This Easy One Pan Italian Chicken takes boneless skinless chicken breasts and turns them into something gorgeous and packed with flavor. A delicious weeknight dinner that is all cooked in one skillet, for easy cleanup, these chicken breasts are perfect for the whole family. Healthy, quick and easy. That is pretty much the perfect dinner solution!
Finely chop the tomato and red onion and place in a non-metallic bowl.1 large tomato½ red onion
Slice the olives and add them to the bowl.⅓ cup/ 50g olives
Add in the parsley, extra virgin olive oil and sprinkle over the salt.¼ cup fresh chopped parsley2 tbsp extra virgin olive oil½ tsp salt
Stir gently and set to one side.
To fillet the chicken
Lay your chicken breasts flat on a chopping board.2 large chicken breasts
Use a large sharp knife to cut sideways through the breast, keep the knife parallel to the chopping board and continue to cut through the chicken breast until you have two cutlets.
Repeat with the second chicken breast.
To cook the chicken
Heat a large skillet or shallow casserole over high heat.
Add in the olive oil and butter.1 tbsp olive oil1 tbsp butter
Season the chicken on both sides with salt then fry for 2 minutes on each side. Remove the chicken from the pan, and tent the plate with foil. salt
Make the sauce
Reduce the heat to medium then add the butter to the pan.3 tbsp/ 55g butter
Add the sliced garlic, capers, and zest of the lemon.3 garlic cloves¼ cup/ 50g drained capers1 lemon
Stir gently then add the chicken broth to the pan.⅓ cup/ 80ml chicken broth
Turn the heat up and simmer for 2-3 minutes.
Return the chicken (and any juices that have collecteto the pan along with 2 tablespoons of lemon juice.1 lemon
Heat for a minute then remove the pan from the heat.
Top with the tomato mixture, pouring over the juice from the bowl.
Dot the top of your chicken with spoonfuls of the ricotta, and serve with black pepper and a little extra parsley.¼ cup/ 60g creamy ricotta flat-leaf parsley black pepper
Notes
You can use any olives that you like here. I like to use a mixture of black olives and pimento-stuffed olives. If I can find them the almond stuffed olives are amazing too!