Easy Italian Skillet Chicken

Terri Mesiano

By
@galdorf1

a quick and easy dinner idea


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Comments:

Serves:

4-6

Prep:

5 Min

Cook:

15 Min

Ingredients

4
6-8 ounce boneless skinless chicken breasts
1-1/2 tsp
salt
1/2 c
all-purpose flour, for dredging
2 Tbsp
extra-virgin olive oil
4
plum tomatoes, diced
8 oz
jar roasted red peppers, drained and sliced
1 tsp
dried oregano
1 c
shredded provolone or mozzerella cheese
2 Tbsp
butter
2 Tbsp
basil

Directions Step-By-Step

1
Cut each chicken breast in half with a sharp chef’s knife, making two slices out of each breast (or have butcher do it). Season chicken all over with 1/2 teaspoon salt.
2
Spread flour on a rimmed plate, then dredge chicken in flour and tap off excess
3
Melt the butter and the oil in a large skillet over medium heat. When the butter is melted, add the chicken and cook until browned on one side, about 2 minutes. Flip the pieces, and brown the other side, about 2 minutes more.
4
When the chicken is browned, pour the tomatoes, roasted peppers, oregano, and remaining 1 teaspoon salt into skillet. Bring to a simmer, and cook until the ingredients come together as a sauce, about 5 minutes.
5
Sprinkle the chicken with the cheese and shredded basil, Cover the skillet, and simmer just until the cheese melts and the chicken is cooked through, about 2 minutes more
6
Can be served with cooked spagetti or as is with a salad on the side-YUM

About this Recipe

Course/Dish: Chicken
Regional Style: Italian
Other Tag: Quick & Easy
Hashtags: #roasted, #PEPPERS, #Fried