PREP TIME: 10 mins | COOK TIME: 20 mins | SERVINGS: 4 people
This one-pan meal with pan-seared succulent chicken in a white wine sauce with garlic, tomatoes, and mushrooms is a very flavorful dish that you can easily make in under twenty minutes. Put a delicious Italian twist to your regular chicken meal with this simple recipe and serve it with your favorite small pasta such as orzo and some crusty Italian bread.
INGREDIENTS
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2 tbsp chopped fresh garlic
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
Extra Virgin Olive Oil,
14 ounces grape tomatoes, halved
½ c. white wine
1 tbsp freshly squeezed lemon juice, juice of ½ lemon
Handful baby spinach, optional
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: Pat dry the chicken cutlets, then season with a half tbsp dried oregano, half tsp salt, and half tsp black pepper on all sides. Dredge the chicken cutlets in flour, coating all sides. Shake the excess off and set it aside.
Step 2: In a large cast-iron skillet with a lid, heat 2 tbsp olive oil. Add the cutlets to the hot oil and cook for about 3 minutes or so on all sides until browned. To a plate, transfer the chicken cutlets when done.
Step 3: In the now-empty skillet, add more oil if needed. Then, add the mushrooms and briefly saute for about a minute or so over medium-high heat. Next, add the tomatoes, garlic, the rest of the ½ tbsp oregano, ½ tsp salt, ½ tsp pepper, and 2 tsp flour. Continue to cook for additional 3 minutes, stirring.
Step 4: To the skillet, pour in the white wine and cook until slightly reduced. Add the lemon juice and pour in the chicken broth. Bring everything to a boil before returning the chicken to the skillet. Cook for 3 minutes more over high heat. Then, adjust the heat to medium-low. Put the lid on and cook further until the chicken is completely cooked and the internal temperature of the chicken reaches about 165 degrees F. This takes another 7 to 8 minutes.
Step 5: Just before serving, stir in a handful of baby spinach if desired. Serve the dish immediately with your preferred small pasta such as orzo and some crusty Italian bread. Enjoy!
NOTES:
To make in advance, slice the chicken breasts into cutlets. After cleaning the mushrooms, slice them.
You can keep any leftovers in the fridge for up to 4 days. Before serving, add a little water and reheat on the stovetop over medium heat, covered.
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
Ingredients
- 2 tbsp chopped fresh garlic
- 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
- Extra Virgin Olive Oil,
- 14 ounces grape tomatoes, halved
- ½ c. white wine
- 1 tbsp freshly squeezed lemon juice, juice of ½ lemon
- Handful baby spinach, optional
- ¾ c. chicken broth
- 1 tsp salt, divided
- 1 tsp black pepper, divided
Instructions
Step 1: Pat dry the chicken cutlets, then season with a half tbsp dried oregano, half tsp salt, and half tsp black pepper on all sides. Dredge the chicken cutlets in flour, coating all sides. Shake the excess off and set it aside.
Step 2: In a large cast-iron skillet with a lid, heat 2 tbsp olive oil. Add the cutlets to the hot oil and cook for about 3 minutes or so on all sides until browned. To a plate, transfer the chicken cutlets when done.
Step 3: In the now-empty skillet, add more oil if needed. Then, add the mushrooms and briefly saute for about a minute or so over medium-high heat. Next, add the tomatoes, garlic, the rest of the ½ tbsp oregano, ½ tsp salt, ½ tsp pepper, and 2 tsp flour. Continue to cook for additional 3 minutes, stirring.
Step 4: To the skillet, pour in the white wine and cook until slightly reduced. Add the lemon juice and pour in the chicken broth. Bring everything to a boil before returning the chicken to the skillet. Cook for 3 minutes more over high heat. Then, adjust the heat to medium-low. Put the lid on and cook further until the chicken is completely cooked and the internal temperature of the chicken reaches about 165 degrees F. This takes another 7 to 8 minutes.
Step 5: Just before serving, stir in a handful of baby spinach if desired. Serve the dish immediately with your preferred small pasta such as orzo and some crusty Italian bread. Enjoy!
Notes
To make in advance, slice the chicken breasts into cutlets. After cleaning the mushrooms, slice them. You can keep any leftovers in the fridge for up to 4 days. Before serving, add a little water and reheat on the stovetop over medium heat, covered.
