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Easy Skillet Italian Chicken

Easy Skillet Italian Chicken


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This is a one dish chicken and sauce recipe, great for busy nights!MORE+LESS-

3

skinless boneless chicken breasts

salt and pepper, to taste

28

ounces seasoned Muir Glen™ organic crushed tomatoes with basil

1/2

of a yellow onion, diced

3/4

cup fresh mozzarella, grated (sometimes I like to use smoked mozzarella)

1 1/4

cup fresh mixed vegetables*

1/4

cup fresh herbs, chopped (i.e. basil, parsley, oregano, or a combo)

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  • 1

    Heat olive oil in a large skillet. Cut each chicken breast in half. Season both sides with salt and pepper. Place in the skillet and cook 3-5 minutes over medium heat (or until chicken is golden brown). Turn chicken and repeat on the other side.

  • 2

    Add the diced onion to the pan and saute till tender, about 3 minutes. Add the garlic and saute another minute. Stir in the crushed tomatoes. Cook until it starts to bubble, and then turn to medium low/low and simmer for 20 minutes.

  • 3

    Stir in the vegetables, sprinkle the chicken with the cheese, and simmer for an additional 5-10 minutes.

  • 4

    Remove the chicken, stir the herbs into the sauce, and serve.

Expert Tips

  • Whole wheat thin spaghetti topped with a scoop of sauce and a chicken breast half.
  • *Note: I use a mixture of whatever vegetables I have on hand, but red bell pepper, matchstick cut carrot, and zucchini are a good combination.
  • For a vegetarian meal, omit the chicken and serve sprinkled with your choice of cheese. I suggest parmesan or mozzarella.

No nutrition information available for this recipe

More About This Recipe

  • I've been feeling pretty good and on top of things all week because of the Monday holiday.

    We got a ton done around the house and I whipped out a few recipes and photos for the next couple of weeks. Overall, I'd say it's been a pretty great week...until Thursday.

    I got the car washed in the morning after kindergarten drop off and somehow the emergency lights got switched on during the interior cleaning. Well, I'm sure you know what's coming...I didn't notice and they were on all.day.long. Come time for the after school pick up and the car is dead. I ended up walking to the school with my 3 year old, and it's not too long of a walk if you plan ahead, but we were already running a bit late.

    I'll spare you the rest of the details, but if you're a mom you've probably experienced similar afternoons. You're nodding your head and filling in the blanks. No matter how organized you are, this sort of thing just happens. It's called life. And that's when I need a meal plan back-up. Something that I can throw together really easily, that doesn't require crazy ingredients, and is flexible. This Easy Skillet Italian Chicken is perfect for that!

    Use whatever vegetables you have in your fridge. I like the combination of zucchini, red bell pepper, and matchstick carrots but you can certainly mix things up. Mushrooms and broccoli would be a great addition. Don't have chicken? It's flexible! It will just be a vegetarian night instead. There isn't a lot of clean up because you cook the chicken, vegetables and sauce all in one pan. So, two pans total if you make pasta...or maybe only one if you have leftover pasta in the fridge.


Italian Chicken and Vegetable Skillet

Easy, healthy and on the table in minutes! This family friendly Italian Chicken and Vegetable Skillet is full of flavor, fresh vegetables and plenty of protein. Serve it right out of the skillet or on top of your favorite pasta!

What a drag the day after a big holiday is, especially when you’re lucky enough to turn it into a four day weekend. I hope you all had a great 4th of July and got your fill of hamburgers, hot dogs, potato salad and dessert of course! There was no lack of grilling at our house. My husband insisted on hamburgers and of course had to have a side of macaroni salad to go with it. No complaints from me as long as there is ice cream for dessert.

Of course now that we spent the last four days eating way more than we needed to, it’s time to get back to our regular routine and for me that’s making skillet dinners. This Italian Chicken and Vegetable Skillet was one I tried out a couple weeks ago and have been dying to share with you guys. It’s easy, healthy, full of Italian flavor and also happens to take advantage of some of summer’s best vegetables!

My garden is looking awesome right now and while I haven’t picked any vegetables from it yet, there are signs that it won’t be much longer. My zucchini plant is about ten times the size that it was when I planted it and has blossoms now. The three tomato plants are taking up a quarter of the garden and have little flowers. The sugar snap peas, radishes and beets are all looking good, I might even be able to pick some radishes in the next week. Now I just have to cross my fingers that we won’t have any hail storms that destroy everything.

The ingredients in this Italian Chicken and Vegetable Skillet are simple, but when everything is combined together it makes for a very flavorful one pan meal. The chicken marinates in pesto while you prep the rest of the ingredients. Cherry tomatoes, zucchini, garlic, fresh basil, cannellini beans, Italian seasoning, balsamic vinegar and of freshly grated parmesan cheese are all you’ll need to complete this dinner and I bet you already have a lot of the ingredients in your pantry or fridge.

