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This Italian Skillet Chicken is a favorite way to prepare chicken breasts if pairing with pasta, orzo or risotto. It’s golden brown and slightly crusty on the outside but juicy on the inside. This is similar to my Easy Skillet Chicken recipe except you swap out paprika for Italian seasoning and you have a totally different flavor profile. The chicken breasts get trimmed, which means you just cut off all the weird fatty spots, pounded and seasoned liberally. This recipe doesn’t call to pound chicken thin; you just want the breasts even in thickness. A few taps with a rolling pin should do the job. The chicken will be easier to pound if you pull out of the refrigerator thirty minutes before cooking. It will also cook more evenly.
Be sure to mix your seasoning together first rather than coating the breasts with seasoning individually. This helps evenly distribute the seasoning as opposed to having more of one flavor. Cooking the chicken in a preheated pan is a MUST. Begin preheating the pan just under medium heat when you start prepping the chicken. Always preheat your pan at the temperature you cook the dish. Never preheat on high to get to temperature faster and turn down. You’ll end up burning whatever you’re cooking.
This Italian chicken pairs amazingly with marinated tomatoes, fettuccini alfredo or my light fettuccini alfredo. Be sure to check those recipes out to make it a full meal!
Italian Skillet Chicken
Ingredients
- 2 lbs boneless skinless chicken breasts trimmed, pounded
- 2 tsp garlic powder
- 2 tsp onion powder
- 2 tsp kosher salt
- 2 tsp italian seasoning
- 1 tsp black pepper
- avocado oil spray or olive oil
Instructions
- Remove breasts from refrigerator 30 minutes before cooking.
- Trim and pound breasts to even thickness. Pat dry with paper towels on both sides.
- Preheat pan just under medium heat for 5 minutes.
- Mix all the seasoning together in a bowl and cover each side of the chicken liberally.
- Spray the pan down with avocado oil spray or add a tablespoon of olive oil.
- Add the chicken in batches based on the size of your pan. Cook for 8 minutes per side. Don't touch until it's time to flip.
- Let rest for 5-10 minutes. Serve warm.
- Highly recommend serving with burrata cheese and marinated tomatoes.
