Italian Chicken and Mushroom Skillet

"Very tasty chicken dish, one that I have made many times... this can be made with skin and bone-on chicken also. Add in some crushed hot pepper flakes if desired to turn up the heat! Remember, if you are using skin and bone-on chicken pieces to cook for a longer time. This complete recipe is made in one large skillet, or Dutch oven."
photo by JoyfulCook photo by JoyfulCook
photo by JoyfulCook
photo by justcallmetoni photo by justcallmetoni
Ready In:
1hr 35mins




  • In a large skillet or Dutch oven, season chicken with seasoning salt pepper and garlic powder (can use regular salt).
  • Brown the chicken in oil on medium heat (about 3 minutes on both sides) remove to a plate and set aside.
  • In the same skillet, saute onion, bell pepper, celery, fresh garlic, dried basil, dried oregano and mushrooms until soft, about 5 minutes (add in crushed hot pepper flakes, if using).
  • Add in the tomato paste and stir for about 1 minute.
  • Add in the stewed tomatoes and wine (if using) stir until combined.
  • Season with more salt and pepper if desired; cover and simmer tomato mixture for for about 20-25 minutes.
  • Add in the browned chicken back to the skillet, cover and simmer for another 40-45 minutes, or until the chicken is cooked and juices run clear.
  • *NOTE* You might want to add in a couple of teaspoons of sugar if you think that the tomato sauce is too "acidy".

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  1. Wonderful, Wonderful! I did 3 breast and 3 boneless, skinless thighs...superb! This is yet another that I turned into a freezer meal. Turns out beautiful either way! Thanks Kittencal!
  2. We really enjoyed this, did add a few shakes of mexican seasoning. i used chicken thighs not chicken breasts as we prefer it. Easy to prepare, will definitely be using it again. Thanks for posting
  3. I loved this as a simple healthy but delicious mid week meal. It was the perfect reprieve from four days of hotel food. My one change, which was accidental, was used a full can of tomatoes in preparing a half batch of the recipe (doubling the amount). I also used the equivalent of 3 cups creminis and would suggest using 4 cups if you like mushrooms as much as I do. To reduce the cooking time in the final step, I cut my breasts in half. Served this over creamy polenta with asparagus. Yummmy!



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