20-Minute Creamy Chicken Skillet with Italian Seasoning
Chicken cutlets cook quickly and are highlighted with a creamy sauce made with tomatoes, zucchini and Italian seasoning. This recipe is sure to become a new weeknight favorite the whole family will love. Serve it with whole-wheat pasta or rice to make it a meal.
Ingredients
- 1 pound chicken cutlets
- ¼ teaspoon salt divided
- ¼ teaspoon ground pepper divided
- 2 tablespoons extra-virgin olive oil divided
- 1 medium zucchini halved lengthwise and thinly sliced
- ½ cup chopped onion
- ⅓ cup dry white wine
- 1 15-ounce can no-salt-added diced tomatoes
- 2 ounces cream cheese cut into cubes
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ¼ cup chopped fresh basil
Instructions
- Sprinkle chicken with 1/8 teaspoon each salt and pepper. Heat 1 tablespoon oil in a large skillet over medium heat. Add the chicken and cook, turning once, until browned and an instant-read thermometer inserted into the thickest part registers 165 degrees F. Transfer to a plate.
- Add the remaining 1 tablespoon oil, zucchini and onion to the pan. Cook, stirring, until starting to soften, about 2 minutes. Increase heat to medium-high and add wine. Cook, scraping up any browned bits, until the liquid has mostly evaporated, about 2 minutes. Add tomatoes, cream cheese, Italian seasoning, garlic powder and the remaining 1/8 teaspoon each salt and pepper. Bring to a simmer and cook, stirring to melt the cream cheese, for 5 minutes. Return the chicken to the pan and turn to coat with the sauce. Serve topped with basil.