This Cheesy Italian Chicken Skillet is one flavorful and satisfying meal! Tender chicken breasts simmered in the most delicious savory sauce with diced tomatoes, chicken stock, sweet peppers, baby artichokes, and Italian spices… then finished with fresh parsley and some Italian cheese. {Gluten-free + Low-carb}
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Italian Chicken Skillet
I’ll be honest, the first time I tested this chicken recipe it was not my favorite. I tried to create an easy baked casserole that was quick and layered with all the same yummy ingredients. But it just wasn’t very good.
I mean it wasn’t off-putting but it wasn’t a delicious pan of savory married flavors that made my mouth water.
So I trashed the recipe document and moved on.
As you know, I don’t like to waste food so I tried to rehab the dish and reheated it in a skillet on the stove for dinner. To my surprise something magical happened… it turned into something really delicious!
I guess sometimes quick and easy isn’t always best.
I recovered the recipe from my trash folder and decided to give it another go, but this time on the stove top...
Amazingness my friend. Chicken breasts simmered in tomatoes, onions, garlic, herbs and spices, topped off with Italian cheese… creating the tastiest Cheesy Italian Chicken Skillet on the planet!
Ok, yes I’m a little excited about this one. All my recipes are my “babies” and I want them all to be scrumptious, so when they’re not it’s really disappointing.
But I couldn’t be more thrilled that this ole’ girl was resurrected. She’s pretty amazing!! And she’s low-carb and gluten-free. Bonus!!
All it took was a little old fashion simmering on the stovetop. Yes, sometimes a little stirring and sautéing is all it takes.
I made some cauliflower mash to go with mine, but you could serve it with zucchini noodles, spaghetti squash, regular pasta, mashed potatoes or even rice.
Well, let’s get cooking!
How to make Italian Chicken Skillet:
I like using smaller chicken breasts or cutting larger ones in half for this recipe. Here’s why… we really only need 4-6 ounces of protein per serving, and the chicken will cook faster the smaller they are.
Season the chicken with salt and pepper. Add some olive oil to a large sauté pan over medium heat. Add the chicken to the pan and sauté for 6 minutes per side with the lid on the pan (be sure it is vented or slightly cracked). The goal is to cook them on a lower heat so they are tender.
Check the center of your chicken breasts with a digital meat thermometer to make sure they reach 165F, then set the chicken breasts aside on a plate.
Next, add the onions and sauté on medium high heat for 3 minutes. Add garlic and seasonings and sauté 1 more minute.
Stir in the peppers and diced tomatoes and sauté for 5 more minutes.
Add the artichokes, chicken stock, fresh parsley, and bring to a simmer over medium heat.
Add the chicken back into the pan, tuck down in the sauce and sauté for 5 minutes.
Sprinkle the cheese on the chicken and around the pan on the veggies. Let it melt and then top with chopped parsley (you can put the lid on to help melt the cheese faster).
This cheesy Italian skillet chicken is one flavorful and satisfying meal! Tender chicken with peppers, baby artichokes and tomatoes simmered in the most delicious savory sauce!
Buon appetito my friend!!
Cheesy Italian Chicken Skillet Recipe
This Cheesy Italian Chicken Skillet is one flavorful and satisfying meal! Tender chicken breasts simmered in the most delicious savory sauce with diced tomatoes, chicken stock, sweet peppers, baby artichokes, and Italian spices.
Ingredients
For The Italian Seasoning:
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon onion powder
For The Italian Chicken:
- 2 tablespoons olive oil
- 2.5 pounds boneless skinless chicken breasts, (I recommend buying smaller sized breasts or slicing large ones in half on the diagonal. I ended up with 6 pieces.)
- salt and pepper to season the chicken
- 1 yellow onion chopped
- 4 cloves garlic minced
- 4 teaspoons Italian seasoning
- 2 sweet peppers thinly sliced
- 29 ounces petite diced tomatoes, (two 14.5 oz cans)
- 14 ounces baby artichoke hearts, drained (one 14 oz can)
- ½ cup chicken stock
- 3 tablespoons fresh parsley, plus more for garnish
- 4 ounces Italian cheese blend (make sure it includes Parmesan cheese)
Instructions
- Combine Italian seasoning ingredients in a small bowl and set aside.
- Season the chicken well with salt and pepper.
- Add some olive oil to a large sauté pan over medium heat. Add the chicken to the pan and sauté for 6 minutes per side with the lid on the pan (be sure it is vented or slightly cracked). The goal is to cook them on a lower heat so they are tender.
- Check the center of your chicken breasts with a digital meat thermometer to make sure they reach 165F, then set the chicken breasts aside on a plate.
- Next, add the onions and sauté on medium high heat for 3 minutes. Add garlic and seasonings and sauté 1 more minute.
- Stir in the peppers and diced tomatoes and sauté for 5 more minutes.
- Add the artichokes, chicken stock, fresh parsley, and bring to a simmer over medium heat.
- Add the chicken back into the pan, tuck it down in the sauce and sauté for 5 minutes.
- Sprinkle the cheese on the chicken and around the pan on the veggies. Let it melt and then top with chopped parsley (you can put the lid on to help melt the cheese faster).
Nutrition Information
Yield
6Serving Size
1 chicken breast w sauceAmount Per Serving Calories 398Total Fat 15gSaturated Fat 3gUnsaturated Fat 0gCholesterol 125mgSodium 1029mgCarbohydrates 17gNet Carbohydrates 12gFiber 5gSugar 7gProtein 48g
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