Skillet Sicilian Chicken Recipe

Skillet Sicilian Chicken — a sun-warmed, flavor-forward weeknight dinner that feels like a mini Italian getaway. This friendly, unfussy dish pairs juicy pan-seared chicken with a creamy, tangy sauce studded with sun-dried tomatoes and fragrant herbs. It’s impressive enough for guests but simple enough for a weekday, and if you’re into bold skillet meals, check out this Bang Bang Chicken recipe for another quick favorite.

why make this recipe
This Skillet Sicilian Chicken is special because it balances bright, savory, and creamy elements in one pan — plenty of texture, big flavor, and minimal cleanup. The sun-dried tomatoes give concentrated tomato sweetness while the Parmesan and cream create a silky finish that clings to the chicken. It’s a great bridge between rustic comfort food and restaurant-style flair, perfect when you want something satisfying without fuss.

how to make Skillet Sicilian Chicken
Step-by-Step Guide to Making Skillet Sicilian Chicken

1. Prepare the chicken and pan

• Pat 4 boneless, skinless chicken breasts dry and season both sides generously with kosher salt and freshly ground black pepper. Drying the chicken helps it brown properly and develop flavor.
• Heat 2 Tbsp extra-virgin olive oil in a large skillet over medium heat until shimmering but not smoking. You want the oil hot enough to produce a good sear without burning.

2. Brown the chicken

• Add the seasoned chicken breasts to the skillet and cook until deeply browned and cooked through, about 5–6 minutes per side depending on thickness. Resist the urge to move them too often; a steady sear develops a flavorful crust.
• Remove the chicken from the skillet and set aside on a warm plate. Loosely tent with foil to keep warm while you build the sauce.

3. Build the aromatics and herbs

• In the same skillet, add the remaining 1 Tbsp extra-virgin olive oil (leftover bits from browning add great flavor) and reduce heat to medium-low.
• Add 2 garlic cloves, finely chopped, and sauté until fragrant — about 30–45 seconds. Garlic should become aromatic but not browned.
• Stir in 1 Tbsp fresh thyme leaves and 1 tsp crushed red pepper flakes. The thyme brings herbal brightness; the red pepper adds a mild, pleasant heat that lifts the creaminess to come.

4. Deglaze with broth and add sun-dried tomatoes

• Pour in 3/4 cup low-sodium chicken broth to deglaze the pan, scraping up browned bits from the bottom with a wooden spoon — those are flavor gold.
• Add 1/2 cup finely chopped sun-dried tomatoes and simmer the mixture for 3–4 minutes. This step concentrates the tomato flavor and allows the broth to reduce slightly.

5. Finish the sauce and return the chicken

• Stir in 1/2 cup heavy cream and 1/4 cup finely grated Parmesan, whisking gently until the sauce becomes smooth and slightly thickened.
• Return the chicken to the skillet and spoon sauce over each piece. Simmer gently for a few minutes until the chicken is warmed through and the sauce has thickened to your liking.

6. Garnish and serve

• Remove from heat and scatter torn fresh basil over the chicken before serving. The basil adds fresh aromatic contrast to the rich sauce.
• Serve the chicken with a generous spoonful of sauce over the top.

Ingredients

• 3 Tbsp extra-virgin olive oil, divided
• 4 boneless, skinless chicken breasts
• Kosher salt
• Freshly ground black pepper
• 2 garlic cloves, finely chopped
• 1 Tbsp fresh thyme leaves
• 1 tsp crushed red pepper flakes
• 3/4 cup low-sodium chicken broth
• 1/2 cup finely chopped sun-dried tomatoes
• 1/2 cup heavy cream
• 1/4 cup finely grated Parmesan
• Torn fresh basil, for serving

Directions

• Heat 2 Tbsp olive oil in a skillet over medium heat. Season chicken with salt and pepper, then cook until browned, about 5-6 minutes per side. Remove and set aside.
• In the same skillet, add remaining oil and garlic, sauté until fragrant. Stir in thyme and red pepper flakes.
• Add chicken broth and sun-dried tomatoes, simmer for 3-4 minutes.
• Stir in heavy cream and Parmesan, return chicken to skillet, simmer until sauce thickens.
• Serve garnished with fresh basil.
  
  

Best Way to Store Skillet Sicilian Chicken

• Refrigerator: Store in an airtight container for up to 3–4 days at 40°F (4°C) or below.
• Freezer: Freeze in a freezer-safe container for up to 2 months at 0°F (-18°C). Thaw overnight in the fridge before reheating.
• Reheating tip: Reheat gently on the stovetop over low heat with a splash of chicken broth or cream to revive the sauce, or microwave at 50% power in 30-second intervals until warm.

Serving Ideas for Skillet Sicilian Chicken

• Pasta bed: Serve the chicken over a nest of al dente linguine or spaghetti, using the sauce as the pasta’s finishing sauce — salt lightly and add a squeeze of lemon if you like brightness.
• Polenta or risotto: Spoon the chicken and sauce over creamy polenta or a simple Parmesan risotto for a comforting one-skillet-style presentation.
• Veg-forward: Plate with roasted asparagus, sautéed spinach, or a side of lemony green beans to contrast the rich sauce and add color.
• Bread for sopping: Serve with thick slices of crusty bread for mopping up the sauce — it’s practically required.

tips to make Skillet Sicilian Chicken
Q: How do I keep the chicken moist?
A: Cook the chicken over medium heat and avoid overcooking; use a meat thermometer — 165°F (74°C) is the safe target but remove from heat at about 160°F and let rest to reach 165°F for juicier results.

Q: Can I use dried thyme instead of fresh?
A: Yes. Use about 1/3 the amount (1 tsp dried) if fresh thyme isn’t available, and add it earlier so it rehydrates and releases flavor.

