One-Pan Chicken

Sometimes you just need dinner on the table fast, I’m talking lickety split fast. There are so many recipes out there (Hello, Rachel Ray) that insist they can be done in 30 minutes.  Maybe, if you have someone put all of the needed items in convenient, easy to reach locations.  And that’s a huge pet peeve for me because when I’m planning the menu for the week, the amount of time it takes to put dinner on the table is definitely something I look at, and count on being accurate.  Well, my friends, this is lickety split fast, and that you can count on!


6 boneless, skinless chicken thighs
1 Tbs olive oil
2 cloves garlic, minced (Time saver alert!  Buy pre-minced)
1 (15 oz) can diced tomatoes, drained
2 cups thinly sliced mushrooms (Time saver alert!  Buy pre-sliced)
1/2 Tbs Italian seasoning
1/2 cup grated parmesan cheese
Salt and pepper to taste


Season chicken with salt and pepper to taste.  To a large nonstick pan add olive oil and swirl to coat.  Heat pan to medium.  When hot, add chicken and cook 5-10 minutes until chicken is no longer pink and juices run clear.

Remove chicken to a plate and cover to keep warm.  Add garlic to pain and cook 2-3 minutes or until garlic is fragrant.  Add tomatoes, mushrooms, and Italian seasoning.  Cook for about 3 minutes, or until liquid is reduced by half.  Put chicken back in pan and cover with sauce.  Sprinkle with parmesan cheese just before serving.

Wine Pairing Suggestions:

Pinot Noir

Serves 4

Total time: 35 minutes

One-Pan Chicken

One-Pan Chicken

*Original Serves-4 Recipe

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