recipe card is near the bottom of the page, above the comments section.
Ingredient Notes:
Broth: I use low-sodium chicken broth for the liquid here, but you could certainly substitute a dry white wine if you prefer or if you have it on hand. Veggie: If you want to add a veggie to this, you could either do some sliced mushrooms (sauté them with the onions) or add in some green peas at the end to get them warmed through. Or add some fresh spinach to wilt down. Parmesan: This is creamy enough on its own, but you can add a little sprinkling of Parmesan cheese at the end if you’d like. (It’s listed as an optional ingredient in the recipe below.) Herbs: I also love it with some fresh herbs (parsley or even basil) to add a bit of freshness at the end.
We mostly serve this over steamed brown rice, but you could also serve it with cauliflower rice, pasta or quinoa. You just want something that will soak up some of that yummy sauce! As for leftovers, let them cool down then cover and store in the refrigerator for up to 3-4 days. Or freeze the leftovers for up to 3-4 months. Tip: It helps to slice the chicken before reheating so it gets warmed through without drying out. I hope you give this healthy creamy Italian chicken skillet a try soon, and I hope it becomes a favorite in your house too. Oh, and if you love these flavors, check out chicken Lombardy, a great dinner for company or a special Sunday supper. Or this hands-off slow cooker chicken marsala. And you might like this easy chicken Parm that’s ready in just 15 minutes for a super fast weeknight dinner. Or Italian chicken skillet with pesto, a one skillet dinner with big flavor. Or if you are feeling some comfort food, check out this quick chicken and gravy that’s ready in 25 minutes and perfect for serving over mashed potatoes. And be sure to learn more about food safety by checking out the Story of Your Dinner website. Wishing you happy cooking and happy family meals - this month and always! XO, Kathryn Veggie: If you want to add a veggie to this, you could either do some sliced mushrooms (sauté them with the onions) or add in some green peas at the end to get them warmed through. Or add some fresh spinach to wilt down at the end. Serving: We serve this over steamed brown rice, but you could also serve it with cauliflower rice, polenta, mashed potatoes, pasta or quinoa. You just want something that will soak up some of that yummy sauce! Leftovers: Leftovers, once cooled, can be stored in a covered container in the refrigerator for up to 3-4 days. Or freeze the leftovers for up to 3-4 months. It helps to slice the chicken before reheating so it warms through without drying out.
