Italian-inspired skillet chicken cooked in a delicious garlic and white wine sauce with tomatoes and mushrooms. It comes together in 30 minutes! Be sure to watch the video for how to make this pan-seared chicken breast recipe, and read on for important tips.
Not your average skillet chicken breast recipe!
Boneless, skinless chicken breasts are a staple item in most households because they are versatile and healthy. Plus, the ways you can dress up chicken breasts are endless!
In this recipe, chicken cutlets (breasts) 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. For a quick one-skillet meal, throw in some mushrooms, tomatoes and a handful of spinach.
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 without drying them out. There are a couple of things to help with that:
- Slice the chicken breasts into thinner cutlets. One of the main issues is that chicken breasts are typically larger and uneven–there is always a side that is far thicker than the other. So when people cook the chicken breasts as is, they likely have to cook them long enough for the thick side to fully cook, which means the thinner side of the breast will have dried out by then. The solution: turn your chicken breasts into cutlets.I found that cutting chicken breasts into 1/4-inch cutlets made them much easier to cook quickly and evenly! Some stores sell chicken cutlets already packaged, which is fine to use but far more expensive. It is easy to slice your own chicken breasts into cutlets (see my detailed instructions below)
- Sear quickly over high heat, finish cooking in the sauce over lower heat. Once you have your cutlets, you’ll want to give them a quick sear in the skillet. Then, make a delicious white wine and olive oil sauce, in which the chicken will finish cooking, covered, over lower heat, which will infuse the chicken with flavor while keeping it moist.
- When in doubt, use a meat thermometer. Chicken is fully cooked when the internal temperature reaches 165 degrees F at the thickest part. Remember, chicken will continue to cook even after you pull it off the heat, so keep that in mind when measuring the temp.
How to slice chicken cutlets from a chicken breast?
- Place the chicken breast flat on a clean cutting board.
- Place your non-dominant hand on top to hold it in place.
- Using a sharp knife, cut the breast horizontally from the thick end to the thin end into 1/4-inch thin pieces.
- If needed, you can also use a kitchen mallet to flatten the chicken.
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 oil
- Seasoning: I used dried oregano and garlic to up the flavor ante and give it an Italian twist
- All-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 spinach: The veggies add both bulk and vibrant color to the skillet chicken. And you can change the veggies up according to what you have on hand.
- White wine sauce: Inexpensive dry white wine of your choice, lemon juice, and chicken broth. These form the base of the sauce that the chicken breasts will cook in, adding both flavor and moisture.
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! Here’s the quick summary of how to make it:
- Season and brown the chicken: Season the chicken (I used a bit of dried oregano with salat and pepper) and dust with a light coating of all-purpose flour, and brown in a cast-iron skillet (this is a great way to create texture and flavor immediately) for about 3 minutes. Transfer to a plate.
- Saute the vegetables: In the same skillet, saute the mushrooms, tomatos and garlic in some extra virgin olive oil. Don’t forget to season with the same seasonings you used for the chicken!
- 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, covered, over low heat for a few more minutes until its internal temperature reaches near 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 and veggies. Trim and slice the mushrooms and prep any other veggies you’re using a day in advance and store in a container in the fridge until you are ready to cook.
What to serve with it?
Since this is a skillet chicken with veggies, you don’t need to cook additional sides other than your favorite pasta or maybe rice or herby boiled potatoes. If you like, add a hearty salad such as Mediterranean white bean salad.
Additional Recipe FAQs
Chicken breast cutlets are quicker to cook in a cast iron skillet, they can take as little as 8 to 10 minutes. In this recipe, you’ll them a little differently to ensure even cooking while keeping the chicken moist. You’ll start with high heat to sear the chicken for about 3 minutes or so, and then you’ll finish cooking the chicken over medium-low heat in the sauce for another 8 minutes or so.
A large 12-inch cast-iron skillet with a lid is what I use often to make this recipe.
You can also use boneless, skinless chicken thighs instead of chicken breast cutlets in this recipe. Unless they are fairly large, you will not need to cut the chicken thighs for this recipe.
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
Browse more Italian recipes. Browse more Mediterranean recipes.
Italian-Style Skillet Chicken with Tomatoes and Mushrooms
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
- Extra Virgin Olive Oil,
- 8 oz Baby Bella or white 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.
- 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 briefly (about 3 minutes), then reduce the heat to medium-low. Cover and cook for another 7 to 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!
Video
Notes
- Make ahead tips: Cut the chicken breast into cutlets, and clean and slice the mushrooms a day in advance.
- 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.
- Visit our Shop to browse quality Mediterranean ingredients including extra virgin olive oils and spices.
