Italian Chicken, Mushrooms And Zucchini Skillet
A delicious and wholesome Italian Chicken dish with mushrooms and zucchini, perfect for a family dinner.
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.
Notes
For a heartier meal, serve over cooked pasta or rice.