Italian Chicken, Mushroom and Zucchini Skillet
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Serves: 4
simple skillet
This easy skillet chicken dish comes together quickly in one pan using whatever vegetables on hand. Serve this over whole grain pasta or in a bowl like a hearty Italian stew. Top with fresh basil and a bit of shredded Parmesan or Romano cheese.
*Recipe provided by Carolyn B (www.thecommonplate.com)
Ingredients
- 2-3 Tbsp olive oil
- 2 tsp Italian seasoning, divided
- 1/2 tsp kosher salt
- ½ tsp fresh ground black pepper
- ½ yellow onion, diced
- 3 cloves garlic, sliced thin
- 12 ounces mushrooms, halved
- 1 medium-large zucchini, cut in bite-sized pieces
- ½ cup sundried tomatoes (the type that is jarred and packed in olive oil)
- 1 14 oz. can fire roasted diced tomatoes with garlic with juice
- 1-2 large ripe tomatoes, chopped
- salt and pepper
- 1 tsp balsamic vinegar (optional)
- fresh basil
- shredded or shaved parmesan cheese (optional)
Directions
Rinse and pat dry thin chicken breasts
Sprinkle evenly on both sides with 1 tsp Italian seasoning, kosher salt and fresh ground pepper
Heat oil in a large cast iron skillet or sauté pan over med-high heat
Add the chicken and brown for 5-7 minutes; turn chicken over and brown for another 5-7 minutes
Remove chicken and set aside on plate
Add onions to skillet and saute for 3 minutes
Add the mushrooms and continue to sauté for 5 minutes
Add garlic, zucchini and sundried tomatoes (if desired, add a Tbsp of the oil from the Sundried Tomato jar for good flavor) and sauté for 2 minutes
Add the diced tomatoes, 1 tsp Italian seasoning and kosher salt and pepper to taste. If using, stir in balsamic vinegar
Transfer the chicken back to the pan and spoon some of the sauce and vegetables over top of the chicken
Cook on stovetop or in 350 degree oven until the chicken is heated through and the sauce is bubbling
Serve over whole grain linguini and top with shaved or shredded Parmesan or Romano cheese and chopped fresh basil