I can't really remember how the recipe for this Creamy Chicken Pepper Skillet Dinner came about, but I can just about guarantee that it had something to do with being hungry (possibly even HANGRY!) and having chicken, peppers, and cream in the fridge. My imagination overtook the hunger and we were eating before we knew it.

My favorite Frenchman, Jacques Pepin, calls it "Fast Food My Way" and even has a whole cookbook about eating in, but fast. So much healthier and possibly even quicker than drive-through, as long as the fridge and pantry are well-stocked. Additionally, this recipe is made in one skillet, building flavors from the bottom up … searing the seasoned chicken, sautéing the aromatics, and finishing by adding the cream. Simple, delicious, and quick for a satisfying meal.

Prep Time: 15 minutes | Cooking Time: 25 minutes | Servings: 4

2 chicken breasts, cut in half horizontally and pounded to an even thickness

Salt and pepper to season

1 tsp oregano

Olive or avocado oil for sauteing

½ cup onion diced

5 mini peppers or 1 large bell pepper in the color of your choice sliced

3 cloves garlic

½ cup cream (see notes for serving with pasta)

Heat oil in a large skillet over medium to medium-high heat. Season the chicken with salt, pepper, and oregano and saute on one side 5-8 minutes, depending on the thickness. Flip and saute the other side. Remove to a heated platter in a warm oven.

Put a little more oil in the skillet and add the onion. Saute until translucent and no longer crispy, 5-8 minutes. Add the peppers and cook until tender, another 5-8 minutes. Add the garlic and saute 1-2 minutes.

Spoon some of the onions and peppers into the cream to temper, or warm it. If you don't do this, the cream will curdle when you add it to the hot skillet. You can also warm the cream in a small pot or in the microwave before adding it to the skillet. My favorite technique is to temper the cream, turn the heat off, then add the tempered cream to the skillet. There's plenty of heat left in the skillet to warm the cream and make a beautiful sauce with no curdling.

Serve with pasta (see notes) and green vegetables such as broccoli, green beans, green peas, or wilted spinach.

A great option for this meal is to have pasta to accompany it. If you choose that route, increase the cream to 1 cup and add a bit of the pasta water, too, so you have enough sauce. Put the water on to boil when you start prepping the veggies and chicken because cooking the chicken and sauce takes such little time.

Bon Appétit!

Tammy Circeo, Freelance Recipe Writer