Crispy & Creamy Supreme Chicken Recipe Is a Delish One-Pan Dinner (35 Minutes, 10 Ingredients) by Donna John

One-pan dinners are my new go-to recipes. Getting out of the kitchen fast with minimal cleanup has moved way up on my list the older I get. This crispy and creamy supreme chicken recipe is one of our new favorite dinners. The skillet chicken recipe cooks up quickly, has minimal prep and only requires one skillet. Now that's a winner winner budget-friendly and high-protein chicken dinner!

To make this one-pan recipe you will need to gather the following simple ingredients from your fridge and pantry: boneless/skinless chicken breasts (read about the health benefits of protein), olive oil, butter, flour (all-purpose or gluten-free flour), a shallot or red onion, fresh garlic, chicken broth (or white wine), a can of evaporated milk, mayonnaise (a surprise ingredient for extra creaminess!), Dijon mustard and optional frozen peas (read about the health benefits of peas).

The chicken breasts are pan-fried in a skillet to get golden and crispy. While they take a breather on a plate nearby, the sauce is quickly mixed up in the same pan. Put the chicken back and now you're ready to sit down to a creamy, rich and delicious chicken dinner.

Variation: You could add crispy bacon to the recipe. Simply fry it in the skillet before adding the onion and garlic.

The chicken and pan gravy are delicious served over rice or other grain or potatoes for dinner. Add the optional (but recommended) green peas and you have a complete meal the whole family will enjoy.

Cuisine: American
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4

Ingredients

• 1 tablespoon olive oil
• 1 tablespoon butter
• 4 boneless/skinless chicken breasts, pounded to even thickness
• 2 - 3 tablespoons flour (all-purpose or gluten-free flour)
• 1 large shallot or small red onion, chopped
• 4 cloves garlic, minced
• 1 cup chicken broth (or white wine)
• 12 ounces (1 can) evaporated milk
• 1/4 cup mayonnaise
• 2 tablespoons Dijon mustard
• 1 cup frozen peas, thawed (optional)

Here's how to make it: 

1. Heat the butter and olive oil in a large skillet over medium-high heat. Season the chicken with salt and black pepper, then dust in the flour. (Use gluten-free flour for a gluten-free dinner.) Put into the hot oil/butter and cook until golden brown on the bottom, about 5 minutes.
   
2. Flip the chicken over and continue to cook until chicken is cooked through, about 5 minutes more. Cooking time will vary depending on thickness of chicken. Chicken is cooked through at 165 degrees F internal temperature on a food thermometer. Remove the chicken to a plate.
   
3. Put the shallots or red onion and garlic into the skillet. Cook, stirring, for about 2 minutes.
   
4. Add the chicken broth (or white wine) and cook, stirring up the brown bits from the bottom of the pan. Simmer until the liquid is reduced by half, about 3 to 5 minutes.
   
5. Whisk in the evaporated milk, mayonnaise and Dijon mustard. Bring back to a simmer and cook until it thickens a bit, about 2 minutes. Season with salt and black pepper, to taste.
   
6. Add the green peas, is using, and cook about 1 minute more.
   
7. Put the chicken back into the pan to heat through. Spoon some of the sauce over the chicken.
   
8. Serve the chicken with the sauce. Store any leftover chicken and sauce in an airtight container in the fridge.
   

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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