Title: Italian-Style Skillet Chicken Breast with Tomatoes and Mushrooms
Introduction: Bring the flavors of Italy right to your kitchen with this simple yet delightful Italian-Style Skillet Chicken Breast recipe. Featuring a savory blend of tomatoes, mushrooms, and aromatic herbs, this dish is not only bursting with flavor but also easy to prepare, making it a perfect choice for a quick weeknight dinner or a cozy meal to impress your guests. Let’s dive into the Mediterranean culinary tradition with this vibrant skillet chicken recipe!
Ingredients:
- 4 large chicken cutlets: boneless, skinless 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: plus extra 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 of baby spinach (optional)
Directions:
- Prepare the Chicken:
- Pat the chicken cutlets dry with paper towels.
- Season both sides with ½ tablespoon dried oregano, ½ teaspoon salt, and ½ teaspoon black pepper.
- Lightly coat the chicken cutlets in flour, shaking off any excess.
- Cook the Chicken:
- Heat 2 tablespoons of olive oil in a large cast iron skillet over medium-high heat.
- Brown the chicken on both sides for about 3 minutes each, then transfer to a plate and set aside.
- Sauté the Vegetables:
- In the same skillet, add more olive oil if needed. Sauté the mushrooms for about 1 minute on medium-high heat.
- Add the halved tomatoes, garlic, the remaining ½ tablespoon oregano, ½ teaspoon salt, and ½ teaspoon pepper, along with 2 teaspoons of flour. Stir and cook for about 3 more minutes.
- Simmer the Dish:
- Stir in the lemon juice and chicken broth, bringing the mixture to a boil.
- Return the chicken to the skillet. Once boiling, reduce the heat to medium-low, cover, and let simmer for 7-8 minutes, or until the chicken is thoroughly cooked and reaches an internal temperature of 165°F (74°C).
- Finish with Spinach:
- If using, stir in a handful of baby spinach just before serving, allowing it to wilt with the heat of the chicken and sauce.
Serving Suggestions: Enjoy this scrumptious Italian-style skillet chicken hot, paired with a side of orzo, a serving of crusty Italian bread, and perhaps a light salad to round out your meal.
Nutritional Information:
- Calories: 350 kcal per serving
- Servings: 4
Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes
Conclusion: This Italian-Style Skillet Chicken Breast with Tomatoes and Mushrooms encapsulates the essence of Italian cooking with its simple ingredients and robust flavors. Whether you’re looking to whip up a quick dinner or preparing a special meal for friends and family, this dish promises to satisfy everyone at the table. Buon appetito!
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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
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