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Creamy Chicken and Mushroom Skillet with Bell Peppers Recipe

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4.2 from 42 reviews

A rich and flavorful Easy Creamy Chicken Skillet recipe featuring tender butterflied chicken breasts cooked in a savory blend of mushrooms, colorful bell peppers, garlic, and fresh herbs, all simmered in a luscious creamy parmesan sauce. Perfect for a comforting yet simple dinner.

Ingredients

Chicken and Seasoning

  • 3 chicken breasts (butterflied into half cutlets)
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1 tablespoon olive oil
  • 1 tablespoon butter

Vegetables and Herbs

  • 8 oz mushrooms, sliced
  • 3 small colored bell peppers (red, green, and yellow), ringed or striped
  • 4-5 garlic cloves, chopped
  • ¼ teaspoon dried thyme
  • ¼ teaspoon dried rosemary
  • ¼ cup fresh parsley, chopped

Sauce

  • 1.5 tablespoons butter
  • 1.5 cups heavy whipping cream
  • ½ cup parmesan cheese
  • Salt to taste
  • Pepper to taste

Instructions

  1. Season the Chicken: Mix onion powder, garlic powder, dried thyme, dried rosemary, salt, and pepper in a bowl. Generously sprinkle this seasoning blend on both sides of the butterflied chicken cutlets to ensure full flavor coverage.
  2. Cook the Chicken: Heat olive oil and 1 tablespoon butter over medium-high heat in a skillet. Once hot, add the chicken cutlets without overcrowding the pan; cook in batches if needed. Cook undisturbed for 7-8 minutes until golden, then flip and cook the other side for another 7-8 minutes. Remove the chicken to a plate when cooked through.
  3. Sauté Vegetables and Herbs: In the same pan, melt 1.5 tablespoons butter. Add the sliced mushrooms, bell peppers, chopped garlic, salt, and pepper. Sauté for about 5 minutes, scraping up the brown bits from the bottom to add depth of flavor. Stir in fresh parsley, dried thyme, and dried rosemary, cooking for an additional minute.
  4. Make the Cream Sauce: Pour in heavy whipping cream and stir well, allowing it to cook together with the vegetables for a couple of minutes. Add parmesan cheese and mix thoroughly to create a creamy, cheesy sauce.
  5. Finish Cooking the Chicken: Return the chicken cutlets to the skillet, nestling them into the creamy vegetable sauce. Cook for another 5-8 minutes until the chicken reaches an internal temperature of 165°F and the sauce thickens slightly.
  6. Garnish and Serve: Sprinkle fresh parsley on top as garnish and serve immediately, enjoying the warm, creamy, and herb-infused chicken skillet.

Notes

  • Butterflying chicken breasts evenly helps them cook quickly and remain tender.
  • Do not overcrowd the pan while cooking chicken to ensure proper browning.
  • Scraping up the browned bits from the pan adds rich flavor to the sauce.
  • If heavy cream is unavailable, a mixture of half-and-half and a small amount of flour can be substituted.
  • For a lighter version, use half the amount of cream or substitute with coconut milk, adjusting seasoning accordingly.
  • Internal chicken temperature should reach 165°F to ensure it is fully cooked and safe to eat.

Find it online: https://recipethrive.com/creamy-chicken-and-mushroom-skillet-with-bell-peppers-recipe/