Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Yield: 4 Servings
If you are looking for a quick and easy recipe to try for tonight’s dinner, then this is for you! This Italian-Style Skillet Chicken with Tomatoes and Mushrooms is perfectly seasoned! It is ready to be devoured in just 30 minutes. Enjoy!
Ingredients:
1 tbsp freshly squeezed lemon juice, juice of ½ lemon
½ c all-purpose flour, more for later
1 tsp salt, divided
4 large chicken cutlets, boneless, skinless chicken breasts, cut into ¼-inch thin cutlets
14 ounces grape tomatoes, halved
1 tbsp dried oregano, divided
½ c white wine
A handful of baby spinach, optional
8 ounces Baby Bella or white mushrooms, cleaned, trimmed, and sliced
1 tsp black pepper, divided
2 tbsp chopped fresh garlic
¾ c chicken broth
Extra Virgin Olive Oil
Directions:
Use paper towels to pat dry the chicken breasts.
Sprinkle 1/2 tsp salt, 1/2 tbsp dried oregano, and 1/2 tsp black pepper over the chicken. Rub each to coat. Sprinkle flour as and toss.
Place a large cast-iron skillet on the stove and turn the heat to medium. Add 2 tbsp of olive oil and allow it to become hot.
Add the chicken breasts into the hot skillet, then sear each side for about 3 minutes or until they turn golden brown. Move onto a clean plate.
In the empty skillet, add more oil and allow it to become hot. Add the mushrooms and sauté just until soft.
Add garlic, 2 tsp of flour, 1/2 tsp salt, 1/2 tbsp of oregano, 1/2 tsp pepper, and tomatoes. Stir and cook for about 3 minutes or until aromatic.
Add white wine and stir until well blended. Deglaze the skillet by scraping the bottom to get the browned bits.
Add chicken broth and lemon juice, then stir until well blended. Let it boil.
Bring the chicken breasts back into the skillet, then toss to coat. Turn the heat up to high and cook for 3 minutes.
Turn the heat down to medium-low and cook for 8 more minutes.
Serve and enjoy!
Notes:
Place any leftovers in an airtight container, then put them in the fridge. They can last up to 4 days. Reheat for a few minutes before serving again.
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
- 1 tbsp freshly squeezed lemon juice, juice of ½ lemon
- ½ c all-purpose flour, more for later
- 1 tsp salt, divided
- 4 large chicken cutlets, boneless, skinless chicken breasts, cut into ¼-inch thin cutlets
- 14 ounces grape tomatoes, halved
- 1 tbsp dried oregano, divided
- ½ c white wine
- A handful of baby spinach, optional
- 8 ounces Baby Bella or white mushrooms, cleaned, trimmed, and sliced
- 1 tsp black pepper, divided
- 2 tbsp chopped fresh garlic
- ¾ c chicken broth
- Extra Virgin Olive Oil
Instructions
Use paper towels to pat dry the chicken breasts.
Sprinkle 1/2 tsp salt, 1/2 tbsp dried oregano, and 1/2 tsp black pepper over the chicken. Rub each to coat. Sprinkle flour as and toss.
Place a large cast-iron skillet on the stove and turn the heat to medium. Add 2 tbsp of olive oil and allow it to become hot.
Add the chicken breasts into the hot skillet, then sear each side for about 3 minutes or until they turn golden brown. Move onto a clean plate.
In the empty skillet, add more oil and allow it to become hot. Add the mushrooms and sauté just until soft.
Add garlic, 2 tsp of flour, 1/2 tsp salt, 1/2 tbsp of oregano, 1/2 tsp pepper, and tomatoes. Stir and cook for about 3 minutes or until aromatic.
Add white wine and stir until well blended. Deglaze the skillet by scraping the bottom to get the browned bits.
Add chicken broth and lemon juice, then stir until well blended. Let it boil.
Bring the chicken breasts back into the skillet, then toss to coat. Turn the heat up to high and cook for 3 minutes.
Turn the heat down to medium-low and cook for 8 more minutes.
Serve and enjoy!
Notes
Place any leftovers in an airtight container, then put them in the fridge. They can last up to 4 days. Reheat for a few minutes before serving again.
