Italian Chicken Skillet Supper
A quick and flavorful chicken skillet supper packed with mushrooms, peppers, spinach, and finished with Romano cheese for a creamy, savory delight.
Equipment
- 1 Skillet large
Ingredients
Main Ingredients
- 2 Boneless skinless chicken breast halves about 4 ounces each, pounded evenly
- ¼ teaspoon Garlic salt
- ¼ teaspoon Black pepper
- 2 teaspoons Butter
- 1 teaspoon Olive oil
- ¼ pound Fresh small mushrooms sliced
- 0.5 Medium onion chopped
- ¼ cup Sweet red pepper chopped
- 1 tablespoon Pine nuts
- 2 cups Fresh baby spinach
- 1 tablespoon All-purpose flour
- ½ cup Reduced-sodium chicken broth
- 1 ½ teaspoons Spicy brown mustard
- 2 teaspoons Romano cheese
Instructions
Instructions
- Pound chicken breasts to even thickness and season with garlic salt and pepper.
- Heat butter and olive oil in a skillet on medium, sear chicken 4–5 minutes per side until golden and cooked through, then remove and keep warm.
- Add mushrooms, chopped onion, and red pepper to skillet and cook for about 5 minutes until softened.
- Stir in pine nuts and cook for 1 minute more until toasted.
- Add fresh spinach and stir until wilted, about 2 minutes.
- Return chicken to skillet, heat everything through, and mix with the vegetables.
- Top with Romano cheese before serving. Serve with pasta and sprinkle fresh basil if desired.
Notes
Use pre-sliced mushrooms and frozen spinach to save prep time. Store leftovers in fridge 2–3 days or freeze up to 3 months. Reheat with a little broth to keep moist.