Four intact chicken cutlets are seared until golden, then nestled browned-side up in a creamy garlic-Parmesan sauce. Fresh spinach wilts into the skillet near the end, keeping its leaves green and visible.
Four golden chicken cutlets are served straight from the skillet in a generous, lightly creamy lemon-butter sauce. Capers add a briny bite, while parsley and large lemon wedges finish the dish.
Whole chicken breasts slow-cook with Italian seasoning, then are pulled into substantial shreds. Cream cheese goes into the sauce near the end, so you can keep the finished chicken lightly coated rather than buried in gravy.
Cooked shredded chicken and rice are mixed with sautéed peppers, onion, and a lightly creamy salsa filling. Bake covered until hot, then add the cheese for a brief uncovered finish and scatter cilantro on top.
Bite-size chicken and cremini mushrooms are browned separately, then brought together in a tangy, spoonable skillet sauce. Stir in sour cream off heat and serve the finished stroganoff as is or over separately cooked egg noodles.
These rolled chicken enchiladas use low-carb tortillas and a creamy white sauce thickened with cream cheese. Mild green chiles add flavor, while melted Monterey Jack keeps the finished portions soft and saucy.
This stovetop Marry Me Chicken features substantial seared chicken breasts in a pourable garlic, sun-dried tomato, and Parmesan cream sauce. Spinach and cherry tomatoes go in near the end; crisp bacon is scattered on top.
Golden chicken breast cutlets finish in a garlic-Parmesan cream sauce with wilted spinach. This stovetop dinner uses one skillet, with the browned chicken left visible above the sauce and a light parsley finish.
Four substantial chicken breast portions bake with a coarse cheddar-panko coating until golden. Spoon thick white cheddar sauce across their centers just before serving, leaving plenty of crunchy crust exposed.