Italian Chicken
Italian chicken is a hard to resist one pot meal made of crispy chicken in a creamy sauce.
Servings: 4 servings
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 reduced 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
Calories: 410kcal | Carbohydrates: 8g | Protein: 31g | Fat: 28g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 135mg | Sodium: 1777mg | Potassium: 584mg | Fiber: 0.2g | Sugar: 2g | Vitamin A: 941IU | Vitamin C: 9mg | Calcium: 126mg | Iron: 1mg