Creamy Mediterranean Chicken Skillet
A quick, one-pan meal featuring pan-seared chicken, burst cherry tomatoes, creamy sauce, and tangy feta, perfect for weeknights.
Ingredients
For the Chicken
- 2 pieces boneless, skinless chicken breasts (about 1 to 1¼ lb total) Trimmed and patted dry for searing.
- 1 tablespoon olive oil For searing the chicken.
- Salt to taste Salt For seasoning.
- Pepper to taste Pepper For seasoning.
For the Sauce
- 1 cup cherry tomatoes, halved For sweetness and acidity.
- 1 cup spinach leaves For color and nutrients.
- 1/2 cup feta cheese, crumbled Can be served on the side for picky eaters.
- 1/2 cup heavy cream Can substitute with half-and-half or coconut milk.
- 2 cloves garlic, minced For flavor.
- Fresh basil for garnish Fresh basil For garnish.
Instructions
Preparation
- Heat 1 tablespoon olive oil in a large skillet over medium heat.
- Season both sides of the chicken breasts with salt and pepper.
- Add the chicken to the hot skillet and sear until golden and cooked through, about 5–7 minutes per side.
- Remove the chicken from the skillet and tent loosely with foil; set aside.
Making the Sauce
- Add the minced garlic to the skillet and sauté for about 1 minute until fragrant.
- Add halved cherry tomatoes and cook until they begin to soften and release juices, about 3–4 minutes.
- Stir in the spinach and cook just until wilted, about 1–2 minutes.
- Pour in the heavy cream and bring the mixture to a gentle simmer.
- Return the chicken to the skillet and sprinkle the crumbled feta over the top.
- Let everything simmer together for 3–4 minutes to meld flavors.
Serving
- Serve hot, garnished with fresh basil leaves.
Notes
For dairy-free option, replace cream with full-fat coconut milk and omit feta or use dairy-free cheese. Storing the dish is easy; refrigerate in an airtight container for up to 4 days.