Smothered Creamy Skillet Chicken

Smothered Creamy Skillet Chicken a tender and juicy chicken dish smothered in a rich, velvety sauce that I find absolutely perfect for a cozy and satisfying weeknight dinner. The flavors are warm and savory, with a creamy garlic base that makes every bite irresistible.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

4 boneless, skinless chicken breasts

2 tablespoons olive oil

Salt and pepper to taste

1 tablespoon garlic, minced

1 teaspoon dried thyme

1/2 teaspoon paprika

1 cup chicken broth

1/2 cup heavy cream

1 tablespoon Dijon mustard

1 tablespoon fresh parsley, chopped (for garnish)

Directions

I start by heating the olive oil in a large skillet over medium-high heat.

I season the chicken with salt, pepper, thyme, and paprika.

I cook the chicken for 6–7 minutes per side until golden brown and fully cooked, then set it aside.

In the same skillet, I sauté the garlic for about 30 seconds until fragrant.

I pour in the chicken broth, scraping up any browned bits from the bottom of the skillet.

I stir in the heavy cream and Dijon mustard, letting the sauce simmer for 3–4 minutes until it thickens.

I return the chicken to the skillet, spoon some sauce over it, and let it simmer for 5 more minutes to soak up all that creamy goodness.

I garnish with parsley just before serving.

Servings and timing

Servings: 4

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Calories: Around 380 kcal per serving

Variations

I sometimes add sautéed mushrooms or spinach to the sauce for extra flavor and texture.

For a tangier touch, I replace Dijon mustard with whole-grain mustard.

I swap heavy cream with coconut cream when I want a dairy-free version.

I occasionally use chicken thighs instead of breasts for a richer taste.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. When reheating, I use the stovetop over low heat, adding a splash of chicken broth or cream to bring the sauce back to life. The microwave works in a pinch, but I find the stovetop keeps the chicken more tender.

FAQs

How do I know when the chicken is fully cooked?

I check that the internal temperature reaches 165°F and that the juices run clear.

Can I make this ahead of time?

Yes, I cook the chicken and sauce, then store them separately. When ready to eat, I reheat the sauce, add the chicken, and simmer for a few minutes.

What can I serve this with?

I like serving it over mashed potatoes, rice, or pasta, and sometimes with a side of crusty bread to mop up the sauce.

Can I freeze this dish?

Yes, but I prefer to freeze just the cooked chicken. Cream sauces can change texture after freezing, so I make the sauce fresh when reheating.

Can I make this recipe lighter?

I swap the heavy cream for half-and-half or evaporated milk, though the sauce won’t be quite as rich.

Conclusion

This smothered creamy skillet chicken is my go-to when I want a quick but indulgent dinner. It’s flavorful, simple, and comforting—a recipe I keep coming back to when I need something that feels both easy and special.

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