Boneless, skinless chicken breasts are a staple item in most households. When prepared into thinner, 1/4-inch cutlets, they are even easier to cook.
The ways that you can dress up chicken breasts are endless. Today’s is a light Italian-style skillet chicken recipe with tomatoes and mushrooms.
My main goal with this skillet chicken recipe was to keep the chicken cutlets from drying out. First, I browned the chicken quickly in a little olive oil. Then, to finish cooking, I added the chicken back into the skillet with a white wine-based sauce and sauteed mushrooms, tomatoes, and garlic! At the very end, I tossed in a handful of baby spinach.
In less than 30 minutes, the Italian-inspired skillet chicken dinner was ready! Serve it atop your favorite small pasta like orzo or even pearl couscous. Hearty Italian bread is always a plus!
italian skillet chicken with tomatoes and mushrooms.
Prep Time: 10 mins Cook Time: 20 mins Yield: 4
INGREDIENTS
- 4 large chicken cutlets (boneless skinless chicken breasts cut into 1/4-inch thin cutlets)
- 1 tbsp dried oregano, divided
- 1 tsp salt, divided
- 1 tsp black pepper, divided
- 1/2 cup all-purpose flour, more for later
- Private Reserve Extra Virgin Olive Oil (buy here)
- 8 oz Baby Bella mushrooms, cleaned, trimmed, and sliced
- 14 oz grape tomatoes, halved
- 2 tbsp chopped fresh garlic
- 1/2 cup white wine
- 1 tbsp freshly squeezed lemon juice (juice of 1/2 lemon)
- 3/4 cup chicken broth
- Handful baby spinach (optional)
INSTRUCTIONS
1. Pat chicken cutlets dry. Season on both sides with 1/2 tbsp dried oregano, 1/2 tsp salt and 1/2 tsp black pepper. Coat the chicken cutlets with the flour; dust off excess. Set aside briefly.
2. Heat 2 tbsp olive oil in a large cast iron skillet with a lid like this one. Brown the chicken cutlets on both sides (3 minutes or so). Transfer the chicken cutlets to a plate for now.
Read Full Recipe Here : ITALIAN SKILLET CHICKEN WITH TOMATOES AND MUSHROOMS
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