Like the name suggests, everything is cooked in a skillet making cleanup a breeze, which I am currently all about thanks to our broken dishwasher. You can serve this skillet dinner as is or enjoy it over your favorite pasta. Enjoy!


  • olive oil
  • boneless, skinless chicken breasts
  • salt and pepper
  • onion powder
  • garlic powder
  • onion
  • garlic cloves
  • parmesan cheese
  • mozzarella cheese
  • pasta

Sprinkle chicken with seasonings and brown in olive oil in a heavy skillet. Remove from pan. Saute onion and garlic for about 4 minutes. Add tomatoes and chicken broth and simmer for 8 minutes. Place chicken back in pan and stir to combine. Simmer for 10-15 minutes or till chicken juices run clear.

Sprinkle cheeses over the top and cover with a lid. Heat just till cheese is melted. Serve over pasta.


This Easy Italian Skillet Chicken Is Totally Irresistible

If you’re looking for a way to make chicken breasts really special, a bit of white wine and mushrooms makes a gorgeous pan sauce that has a ton of flavor, and is still fast enough for a weeknight dinner.

The key to making chicken breasts really sing is to make sure not to let them dry out. This recipe starts out by cutting the breasts into 1/4-inch-thick cutlets, which helps make sure everything cooks evenly, so none of the chicken dries out while you wait for the rest of it to cook. My old cooking professor used to say, “If it looks the same, it cooks the same.”

The chicken is seasoned with salt, pepper, and dried oregano, and then it’s dredged in a bit of flour before sautéing it until it is just golden brown on the outside. Then it’s taken out and set aside while the pan is used to create a gorgeous, Italian-inspired pan sauce of sautéed mushrooms, garlic, tomatoes, and oregano. Then add just a bit of wine for flavor and let it cook until the sauce is slightly reduced, and the chicken goes back into the pan to finish cooking. Simmering the chicken in the sauce gives it a lovely flavor, and it also helps make sure the chicken doesn’t dry out from cooking.

If you want to get in some extra vegetables, you can add a handful of baby spinach at the end and let it wilt into the sauce. All said, this whole dish should be ready to serve in less than 30 minutes, and it’s perfect over pasta. The author suggests a short pasta like orzo, or even couscous. Good Italian bread is also a nice idea, because you can use it to soak up any leftover sauce, and with a lovely white wine sauce like this, you wouldn’t want to leave any of it behind in the pan.

Get the Recipe: Italian Skillet Chicken from The Mediterranean Dish


Italian Chicken Skillet Dinner

A quick and delicious dinner perfect for busy weeknights.

I think most of us can agree that it’s impossible to have too many chicken recipes. Especially when they are recipes that let you get a delicious dinner on the table in less than thirty minutes. That’s just the sort of recipe this Italian Chicken Skillet is – you get a full meal out of one skillet and it happens to be one that’s filling but healthy and super simple to make.

What we have here is chicken and veggies that simmer in a tomato and herb-kissed sauce and it all comes together in one pan. You start by browning the chicken on its own so that you can get some color on it without being crowded by the other ingredients.

The chicken hops out and the veggies hop in – onion, mushrooms, zucchini, garlic, and sun-dried tomatoes cook just long enough to soften.

And then fire-roasted crushed tomatoes and the chicken join the party and everything bubbles away until the chicken is moist but cooked through and the veggies have taken on that lovely bright tomato flavor. (And that only takes a few minutes.)

It’s the perfect weeknight meal – one that you don’t have to think much about or put much effort into and yet it always satisfies. We love to serve it over rice or pasta but it’s a well-rounded meal all on its own, so you don’t particularly need to add anything else to it. The combination of tangy tomatoes, earthy mushrooms, juicy zucchini, and tender chicken is all you need!


25 Italian Chicken Dinners You Can't Resist

Chicken tastes better when there's lots of cheese involved.

The more cheese the better.

BUY NOW: Pairing Knives, $22.40, amazon.com.

Proof a killer cream sauce is the way to the heart.

BUY NOW: Le Creuset Cast-Iron 12" Skillet, $200amazon.com.

The only way to stuff yourself.

Making antipasto dinner worthy.

Tomatoes cooked in balsamic vinegar are the perfect sweet-tart compliment to this cheesy chicken.

Bonus: Way cheaper than a trip to Italy.

BUY NOW Le Creuset Signature Iron Handle Skillet, $200 amazon

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Dinner has never been so good.

We turned Chicken Florentine into our new favorite pasta dinner.

Customize this versatile skillet with your favorite vegetables!

You'll love the lemony butter sauce on this killer chicken pasta.

