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Easy Italian Chicken Skillet

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Filed Under: Entrées

skillet chicken parmesan recipe

4 (6 to 8-ounce) boneless, skinless chicken breasts

1 1/2  teaspoons kosher salt

All-purpose flour, for dredging

2 tablespoons unsalted butter

2 tablespoons extra-virgin olive oil

4 plum tomatoes, seeded and diced

8-ounce jar roasted red peppers, drained and sliced

1 teaspoon dried oregano

1 cup grated provolone

2 tablespoons shredded fresh basil


Cut each chicken breast on a bias with a sharp chef’s knife, making two slices out of each breast (or have butcher slice them thin). Season chicken all over with 1/2 teaspoon salt. Spread flour on a rimmed plate, then dredge chicken in flour and tap off excess. 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. When the chicken is browned, pour the tomatoes, roasted peppers, oregano, and remaining 1 teaspoon salt into skillet. Bring to a simmer, cover and cook until the separate ingredients come together as a sauce, about 5 minutes. Sprinkle the dish with the provolone and shredded basil. Cover the skillet, and simmer just until the cheese melts and the chicken is cooked through, about 2 minutes more. Serves 4-6.

2013 Quick Chicken Recipe Contest Winner Francisca Mesiano