Italian-inspired skillet chicken cooked in a delicious garlic and white wine sauce with tomatoes and mushrooms. And it comes together in 30 minutes. You just can’t beat that!
Be sure to watch the video for how to make this Italian-style pan-seared chicken breast recipe, and read on for my tips for how to cook juicy chicken breasts every time!
Not your average skillet chicken breast recipe
Boneless, skinless chicken breasts are a staple item in most households because they are versatile and healthy. The ways you can dress up chicken breasts are endless. Today’s recipe is a simple and bright Italian-style skillet chicken recipe with tomatoes and mushrooms.
The chicken cutlets are bathed in a silky, garlicky olive oil and white wine sauce that helps to keep them juicy while also adding depth of flavor to the dish.
How to cook chicken breast without drying it out?
For safety reasons, chicken has to be well-done before serving. Unfortunately, with chicken breasts, there is a fine line between “well-done” and “tough and dry”. In fact, many struggle to know how to cook chicken breast in a skillet.
For this recipe, I experimented with smaller chicken breast pieces to see if that would affect the juiciness. I found that cutting chicken breasts into ¼-inch cutlets made them much easier to cook evenly! And because my main goal with this skillet chicken recipe was to keep the chicken cutlets from drying out, I did two things that I consider essential for this recipe. 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.
Browning helps cook the outside of the chicken and give it some color, while bathing it in a sauce helps to infuse the chicken cutlets with flavor and moisture. Top tip: Do not skip the sauce in this recipe!
What you’ll need to make this recipe
These pan-seared chicken cutlets require just a few ingredients to yield a dish that is succulent and garlicky, with just a hint of lemon. Here is what you will need to try this recipe:
Chicken cutlets: It is easy to slice boneless skinless chicken breasts into cutlets, but store-bought will work just fine!Extra virgin olive oilDried oregano and garlic to up the flavor anteAll-purpose flour: Coating the chicken lightly in flour gives them a beautiful color when you brown them. Flour also helps to thicken up the sauce.Baby bella mushrooms, grape tomatoes, and some spinach: The veggies add both bulk and vibrant color to the skillet chicken White wine, lemon juice, and broth: These form the base of the sauce that the chicken breasts will cook in
How to cook chicken in a skillet?
This recipe for tender pan-fried chicken breasts comes together in no time! And it is so simple and quick to make, even though it tastes like it took hours! I love this dish for a fast weeknight meal. Here’s my step-by-step guide for making these chicken cutlets:
Brown the chicken: Season the chicken and dust with a light coating of all-purpose flour, and brown in a cast-iron skillet for about 3 minutes. Transfer to a plate.Saute the vegetables: In the same skillet, saute the mushrooms. Add the tomatoes.Make the sauce: Add the white wine and reduce, then pour in the chicken broth and lemon juice.Cook the chicken: Return the chicken to the skillet and cook. Cooked chicken will have an internal temperature of 165 degrees F. Add spinach (optional): If you have some spinach that needs to be used up, simply stir it in at the end.
Make ahead tips for skillet chicken cutlets
From start to finish, this recipe comes together in about 30 minutes. But if you want to save even more time, here are some make ahead tips:
Cut the chicken. You can cut the chicken breasts into cutlets the day before and store in an airtight container in the fridge. Slice the mushrooms. Trim and slice the mushrooms a day in advance and store in a container in the fridge until you are ready to cook.
What to serve with it?
I like to serve this dish with a hearty, crusty bread. But it’s also delicious over a small pasta like orzo, or even couscous!
In this recipe, the chicken cutlets are browned for 3 minutes, and then cooked in a sauce for about 12 minutes.
A large cast-iron skillet with a lid will help distribute heat evenly so your chicken breasts cook at the same speed.
You can use whole chicken breasts instead of chicken cutlets. Pound them with a meat mallet to reduce cooking time. You can also use chicken thighs instead of chicken breasts.
Cooked chicken can be stored in the fridge for up to four days. Reheat in a skillet on the stove over medium heat. To avoid drying the chicken out, add a little bit of liquid to the skillet and cover to reheat.
More Chicken Recipes to Try
Italian-Style Skillet Chicken with Tomatoes and Mushrooms
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.
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