Italian Chicken Skillet
Golden, pan-seared chicken breasts cooked in a savory garlic, white wine, and tomato sauce — all in a single pan. This Italian Chicken Skillet comes together in under 40 minutes and tastes like it simmered for hours.
Equipment
- Large cast iron skillet or stainless steel skillet - 12 inch / 30cm
- Meat mallet or rolling pin - For pounding chicken to even thickness
- Sharp chef's knife
- Cutting board
- Small mixing bowl - For seasoning mix
- Tongs
- Wooden spoon or silicone spatula
- Measuring spoons and cups
- Instant-read meat thermometer - (optional but recommended)
Ingredients
- 4 boneless, skinless chicken breasts - about 6 oz or 170g each, pounded to even thickness
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried basil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon crushed red pepper flakes - optional
- 2 tablespoons all-purpose flour - for dusting
- 3 tablespoons extra virgin olive oil - divided
- 4 cloves garlic - minced
- 1 small yellow onion - diced
- ⅓ cup dry white wine - 80ml, such as Pinot Grigio or Sauvignon Blanc
- ½ cup low-sodium chicken broth - 120ml
- 1 cup cherry tomatoes - 180g, halved, or 1 cup / 180g diced canned tomatoes
- ⅓ cup sun-dried tomatoes - 60g, sliced, packed in oil and drained
- 2 cups fresh baby spinach - 60g
- ¼ cup freshly grated Parmesan cheese - 25g
- 2 tablespoons fresh basil - torn or chopped, for garnish
- 1 tablespoon fresh lemon juice
For Serving
- pasta, rice, or crusty Italian bread - for serving
- marinara sauce - optional, on the side
Instructions
- Pound chicken breasts to ¾ inch (2cm) even thickness between plastic wrap, then pat completely dry with paper towels.
- Combine oregano, garlic powder, onion powder, basil, salt, pepper, and red pepper flakes in a small bowl. Season both sides of chicken, then lightly dust with flour, shaking off excess.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Sear chicken 4-5 minutes per side until golden and internal temperature reaches 160-163°F (71-73°C). Transfer to a plate and tent with foil.
- Reduce heat to medium, add remaining 1 tablespoon olive oil to the skillet. Cook onion 3-4 minutes until softened, then add garlic and cook 60 seconds until fragrant.
- Pour in white wine, scraping up browned bits from the pan bottom. Simmer 2-3 minutes until reduced by half.
- Add chicken broth, cherry tomatoes, and sun-dried tomatoes. Bring to a gentle simmer and cook 4-5 minutes until tomatoes soften.
- Add fresh spinach and stir 1-2 minutes until completely wilted.
- Nestle chicken back into skillet, drizzle with lemon juice, and simmer 2-3 minutes to heat through. Top with Parmesan and fresh basil, then serve immediately with pasta, rice, or crusty bread.
Notes
- Pound to even thickness: This single step ensures juicy, evenly cooked chicken and prevents thin ends from overcooking while thick centers stay underdone.
- Dry the chicken well: Patting the chicken completely dry with paper towels before seasoning allows the flour to adhere properly and ensures a good sear rather than steaming.
- Don't skip the deglaze: Those browned bits on the skillet bottom are packed with flavor. Scraping them up with wine transforms a basic sauce into something extraordinary.
- Use drinkable wine: Choose a dry white wine like Pinot Grigio or Sauvignon Blanc that you'd actually enjoy drinking. Cooking wine is lower quality and often salted.
- Freshly grate your Parmesan: Pre-grated cheese contains anti-caking agents that prevent proper melting. Grating from a block gives a creamier, nuttier finish.
- Rest the chicken: Let the chicken rest for 3-5 minutes after the final simmer to allow juices to redistribute, keeping each bite tender and moist.
- Thicker sauce option: If you prefer a thicker sauce, whisk 1 teaspoon cornstarch into 2 tablespoons cold water and stir into the simmering sauce until it thickens.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors deepen overnight as the chicken and sauce meld together.
- Freezing: Freeze in a sealed container for up to 2 months. Thaw overnight in the refrigerator before reheating gently on the stovetop.
- Reheating tip: Reheat in a skillet over medium-low heat with a splash of chicken broth to loosen the sauce. Cover and warm 5-7 minutes to keep the chicken juicy.