Creamy Italian Chicken Skillet
Pan seared chicken breasts are nestled in a creamy garlic, tomato, kale sauce and topped with Parmesan cheese.
Servings: 4 servings
Ingredients
- 1 1/4 pounds boneless skinless chicken breasts
- 1 1/2 tablespoons olive oil, divided
- 2 teaspoons Italian seasoning
- 1 teaspoon oregano
- 1/2 teaspoon onion powder
- 1/4 teaspoon red pepper flakes
- Kosher salt and fresh ground black pepper to taste
- 1 bunch of kale, stems removed and chopped (about 5 cups)
- 2 cloves garlic, grated or minced
- 1/3 cup dry white wine
- 14.5 ounce can fire roasted tomatoes
- 2 ounces low fat cream cheese
- 1/4 cup shredded Parmesan or Romano cheese
- Fresh basil or parsley for topping.
Instructions
- Preheat oven to 375° F. In a small bowl combine the Italian seasoning, oregano, onion powder and red pepper flakes.
- Heat 1 tablespoon olive oil in a large oven safe skillet. Season the chicken with salt, pepper and half of the spice mixture. Place the chicken in the skillet and sauté for 8-10 minutes flipping halfway through, the chicken won’t be fully cooked. Remove from the skillet onto a plate.
- Add the remaining olive oil to the skillet along with the kale, garlic and remaining spice mix. Sauté for 2 minutes then pour in the wine. Scrape up any brown bits from the bottom of the skillet.
- Add in the tomatoes and cream cheese and stir until the cream cheese is fully incorporated and the sauce is creamy. Nestle the chicken into the sauce and sprinkle on the Parmesan cheese.
- Bake for 15 minutes or until chicken reaches an internal temperature of 165° F. Remove the skillet from the oven and top with chopped basil and parsley if desired.
Nutrition
Calories: 378kcal | Carbohydrates: 10g | Protein: 49g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 8g | Cholesterol: 132mg | Sodium: 375mg | Fiber: 4g | Sugar: 4g