Italian Skillet Chicken
Elevate weeknight dinners with this savory and satisfying Italian Skillet Chicken recipe, a one-pan wonder bursting with Mediterranean flavors! Juicy, golden-brown chicken breasts are nestled in a vibrant tomato and garlic-based sauce, infused with aromatic oregano, basil, and a subtle kick of red pepper flakes. Fresh spinach adds a nutrient-rich touch, while a generous sprinkling of Parmesan melts into creamy perfection. Ready in just 40 minutes, this easy skillet meal pairs beautifully with pasta, rice, or a crusty loaf of bread, making it a versatile crowd-pleaser. Perfect for busy cooks craving restaurant-quality Italian comfort food at home!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 teaspoon salt
- 1 teaspoon black pepper
- 3 tablespoons olive oil
- 4 cloves garlic cloves, minced
- 2 cups cherry tomatoes, halved
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoon red pepper flakes
- 0.5 cup chicken broth
- 3 cups fresh spinach leaves
- 0.25 cup Parmesan cheese, grated
- 2 tablespoons fresh parsley, chopped
Instructions
Season the chicken breasts on both sides with salt and black pepper.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chicken breasts to the skillet and cook for 5-6 minutes on each side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil and the minced garlic. Sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.
Add the halved cherry tomatoes to the skillet. Sprinkle with dried oregano, dried basil, and red pepper flakes. Cook for 5-7 minutes, stirring occasionally, until the tomatoes begin to soften and release their juices.
Pour the chicken broth into the skillet and bring the mixture to a simmer. Let it cook for 3-4 minutes, allowing the flavors to meld together.
Return the chicken breasts to the skillet, nestling them into the tomato mixture. Spoon some of the sauce over the chicken.
Add the fresh spinach to the skillet, spreading it evenly over the top. Cover the skillet with a lid and cook for 2-3 minutes, or until the spinach wilts.
Sprinkle the grated Parmesan cheese over the chicken and tomato mixture. Cover again for another 1 minute to allow the cheese to melt.
Garnish with fresh parsley before serving. Serve hot, either on its own or over cooked pasta, rice, or crusty bread.
Nutrition Facts
Calories |
1716 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.3 g | 95% | |
| Saturated Fat | 17.6 g | 88% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 612 mg | 204% | |
| Sodium | 1204 mg | 52% | |
| Total Carbohydrate | 21.7 g | 8% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 8.5 g | ||
| Protein | 231.5 g | 463% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 465 mg | 36% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 3109 mg | 66% | |
*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.
