Easy Italian Skillet Chicken

Terri Mesiano


a quick and easy dinner idea


★★★★★ 1 vote

5 Min
15 Min


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  • 4
    6-8 ounce boneless skinless chicken breasts
  • 1-1/2 tsp
  • 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
  • 2 Tbsp

How to Make Easy Italian Skillet Chicken


  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

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About Easy Italian Skillet Chicken

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

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