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Skinny Creamy Chimichurri Chicken Skillet

Skinny Creamy Chimichurri Chicken Skillet, the ultimate low carb low calorie dinner you can make in minutes!

Skinny Creamy Chimichurri Chicken Skillet Recipe
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There’s something so comforting about a simple chicken recipe with a creamy sauce.

A good silky sauce helps boring chicken come alive and gives it extra moisture… Especially if you have a tendency to over-cook meat.

Bold Skinny Creamy Chimichurri Chicken Skillet Recipe

However, I’ve learned over the years that you don’t actually have to add cream to a recipe to create a creamy sauce.

You can cheat with fat free cream cheese, which results in a smooth luxurious texture that happens to be low carb, low fat, and gluten free.

I do this with all sorts of recipes including my favorite Salsa Verde Chicken and Creamy Roasted Red Pepper Chicken Skillet.

Making Skinny Creamy Chimichurri Chicken Skillet Recipe

Today’s Skinny Creamy Chimichurri Chicken Skillet recipe combines classic Argentinian chimichurri sauce with a thick creamy finish.

The chicken is quickly seared in a hot skillet while you puree parsley, onions, garlic, spices, and red wine vinegar together.

How To: Skinny Creamy Chimichurri Chicken Skillet Recipe

Add in fat free cream cheese and some water to thin out the sauce and you have the perfect “quickie” dinner with robust herbaceous appeal.

Just pour the sauce over the top of the chicken and let it thicken as the chicken finishes cooking.

How to Make Skinny Creamy Chimichurri Chicken Skillet Recipe

If you do happen to be a habitual chicken over-cooker, this method also helps slow down the cooking at the end, so the chicken doesn’t dry out.

Serve your Skinny Creamy Chimichurri Chicken Skillet with roasted vegetables or a big green salad and dinner is ready to serve!

Herby Skinny Creamy Chimichurri Chicken Skillet Recipe

Make sure to check out our video tutorial below!

Looking for additional side dishes to serve with this Skinny Creamy Chimichurri Chicken Skillet? You will love it with…

Perfect Low Carb  Cauliflower Rice

Lemon Butter Roasted Asparagus

15 Bean Salad

Crispy Kale and Quinoa Salad

Skinny Creamy Chimichurri Chicken Skillet Recipe
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Skinny Creamy Chimichurri Chicken Skillet

Prep Time: 5 minutes
Cook Time: 13 minutes
Total Time: 18 minutes
Skinny Creamy Chimichurri Chicken Skillet Recipe - A zesty low fat, low carb, gluten-free chicken dinner you can make in minutes!
Servings: 4

Ingredients

Instructions

  • Place a large deep skillet over medium heat and add the oil. Season the chicken breasts with salt and pepper. Once the skillet is hot add the chicken breasts and cook 4 minutes per side.
  • Meanwhile, peel the onion and garlic cloves. Place the parsley, onion, garlic, vinegar, oregano, cumin, crushed red pepper, and 1/2 teaspoon salt in the food processor. Pulse until the mixture is well chopped. Then add in the cream cheese and water. Turn on and puree until very smooth.
  • Once the chicken has seared 4 minutes per side, pour the sauce over the chicken. Simmer for 3-5 minutes to let the chicken finish cooking and the sauce thicken. Taste, then salt and pepper as needed.

Video

Notes

Don't have a food processor? The sauce can be made in a high power blender. Blend all the ingredients at once.

Nutrition

Serving: 1piece, Calories: 253kcal, Carbohydrates: 4g, Protein: 26g, Fat: 14g, Saturated Fat: 5g, Cholesterol: 95mg, Sodium: 215mg, Potassium: 575mg, Fiber: 1g, Sugar: 1g, Vitamin A: 1580IU, Vitamin C: 21.8mg, Calcium: 79mg, Iron: 2.4mg
Course: Main Course
Cuisine: South American
Author: Sommer Collier

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8 comments on “Skinny Creamy Chimichurri Chicken Skillet”

  1. Loving this one pot dinner idea.

  2. I love easy one-dish dinners! And this looks like a crowd pleaser!

  3. First off, can I just tell you how much I love this recipe? Seriously this is so good. 

  4. I love all things creamy + chimichurri so much – why did I never think to combine them before?? This is so tasty!

  5. The fresh parsley and cumin in this, are amazing! Love the flavor of this dish!

  6. Hi, the ingredients are missing. Please do let me know. 

  7. I’ve made this recipe 4 times using a little variation. I used half milk and half water instead of just regular water for a bit more of a creamy texture, added 1tsp smoked Spanish paprika for a bit more of a kick, and during a couple runs I was out of parsley and used cilantro instead. I’ve also added finely chopped fresh spinach to the top of the dish right before serving for the extra vitamin content. If you don’t mind the carbs this is amazing served over rice. Awesome recipe Sommer!