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Italian Chicken Skillet

This Italian chicken skillet recipe is a delicious and easy dinner! The best part is that it cooks all in one skillet so there is hardly any mess!
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course lunch/dinner
Cuisine Italian
Servings 4 people
Calories 995.6 kcal

Equipment

  • 1 Large Skillet with Lid Essential for one-pan cooking and simmering.
  • 1 Wooden Spoon Ideal for stirring and deglazing without damaging the pan.
  • 1 Chef's knife For cubing chicken and chopping garlic and spinach.
  • 1 Cutting Board For safe and efficient prep work.

Ingredients
  

Main

  • 1 tablespoon olive oil
  • 4 skinless boneless chicken breast halves, cubed
  • 2 cloves garlic chopped, or to taste
  • ½ cup red cooking wine
  • 1 28 ounce can Italian-style diced tomatoes
  • 8 ounces small seashell pasta
  • 5 ounces fresh spinach chopped
  • 1 cup shredded mozzarella cheese

Instructions
 

  • Heat olive oil in a large skillet with a lid over medium heat; cook and stir the chicken and garlic until the chicken is no longer pink in the center, 5 to 8 minutes.
  • Pour wine and diced tomatoes with their juice into the skillet, and bring to a boil over high heat while scraping any browned bits of food off of the bottom of the pan with a wooden spoon.
  • Stir in shell pasta and return to a boil. Cook uncovered, stirring occasionally, until shells have cooked through, but are still firm to the bite, about 10 minutes. Spread spinach over the top of pasta, cover, and simmer until spinach leaves are cooked, about 5 minutes. Sprinkle mozzarella cheese evenly over the skillet; simmer until the cheese has melted and the pasta is bubbling, about 5 minutes. Rock_lobster

Notes

Achieving a good sear on the chicken is paramount for building foundational flavor; avoid overcrowding the skillet to ensure proper browning and fond development. The deglazing step with red wine is critical – diligently scrape all the browned bits from the pan's bottom as this fond will infuse the sauce with rich, complex notes. When cooking the pasta directly in the sauce, monitor liquid levels closely and stir frequently to prevent sticking, aiming for a perfect al dente texture. Introduce the fresh spinach only at the very end to prevent overcooking and maintain its vibrant color and slight texture. For an optimal melt and superior flavor, consider using freshly shredded mozzarella over pre-shredded, which often contains starches. A final touch of fresh basil or a squeeze of lemon juice before serving can dramatically brighten and lift the entire dish.