Italian-Style Skillet Chicken with Tomatoes and Mushrooms

Name: Italian-Style Skillet Chicken with Tomatoes and Mushrooms
Prep time: 10 min
Cook time: 20 min
Yield: 4 people
Ingredients: 4 large chicken cutlets; 1 tbsp dried oregano; 1 tsp Salt; 1 tsp Black pepper; 1/2 cup all-purpose ﬂour; extra virgin olive oil; 8 oz Baby Bella or white mushrooms; 14 oz grape tomatoes; 2 tbsp chopped fresh garlic; 1/2 cup white wine; 1 tbsp freshly squeezed lemon juice; 3/4 cup chicken broth; Handful baby spinach

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4.9

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Prep Time
10 mins
Cook Time
10 mins
Servings
4 people
Calories
3067 kcal
Course
Main Course
Cuisine
Italian

Italian-Style Skillet Chicken with Tomatoes and Mushrooms

Pierce Dyer

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Easy, flavor-packed skillet chicken dinner with an Italian twist! Chicken cutlets, pan-seared and finished in a white wine sauce with garlic, tomatoes, mushrooms! Ready in 30 minutes or less.

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Ingredients

Servings

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
extra virgin olive oil,
8 oz Baby Bella or white 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

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Instructions

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.
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.
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 1/2 tbsp oregano, 1/2 tsp salt, and 1/2 tsp pepper, and 2 tsp flour. Cook for another 3 minutes or so, stirring regularly.
Now add the white wine, cook briefly to reduce just a little; then 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 heat registers a minimum of 165 degrees F.
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!

Notes

Make ahead tips: Cut the chicken breast into cutlets, and clean and slice the mushrooms a day in advance.
Leftovers: Can be stored in the fridge for up to four days. Reheat on the stovetop over medium heat, adding a little water and covering the skillet to reheat gently without drying out.
Visit our Shop to browse quality Mediterranean ingredients including extra virgin olive oils and spices.

Nutrition Information

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Calories 306.7kcal (15%) Carbohydrates 19.5g (7%) Protein 39.2g (78%) Fat 4.9g (8%) Saturated Fat 1.1g (6%) Trans Fat 0.1g Cholesterol 108.8mg (36%) Sodium 947.7mg (39%) Potassium 979.8mg (28%) Fiber 2.4g (10%) Vitamin A 903IU (18%) Vitamin C 21.4mg (24%) Calcium 56.1mg (6%) Iron 2.4mg (13%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 3067 kcal

% Daily Value*

Calories	306.7kcal	15%
Carbohydrates	19.5g	7%
Protein	39.2g	78%
Fat	4.9g	8%
Saturated Fat	1.1g	6%
Trans Fat	0.1g	5%
Cholesterol	108.8mg	36%
Sodium	947.7mg	39%
Potassium	979.8mg	21%
Fiber	2.4g	10%
Vitamin A	903IU	18%
Vitamin C	21.4mg	24%
Calcium	56.1mg	6%
Iron	2.4mg	13%