Italian chicken is a one pot dish that’s full of savory flavor.
It’s so easy to make this simple seasoned chicken tender dish smothered in a creamy parmesan cheese sauce.
Leftovers taste even better the next day, so why not double up the recipe and enjoy it all week long?
Creamy Italian Chicken
- This Italian chicken recipe is easy to make but elegant enough for a special occasion.
- Prep, cook, and serve from one pan and clean-up is a cinch.
- Great for meal prep, this recipe can be doubled and served for lunches all week long.
Ingredients and Variations
Chicken – Chicken tenders, strips, breasts, or thighs are all good choices for this recipe. If you have leftover meatballs, Italian sausage, or even shrimp, they’ll all go great with the sauce.
Sauce – Use full fat cream cheese for the best flavor. Add some heavy whipping cream, sour cream, or Greek yogurt for a thinner sauce, if you like.
Seasonings – Use a packet of store bought regular or zesty-style Italian dressing mix. A sprinkle of red pepper flakes will add a little heat and a pop of color. Fresh basil, rosemary, or oregano will add a fresh touch to Italian chicken.
Variations – Add some sliced mushrooms, chopped spinach, broccoli, or cauliflower florets for extra taste and texture. Top with extra parmesan cheese or bacon bits, if you like.
How to Make Italian Chicken
One pan Italian chicken goes from the stove to the table in minutes
- Cook chicken in oil and transfer to a bowl to keep warm.
- Cook cream cheese in the same skillet until melted.
- Stir in dressing mix, broth, and peppers (per recipe below) and simmer.
- Remove from heat, whisk in parmesan cheese, and add chicken.
Tips for Success
- Cream cheese will melt faster and smoother at room temperature.
- Add the juices from the chicken to the sauce, if any.
Serving and Storing Italian Chicken
Italian chicken goes great with homemade Rice-a-Roni, oven-roasted veggies, and a quick cherry tomato salad. Add a side of bread to sop up all that creamy sauce!
Keep leftover Italian chicken in a covered container in the refrigerator for up to 3 days. Reheat on the stovetop in a skillet with a little cream to loosen the sauce.
Freeze portions in zippered bags for up to one month. Add extra Italian seasoning and parmesan cheese to refresh the flavors.
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Italian Chicken
Equipment
Ingredients
- 1 pound chicken tenders or chicken breasts cut into ½-inch strips
- 1 teaspoon garlic salt
- ¼ teaspoon black pepper
- 1 tablespoon olive oil
Sauce
- 8 ounces cream cheese
- 0.7 ounces Italian Dressing Mix 1 packet
- 1 cup low sodium chicken broth or as needed
- ½ cup roasted red peppers or pimentos, finely diced
- ¼ cup shredded Parmesan cheese
Instructions
- Season chicken with garlic salt and pepper.
- Heat the olive oil in a 10-inch skillet over medium high heat. Add the chicken in a single layer and cook 3 minutes, stir the pieces and continue cooking until the chicken is cooked through, about 2 minutes more. Transfer to a bowl and cover to keep warm.
Sauce:
- In the same skillet, reduce the heat to medium-low and add the cream cheese. Stir until the cream cheese is melted.
- Once melted, stir in the dressing mix until smooth. Slowly add the chicken broth and red peppers, continuing to stir until smooth. Simmer for 3 to 4 minutes to blend the flavors and thicken slightly. Remove from heat and whisk in parmesan cheese.
- Add the chicken along with any juices and let rest 3 minutes or until heated through.
- Serve over pasta if desired.
Notes
- Leftovers will keep in the refrigerator for 3 days and in the freezer for 1 month.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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