The most flavorful Chicken Marsala you'll ever have.

BUY NOW: Crock-Pot, $35, amazon.com.

Who needs a trip to Italy when you have this winner winner chicken dinner?


30 Delicious Skillet Chicken Recipes To Make On A Weeknight

Keep your weeknight dinner easy and quick with these 30 mouth-watering skillet chicken recipes! Everything from pasta to stir-fries, stews, curries, and other amazing chicken recipes made in one skillet!

Chicken. My most favorite type of meat, hands down. The cheapest, the most accessible, plus – it’s lean! What’s not to like? Igor nods in agreement.

Even with my latest craze for free-range birds, it’s still the cheapest compared with other quality types of meat such as grass-fed beef, antibiotic-free pork, and others.

That’s why the most popular choice for weeknight dinners in our house is usually something with chicken. We are always looking for new recipes. Pinterest, other blogs, magazines, you name it. However, it’s not that easy to make it into our list of potential things to cook on a weeknight, oh no.

The dish has to meet some requirements:

  • It has to be quick and easy to make. Nobody wants to spend all the evening in the kitchen.
  • The ingredients have to be simple and accessible. Truffles? Octopus? Foie gras? Thank you. Maybe next time.
  • As little dishes as possible. Preferably one pot / pan.

Our favorites are skillet chicken recipes. You know, the kind of a recipe where you throw chicken + tons of other ingredients into a skillet and voila! The dinner is ready to serve. Easy? Check. Quick? Check. Empty sink? Check.

The number of different combinations you can make this way is limitless. I think I have over 10 of such recipes on Yummy Addiction alone and every single one of them is awesome. You can browse through the chicken category if you want to check them out.

The list I made for you today includes a few of my recipes + a big selection of gorgeous ideas from other blogs. I have already cooked about a half of these but I’m determined to try them all. I hope you will love this collection as much as I do!


Frequently Asked Questions

Can I Eat the Tendon (Ligament) Attached to Tenders?

There is a tendon attached to the breast tender. They are like little white ligament at the end of the piece of chicken.

I usually trim it off with a knife or a pair of kitchen scissors before cooking. It&rsquos slightly chewy in texture and it&rsquos tasteless.

Avoid pulling off the tendon by hand as stripping away the entire tendon will make the chicken tender fall apart.

Can I Use Chicken Breasts to Make this Recipe?

Absolutely! Tenders are part of the chicken breasts but they are sold separately.

If you use regular chicken breasts, cut the breasts meat into strips similar to the tenders.

Is It Healthy?

Yes, breast tenders are very healthy because they are lean white meat with little fat contents.

They are also skinless and boneless, lower in calories because there is no skin attached to them.


Chicken Francaise (With Video!)

Chicken Francaise is an impressive dish that celebrates our American “Melting Pot” by bringing together two of my favorite cuisines – Italian and French. The bonus is its feasibility for a busy weeknight treat, allowing you to put together a complex and delicious dish with simple ingredients and limited time. Pin it to your DINNER

Chicken Francaise is an impressive dish that celebrates our American “Melting Pot” by bringing together two of my favorite cuisines – Italian and French. The bonus is its feasibility for a busy weeknight treat, allowing you to put together a complex and delicious dish with simple ingredients and limited time.

Pin it to your DINNER BOARD to save for later!

“Food is our common ground, a universal experience.” – – – James A. Beard

If you’ve watched foodie films – “Like Water for Chocolate,” “Eat Drink Man Woman,” or even “Eat Pray Love” – and, well, you like food, you’ve been hypnotized by beautifully set tables and artfully prepared dishes, drizzled with velvety sauces and swooned over by hungry humans.

This appreciation exists both on and off the screen, whether there’s relevant dialogue, a soft violin in the background, or subtitles and a foreign language.

While poets have proclaimed love the universal language, I believe food rightly shares that title, as evidenced by the amazing offerings from so many different cultures, and occasional fusions of those cuisines that hit it out of the park.

The recipe I’m offering today, Chicken Francaise, is a perfect example of the mingling of two distinctive European tastes that will transform your dining table into a magical bridge over any communication barrier – this dish does all the talking!

If you happen to research Chicken Francaise recipes, you’ll find different names for this French-inspired dish.

The French spelling Chicken Francaise pronunciation is “frahn-SAIZE” the Italian spelling, Chicken Francese, is pronounced “fran-CHAY-zay.”

According to my recherche Google [spoken in my very best French accent], this dish was created sometime around the mid-1900s after worlds-fair goers were wowed by the simple, light dishes of traditional French cuisine.

Italian chefs were inspired to bring their loyal fans back into the fold by creating Francese (or Francaise) which simply means “prepared in the French manner.”

