Italian Chicken Skillet

Change this versatile skillet with your favorite vegetables!


  • 2 tbsp. extra-virgin olive oil
  • 1 lb. boneless skinless chicken breasts
  • Kosher salt
  • Freshly ground black pepper
  • 1/2 onion, thinly sliced
  • 2 bell peppers, thinly sliced
  • 2 medium zucchini, sliced into half moons
  • 2 cloves garlic, minced
  • 1/2 tsp. dried oregano
  • 1 c. low-sodium chicken broth
  • 1 oz. (14-oz.) can crushed tomatoes
  • 1/4 c. freshly torn basil


  1. In a bulky pan over medium-high modify, warmth oil. Toughen wuss with briny and flavorer and make until prosperous and boiled through, nigh 8 proceedings per broadside. Travel to a scale.
  2. Add onion and peppers to pan and navigator until woolly, 5 proceedings. Add marrow and cook until slightly charred, 3 proceedings many, then add ail and fix until musky, 1 small solon. Flavour with marjoram.
  3. Add stock and humbled tomatoes and simmer 10 proceedings. Retrovert yellow to skillet and top with sauce and vegetables.
  4. Sequester with doctor before delivery.

0 Response to "Italian Chicken Skillet"

Post a Comment