Tomato Chicken Skillet Dinner



  • 3 Tbsp flour
  • ½ tsp. salt
  • ¼ tsp. pepper
  • 1 lb. Boneless skinless chicken breasts
  • 2 Tbsp. olive oil
  • 2 garlic cloves
  • 1 medium zucchini
  • 1 red bell pepper
  • 2 tsp. basil
  • 1 can (14 ½ oz.) diced tomatoes with Italian style herbs


  1. In bowl combine flour, salt and pepper.
  2. Dredge chicken in flour mix shaking off excess.
  3. Heat 1 Tbsp. oil in large skillet over medium heat.
  4. Add chicken and cook, turning once until golden brown about 10 minutes.
  5. Transfer chicken to a plate.
  6. While chicken is cooking cube zucchini and bell peppers.
  7. Add remaining 1 Tbsp. oil and press garlic into pan on medium heat to cook. Stir constantly until fragrant, about 30 seconds.
  8. Add zucchini, basil and bell pepper to pan, continue to cooking stirring until vegetables are crisp tender, about 2 minutes.
  9. Add tomatoes and stir, return chicken to pan and cook until chicken is no longer pink in center and vegetables are tender, about 6 additional minutes.

Serve hot over a bed of egg noodles.

Makes four servings

If you are interested in hosting a private cooking class for you and a few of your friends, contact Lisa Strauch at or Tina Wisler at or for questions about this recipe or any of the products used in the cooking demonstration.
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