Italian Chicken Skillet
Forget going out to eat or ordering takeout every time you crave Mediterranean food. Try making Italian Chicken Skillet at home. One serving contains 286 calories, 50g of protein, and 6g of fat. This recipe serves 8. For $2.33 per serving, this recipe covers 27% of your daily requirements of vitamins and minerals. It works well as a main course. It is brought to you by Taste of Home. This recipe is liked by 107 foodies and cooks. Head to the store and pick up pepper, oregano, dried basil, and a few other things to make it today. It is a good option if you're following a gluten free, dairy free, paleolithic, and primal diet. From preparation to the plate, this recipe takes approximately 1 hour and 5 minutes. Taking all factors into account, this recipe earns a spoonacular score of 91%, which is great. If you like this recipe, take a look at these similar recipes: Italian Skillet Chicken, Italian Chicken Skillet Supper, and Italian Chicken-Pasta Skillet.
Preparation duration: 25 minutes
Cooking duration: 40 minutes
3/4 cup sliced celery
8 bone-in chicken breast halves (8 ounces each), skinless
1/2 teaspoon dried basil
1 teaspoon dried parsley flakes
1/2 teaspoon garlic powder
3/4 cup chopped green pepper
1 can (4 ounces) mushroom stems and pieces, drained
2 cans (14-1/2 ounces each) no-salt-added stewed tomatoes
1/4 cup chopped onion
1/2 teaspoon dried oregano
1/4 teaspoon pepper
1 teaspoon vinegar
Cooking instruction summary:
Directions In a large skillet coated with cooking spray, saute chicken over medium heat until browned. Remove and keep warm. In the same skillet, saute celery, green pepper, onion and mushrooms until tender. Return chicken to pan. Combine the remaining ingredients; pour over chicken and vegetables. Cover and simmer for 30 minutes. Uncover; simmer 10 minutes longer or until a meat thermometer reads 170°. Yield: 8 servings. Originally published as Italian Chicken Skillet in Taste of HomeApril/May 2000, p16 Nutritional Facts 1 serving (calculated with no-salt-added stewed tomatoes) equals 184 calories, 3 g fat (0 saturated fat), 73 mg cholesterol, 147 mg sodium, 9 g carbohydrate, 0 fiber, 28 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable. Print Add to Recipe Box Email a Friend
Step by step:
1. In a large skillet coated with cooking spray, saute chicken over medium heat until browned.
2. Remove and keep warm. In the same skillet, saute celery, green pepper, onion and mushrooms until tender.
3. Return chicken to pan.
4. Combine the remaining ingredients; pour over chicken and vegetables. Cover and simmer for 30 minutes. Uncover; simmer 10 minutes longer or until a meat thermometer reads 170°.
covered percent of daily need
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