I have been looking for recipes that are quick, healthy, and delicious. This recipe fits all my requirements. I make it once a week. Because my husband is on a low sodium diet, I use DASH in place of salt. We love it!!
Thanks, Jan!
My family really enjoyed this and it was easy to make. My son, who doesn’t like mushrooms, ate every bit of it and said we can have that agin.
Yesss! Love it! Thanks, Brian!
This was awesome. Another keeper.
This is one of the best chicken dishes I ever served my family. I did not change anything. I used 1 1/2 pounds of think cut chicken cutlets from the butcher. That gave me 8 cutlets. Sad to say, no leftovers.
Glad you enjoyed it, Elizabeth!
So good! I did not have breast, but it worked perfectly with dark thigh meat. I removed the bones from the thighs, though I used them to add flavor during the browning. This one is being added to the rotation 🙂
Awesome! Thanks, Nate!
About how much in weight is the chicken?
Hi, Lisa. I typically use 1.5-1.75 lbs. with this recipe.
Made it exactly as stated in recipe and it turned out great. Love how you come up with these recipes for creamy flavorful sauces without adding any high fat ingredients.
Thank you Suzy for another delicious and healthy recipe I can add to my regular rotation!
Wonderful! Thanks, Claudia!
I haven’t made this yet but I’m sure it will be as delicious as every other recipe on this great site. This is just a comment: it may be time for a new photo for this recipe. It shows full chicken breasts yet the recipe calls for cutting the chicken into strips.
Hi, Theresa. The directions call for the chicken to be cut into 1/4 inch cutlets so they are thinner, not strips.
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Sorry mine did not turn out well. It tasted doughy.it had absolutely no zip to it. I agree it needs Greek olives or something to spice it up. I followed the recipe faithfully, but used less orego. Which to me is an overpowering spice. I made your Italian pasta salad and it was the best ever. Maybe you can give me a tip how to liven it up. Thank you.
Due to medication I’m on I can not have any alcohol. What can I use in place of wine?
Hi, Diane. You can just replace the wine with a little more chicken broth.
Killer Recipe – new Family Favourite, served on a bed of tiny pasta shells! As Semra said (4 Aug post) I also added Kalamata Olives and Zucchini to this recipe for a great depth of flavours and textures… just Superb! Loved the thick oregano flavoured sauce through all of the vegetables. Finally I took a leaf out of Suzy’s book about ‘keeping a cup of pasta water’ to keep the chicken moist. BUT after coating the Chicken in the “flour, oregano, Salt n’ Pepper mix” – I kept the quarter-cup of these leftovers too. SO I could therefore add this and/or the pasta water into the sauce towards the end as necessary to thicken up the sauce as required. Just loved the control over the meal and we all loved it. Will definitely being doing this meal again! Thanks again Suzy! Cheers…
Awesome! Thank you so much for sharing, Michael!
Vegetarian/pescatarian here. What, if anything, can you sub chicken for?
Just mushrooms with artichoke hearts.
This is a killer recipe! It’s now my husband’s favorite chicken recipe. I double the mushrooms, but that’s because I am a mushroom fanatic lol. I might also throw in some olives or zucchini next time I make it.
Thank you so much, Semra!
Hi Suzy,
Can I use chicken thighs instead of breasts? I can’t wait for the release of your book,love your receipes!
Thanks so much,
Jill
Hi, Jill. Of course! You may need to adjust the cooking time a bit.
We love this recipe!!! I make it often. The only change I make is using brown rice flour as I try to limit gluten. It’s a great swap with very light texture that still browns nicely and thickens the sauce perfectly. Total winner of a recipe! Once you have everything prepped it come together very quickly. Yum!
Thanks, Dana!
I’ve made this at least 5 times now, and we love it. I haven’t tweaked the ingredients except to use gluten-fee flour, but in my more recent times, I’ve shortened the chicken’s cooking time to 2 min each side initially, and then I only add it back to the skillet with the veggies and sauce for the last 2 minutes.
I’ve served over white rice, pasta, and brown rice. Only the white rice didn’t seem right. I like the commenter suggestions to top with Parmesan. That will be in tonight’s leftovers.
Thanks you for sharing, Deborah!
I made this after working a full day & it was totally wonderful! It comes together easily without any fuss! Fabulous taste & definitely a keeper!
Wonderful! Thanks, Karen!
Fantastic! Keto tweaks meant I skipped the flour and was still loved it. Next time Inwill make this with thighs and more mushrooms because they were amazing. And maybe some cauliflower mash tonbe a carrier for all that gorgeous juice.
Thanks for sharing, Sue!