Doin' Some Cookin'... One Pan Italian Chicken

I'm starting to miss our carefree Summer schedule. With school back in session I feel like I don't have enough hours in the day after we get home from work with homework, sports, dinner, dishes, possible load of laundry, working out, and shower. Days can be stressful and exhausting.

Cooking dinner cannot be difficult on a work night so a "one pan" meal is needed in the rotation and one that is put on the table in under 30 minutes.

15 of those minutes are hands off. That means you can get a jump on dishes and packing lunches.

I served this Italian Chicken on a bed of spaghetti noodles that were tossed in the tomato sauce from the pan. To up the veggie count I roasted a side of shredded carrots and added about a cup of them into my pasta after taking a photo of the dish. So delicious!!

One Pan Italian Chicken

Adapted From: Just Us Four

Makes 4 Servings

Stars of the Show:

• 4 (6 oz) chicken breast cutlets, skinless, boneless
• 1/8 tsp cayenne pepper
• 1/2 tsp salt
• 1/2 tsp nutmeg
• 1 tbsp pizza seasoning
• 1/4 tsp red pepper flakes
• 1 tbsp onion powder
• 1 tbsp garlic infused olive oil
• 1 garlic clove, minced
• 1 can fire roasted tomatoes with juice

And Action:

In a small bowl combine all of the spices together. Sprinkle on both sides of the chicken.

Heat 1/2 tbsp oil in a nonstick pan over medium high heat. Add chicken and cook until browned about 3 minutes per side. Transfer to plate.

Add remaining 1/2 tbsp oil. Add tomatoes and garlic. Cook for 2 minutes. Return chicken to the pan and bring to a boil. Reduce heat to a simmer for 15 minutes. Enjoy!