The Chicken Francaise wiki (yep, there’s a wiki for that), suggests the Italians likely used veal to prepare that original Francaise, but over time (and particularly in the U.S.) chicken became a preferred substitute that was more cost-effective (and conscience-comforting).

While the dish may have originally been prepared with veal, the method would have been the same – a sauteed affair of thin pieces of veal or chicken, pre-dredged in flour and egg wash, then served with a simple lemon sauce. (Note: When you think of lemon sauce, you may hearken to memories of Chicken Piccata, but the difference in this dish is the addition of an egg wash, yielding a slightly heavier crust on the chicken, and the omission of capers in the sauce.)

Whether it’s actually a little more French or a little more Italian, it’s a whole lot of awesome!

Knowing the dish’s Italian heritage, I started my quest for the perfect recipe by searching for which Chicken Francaise recipe Giada recommends. Ms. De Laurentiis is, after all, a go-to source for all things Italian.

Unfortunately, her published repertoire at this point is lacking in the Francaise department.

The Food Network did turn up a Chicken Francese Rachael Ray featured on her television show, but the instructions include adding Parmesan cheese to the egg wash, which I’m sure is a welcomed addition (helloooo, it’s cheese), but I wanted my overall dish to retain the slightly lighter feel of the original.

Other internet offerings, like the Chicken Francaise Recipe30, has posted, bump up the cheese factor even more. Since I really wanted the lemon and butter to shine here, I ultimately fell in love with a more traditional version of the Chicken Francaise recipe on Epicurious.com. Their recipe produces perfectly crispy chicken, blanketed in decadent sauce with the perfect amount of lemon, balanced with a generous knob of butter – all of the flavors of the original recipe that would, I’m sure, be Giada-approved. Delizioso!

If you’re wondering what to serve with Chicken Francaise, my advice is to prepare some al-dente pasta (angel hair is my favorite) to capture a little more of the rich, buttery sauce. I absolutely adore this simple sauce so, my recipe below reflects double the sauce ingredients from the original. Add a side of sautéed spinach or Swiss chard for a complete meal.

Aside from the happy dance, your foodie brain will be doing over that absolute deliciousness of this recipe, the added benefit of this dish is that the whole thing comes together fairly quickly.

You can make this impressive meal on a weeknight as a special treat for a special occasion, wowing your family with minimum effort.


  1. Heat the oil in a large cast-iron skillet or sauté pan over high heat. Season the chicken with salt and pepper and add to the skillet, skin side down. Cook 8 to 10 minutes, until lightly browned and crisp on all sides. Transfer to a plate.
  2. Lower the heat and add the onion, bell pepper, olives, garlic, and pepper flakes. Cook until the vegetables have softened, about 10 minutes.
  3. Pour in the wine and simmer, stirring occasionally, until it's nearly evaporated, about 5 minutes.
  4. Add the broth and tomatoes to the skillet.
  5. Return the chicken to the pan, tucking it into the vegetables skin side up, and bring to a simmer.
  6. Cook over medium heat for another 20 minutes, until the chicken is extremely tender and the sauce is reduced by half.
  7. Sprinkle with the parsley. Serve on soft polenta, quinoa, or a small bed of mashed potatoes.

Eat This Tip

While boneless, skinless chicken is the leanest protein in the meat case, we leave the skin on here because it helps prevent the chicken from drying out during the cooking process. That doesn't mean you have to eat it, though. Leave the skin on while the chicken simmers to insulate and baste the meat, then simply pull it off before eating. The result? The moistest chicken imaginable for a light caloric toll.

This recipe (and hundreds more!) came from one of our Cook This, Not That! books. For more easy cooking ideas, you can also buy the book!


Frequently Asked Questions

Yes, you can! Sear the chicken breasts on the stovetop as you normally would, until lightly brown on both sides but not cooked all the way through. Also, make sure to brown the potatoes in the skillet a little longer, to make up for a shorter oven time. Cook together in the oven for about 20 minutes. Check to see that the chicken is roasted thoroughly, and continue cooking for another 5-10 minutes if needed. Whether using skin-on whole pieces or chicken breasts, the internal temperature should reach 165 degrees when done.

The alcohol does mostly cook off when roasted, but you still might prefer to make this recipe without wine. Simply substitute with low sodium chicken broth, and a little lemon juice, for a totally non-alcoholic Chicken Vesuvio.

This dish is delicious to enjoy for leftovers! Stored cooled chicken, potatoes, and peas in an airtight container, and keep in the refrigerator for up to 3-4 days. I recommend storing the white wine sauce separately for easy reheating in the microwave or on the stovetop. Leftover baked chicken and potatoes can be reheated in the microwave, but for the most yummy flavor and crispy skin it’s best to bake in the oven for 10-15 minutes at 350 degrees.



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