Creamy Chicken Skillet
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.
Ingredients
- 3/4 cup panko breadcrumbs
- 2 tablespoons grated Parmesan
- 1 teaspoon lemon zest
- 1 tablespoon unsalted butter, melted
- 2 tablespoons extra-virgin olive oil
- 2 medium leeks, white and light green parts only, halved lengthwise, thinly sliced and rinsed well
- 2 medium carrots, chopped
- 1 rib celery, thinly sliced
- 1 medium russet potato, peeled and diced (about 10 ounces)
- 8 ounces cremini mushrooms, trimmed and sliced
- Kosher salt and freshly ground black pepper
- 2 teaspoons chopped fresh thyme leaves
- 3 tablespoons all-purpose flour
- 1 1/2 cups low-sodium chicken broth
- 2 cups chopped cooked boneless, skinless chicken breast (about 9 ounces)
- 1/4 cup heavy cream
- 1/4 cup chopped fresh Italian parsley, plus more for garnish
- 2 ounces reduced-fat cream cheese, cut into pieces
- 2 teaspoons fresh lemon juice
Instructions
- 1
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.
- 2
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.)
- 3
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.
- 4
Sprinkle the top with the panko mixture and broil until browned and crispy, 1 to 2 minutes. Sprinkle with more parsley and serve.
Originally from foodnetwork.com