Italian Chicken and Mushroom Skillet

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“Very tasty chicken dish, one that I have made many times... this can be made with skin and bone-on chicken also. Add in some crushed hot pepper flakes if desired to turn up the heat! Remember, if you are using skin and bone-on chicken pieces to cook for a longer time. This complete recipe is made in one large skillet, or Dutch oven.”
1hr 35mins

Ingredients Nutrition


  1. In a large skillet or Dutch oven, season chicken with seasoning salt pepper and garlic powder (can use regular salt).
  2. Brown the chicken in oil on medium heat (about 3 minutes on both sides) remove to a plate and set aside.
  3. In the same skillet, saute onion, bell pepper, celery, fresh garlic, dried basil, dried oregano and mushrooms until soft, about 5 minutes (add in crushed hot pepper flakes, if using).
  4. Add in the tomato paste and stir for about 1 minute.
  5. Add in the stewed tomatoes and wine (if using) stir until combined.
  6. Season with more salt and pepper if desired; cover and simmer tomato mixture for for about 20-25 minutes.
  7. Add in the browned chicken back to the skillet, cover and simmer for another 40-45 minutes, or until the chicken is cooked and juices run clear.
  8. *NOTE* You might want to add in a couple of teaspoons of sugar if you think that the tomato sauce is too "acidy".

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