This skillet chicken recipe is easy to prepare, and the combination flavors is fabulous. Serve with rotini, fusilli, or a similar pasta for a great-tasting everyday meal.
I used boneless chicken breasts in the recipe, but chicken tenders, thighs, or even turkey tenderloins or cutlets can be used.
- 3 to 4 chicken breast halves
- kosher salt and freshly ground black pepper
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 medium sweet onion, quartered, thinly sliced
- 4 to 6 ounces portobello mushrooms, coarsely chopped
- 2 small zucchini, quartered lengthwise and sliced 1/4" thick
- 3 cloves garlic, minced
- 3/4 cup chicken broth
- 3 tablespoons lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons dry white wine, optional
- 12 large basil leaves, chopped
- 12 to 18 grape tomatoes, halved
- 1 cup heavy cream
- 16 ounces fusilli or similar pasta, cooked and drained
- Cut the chicken breasts or tenders into 1-inch pieces. Sprinkle lightly with kosher salt and freshly ground black pepper.
- In a large skillet over medium heat melt the butter with olive oil. Add the chicken, onion, and mushrooms; cook, stirring, until onions and mushrooms are just tender and chicken is lightly browned.
- Add the zucchini, garlic, and chicken broth; bring to a simmer. Cover and cook for 8 to 10 minutes, or until zucchini is just tender.
- Add lemon juice and zest and wine; cook, uncovered, for 5 minutes.
- Add chopped basil, tomatoes, and cream; cook for 2 to 3 minutes longer. Taste and add salt and pepper, as needed.
- Toss with hot cooked pasta.
Serves 4 to 6.
|Nutritional Guidelines (per serving)|
|Total Fat||58 g|
|Saturated Fat||22 g|
|Unsaturated Fat||21 g|
|Dietary Fiber||9 g|