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!

Gluten Free Stuffed Pizza

– Wildtree Recipes.   ….for instructions…


1 teaspoons Wildtree Natural Grapeseed Oil

1 cup sliced mushrooms

½ cup diced bell pepper

½ cup chopped frozen broccoli

1 cup part skim ricotta

¾ cup part skim shredded mozzarella

4 teaspoons Wildtree Pizza Sauce Seasoning, divided

1 box Wildtree Gluten Free Pizza Dough

1 (8 ounce) can tomato sauce

Turketarian & A Beer Can Burger

Assembled & Grill Ready

Assembled & Grill Ready



My big sister, Chrisi, is a Turketarian, and I know she can dance too 🙂

She made these Bacon-Wrappped Turkey Burgers, then had the nerve

to send me pictures….and I’m almost 3 hours away from her! Rude! LOL

Anyway, they look awesome so I thought I’d share them with you.

She used ground turkey to make Beer Can Burger Bowls. Chrisi filled them

with sauteed Mushrooms, Zucchini, and Green Chili, leftover bacon, and wrapped them with

Bacon. She grilled them till they were cooked through, then topped them with Cheese.

They look super=delicious, but because I was too far away to taste them, I’ll just have

to convince you that she is a very good cook and I’m sure they were wonderful!

All Done

All Done

Ginger Chicken Stir-Fry with Asparagus and Shiitake Mushrooms



15 mins Prep time 10 mins Cook time
  • Coat chicken with 1/4 cup of the flour. Set aside. Mix stock, honey, soy sauce, remaining 2 tablespoons flour, ginger, garlic powder and red pepper in medium bowl until smooth. Set aside.
  • Heat 1 tablespoon of the oil in wok or large skillet on medium-high heat. Add chicken; stir fry 5 minutes or until browned. Remove from wok. Heat remaining 1 tablespoon oil in wok. Add vegetables and mushrooms; stir fry 5 minutes or until tender-crisp.
  • Stir stock mixture. Add to wok; stirring constantly, bring to boil on medium heat and boil 2 minutes or until thickened. Add chicken; stir-fry until heated through. Serve with cooked rice, if desired.




  • 12 oz pizza dough, homemade (recipe link above) or store-bought
  • 1-1/4 cups part-skim ricotta cheese
  • 1 Tablespoon chopped rosemary, fresh
  • 1 teaspoon roasted garlic salt (such as Lawry’s)
  • 1/4 cup butter
  • 2 cups sauteed, sliced assorted mushrooms (such as button, baby bellas, porcini and shitake
  • 2-1/2 cups shredded mozzarella cheese
  • 1-2 Tablespoons extra-virgin olive oil
  • red pepper flakes, optional
  • freshly ground black pepper, optional


  • Preheat oven to 450 degrees F.
  • In small bowl, combine ricotta cheese, rosemary and garlic salt. Set aside.
  • Add butter to a nonstick saute pan over medium heat. Add mushrooms and saute until cooked through. If you are using any dried mushrooms, first cook any fresh mushrooms, adding the dried (rehydrated) ones at the end. This helps remove any excess water. Salt mushrooms to taste.
  • Spread ricotta cheese mixture evenly over pizza dough. Sprinkle on half of the mozzarella cheese. Add mushrooms in a single layer and follow with remaining mozzarella cheese. Drizzle with olive oil.
  • Bake for 14-16 minutes or until done. Let sit for 2 minutes before slicing. Sprinkle with red pepper flakes and freshly ground pepper.
  • Quick-No-Fail-Pizza-Dough



  • 1-1/4 cups all-purpose flour
  • 1-1/8 teaspoon (1/8 oz) rapid-rise yeast
  • 1/2 teaspoon sugar
  • 1/4 teaspoon salt
  • 1 teaspoon extra-virgin olive oil
  • 1/2 cup warm water (100 – 115 degrees F)


  • Place flour, yeast, sugar and salt into the bowl of your food processor. Pulse it once or twice to mix up the ingredients.
  • In a pourable, glass measuring cup, combine oil and water (make sure water is between 100 and 115 degrees F). Turn on food processor and slowly pour water mixture through the feed tube. Process until a ball of dough forms. Run for another minute until dough is smooth. If dough is sticky, add another Tablespoon or two of flour through the feed tube while running. Dough should only be slightly sticky.
  • Form the dough into a ball and place in an oiled medium-sized mixing bowl. Cover with plastic wrap. Place in a warm spot until it doubles in size, about 45 minutes.
  • Take ball of dough and knead it on a cutting board sprinkled with flour for five minutes. Place back in the oiled bowl, cover and let rise again for 20-30 minutes.
  • Preheat oven to 450 degrees F. Spray a pizza pan with cooking spray or place your pizza stone in the oven. Place ball of dough on a floured cutting board, pressing it flat with your palms. Use your fingertips to continue pressing the dough (which also stretches it larger) in a circular motion until you have a 12-14″ circle. Carefully place on pizza pan and fill with toppings.