One Skillet Cheesy Italian Chicken Recipe

One Skillet Cheesy Italian Chicken Recipe.

One Skillet Cheesy Italian Chicken

Prep Time: 5mn
Cook Time: 25mn
Total Time: 30mn


  • 1/2 cup plain greek yogurt
  • 2 Tablespoons olive oil
  • 1/2 teaspoon Italian Seasoning


  • 4 boneless skinless chicken breasts (about 1/4 inch thick)
  • Salt, black pepper for seasoning
  • 1/2 teaspoon Italian seasoning
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 6 ounces mushrooms, stems removed, sliced
  • 1 red bell pepper, diced
  • 1 medium shallot, diced
  • 1/3 cup chicken broth
  • 1/3 cup heavy cream
  • 6 ounces Sargento Chef Blends Shredded 6 Cheese Italian
  • Fresh parsley, chopped for garnish


  1. To make the marinade: in a medium bowl, combine 1/2 cup plain greek yogurt with 2 tablespoons olive oil and 1/2 teaspoon Italian seasoning. Place the chicken in a large Ziplock bag, and cover it with the marinade mixture. Place in the refrigerator for 30 minutes. *Please note: If you are short on time, eliminate the marinade. While your chicken won’t be quite as tender, it will still be delicious.
  2. Season both sides of 4 boneless skinless chicken breasts with salt, and black pepper. I used about 1/2 teaspoon salt and 1/2 teaspoon black pepper. Use more or less to taste. Sprinkle each piece of chicken with Italian seasoning.
  3. In a large non-stick skillet, heat 1 tablespoon butter and 1 tablespoon olive oil over medium high heat.
  4. Remove the chicken from the marinade, making sure to wipe off any excess marinade with paper towels. Place the chicken in the pre-heated pan and cook for about 6 minutes per side, or until the chicken reaches a temperature of 165 degrees.
  5. When the chicken is cooked, remove it from the pan and set aside.
  6. Add a bit more olive oil if necessary. Add the mushrooms, diced bell pepper and diced shallot to the pan. Cook until tender, about four to six minutes.
  7. Reduce the heat to medium-low. To the pan, add in 1/3 cup chicken broth and cook until mostly evaporated.
  8. Stir in 1/3 cup heavy cream and cook for another 2-3 minutes.
  9. Return the chicken to the pan. Sprinkle each piece of chicken with Sargento Chef Blends Shredded 6 Cheese Italian. Place a lid on the pan for a minute or two to help the cheese melt.
  10. Garnish with chopped fresh parsley.
  11. Enjoy!

100 Easy Chicken Recipes – Cooking Light

100 Easy Chicken Recipes – Cooking Light.

Chicken and Cashews

Pair this entrée with a simple rice pilaf: Heat 1 tablespoon canola oil in a large saucepan over medium-high heat. Add 1⁄2 cup chopped onion and 2 teaspoons grated peeled fresh ginger to pan; sauté 2 minutes. Stir in 1 cup water, 1⁄2 cup long-grain rice, and 1⁄4 teaspoon salt; bring to a boil. Cover, reduce heat, and simmer 12 minutes or until liquid is absorbed. Remove from heat; stir in 2 tablespoons chopped fresh cilantro.

Avocado Ranch Burrito Bowls

Avocado Ranch Burrito Bowls.

  • 2 cups brown rice
  • 10 cups water
  • 2 boneless skinless chicken breasts
  • salt and pepper to taste
  • 1 15 ounce can black beans
  • 1 cup Hidden Valley Avocado Ranch
  • 1 cup shredded cheese
  • 1 tomato diced
  • ¼ cup chopped cilantro
  1. Prepare the brown rice in water according to directions. Set aside when finished.
  2. While rice is cooking, season the chicken with salt and pepper and cook in frying
  3. pan over medium heat. Cook until there is no pink remaining, chicken should be
  4. white in the middle. Remove from the pan and chop up the chicken, add chopped
  5. chicken to brown rice in skillet.
  6. Pour in the Hidden Valley Avocado Ranch and stir to mix. Add in the black beans.
  7. Top with cheese, chopped tomato and cilantro.
  8. Serve and enjoy!