Italian Chicken Skillet
Creamy, juicy, and full of Italian-inspired flavor, this Italian Chicken Skillet is a comforting one-pan meal that is easy to prepare and delicious to eat.
Servings: 4 servings
Equipment
- Large Skillet
Ingredients
Ingredients
- 1 tablespoon Olive oil for sautéing; extra if needed
- 4 pieces Skinless, boneless chicken breast halves Cubed into bite-sized pieces
- 2 cloves Garlic Chopped, or to taste
- 1/2 cup Red cooking wine adds depth; can substitute low-sodium chicken broth if desired
- 28 ounces Italian-style diced tomatoes 1 can, with juice
- 8 ounces Small seashell pasta uncooked
- 5 ounces Fresh spinach Chopped roughly
- 1 cup Shredded mozzarella cheese packed
Instructions
- Heat the olive oil in a large skillet over medium heat. Once shimmering, add the cubed chicken in a single layer, spread out so pieces sear rather than steam. Cook, stirring occasionally, until the chicken is no longer pink in the center and has light golden edges, about 5 to 8 minutes depending on cube size.
- Add the chopped garlic during the last minute of cooking the chicken and stir until fragrant. Be careful not to burn the garlic — 30 to 60 seconds is enough.
- Pour in the red cooking wine and scrape the bottom of the skillet with a wooden spoon to loosen any browned bits. Let the wine simmer and reduce for 1 to 2 minutes to concentrate the flavor.
- Add the entire can of Italian-style diced tomatoes with their juice. Stir to combine and bring the mixture to a gentle boil.
- Stir in the small seashell pasta, making sure the pasta is mostly submerged in the liquid. Reduce heat to medium-low and cook uncovered, stirring occasionally to prevent sticking, for about 10 minutes or until the pasta is tender and most of the liquid has been absorbed. Taste the pasta for doneness and adjust heat as needed to maintain a gentle simmer.
- When the pasta is tender, stir in the chopped fresh spinach. Cover the skillet and simmer for 5 minutes until the spinach is wilted and cooked through.
- Sprinkle the shredded mozzarella evenly over the top of the skillet. Cover again and let sit over low heat for 2 to 3 minutes until the cheese is melted and gooey. If you want a lightly browned top, transfer the skillet to a broiler-safe dish and broil for 1 to 2 minutes — watch closely so it doesn’t burn.
- Remove from heat, let rest 2 minutes, then serve hot. Garnish with fresh basil or a sprinkle of black pepper if desired.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat with a splash of water or broth to restore creaminess.