Q: Can I make the sauce lighter?
A: Swap half-and-half for heavy cream for a lighter sauce, but be aware it will be less silky and may thicken differently.

variation (if any)

• Mediterranean twist: Replace sun-dried tomatoes with a mixture of chopped kalamata olives (1/3 cup) and capers (1–2 Tbsp). The salty briny notes transform the profile to a more Mediterranean (Sicilian-ish) flavor.
• Vegetarian substitution: Use thick slices of firm tofu or large portobello mushroom caps in place of chicken; press and sear well, then follow the same sauce steps for a satisfying meatless option.

Why these variations work:
The olives/capers variation leans into the briny, coastal flavors of Sicily and pairs extremely well with lemon or additional chopped parsley. The vegetarian swap keeps the texture contrast while letting the sauce remain the star.

FAQs
Q: Can I use bone-in chicken instead?
A: Yes, but adjust cooking time — bone-in breasts will take longer to cook through (usually 8–10 minutes per side). Sear the skin side first and finish in the oven if needed to ensure even cooking.

Q: Is this dish spicy?
A: The recipe includes 1 tsp crushed red pepper flakes for a mild kick; omit or reduce them if you prefer no heat.

Q: Can I prepare this ahead of time?
A: You can make the sauce a day ahead and store it in the fridge. Reheat gently and add the cooked chicken just to warm through; this keeps the chicken from drying out.

What to do if your sauce separates

• If the sauce looks slightly separated after reheating, whisk in a tablespoon of warm chicken broth or a splash of cream and heat gently while whisking; this will usually bring it back together.

Q: What wine pairs well with this dish?
A: A medium-bodied white like Vermentino or a lightly chilled Chianti works nicely — the acidity complements the cream and sun-dried tomato sweetness.

Additional tips and troubleshooting

• If the sun-dried tomatoes are very dry, rehydrate them in warm water for 10 minutes, then drain and chop. This helps release more flavor into the sauce.
• Don’t overcrowd the pan when browning chicken — work in batches if necessary to keep high heat and good sear.

Make-ahead and scaling suggestions

• To make for a crowd, double the sauce ingredients and brown chicken in batches, then finish everything in the largest skillet or a wide roasting pan. Keep an eye on the sauce thickness when scaling up; you may need slightly more broth to reach the same consistency.

Notes on ingredient quality

• Sun-dried tomatoes packed in oil tend to yield more flavor in the sauce than dry-packed ones, but either can work — just rehydrate dry-packed before chopping.
• Freshly grated Parmesan integrates better and melts more smoothly than pre-grated varieties, which can be grainier due to anti-caking agents.

Pairing and menu ideas

• Starter: Caprese salad or a simple arugula salad with lemon vinaigrette.
• Side: Creamy polenta, roasted potatoes, or garlic butter noodles.
• Dessert: A light lemon sorbet or panna cotta keeps the meal feeling balanced after a rich main.

Final plating and presentation tips

• Spoon a generous amount of sauce onto the plate before placing the chicken breasts; top with torn basil leaves and a final flurry of freshly grated Parmesan for an elevated look.
• Add a thin lemon wheel or a small drizzle of extra-virgin olive oil for sheen and freshness.

Conclusion

Skillet Sicilian Chicken is a versatile, one-pan dinner that brings big, balanced flavor to the table with minimal fuss. If you’re looking for more skillet-based inspirations that emphasize savory sauces and easy weeknight techniques, The Original Marry Me Chicken is a popular related classic that shows how creamy, herb-forward sauces can transform a simple chicken breast. For another Sicilian-inspired skillet option that highlights lemon, olives, and capers, take a look at this Sicilian Skillet Chicken With Lemon, Olives, and Capers Recipe to explore bright, briny variations on the same idea.

Skillet Sicilian Chicken

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• Author: admin
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Diet: None

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Description

A sun-warmed, flavor-forward weeknight dinner featuring juicy pan-seared chicken paired with a creamy, tangy sauce and sun-dried tomatoes.

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Ingredients

Scale 1x2x3x

• 3 Tbsp extra-virgin olive oil, divided
• 4 boneless, skinless chicken breasts
• Kosher salt
• Freshly ground black pepper
• 2 garlic cloves, finely chopped
• 1 Tbsp fresh thyme leaves
• 1 tsp crushed red pepper flakes
• 3/4 cup low-sodium chicken broth
• 1/2 cup finely chopped sun-dried tomatoes
• 1/2 cup heavy cream
• 1/4 cup finely grated Parmesan
• Torn fresh basil, for serving

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Instructions

1. Pat the chicken breasts dry and season with salt and pepper.
2. Heat 2 Tbsp olive oil in a large skillet over medium heat until shimmering.
3. Add the chicken breasts and cook for 5–6 minutes per side until browned and cooked through.
4. Remove the chicken and tent loosely with foil to keep warm.
5. Add the remaining olive oil to the skillet, reduce heat to medium-low, and sauté the garlic until fragrant.
6. Stir in thyme and red pepper flakes.
7. Pour in chicken broth and add sun-dried tomatoes, simmer for 3–4 minutes.
8. Stir in heavy cream and Parmesan until smooth and slightly thickened.
9. Return the chicken to the skillet and spoon sauce over it, simmer gently until warmed through.
10. Garnish with fresh basil before serving.

Notes

For best results, avoid overcooking the chicken and use fresh ingredients.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Method: Pan-frying
• Cuisine: Italian

Nutrition

• Serving Size: 1 serving
• Calories: 380
• Sugar: 4g
• Sodium: 350mg
• Fat: 20g
• Saturated Fat: 8g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 10g
• Fiber: 1g
• Protein: 30g
• Cholesterol: 100mg

Keywords: chicken, skillet meals, Italian recipes, weeknight dinner