Italian-Style Skillet Chicken with Tomatoes and Mushrooms
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
20 mins
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Servings
4 people
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Calories
3067 kcal
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Course
Main Course
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Cuisine
Italian
Italian-Style Skillet Chicken with Tomatoes and Mushrooms
Description
This Italian-Style Skillet Chicken with Tomatoes and Mushrooms recipe centers on boneless skinless chicken cutlets seasoned with oregano, salt, and pepper, dusted with flour, and browned in olive oil. The pan is then used to cook sliced mushrooms and halved grape tomatoes with garlic and a touch of flour, building a base for the sauce. White wine, lemon juice, and chicken broth are added to the skillet to deglaze and create a bright, flavorful liquid in which the chicken simmers to finish cooking.
The dish yields tender chicken with browned edges, complemented by the soft texture and umami of mushrooms and sweet pop of tomatoes. The interplay of lightly reduced wine and lemon juice brings brightness, balanced by oregano and garlic aroma. Optionally, baby spinach can be stirred in near the end to add freshness and color.
This meal works well as a standalone main or can be paired with crusty bread, rice, or pasta to soak up the pan sauce. It suits a home-cooked dinner where a comforting but nuanced skillet dish is desired.
The recipe includes tips for prepping chicken cutlets and mushrooms ahead of time. Leftovers can be stored refrigerated for up to four days and reheated gently on the stovetop with added water and covered to prevent dryness.
Ingredients
- 4 chicken cutlet boneless skinless chicken breasts cut into 1/4-inch thin cutlets, large
- 1 tbsp oregano divided, dried
- 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 mushrooms cleaned, trimmed, and sliced, or white mushrooms
- 14 oz grape tomato halved
- 2 tbsp garlic chopped, fresh
- 1/2 cup white wine
- 1 tbsp lemon juice juice of 1/2 lemon, freshly squeezed
- 3/4 cup chicken broth
- baby spinach optional, handful
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
- Prepare chicken cutlets and clean/slice mushrooms a day before serving to save time.
- Leftovers keep up to four days refrigerated; reheat on stove with a splash of water and covered to maintain moisture.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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