Chicken Zingarella
Get ready to tantalize your taste buds with Chicken Zingarella, a hearty and flavorful Italian-inspired dish that combines tender chicken breasts, savory prosciutto, and earthy mushrooms in a rich, tomato-based sauce. Perfectly seasoned and lightly dredged in flour for a golden sear, the chicken is gently simmered in a vibrant medley of crushed tomatoes, dry white wine, and fresh herbs like basil and oregano. Finished with a sprinkle of freshly grated Parmesan cheese, this one-pan recipe offers a restaurant-quality meal that's surprisingly easy to make at home. Ideal for weeknight dinners or special occasions, Chicken Zingarella pairs beautifully with pasta, crusty bread, or a green salad for a complete and satisfying meal. If you're searching for an irresistible chicken skillet recipe packed with bold flavors, this dish is sure to delight!
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Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 3 tablespoons Olive oil
- 2 tablespoons Butter
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup All-purpose flour
- 4 slices Prosciutto
- 8 ounces Mushrooms (sliced)
- 0.5 cup Dry white wine
- 1 cup Chicken broth
- 14 ounces Crushed tomatoes
- 1 teaspoon Fresh oregano (chopped)
- 1 teaspoon Fresh basil (chopped)
- 0.25 cup Parmesan cheese (grated)
Instructions
Pound the chicken breasts to an even thickness using a meat mallet, about 1/2 inch thick, and season both sides with salt and black pepper.
Dredge the chicken breasts lightly in flour, shaking off any excess.
Heat 2 tablespoons of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
Sear the chicken breasts for about 3-4 minutes per side, until golden brown but not cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining olive oil and butter. Sauté the sliced mushrooms until they are golden and softened, about 5-7 minutes.
Deglaze the skillet with dry white wine, scraping up any browned bits from the bottom of the pan. Let it simmer for 2 minutes to reduce slightly.
Add chicken broth, crushed tomatoes, fresh oregano, and fresh basil to the skillet. Stir to combine and bring the sauce to a simmer.
Return the partially cooked chicken breasts to the skillet, nestling them into the sauce. Place one slice of prosciutto on top of each chicken breast.
Cover the skillet and let the chicken simmer gently in the sauce for about 15 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
Sprinkle grated Parmesan cheese over the chicken and sauce, allowing it to melt for a minute or two. Serve hot, garnished with additional fresh basil if desired.
Nutrition Facts
Calories |
611 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.3 g | 36% | |
| Saturated Fat | 9.9 g | 49% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 181 mg | 60% | |
| Sodium | 1216 mg | 53% | |
| Total Carbohydrate | 15.5 g | 6% | |
| Dietary Fiber | 2.4 g | 8% | |
| Total Sugars | 5.7 g | ||
| Protein | 66.9 g | 134% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 208 mg | 16% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 1035 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
