Simple Skillet Italian Chicken

Sometimes the best tasting meals are the ones made with the simplest ingredients. I had leftover basil and tomatoes from some veggie kabobs I had made and decided to make an Italian-style chicken dinner. My husband asked if I could make the chicken a different way since I typically bake our chicken. Many times, people avoid cooking their chicken in the skillet because it can add more fat and thus more calories to the dish. However, a new study recently published in the Annals of Internal Medicine found that when individuals followed a low-carb/high-fat diet that was still rich in fruits and vegetables, they had greater improvements in reducing cardiac risk factors and weight loss compared to participants who followed the standard low-fat diet. This information doesn’t give you a free pass to eat truckloads of bacon and cheese, but it does give us some wiggle room to enjoy some higher fat cooking methods guilt-free from time to time.

Skillet Italian Chicken

Skillet Italian Chicken

• 4 chicken breasts

• 2 Tbsp olive oil

• Salt, pepper, garlic powder, Italian seasoning

• 2 pints of cherry tomatoes, halved

• ½ cup fresh basil, chopped

• 1 can of organic Italian herbed tomatoes, drained of liquid

• 6 large garlic cloves, minced

• 2-4 Tbsp butter

1. Pre-heat oil in skillet over medium heat. Let the oil heat up for a couple of minutes before adding your chicken. As the pan heats, season chicken breasts with salt, pepper, garlic powder and Italian seasoning.

2. Lay chicken breasts in pan. You should hear the pan sizzle. If it didn’t, then your oil is not hot enough and this will leave you with greasy chicken. Cook on one side for 4-8 minutes and then turn over. Depending on your thickness of the chicken breasts, you may need to increase your cooking time.

3. After the chicken has been turned over once and continues to cook, add tomatoes, basil, garlic and butter. Stir gently to mix ingredients. Continue to cook on low heat until chicken is white all the way through and the juices run clear. (I always use my meat thermometer to help with this).

4. Serve with your favorite green veggies, a kiss from your hubby and a hungry belly!

Skillet Italian Chicken

Healthy Recipe – Creamy Baked Pumpkin Risotto



  • 5 cups low-sodium chicken or vegetable broth
  • 2 cups arborio rice
  • 2 cups pumpkin or butternut squash, small diced
  • 1 1/2 cups canned pumpkin puree (not pumpkin pie filling)
  • 1/2 cup medium yellow onion, minced
  • 1/2 cup finely chopped fresh basil
  • 1/4 cup finely grated parmesan cheese
  • 2 tablespoons mascarpone cheese
  • 2 tablespoons olive oil
  • Pinch of salt and pepper
  • 1 tsp extra virgin olive oil

1. Preheat oven to 400oF and arrange a rack in the middle.

2. Combine broth, rice, squash, puree, and onion in a 3-quart baking dish, season with salt and freshly ground black pepper, and stir to evenly combine.  Cover tightly with aluminum foil and bake, stirring occasionally, until most the water has been absorbed and rice granules are puffed, about 35 to 30 minutes.

3. Remove from oven, stir in remaining ingredients, season to taste and serve. Serves 6.

Nutrition Information: Calories: 269.Total Fat: 11 g. Saturated Fat: 4 g. Sugar: 3 g. Fiber: 2.5 g. Cholesterol: 12mg. Sodium: 253 mg. Total Carbohydrate: 36 g. Dietary Fiber: 2 g. Protein: 9 g. Recipe courtesy of Aida Mollenkamp; 2012 Television Food Network G.P.