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Italian Chicken Skillet on a cast iron skillet
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Italian Chicken Skillet Recipe

Italian Chicken Skillet with red wine, mushrooms, and artichoke, as beautiful as it is richly satisfying. It's an easy, flavor-packed complete meal.
Course Main Course
Cuisine American
Keyword Italian chicken recipes, Red Wine, Mushroom and Artichoke Chicken Skillet
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 6 -8 servings
Calories 559kcal
Author Kathleen

Ingredients

  • 2 tablespoons olive oil
  • 4 chicken breast halves boneless, skinless, cut into large chunks
  • 1 onion medium, sliced
  • 2 tablespoons garlic roughly chopped
  • 2 cups Cremini mushrooms sliced
  • 1 (15-ounce) can petite diced tomatoes
  • 1 cup tomato sauce
  • pinch sugar
  • 1/3 cup red wine
  • 1/4 cup balsamic vinegar
  • 1 (14-ounce) can artichoke hearts quartered
  • 3/4 cup pimiento-stuffed green olives sliced
  • 1 teaspoon dried basil
  • 1 tablespoon dried oregano
  • salt to taste
  • black pepper to taste
  • 1 pound spaghetti cooked and drained
  • Parmesan cheese to taste
US Customary - Metric

Instructions

  • Season the chicken (4) with salt and pepper. Heat a large saute pan to medium-high and add about 1 tablespoon of olive oil. When the oil begins to shimmer, add the chicken and quickly saute until just browned. Remove to a plate.
  • In the same pan, add another tablespoon of olive oil and saute the onion (1) until they just are soft and translucent. Add the garlic (2 tablespoons) and saute for 3 - 4 minutes. Add the mushrooms (2 cups) and saute until they are soft. Add the tomatoes (1 can), tomato sauce (1 cup), sugar (pinch), wine (1/3 cup), balsamic vinegar (1/4 cup), basil (1 teaspoon), and oregano (1 tablespoon) and simmer the sauce for about 10 minutes for flavors to marry. Stir in the artichokes (1 can), olives (3/4 cup), and the chicken and continue cooking until the chicken is cooked through (It took me about 10 minutes. The exact time will depend on the size of your chicken chunks.) Season to taste with salt and pepper.
  • Serve with hot spaghetti (1 pound) and a sprinkle of Parmesan cheese. And LOTS of Italian bread
  • Source: Adapted From Dinners for a Year and Beyond 

Notes

  1. Don’t overcook the chicken in the first step. It finishes cooking in the sauce, so just aim for golden edges, not fully done pieces.
  2. Let the sauce simmer. Those 10 minutes matter — that’s when the wine cooks down and the tomatoes deepen in flavor.
  3. Add pasta water if needed. If your sauce thickens too much, a splash of starchy pasta water loosens it while keeping everything silky.
  4. Fresh herbs are great if you have them. A little chopped basil or parsley at the end adds brightness and makes it extra pretty.

Nutrition

Serving: 1serving | Calories: 559kcal | Carbohydrates: 75g | Protein: 30g | Fat: 14g | Saturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 48mg | Sodium: 641mg | Potassium: 1011mg | Fiber: 7g | Sugar: 11g | Vitamin A: 1667IU | Vitamin C: 51mg | Calcium: 99mg | Iron: 4mg