Creamy Chicken Skillet

By toobze

Chicken cutlets cook quickly and are highlighted with a creamy sauce made with tomatoes, zucchini and Italian seasoning. This recipe is sure to become a new weeknight favorite the whole family will love. Serve it with whole-wheat pasta or rice to make it a meal.

Ingredients

• 1 pound chicken cutlets
• ¼ teaspoon salt, divided
• ¼ teaspoon ground pepper, divided
• 2 tablespoons extra-virgin olive oil, divided
• 1 medium zucchini, halved lengthwise and thinly sliced
• ½ cup chopped onion
• 1/3 cup dry white wine
• 1 (15-ounce) can no-salt-added diced tomatoes
• 2 ounces cream cheese, cut into cubes
• 1 teaspoon Italian seasoning
• ½ teaspoon garlic powder
• ¼ cup chopped fresh basil

Details

Level of difficulty Easy
Cost Average budget

Preparation

Step 1

Sprinkle chicken with 1/8 teaspoon each salt and pepper. Heat 1 tablespoon oil in a large skillet over medium heat. Add the chicken and cook, turning once, until browned and an instant-read thermometer inserted into the thickest part registers 165 degrees F. Transfer to a plate.

Step 2

Add the remaining 1 tablespoon oil, zucchini and onion to the pan. Cook, stirring, until starting to soften, about 2 minutes. Increase heat to medium-high and add wine. Cook, scraping up any browned bits, until the liquid has mostly evaporated, about 2 minutes. Add tomatoes, cream cheese, Italian seasoning, garlic powder and the remaining 1/8 teaspoon each salt and pepper. Bring to a simmer and cook, stirring to melt the cream cheese, for 5 minutes. Return the chicken to the pan and turn to coat with the sauce. Serve topped with basil.