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Creamy Skillet Chicken

15 minutes and 6 ingredients between you and this Michelin star tasting dinner.
Seriously this dish tastes like you worked for hours in the kitchen when it reality all it took was one pan and 15 minutes.

For this recipe I used chicken breasts but chicken thighs or bone in chicken breasts would be delicious and even more flavorful! I just enjoy the ease and convenience of the basic breast. If using a different cut of chicken the cook times may vary and I recommend a meat thermometer to ensure it is cooked through.

The secret ingredient here is the McCormick Cream Chicken and Vegetables Seasoning Packet (right).

While you could recreate this seasoning using spices, the packet makes life so much easier and you're counter isn't covered in spice jars, win!

The sauce tastes like thanksgiving gravy and we don't even use butter! Just the seasoning packet, almond milk and chicken broth!

I served this with creamy dreamy mashed potatoes and green beans I steamed and then sautéed with shallots and olive oil. Simple and perfect! You could even mix some extra veggies into the sauce but I'm partial to these shallot beans, always.

Creamy Skillet Chicken

4 Servings | Cook time: 15 minutes

Notes: This literally tastes like you’ve been slaving over this meal for hours and you roasted a whole chicken and used the juices for a gravy. Impress your guests with this 15 minutes meal!


  • 1 McCormick “One Skillet Creamy Chicken and Vegetables” Seasoning Packet

  • 4 4-6 oz chicken breasts

  • 1 tbsp olive oil

  • 1 cup white onions, diced (100g)

  • 1 cup unsweetened original almond milk

  • 1 cup chicken broth


  1. Pound each chicken breast until evenly thick throughout (about 1/2” thick). This allows the chicken to cook evenly and results in more tender juicy chicken. Season both sides of chicken with salt and pepper.

  2. Heat a large skillet over medium with olive oil. Sear the chicken breasts for 3 minutes. Flip and sear the second side for 3 minutes.

  3. Remove the chicken and add the onion to the skillet to sauté for 2 minutes.

  4. Pour in the chicken broth and use a spatula to deglaze the pan and scrape up any flavorful bits. Pour in the almond milk and whisk in the seasoning packet.

  5. Bring the mixture just to a boil, lower to a simmer and return the chicken to the pan. Spoon some of the liquid over the chicken.

  6. Simmer for 5-7 minutes or until the liquid thickens to a sauce and the chicken is cooed through.

  7. Serve the chicken warm alongside creamy mashed potatoes and roasted vegetables.


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Nutrition Facts are provided as a guideline only. Exact nutrition will depend on quantity, brand and ingredients used.

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