0 from 726 votes
Italian-Style Skillet Chicken with Tomatoes and Mushrooms
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.
Prep Time
10 mins
Cook Time
10 mins
Servings: 4 people
Calories: 3067 kcal
Course:
Main Course
Cuisine:
Italian
Ingredients
- 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
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!
Cup of Yum
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
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
% 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.