Italian-inspired skillet chicken. Simple chicken breast recipe cooked in white wine with tomatoes and mushrooms!
Ready in 30 mins or less. Be sure to watch the video for how to make this Italian chicken below.
Boneless, skinless chicken breasts are a staple item in most households. When prepared into thinner 1/4-inch cutlets they are even easier to cook.
The ways you can dress up chicken breasts are endless. Today’s is a simple and bright Italian-style skillet chicken recipe with tomatoes and mushrooms.
Why this Skillet Chicken Works?
This is a very simple skillet chicken recipe that comes together in less than 30 minutes. You just can’t beat that!
My main goal with this skillet chicken recipe was to keep the chicken cutlets from drying out. First, I browned the chicken quickly in a little olive oil. Then, to finish cooking, I added the chicken back into the skillet with a white wine-based sauce along with sauteed mushrooms, tomatoes, and garlic!
I tossed a handful of fresh baby spinach at the end to finish the dish.
What to serve along? Serve it on your favorite small pasta like orzo or even pearl couscous. Hearty Italian bread is always a plus!
WATCH HOW TO MAKE THIS SKILLET CHICKEN
More Chicken Recipes to Try
Spanish Chicken and Rice with Chorizo
Print
Italian Skillet Chicken with Tomatoes and Mushrooms
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 minutes
- Yield: 4 1x
Description
Easy, flavor-packed skillet chicken dinner w/ an Italian twist! Chicken cutlets cooked in a white wine sauce w/ garlic, tomatoes, mushrooms! 30 mins or less.
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
- Private Reserve Extra Virgin Olive Oil (buy here)
- 8 oz Baby Bella 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 for 3-4 minutes, then reduce the heat to medium-low. Cover and cook for another 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
- Recommended for this Recipe: Private Reserve Greek extra virgin olive oil (from organically grown and processed koroneiki olives)
- SAVE! Try our Greek Olive Oil Bundle
- Category: Entree
- Cuisine: Italian
Keywords: Chicken skillet recipe, Italian chicken
SHOP The Mediterranean Dish
This is a family favorite. I usually serve it with pearl couscous. great robust flavor.
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Sounds delish! Thanks for sharing, Nancy!
I have never commented on a recipe online. I decided to make an exception. I’m 73 years old, love simple, unfussy, healthy, delicious food. I made this exactly as written. Sprinkled with freshly grated Parmesan, served it over a little spaghetti with a yummy green salad. Followed by fresh peaches in cream. A sublime meal. Thank you. I’ll make this again.
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Pamela, thank you so much for taking the time to share! So happy you enjoyed it
Visually appealing and tastes fantastic and easy to make!
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Wonderful, Ty! So glad you enjoyed it
Another fabulous recipe from you! Was looking for something quick and delicious to make after work. This was very easy to make, the ingredients are those usually on-hand, and it did not take long to make. I added some sliced onions when sautéing the mushrooms and threw in kalamata olives near the end. I used a dutch oven because made with extra chicken. It is so flavorful, makes a wonderful sauce. The family LOVED this dish! served it over spinach noodles. They is a keeper!!
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Sounds wonderful! Thank you for sharing, Deb!
Delicious. I’ll make it again. I paired this with Quinoa which was quite good. Thanks!
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Yum! Sounds delish! 🙂
I made the Italian Chicken with Mushrooms and Tomatoes last night served over brown basmati rice and it was absolutely delicious!! My family loved it and think it’s a keeper. Thank you, Suzy, for all you do. I really appreciate you! ❤️
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Absolutely delicious. I served it over orzo. I did add some capers and a really liked the extra little flavour punch.
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Yum! Thanks for sharing, Heather!
Really love ur recipes!!
They turn out so well.
Oh pls tell me where you got ur ring from. Love the design!! Send a close up pic pls. Lol!!
Thank you, Joty! The ring was a gift, so I couldn’t tell you exactly where it’s from. 🙂
I love your recipes! This one is so easy and looks like I spent hours preparing. It’s so good. Thank you!!
★★★★★
Awesome, Delisa! Less work and more deliciousness is always the goal!
Once again this chicken dish knocks it.out of the park! Easy, yummy and pretty! Used chix thighs and was amazing. Thank you so much!
★★★★★
Thank you, Krisha! So glad you loved this one!
Hi Suzy! Thanks for all your amazing recipes – have tried so many. I wanted to know if you can please suggest a substitute for the white wine?
Hi, Lize! If you don’t want to use the wine, you can simply replace it with more chicken broth.
Would I use a dry white wine for this dish?
Hi, Susie! Yes… I’d go with a dry white wine for this one. Enjoy!
Could we use gluten free flour or arrowroot starch? We are gf among other allergies, but this would hit the spot if we could use an alternative flour
Hi Tracy. Yes, you can use GF flour in this recipe. Enjoy
My new favorite chicken recipe! Quick and easy to prepare and loaded with flavor! And, best of all, the health benefits of fresh ingredients and Mediterranean cuisine. I’m so very much enjoying your website and your fabulous recipes, Suzy — thanks again!
★★★★★
Awesome! Thank you so much! Can’t wait to hear what you try next!
Soooo good! Soooo flavorful! Can’t wait to try more of your recipes! Thank you!
★★★★★
So glad. Thanks for sharing!