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4.92 from 235 votes

Italian-Style Skillet Chicken with Tomatoes and Mushrooms

Easy, flavor-packed skillet chicken dinner with an Italian twist! Chicken cutlets, pan-seared and finished in a white wine sauce with garlic, tomatoes, mushrooms! Ready in 30 minutes or less.
Prep Time10 minutes
Cook Time20 minutes
Course: Main Course
Cuisine: Italian
Servings: 4 people
Author: The Mediterranean Dish

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.
  • 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 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. 

Nutrition

Calories: 306.7kcal | Carbohydrates: 19.5g | Protein: 39.2g | Fat: 4.9g | Saturated Fat: 1.1g | Trans Fat: 0.1g | Cholesterol: 108.8mg | Sodium: 947.7mg | Potassium: 979.8mg | Fiber: 2.4g | Vitamin A: 903IU | Vitamin C: 21.4mg | Calcium: 56.1mg | Iron: 2.4mg

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