Italian Chicken and Mushroom Skillet
Savor the rich and comforting flavors of this Italian Chicken and Mushroom Skillet, a one-pan wonder perfect for busy weeknights or cozy dinners. Tender, golden-brown chicken breasts are nestled in a luscious sauce made with garlic, mushrooms, chicken broth, crushed tomatoes, and a hint of heavy cream, creating a perfectly balanced medley of savory and creamy flavors. Infused with classic Italian herbs like oregano and basil, this dish is as fragrant as it is flavorful. Finished with a sprinkle of fresh parsley, it’s versatile enough to be served over pasta, rice, or creamy mashed potatoes. Ready in just 45 minutes, this family-friendly recipe combines simplicity and elegance, delivering a restaurant-quality meal straight from your skillet. Perfect for fans of Italian cuisine and hearty chicken dinners!
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 3 cloves Garlic cloves, minced
- 12 ounces Button or cremini mushrooms, sliced
- 1 cup Chicken broth
- 1 cup Crushed tomatoes
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 0.5 cup Heavy cream
- 2 tablespoons Fresh parsley, chopped
Instructions
Season both sides of the chicken breasts with salt and black pepper.
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the chicken breasts and cook for 4-5 minutes per side, or until golden brown. Remove from the skillet and set aside.
Reduce the heat to medium and add the butter to the skillet. Once melted, add the minced garlic and cook for 1 minute until fragrant.
Add the sliced mushrooms to the skillet and cook for 5-7 minutes, stirring occasionally, until the mushrooms are browned and softened.
Pour in the chicken broth and stir to deglaze the skillet, scraping up any browned bits from the bottom.
Add the crushed tomatoes, oregano, and basil to the skillet. Stir well and bring the mixture to a simmer.
Return the chicken breasts to the skillet, nestling them into the sauce and mushroom mixture. Cover the skillet and let the chicken simmer on medium-low heat for 15 minutes, or until fully cooked through (internal temperature of 165°F).
Stir in the heavy cream and allow the sauce to heat through for 2-3 minutes.
Sprinkle the dish with fresh parsley before serving.
Serve hot on its own or over pasta, rice, or mashed potatoes for a complete meal.
Nutrition Facts
Calories |
2167 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.7 g | 152% | |
| Saturated Fat | 49.3 g | 246% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 774 mg | 258% | |
| Sodium | 3525 mg | 153% | |
| Total Carbohydrate | 28.0 g | 10% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 14.5 g | ||
| Protein | 233.0 g | 466% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 208 mg | 16% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 3709 mg | 79% | |
*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.
