Italian Chicken: The Ultimate Chicken, Mushrooms And Zucchini Skillet Recipe
Introduction to Italian Chicken
Welcome to the delightful world of Italian Chicken, Mushrooms, and Zucchini Skillet! This dish is not only a feast for the taste buds but also a visual treat. Whether you’re cooking for your family or friends, this skillet recipe brings a touch of Italian comfort right into your kitchen. With its vibrant colors and mouth-watering flavors, it’s sure to be a hit at your dinner table.
A Personal Story Behind My Italian Chicken Journey
Every Italian dish I prepare brings back fond memories of family gatherings and shared meals. I remember the first time I made this Chicken, Mushrooms, and Zucchini skillet. My grandmother watched me from the kitchen, sharing her tips and tricks while I cooked. This recipe has become a staple in my home, serving not just as a meal but as a way to connect with my heritage. Every bite is a reminder of love, tradition, and the importance of sharing food with those we cherish.
What Makes This Italian Chicken Recipe Special?
This Italian Chicken, Mushrooms, and Zucchini Skillet stands out for its simplicity and flavor. The combination of tender chicken, earthy mushrooms, and fresh zucchini creates a perfect harmony. Plus, it’s loaded with nutritious ingredients like tomatoes and herbs, making it a wholesome meal. The use of garlic powder and Italian seasoning infuses each bite with rich flavor, while the balsamic vinegar adds a subtle tang that elevates the dish. It’s not just a meal; it’s a celebration of Italian cuisine!
The Full Italian Chicken Recipe
Ingredients
- 1 tablespoon butter
- 2 tablespoons olive oil, divided
- 1 lb. chicken breasts, cut in half, or tenderloins
- 3/4 teaspoon garlic powder
- 1/2 cup yellow onion, diced
- 3 cloves garlic, minced
- 12 ounces mushrooms, sliced
- 2 zucchinis, cut into bite-size chunks
- 1/2 cup sundried tomatoes
- 2 15-ounce cans fire-roasted diced tomatoes
- 1 1/2 teaspoons Italian seasoning
- 1 teaspoon balsamic vinegar
- Salt and pepper, to taste
- Optional Garnishes: Fresh Basil and Parsley, chopped
Instructions
- In a large sauté pan or cast iron skillet, melt the butter and 1 tablespoon of olive oil over medium heat until it starts to bubble. Tip: Make sure the pan is hot enough to give the chicken a nice sear.
- Pat the chicken dry on both sides and season with salt, pepper, and garlic powder. Tip: Drying the chicken helps achieve a golden crust.
- Add the chicken to the pan and cook for 3-5 minutes until golden brown. Flip and cook the other side for an additional 3-5 minutes. Brush some of the olive oil and butter from the pan onto the chicken.
- Remove the chicken and set it aside on a plate.
- In the same pan over medium heat, add the remaining 1 tablespoon of olive oil. Sauté the onion for 3 minutes. Tip: Stir occasionally to prevent burning.
- Add the mushrooms, sprinkle with salt, and sauté for 5 minutes. Tip: Allow the mushrooms to brown for extra flavor.
- Add garlic, zucchini, and sundried tomatoes, and sauté for 2 minutes.
- Stir in the diced tomatoes, Italian seasoning, balsamic vinegar, salt, and pepper. Tip: Taste and adjust seasonings as needed.
- Return the chicken to the pan and spoon some sauce and vegetables over the top.
- Cook covered on the stovetop or in the oven at 350°F until the chicken is heated through and the sauce is bubbling. Tip: Cooking covered helps retain moisture.
- Serve garnished with chopped fresh basil and parsley if desired.
Serving Suggestions and Variations for Italian Chicken
This Italian Chicken, Mushrooms, and Zucchini Skillet is incredibly versatile. For a heartier meal, serve it over cooked pasta or rice. You can also add other vegetables like bell peppers or spinach for added nutrition. If you’re looking for a more Mediterranean twist, consider adding olives or capers. Feel free to customize it to your preference!
Frequently Asked Questions About Italian Chicken
Can I use frozen chicken for this recipe?
No, it’s best to use fresh chicken for optimal flavor and texture.
What can I substitute for sundried tomatoes?
You can use fresh tomatoes or omit them altogether if you prefer.
Is this dish suitable for meal prep?
Yes! It stores well in the fridge for up to 3 days, making it perfect for meal prep.
Recipe Stats
- Prep Time: 15 minutes
- Cooking Time: 25 minutes
- Total Time: 40 minutes
- Calories per Serving: 320
- Servings: 4
Italian Chicken, Mushrooms And Zucchini Skillet
Equipment
- Large sauté pan or cast iron skillet
Ingredients
Main Ingredients
- 1 tablespoon butter
- 2 tablespoons olive oil
- 1 pound chicken breasts, cut in half or tenderloins
- 0.75 teaspoon garlic powder
- 0.5 cup yellow onion, diced
- 3 cloves garlic, minced
- 12 ounces mushrooms, sliced
- 0.5 cup sundried tomatoes
- 2 15-ounce cans fire-roasted diced tomatoes
- 1.5 teaspoons Italian seasoning
- 1 teaspoon balsamic vinegar
- 1 to taste salt and pepper
- 1 to taste fresh basil and parsley, chopped optional garnishes
Instructions
- In a large sauté pan or cast iron skillet, melt the butter and 1 tablespoon of olive oil over medium heat until it starts to bubble.
- Pat the chicken dry on both sides and season with salt, pepper, and garlic powder.
- Add the chicken to the pan and cook for 3-5 minutes until golden brown. Flip and cook the other side for an additional 3-5 minutes. Brush some of the olive oil and butter from the pan onto the chicken.
- Remove the chicken and set it aside on a plate.
- In the same pan over medium heat, add the remaining 1 tablespoon of olive oil. Sauté the onion for 3 minutes.
- Add the mushrooms, sprinkle with salt, and sauté for 5 minutes.
- Add garlic, zucchini, and sundried tomatoes, and sauté for 2 minutes.
- Stir in the diced tomatoes, Italian seasoning, balsamic vinegar, salt, and pepper.
- Return the chicken to the pan and spoon some sauce and vegetables over the top.
- Cook covered on the stovetop or in the oven at 350°F until the chicken is heated through and the sauce is bubbling.
- Serve garnished with chopped fresh basil and parsley if desired.