Name: Creamy Italian Chicken and Vegetables
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 6 chicken breast cutlets (or 3 chicken breasts cut in half lengthwise); 1 teaspoon oregano; Salt and pepper to taste; 2 tablespoons avocado oil; 3 tablespoons butter; 3 cups baby spinach; 2 cups cherry tomatoes (halved); 1 crown broccoli (cut into small florets); 3 cloves garlic (minced); 1 cup heavy cream; 2 ounces cream cheese; ⅓ cup shredded parmesan cheese

Servings: 6

Cals: 442

Fat: 33

Carbs: 5

Fiber: 3

Protein: 32

Time: 30

Jump to Recipe Pin for Later

This is my own creation, not an authentic Italian dish, but with the fragrant oregano and salty parmesan, the flavors in this dish may just transport you to a quaint little restaurant in Italy. It is creamy, delicious, and packed with protein and veggies!

Creamy Italian Chicken and Vegetables will brighten your dinner table.

One skillet recipes are a thing of beauty and this one can be ready in about 30 minutes. It is begging to become a part of your family’s weekly dinner rotation!

One skillet for minimal cleanup
No side dish required because it is packed with veggies (though you could definitely serve it with pasta so the kids will gobble it up)
Because the creamy sauce isn’t made with a roux, there is no worry of it splitting when it is re-heated. Perfect for leftovers!

I am always looking for dinner ideas – especially ones that are great for kids. While this one has vegetables, maybe the creamy sauce is delicious enough they will not turn up their noses?

Creamy Italian Chicken and Vegetables

This creamy Italian chicken is family friendly, delicious, and packed with protein and veggies! Be sure to add it to your family's dinner rotation.

Course: dinner

Cuisine: Italian

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: 6

Calories: 442

Author: Jennifer Banz

This post may contain affiliate links

Ingredients

6 chicken breast cutlets, or 3 chicken breasts cut in half lengthwise
1 teaspoon oregano
Salt and pepper to taste
2 tablespoons avocado oil
3 tablespoons butter
3 cups baby spinach
2 cups cherry tomatoes, halved
1 crown broccoli, cut into small florets
3 cloves garlic, minced
1 cup heavy cream
2 ounces cream cheese
⅓ cup shredded parmesan cheese

Instructions

Season both sides of the chicken breast cutlets with the oregano, salt and pepper. Set aside.
Heat the avocado oil in a large skillet over medium-high heat. Sear both sides of the chicken breast cutlets, 2 minutes per side, until browned. Remove from the pan and set aside.
Reduce the heat to medium and melt the butter in the pan. Stir in the spinach, tomatoes, broccoli, and garlic. Season with salt and pepper. Let cook until the spinach is wilted, about 5 minutes. Stir in the heavy cream and cream cheese. Add the chicken back to the pan, cover with a lid, and cook for 10 minutes more or until broccoli is fork tender. Top with parmesan cheese.

Servings: 6