Italian Skillet Chicken Recipe
User Reviews
4.9
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Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
260 kcal
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Course
Main Course
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Cuisine
Italian
Italian Skillet Chicken Recipe
Description
This recipe starts by seasoning chicken breast halves with dried oregano, garlic powder, salt, and black pepper, then searing them in a cast iron skillet until golden and nearly cooked through. Separately, onion and garlic are sautéed until translucent before adding blistered cherry tomatoes. Spinach and capers are incorporated to add flavor and texture, with the spinach wilting quickly. The chicken is returned to the pan to warm through and absorb the sauce flavors. A squeeze of lemon juice brightens the dish before serving.
The combination results in tender, juicy chicken with a slightly crisp exterior and a lightly sauced vegetable topping rich with Mediterranean flavors. The capers add a pleasant tang and saltiness that balances the lemon's acidity and spinach's earthiness. This skillet preparation allows for straightforward cooking with minimal cleanup.
Patting the chicken dry before seasoning promotes even browning, while temperature control prevents uneven cooking. Leftover chicken can be refrigerated up to 3 days or frozen for longer storage. Reheat gently in a microwave or oven to retain moisture. Chicken tenders or boneless skinless thighs can be substituted as preferred.
Ingredients
- 2 chicken breast cut in half lengthwise
- 2 tsp oregano dried
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 3 tbsp olive oil
- 1 yellow onion sliced
- 5 cloves garlic minced
- 1 cup cherry tomato
- 1 1/2 cup spinach
- 1 tbsp capers
- 1 lemon juice of
Instructions
- Pat dry the chicken and season with oregano, salt, pepper and garlic powder on all sides.
- Heat 2 tbsp olive oil in a cast iron skillet over medium high heat until it's shimmery but not smoking. Place the chicken breasts in the skillet and sear for 4-5 minutes on one side. Flip and sear for another 4 minutes on the other side until golden. Take the chicken out of the skillet and set it aside.
- Heat one tablespoon olive oil in the same skillet. Saute onion and garlic until translucent. Add in the tomatoes and cook until tomatoes are blistered. Add in the spinach and capers and cook until the spinach is wilted.
- Add the chicken back to the skillet and cook for a minute. Add lemon juice and serve immediately.
Notes
- Pat chicken dry before seasoning for better searing and to reduce oil splatter.
- Season chicken thoroughly on both sides to avoid blandness.
- Use a cast iron skillet on medium-high heat but avoid overheating to ensure even cooking.
- Chicken tenders or boneless skinless thighs can replace chicken breasts.
- Store leftovers in airtight containers refrigerated up to 3 days or freeze up to 3 months.
- Reheat leftovers in a microwave or oven to maintain moisture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 260 kcal
% Daily Value*
| Calories | 260kcal | 13% |
| Carbohydrates | 9g | 3% |
| Protein | 26g | 52% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 72mg | 24% |
| Sodium | 784mg | 33% |
| Potassium | 663mg | 14% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 1271IU | 25% |
| Vitamin C | 31mg | 34% |
| Calcium | 49mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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