Italian-inspired skillet chicken. Simple chicken breast recipe cooked in white wine with tomatoes and mushrooms! Ready in 30 mins or less!
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 that you can dress up chicken breasts are endless. Today’s is a light Italian-style skillet chicken recipe with tomatoes and mushrooms.
Watch how to make this Italian Skillet Chicken
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 and sauteed mushrooms, tomatoes, and garlic! At the very end, I tossed in a handful of baby spinach.
In less than 30 minutes, the Italian-inspired skillet chicken dinner was ready! Serve it atop your favorite small pasta like orzo or even pearl couscous. Hearty Italian bread is always a plus!
Italian Skillet Chicken with Tomatoes and Mushrooms
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 minutes
- Yield: 4
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
- Olive oil
- 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!
More Chicken Recipes to Try:
One-Skillet Mediterranean Chicken with Tomatoes and Green Olives
One-Pan Rosemary Chicken with Vegetables
Can i replace the white wine with something else
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Alicia, so sorry I just saw your question…a little lemon juice and broth instead might work.
Did this tonight! Was a big hit. Only changes I made was I didn’t have any lemon juice so I used lemon ifused olive oil and a drop of oregano essential oil in the sauce. Delish!
Awesome, Kristin! Thanks for taking the time to share!
What kind of white wine do you use in this? I’m planning on trying this recipe tomorrow- can’t wait!
Hi Kat, just any white wine that isn’t too sweet to your taste. Nothing too expensive.
Thank you so much for sharing the recipe. It was very delicious. Only change I did was to add some honey @ last. Served it with roasted vegetables and pasta.
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That’s wonderful, Monica! I’m glad you enjoyed it!
Oh my gosh! Sooooo yummmmmmmyyyy! Can’t wait to make it again.
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That’s awesome, Heather! Thanks so much!
This is an easy and delicious meal! My family loved it.
So glad you tried it Kiann! Thanks for sharing!
Turned out amazing. Added just a little bit of sugar at the need to even out the acid from the tomatos. Will be making again very soon
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Fabulous! Thanks for sharing!
Made this a couple nights ago. It was fab, my husband loved it. Chalk a new one up for dinner favorites!
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Awesome, Susan! Thanks so much for giving it a try! And I’m so glad to hear you and your husband enjoyed it. Love to hear if you try other recipes!
I’ve made it last night using pork steaks. It was absolutely delicious! I can’t wait to try with chicken. Great recipe that will be on my favourite list!
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Awesome, Gabriela! I’m so glad the recipe worked for pork steaks! Thanks for sharing.
Made this dish tonight…Delicious! Definitely a keeper.
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Wonderful, Christine!! So glad you enjoyed it.
So yummy! I cut 2 chicken breasts in half horizontally and it turned out very tender! My husband loved it too. Great sauce and easy to add any veggies. It’s a keeper, Keep ’em coming!
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Wonderful, Cindy! Thanks so much for sharing!
Tried this for Sunday dinner. So easÿ and delicious. Super tender chicken. Might also add capers next time. Thanks. Looking forward to trying more of your recipes.
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Wonderful, Ellen! Thanks for giving this one a try. And happy cooking!
I meant to say “without” the capers!
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Hey Susie,
My husband who doesn’t care for chicken loved this recipe! I would definitely give it 5 stars. The only thing I would add is a few capers, but it was outstanding with our them.
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the recipes look so delicious
It is, Cathie! I hope you give it a try. Thanks for stopping by.
Just found your blog.
I can’t wait to try this recipe tomorrow night!
Thank you for sharing.
Welcome to The Mediterranean Dish, Tina! So glad to have you here. Enjoy!
This looks delicious! I have been looking for easy, stovetop chicken recipes. Thanks for sharing.
Awesome, Miriam! Enjoy
Another amazing recipe. My mouth is watering!
Thank you, friend! Hope you enjoy it!