Italian-Style Skillet Chicken Breast with Tomatoes and Mushrooms
Today’s recipe will transport your kitchen to the heart of Italy with a simple yet scrumptious Italian-Style Skillet Chicken Breast. This dish combines succulent chicken cutlets, earthy mushrooms, and sweet grape tomatoes for a vibrant and flavorful one-skillet meal. Here’s how to make this delightful Italian-inspired dinner that’s perfect for any night of the week.
Ingredients:
- 4 large chicken cutlets: Boneless, skinless chicken breasts cut into ¼-inch thin cutlets ensure quick cooking and tender bites.
- Seasonings: A blend of dried oregano, salt, and black pepper adds a classic Italian flavor to the chicken.
- ½ cup all-purpose flour: For dusting the chicken, giving it a light crust that will help thicken the sauce slightly.
- Extra Virgin Olive Oil: For sautéing, adding a hint of rich flavor.
- 8 oz Baby Bella or white mushrooms: Sliced mushrooms contribute a meaty texture.
- 14 oz grape tomatoes: Halved, these tomatoes break down to create a juicy, vibrant sauce.
- 2 tablespoons chopped fresh garlic: Essential for any Italian dish, providing a pungent kick.
- 1 tablespoon freshly squeezed lemon juice: Adds a bright, citrusy note.
- ¾ cup chicken broth: Deglazes the pan and forms the base of the sauce.
- Handful baby spinach (optional): For a touch of color and nutrition.
Directions:
- Prepare the Chicken: Pat the chicken cutlets dry. Season both sides with ½ tablespoon dried oregano, ½ teaspoon salt, and ½ teaspoon black pepper. Coat with flour, shaking off any excess.
- Brown the Chicken: In a large cast iron skillet, heat 2 tablespoons of olive oil over medium-high heat. Brown the chicken on both sides, about 3 minutes per side, then transfer to a plate.
- Sauté the Vegetables: In the same skillet, add more oil if needed. Add the mushrooms and sauté for about 1 minute. Incorporate the tomatoes, garlic, the remaining oregano, salt, and pepper, plus 2 teaspoons of flour. Cook for 3 more minutes, stirring often.
- Simmer: Add lemon juice and chicken broth, bringing the mixture to a boil. Return the chicken to the skillet, reduce the heat to medium-low, cover, and simmer for 7-8 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
- Finish with Spinach: If using, stir in a handful of spinach just before serving, allowing it to wilt with the heat.
Serve:
This dish is best enjoyed hot, paired with orzo or a small pasta and a slice of crusty Italian bread to soak up the delicious sauce.
Nutritional Info:
- Calories: 350 kcal per serving
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 4
This Italian-Style Skillet Chicken is not just a meal but an experience, perfect for bringing a taste of Italy to your dining table. Simple ingredients, easy steps, and bursting with flavor—what’s not to love? Enjoy your culinary journey to Italy, right from the comfort of your home!
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Italian-Style Skillet Chicken Breast With Tomatoes And Mushrooms
- Total Time: 30 minutes
- Yield: 4 1x
Description
The combination of tender chicken, juicy tomatoes, and earthy mushrooms in this Italian-Style Skillet Chicken Breast With Tomatoes And Mushrooms creates a delightful and flavorful meal that’s both comforting and nutritious. This dish is perfect for those busy weeknights when you want something quick yet satisfying.
What’s more, the recipe is versatile and can be easily customized. You can add a handful of baby spinach for extra greens or serve it with your favorite pasta for a more substantial meal. This dish brings a taste of Italy right to your kitchen and is sure to become a family favorite!
Ingredients
4 large chicken cutlets, boneless skinless chicken breasts cut into ¼-inch thin cutlets
1 tablespoon dried oregano, divided
1 teaspoon salt, divided
1 teaspoon black pepper, divided
½ cup all-purpose flour, more for later
Extra Virgin Olive Oil
8 oz Baby Bella or white mushrooms, cleaned, trimmed, and sliced
14 oz grape tomatoes, halved
2 tablespoons chopped fresh garlic
1 tablespoon freshly squeezed lemon juice (juice of ½ lemon)
¾ cup chicken broth
Handful baby spinach (optional)
Instructions
4 large chicken cutlets, boneless skinless chicken breasts cut into ¼-inch thin cutlets
1 tablespoon dried oregano, divided
1 teaspoon salt, divided
1 teaspoon black pepper, divided
½ cup all-purpose flour, more for later
Extra Virgin Olive Oil
8 oz Baby Bella or white mushrooms, cleaned, trimmed, and sliced
14 oz grape tomatoes, halved
2 tablespoons chopped fresh garlic
1 tablespoon freshly squeezed lemon juice (juice of ½ lemon)
¾ cup chicken broth
Handful baby spinach (optional)
Directions:
Pat chicken cutlets dry. Season on both sides with ½ tablespoon dried oregano, ½ teaspoon salt, and ½ teaspoon black pepper. Coat the chicken cutlets with the flour; dust off excess. Set aside briefly. 🐔
Heat 2 tablespoons olive oil in a large cast iron skillet with a lid. Brown the chicken cutlets on both sides (3 minutes or so). Transfer the chicken cutlets to a plate for now. 🍳
In the same skillet, add more olive oil if needed. Add the mushrooms and saute briefly on medium-high (about 1 minute or so). Then add the tomatoes, garlic, the remaining ½ tablespoon oregano, ½ teaspoon salt, and ½ teaspoon pepper, and 2 teaspoons flour. Cook for another 3 minutes or so, stirring regularly. 🍄🍅🧄
Now add the lemon juice and chicken broth. 🍋🍗
Bring the liquid to a boil, then add the chicken back in the skillet. Cook over high heat briefly (about 3 minutes), then reduce the heat to medium-low. Cover and cook for another 7 to 8 minutes or until the chicken is fully cooked and its internal temperature registers a minimum of 165°F (74°C). 🌡️
If you like, stir in a handful of baby spinach just before serving. Enjoy hot with your favorite small pasta like orzo and a crusty Italian bread! 🍝🍞
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 350 kcal