Regular readers know I love one-pot recipes, and I’ve found another one. Spoiler: It’s a good one! This Italian Skillet Chicken with Tomatoes and Mushrooms recipe has loads of fresh vegetables and lean chicken cutlets in a white wine sauce. It calls for a cast-iron skillet with a lid, but don’t sweat it if you don’t have one. I used a stainless steel skillet the first few times I made this recipe, and it always came out perfectly!
This post was originally published on September 25, 2017. The text and photos were updated on July 24, 2021. The review and rating have not been changed.
Italian-inspired skillet chicken. Simple chicken breast recipe cooked in white wine with tomatoes and mushrooms! Ready in 30 mins or less!
The list of ingredients looks a little long, but none of them are difficult to find or terribly expensive. I had a few ingredients on hand (the seasonings, olive oil, wine, etc.) and had to buy the rest. Really, though, this is an easy meal to shop for. I only had to hit up the meat and produce sections for the fresh stuff.
By the way, if you want to save a little, you can buy chicken breasts and make them into cutlets. I do it all the time since cutlets are $7.99 a pound and breasts are $4.49 a pound. Just cut them in half horizontally to make the thinner cutlets (I did this in the photo below).
This Italian Skillet Chicken went together quickly and in one pot. Prep was quick at 6 minutes, 4 minutes less than what’s listed in the recipe. I used pre-sliced mushrooms, so I’m thinking that saved me some time. The total time on this recipe was 36 minutes, just slightly longer than the time listed (30 minutes).
The instructions for this skillet chicken dish were pretty easy to follow for the most part, but there was one thing I wasn’t clear on was how long to brown the chicken. Step 2 says to brown the chicken for “3 minutes or so”. I wasn’t sure if that was each side or in total. I went with total and browned each side for 90 seconds since chicken cutlets are so thin.
One last note on the optional baby spinach. You’ll want to remove the chicken from the pan before you stir it in. It makes it easier to mix it with the sauce and other vegetables.