Creamy Italian Skillet Chicken
This creamy dish is low carb, keto, and very tasty. We made this skillet chicken in a cast iron pan. We have the full recipe with step by step instructions below our one minute video.
Save RecipeIngredients
- 3 Chicken Breasts
- 3 Tbsp Butter split between 1 Tbsp and 2Tbsp
- 1 Clove Crushed Garlic
- 1 Tbsp Italian Seasoning
- 1 Cup White Wine
- 1 Cup Chicken Stock
- 3/4 Cup Cream
- 1/2 Cup Sun Dried Tomatoes in Oil
- basil
Instructions
- Flatten three breasts of chicken with a mallet, or use your hand with the chicken in a ziplock bag
- Melt 2 Tbsp butter in a hot skillet
- Brown each side of the chicken (approximately 4 minutes per side)
- Remove the chicken and set aside
- In the same pan, add the rest of the butter (1 tbsp), garlic, and Italian seasoning
- Stir while the butter browns
- Add the white wine, heat to a boil
- Pour in the chicken stock, heat to a boil, simmer for 5 minutes
- Add the cream and , heat to a boil and simmer until it barely starts to thicken
- Put the chicken in the pan with basil and let it finish cooking.
- *If you want to make this a pasta, reduce the liquid to about 2/3 of it's original volume. Remove the chicken, and then pour your pasta noodles into the sauce. Stir in, and serve the chicken on top of the noodles.
This meal was super delicious and we will be making it again. But next time, we will make a pasta dish out of it. To do this, remove the chicken from the sauce and allow it to thicken. Add the cooked noodles and stir.
Ingredients
- 3 Chicken Breasts
- 3 Tbsp Butter split between 1 and 2Tbsp
- 1 Clove Crushed Garlic
- 1 Tbsp Italian Seasoning
- 1 Cup White Wine
- 1 Cup Chicken Stock
- 3/4 Cup Cream
- 1/2 Cup Sun Dried Tomatoes in Oil
- basil
Step by Step Instructions
Preparing the Chicken
The first thing to do is take the chicken breasts and flatten them with a mallet. If you don’t have a mallet, you can also put the chicken in a ziplock bag and use the palm of your hands to press them.
Frying the Chicken
Take two tablespoons of butter and melt in a hot pan. Place the chicken in the pan and brown each side. This will take about 4 minutes per side.
Make the Sauce
Remove the chicken from your pan and melt the last tablespoon of butter with the garlic, Italian seasoning, and what is left of the chicken from frying (ie the dirty pan). Stir constantly to keep it from burning until the butter browns.
Add the white wine and chicken stock. Bring to a boil and simmer 5 minutes. Add the cream and bring to a boil. Reduce heat and stir occasionally until it starts to thicken. Add the chicken until it is fully cooked.
Other Chicken Recipes
- Zucchini Chicken Burger Recipe
- Crispy Baked Chicken Wings
- Chicken Wings On The Grill
- Cast Iron Grilled Chicken
- Beer Can Chicken
- Preserved Lemon Chicken
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