Chicken Margherita Skillet

Chicken Margherita Skillet

This recipe is a quick and easy weeknight dinner that captures the flavors of classic Margherita pizza. Juicy chicken breasts are cooked in a skillet and topped with a creamy garlic sauce, fresh mozzarella, and cherry tomatoes, all bursting with Italian goodness.

Ingredients:

• 2 boneless, skinless chicken breasts (around 6-8 oz each)
• Salt and freshly ground black pepper
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1/4 cup dry white wine (or chicken broth)
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1/4 cup chopped fresh basil, plus more for garnish
• 1 pint cherry tomatoes, halved
• 4 slices fresh mozzarella cheese
• Pinch of red pepper flakes (optional)

Cooking Guide:

1. Prep the Chicken: Preheat oven to 400°F (200°C). Pound the chicken breasts to an even thickness of about 1/2 inch. Season both sides generously with salt and pepper.
2. Sear the Chicken: Heat olive oil in a large oven-safe skillet over medium-high heat. Once hot, add the chicken breasts and cook for 3-4 minutes per side, or until golden brown and cooked through. Remove the chicken from the pan and set aside.
3. Build the Sauce: In the same skillet, reduce heat to medium and add the garlic. Cook for 30 seconds, until fragrant. Add the white wine (or chicken broth) and scrape up any browned bits from the bottom of the pan. Bring to a simmer and cook for 1 minute.
4. Creamy Goodness: Stir in the heavy cream and Parmesan cheese. Let the sauce simmer for 2-3 minutes, or until slightly thickened. Season with salt and pepper to taste.
5. Margherita Magic: Add the chopped basil, cherry tomatoes, and red pepper flakes (if using) to the sauce. Stir gently to combine.
6. Top and Bake: Return the chicken breasts to the skillet and nestle them in the sauce. Top each chicken breast with a slice of mozzarella cheese. Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the cheese is melted and bubbly.
7. Garnish and Serve: Remove the skillet from the oven and garnish with additional fresh basil leaves. Serve immediately with your favorite sides, like pasta, rice, or roasted vegetables.

Tips:

• Chicken Thickness: Pounding the chicken breasts to an even thickness ensures even cooking. If you don’t have a meat mallet, you can place the chicken between two pieces of plastic wrap and pound with a rolling pin.
• Flavor Boost: For extra flavor, marinate the chicken breasts in a mixture of olive oil, lemon juice, Italian seasoning, and garlic for 30 minutes before cooking.
• Dietary Swaps: To make this recipe gluten-free, use gluten-free flour or arrowroot powder instead of regular flour for the sauce.
• Veggie Power: Don’t like tomatoes? Feel free to add other vegetables like sliced bell peppers, mushrooms, or spinach to the skillet.
• Leftovers: This recipe reheats well. Store leftover chicken margherita in an airtight container in the refrigerator for up to 3 days.