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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 scraping fond without damaging the pan.
  • 1 Chef's knife For cubing chicken and chopping garlic.
  • 1 Cutting Board For safe and hygienic ingredient preparation.
  • 1 Liquid Measuring Cup For precise measurement of wine and liquids.

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

Ensure chicken is thoroughly browned for deep flavor before adding liquids; this is crucial for building the dish's base. Deglazing with red wine is key to incorporate all the savory fond from the bottom of the pan. Pay close attention to pasta cooking time; al dente is desired for texture, as it will continue to absorb liquid and cook slightly after the heat is off. Freshly chopped garlic offers a more vibrant aroma than pre-minced. For an elevated finish, stir in fresh basil or parsley at the end, and consider a sprinkle of grated Pecorino Romano for a sharper, saltier counterpoint to the mild mozzarella.