italian chicken dinner

Enjoy perfectly tender boneless skinless chicken thighs simmered in a sauce of earthy mushrooms, dry marsala, and tangy balsamic for a restaurant style Italian dinner in around 30 minutes.

Mushroom Marsala Sauce with Boneless Skinless Chicken Thighs

Lbs Boneless Skinless Chicken Thighs

Cups Cremini Mushrooms (sliced)

½ Yellow Onion (diced)

Cloves Garlic (minced)

⅓ Cup Flour (plus 1 teaspoon for sauce)

Tablespoons Butter

Tablespoon Olive Oil

¾ Cup Dry Marsala

Tablespoons Balsamic Vinegar

(plus extra to season sauce)

½ Teaspoon Pepper (plus extra to season sauce)

First, mix together ⅓ Cup of flour with 1 Teaspoon Salt and ½ Teaspoon Pepper to make a dredge.

Coat boneless skinless chicken thighs in seasoned flour.

Heat a large sauté pan or Dutch oven on medium-high heat and add olive oil.

Next, brown the coated thighs on both sides for about three minutes. Remove from the pan and set them aside.

Then, turn the heat down to medium-low, and add butter and sliced cremini mushrooms.

Let the mushrooms cook until they start to soften.

Then add diced onion and minced garlic. Season with salt and pepper. The salt will help draw out the moisture from the onions and mushrooms.

Cook until the onion is translucent.

Sprinkle a Teaspoon of flour over the cooking vegetables and let it absorb the fats in the pan.

Next, add dry marsala and balsamic vinegar to deglaze the pan. Use a wooden spoon to get the brown bits off the bottom of the sauté pan.

Bring the mushroom marsala sauce to a low simmer and let cook for 5 minutes.

Then, add the browned chicken thighs to the sauce and simmer with the lid on for 15 minutes.

Remove the lid, spoon some sauce over the chicken pieces and simmer uncovered for 5 more minutes.

Rich and creamy tomato sauce with wilted kale and melted Parmesan cheese infuses into tender chicken breasts in this Creamy Tomato Chicken Skillet Dinner. Perfect as a low-carb family meal!

Creamy Tuscan Tomato Chicken Skillet Dinner

Tablespoons extra-virgin olive oil

Chicken breasts ((4 medium))

salt

black pepper (freshly ground)

tomato paste

garlic (minced)

fennel seeds

red pepper flakes (more if you like it spicy)

tomatoes (1 can)

heavy cream

parmesan cheese (divided)

basil leaves (thinly sliced)

Add the olive oil to a large skillet set over medium-high heat, heat until glistening.

Season the chicken breasts with ½ teaspoon salt and pepper.

Add the seasoned chicken to the skillet and cook until golden on the bottom, about 5 minutes. With tongs, flip the chicken and cook the other side until golden. About 5 minutes.Remove the chicken and set aside.

In the same skillet, add tomato paste, garlic, fennel seeds and red pepper flakes and cook about 1 minute, just until fragrant.

Add the crushed tomatoes and bring to a simmer. Allow to cook for 3 minutes.

Stir in the heavy cream, ¼ cup parmesan cheese and kale. Stir until kale is wilted, about 3 minutes.

Season with remaining ½ teaspoon salt and return the chicken back to the skillet with the sauce.

Allow the chicken to cook for 5 more minutes or until the internal temperature of the chicken breasts reaches 165℉ with an instant read thermometer.

Serve topped with fresh basil and remaining parmesan cheese.

Top 2 italian chicken dinner recipes from across the web

The most viewed italian chicken dinner recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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Mushroom Marsala Sauce with Boneles...

Creamy Tuscan Tomato Chicken Skille...

Top 2 italian chicken dinner recipes from across the web

The most viewed italian chicken dinner recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Mushroom Marsala Sauce with Boneles...

Creamy Tuscan Tomato Chicken Skille...

The most viewed italian chicken dinner recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine