One Pan Italian Chicken

This tasty One Pan Italian Chicken dish features  classic Italian ingredients, like tomatoes, olives, capers,  mushrooms, parsley, a little vino and some Parmesan cheese.  It’s a quick chicken dinner you can pull together any night of the week.

This tasty One Pan Italian Chicken dish is a quick chicken dinner you can pull together any night of the week

This is one of those easy Dutch oven chicken recipes that’s bursting with bright, hearty Italian flavors.  It’s easy enough to make any night of the week, yet elegant enough to serve guests for dinner.  

This is one of my family’s favorite Italian chicken recipes!  Chicken thighs are simmered in an amazing hot stewy mess of tomatoes, broth and wine, with mushrooms and kalamata olives.

ITALIAN CHICKEN RECIPE

  • Extra-virgin olive oil
  • Chicken breasts or thighs
  • Garlic
  • 1 pound fresh mushrooms, sliced
  • 3-4 tablespoons shallots, minced
  • 3 tablespoons cooking sherry (optional)
  • 1 14 oz can chicken broth
  • 3/4 cup Kalamata olives
  • 2 tablespoons capers, drained
  • 4 tablespoons unsalted butter
  • 4 plum tomatoes, seeded and diced
  • 1 cup cherry heirloom tomatoes, cut in half
  • Kosher salt and freshly ground pepper to taste
  • Chopped fresh Italian parsley for garnish
  • 3-4 tablespoons parmesan cheese, grated

HOW TO MAKE ITALIAN CHICKEN

This One Pan Italian Chicken is quick, easy to make.  It’s ready to eat in about 40 minutes (prep time included) and turns out perfect every time.   It will become one of your favorite chicken recipes that you’ll make over and over again.

MORE ITALIAN CHICKEN DISHES YOU’LL LOVE

 

One Pan Italian Chicken
Yield: 4 servings

One Pan Italian Chicken

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes

This tasty One Pan Italian Chicken dish features classic Italian ingredients, like tomatoes, olives, capers, mushrooms, parsley, a little vino and some Parmesan cheese.

Ingredients

  • 4 tablespoons olive oil
  • 4 chicken breasts or thighs
  • 2 tablespoons garlic, minced
  • 1 pound fresh mushrooms, sliced
  • 3-4 tablespoons shallots, minced
  • 3 tablespoons cooking sherry (optional)
  • 1 14 oz can chicken broth
  • 3/4 cup Kalamata olives
  • 2 tablespoons capers, drained
  • 4 tablespoons unsalted butter
  • 4 plum tomatoes, seeded and diced
  • 1 cup cherry heirloom tomatoes, cut in half
  • Kosher salt and freshly ground pepper to taste
  • Chopped fresh Italian parsley for garnish
  • 3-4 tablespoons parmesan cheese, grated

Instructions

  1. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown, approximately 6-8 minutes on each side. Transfer chicken to a plate and set aside.
  2. Heat 2 tablespoons olive oil and 2 tablespoons butter in the same skillet over medium heat.
  3. Add the mushrooms and garlic and saute until they are soft, approximately 5 minutes. Be careful not to burn the garlic.
  4. Pour the broth in and simmer, then add the shallots, capers, olives and plum tomatoes.
  5. Stir in remaining butter.
  6. Add the chicken to the pan and simmer on low for 8-10 minutes.
  7. Add the cherry tomatoes and cook just long enough until the tomatoes are warm. Do not overcook the cherry tomatoes.

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