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.
More recipes to try: Best Moroccan Chicken; Za’atar Breaded Chicken; Greek Chicken Souvlaki; Roasted Asparagus with Tomato and Basil; Mediterranean Kidney Bean Salad
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
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Italian Skillet Chicken with Tomatoes and Mushrooms
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 minutes
- Yield: 4 1x
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Pin RecipeDescription
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
Great, easy recipe! I will definitely do this again, and again!
I followed the order, timing and instructions. For ingredients I made a few minor changes, just because of what I had on hand. If I had made it as outlined, I’m sure it would have been even better….
I used 1 pound chicken tenders (about 6 pieces)– I think these work great, as they are very tender! I used red wine (instead of white) & lime (instead of lemon). For tomatoes I used mostly grape, but also a garden tomato. As I had no spinach I chopped basil and cilantro separately and let people top their own plates. It was great!
★★★★★
Phyllis, thank you so much for sharing! It’s great to see how you’ve adapted the recipe to what you have on hand.
Delicious!
★★★★★
Excellent meal. I didn’t have fresh tomatoes so used canned San Marizano. I drained the tomatoes and found it was half a cup, just enough to replace the wine I didn’t have. At the end I added black olives just before the spinach. My husband and I loved it!
★★★★★
That’s great! Glad to hear it!
Suzy, we are on keto here. Can we substitute your flour in your recipes? Would you recommend Almond or Coconut flour in place of regular? Thanks for all your hard work and sharing of yummy recipes. Kat
You can use almond flour here, sure. It is just a dusting and can even be eliminated if you like.
Made this recipe today. Excellent. My guests really enjoyed the meal. Filed in my favorite and will make it again.
★★★★★
I’m so glad to hear it, Andy! Thank you
Can the wine be omitted?
yes, you can use broth instead
I am a Moslem so I don’t use alcohol in my cooking . What can I substitute for the wine
Hi,
Just wondered where you can buy the ‘baby chicken’ as mentioned in your description?
Haha. Martin, thanks for catching the typo. Babay spinach is what is meant. Corrected!
In your description you say “I tossed a handful of fresh baby chicken”. I hope you meant spinach LOL. This sounds delicious and I’m thinking of making it tonight.
Carmen, thanks for catching that! I meant “baby spinach.” Corrected 🙂
This was a restaurant quality entree! My family loved it! The instructions were easy to follow. As always, doing the prep work ahead of time makes the cooking go very smooth.
Thank you for a lovely entree to add to my meal rotation
Deb
This makes my day to hear, Deb! Thank you so much for sharing!
I NEVER comment on recipes. I go through at least 5-10 internet recipes every month. This is hands-down the best. Everyone kicked their plate. I used frozen defrosted thighs instead and pounded them out first but didn’t change anything else. Thanks for such a great recipe that led to one of our best family dinners in quite some time.
★★★★★
Bevin, this is so wonderful to hear! Thank you so much for taking the time to share with me. So honored!
Love the flavors! Definitely company worthy! I made 2 minor modifications: I used boneless, skinless chicken thighs and Italian breadcrumbs to dip them in. Otherwise followed to a “T” and loved it!
★★★★★
Great, Kathy! Thank you so much!
My husband loves this recipe thank you so much. I ordered your bundle of olive oils and some spices. I’m excited to start cooking with them. 😋
★★★★★
Thank you! That’s great to hear!