PREP TIME: 10 mins | COOK TIME: 20 mins | SERVES: 4 people
Super easy to make and packed with amazing flavor with an Italian Twist. This Italian-Style Skillet Chicken with pan-seared chicken cutlets is cooked in a white wine sauce with garlic, tomatoes, and mushrooms. Throw this together in thirty minutes or less for a quick, delicious weeknight meal that your entire family will love!
Ingredients
Extra Virgin Olive Oil
4 large chicken cutlets, boneless, skinless chicken breasts, cut into ¼” thin cutlets
1 tbsp dried oregano, divided
½ c. all-purpose flour, more for later
8 ounces Baby Bella or white mushrooms, cleaned, trimmed, and sliced
2 tbsp chopped fresh garlic
14 ounces grape tomatoes, halved
½ c. white wine
A handful of baby spinach, optional
1 tbsp freshly squeezed lemon juice, juice of ½ lemon
¾ c. chicken broth
1 tsp salt, divided
1 tsp black pepper, divided
How to make Italian-Style Skillet Chicken with Tomatoes and Mushrooms
Step 1: After patting the chicken dry, season all sides with half tbsp dried oregano, half tsp salt, and half tsp black pepper. Then, coat the chicken cutlets with flour, dusting the excess off.
Step 2: In a large cast-iron skillet with a lid, heat 2 tbsp olive oil. Once hot, add the chicken cutlets and sear for about 3 minutes on each side. To a plate, transfer the chicken cutlets.
Step 3: If needed, drizzle more olive oil in the same skillet. Then, add the mushrooms and cook for about a minute over medium-high heat, stirring. Next, add the tomatoes along with the garlic and the rest of the half tbsp oregano, half tsp salt, half tsp pepper, and 2 tsp flour. Continue to cook for additional 3 minutes, stirring constantly.
Step 4: Pour in the white wine and cook for a few minutes until slightly reduced. Add the lemon juice and chicken broth.
Step 5: Bring everything to a boil. Once boiling, return the chicken to the skillet. Cook for another 3 minutes over high heat, then adjust the heat to medium-low. Put the lid on and continue to cook for 7 to 8 minutes more or until the chicken is completely cooked and their internal temperature reaches at least 165 degrees F.
Step 6: Just before serving, stir in a handful of baby spinach if desired.
Step 7: Serve the skillet chicken hot with your preferred small pasta (such as orzo) and crusty Italian bread! Enjoy!
Notes:
If making in advance, slice the chicken breasts into cutlets and clean, then slice the mushrooms.
Leftovers can be kept in the fridge for up to 4 days. Gently reheat on medium heat with the lid on, adding a splash of water to prevent it from drying out.
Nutrition Facts:
Calories: 306.7 kcal, Carbohydrates: 19.5g, Protein: 39.2g, Fat: 4.9g, Saturated Fat: 1.1g, Trans Fat: 0.1g, Cholesterol: 108.8mg, Sodium: 947.7mg, Potassium: 979.8mg, Fiber: 2.4g, Vitamin A: 903IU, Vitamin C: 21.4mg, Calcium: 56.1mg, Iron: 2.4mg
Italian-Style Skillet Chicken with Tomatoes and Mushrooms
Ingredients
- Extra Virgin Olive Oil
- 4 large chicken cutlets boneless, skinless chicken breasts, cut into ¼” thin cutlets
- 1 tbsp dried oregano divided
- ½ c. all-purpose flour more for later
- 8 ounces Baby Bella or white mushrooms cleaned, trimmed, and sliced
- 2 tbsp chopped fresh garlic
- 14 ounces grape tomatoes halved
- ½ c. white wine
- A handful of baby spinach optional
- 1 tbsp freshly squeezed lemon juice juice of ½ lemon
- ¾ c. chicken broth
- 1 tsp salt divided
- 1 tsp black pepper divided
Instructions
- After patting the chicken dry, season all sides with half tbsp dried oregano, half tsp salt, and half tsp black pepper. Then, coat the chicken cutlets with flour, dusting the excess off.
- In a large cast-iron skillet with a lid, heat 2 tbsp olive oil. Once hot, add the chicken cutlets and sear for about 3 minutes on each side. To a plate, transfer the chicken cutlets.
- If needed, drizzle more olive oil in the same skillet. Then, add the mushrooms and cook for about a minute over medium-high heat, stirring. Next, add the tomatoes along with the garlic and the rest of the half tbsp oregano, half tsp salt, half tsp pepper, and 2 tsp flour. Continue to cook for additional 3 minutes, stirring constantly.
- Pour in the white wine and cook for a few minutes until slightly reduced. Add the lemon juice and chicken broth.
- Bring everything to a boil. Once boiling, return the chicken to the skillet. Cook for another 3 minutes over high heat, then adjust the heat to medium-low. Put the lid on and continue to cook for 7 to 8 minutes more or until the chicken is completely cooked and their internal temperature reaches at least 165 degrees F.
- Just before serving, stir in a handful of baby spinach if desired.
- Serve the skillet chicken hot with your preferred small pasta (such as orzo) and crusty Italian bread! Enjoy!
