Italian Chicken, Mushroom, and Zucchini Skillet
You can never have too many Mediterranean recipes, so give Italian Chicken, Mushroom, and Zucchini Skillet a try. This recipe serves 4 and costs $3.8 per serving. This main course has 291 calories, 33g of protein, and 6g of fat per serving. It is brought to you by Good Life Eats. 45726 people found this recipe to be scrumptious and satisfying. Head to the store and pick up yellow onion, salt and pepper, fire roasted tomatoes, 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 around 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 98%. This score is super. If you like this recipe, take a look at these similar recipes: Italian Mushroom Skillet, Zucchini and Mushroom Skillet Pasta Primavera, and Italian Rice Skillet with Zucchini, Sausage and Sun-Dried Tomatoes.
Servings: 4
Ingredients:
1 teaspoon balsamic vinegar (optional)
1 lb. chicken breasts (cut in half) or tenderloins
2 15-ounce cans fire roasted diced tomatoes
3 cloves garlic, minced
2 squares Italian Herb Sauté Express® Sauté Starter
1 teaspoon Italian seasoning
12 ounces mushrooms, sliced
2 teaspoons olive oil
Salt and pepper, to taste
2/3 cup sundried tomatoes
½ yellow onion, diced
2 zucchini, cut in bite-size chunks
Equipment:
frying pan
stove
oven
Cooking instruction summary:
In a large sauté pan or cast iron skillet, melt the Sauté Express® Sauté Starter over medium heat until it begins to bubble. Pat the chicken dry on both sides. Add the chicken and cook for 5 to 7 minutes, or until browned. Turn and cook the other side until browned and the chicken is cooked through. While cooking, brush some of the Sauté Express® Sauté Starter on the side of the chicken facing up.Remove chicken and set aside on a plate. Add the olive oil to the pan. Over medium heat, sauté the onion for 3 minutes. Add the mushrooms and continue to sauté for 5 minutes. Add garlic, zucchini and sundried tomatoes. Sauté for 2 minutes. Add the diced tomatoes, Italian seasoning, and salt and pepper to taste. If using, stir in the balsamic vinegar.Transfer the chicken back to the pan and spoon some of the sauce and vegetables over top of the chicken. Cook, covered, over the stovetop or in the oven at 350 degrees F until the chicken is heated through and the sauce is bubbling.
Step by step:
1. In a large sauté pan or cast iron skillet, melt the Sauté Express® Sauté Starter over medium heat until it begins to bubble. Pat the chicken dry on both sides.
2. Add the chicken and cook for 5 to 7 minutes, or until browned. Turn and cook the other side until browned and the chicken is cooked through. While cooking, brush some of the Sauté Express® Sauté Starter on the side of the chicken facing up.
3. Remove chicken and set aside on a plate.
4. Add the olive oil to the pan. Over medium heat, sauté the onion for 3 minutes.
5. Add the mushrooms and continue to sauté for 5 minutes.
6. Add garlic, zucchini and sundried tomatoes. Sauté for 2 minutes.
7. Add the diced tomatoes, Italian seasoning, and salt and pepper to taste. If using, stir in the balsamic vinegar.
8. Transfer the chicken back to the pan and spoon some of the sauce and vegetables over top of the chicken. Cook, covered, over the stovetop or in the oven at 350 degrees F until the chicken is heated through and the sauce is bubbling.
Nutrition Information:
covered percent of daily need
