Skillet Chicken Continental
Experience the rich, European-inspired flavors of Skillet Chicken Continental, a one-pan recipe that transforms simple ingredients into a symphony of taste. Tender, golden-seared chicken breasts are simmered in a vibrant tomato-based sauce infused with aromatic garlic, onions, red bell peppers, and earthy mushrooms. Elevated with a splash of dry white wine, chicken broth, and fragrant herbs like oregano and thyme, this dish boasts a perfectly balanced blend of freshness and depth. Ready in just 50 minutes, this comforting chicken entrée pairs beautifully with rice or pasta, making it an ideal choice for an elegant weeknight dinner or a special occasion. Garnished with fresh parsley, every bite of this stovetop masterpiece sings with continental charm.
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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
- 1 tablespoon unsalted butter
- 1 piece yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 piece red bell pepper, thinly sliced
- 1 cup mushrooms, sliced
- 14.5 ounces canned diced tomatoes
- 1 cup chicken broth
- 0.5 cup dry white wine
- 1 teaspoon dried oregano
- 0.5 teaspoon dried thyme
- 2 tablespoons fresh parsley, chopped (for garnish)
- 4 cups cooked rice or pasta (optional, for serving)
Instructions
Season the chicken breasts on both sides with salt and black pepper.
Heat the olive oil and butter in a large skillet over medium-high heat.
Add the chicken breasts to the skillet and sear each side for 3-4 minutes until golden brown. Remove the chicken and set aside on a plate.
In the same skillet, add the chopped onion and garlic, and sauté for 2-3 minutes until fragrant.
Add the red bell pepper and mushrooms to the skillet. Cook for 5-6 minutes until the vegetables are softened.
Pour in the canned diced tomatoes (with their juice), chicken broth, and white wine. Stir to combine.
Add oregano and thyme to the skillet, then return the chicken breasts to the pan, nestling them into the sauce.
Reduce the heat to a gentle simmer, cover the skillet, and cook for 20 minutes, or until the chicken is fully cooked (internal temperature reaches 165°F).
Uncover the skillet and let the sauce thicken slightly for 3-5 minutes if desired.
Garnish the dish with fresh parsley, and serve hot over cooked rice or pasta if desired.
Nutrition Facts
Calories |
2971 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.1 g | 104% | |
| Saturated Fat | 22.1 g | 110% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 631 mg | 210% | |
| Sodium | 4001 mg | 174% | |
| Total Carbohydrate | 269.6 g | 98% | |
| Dietary Fiber | 18.6 g | 66% | |
| Total Sugars | 28.2 g | ||
| Protein | 252.1 g | 504% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 384 mg | 30% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 4136 mg | 88% | |
*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.
