Mediterranean Herb Chicken Skillet

MCCORMICK
14Ingredients
45Minutes

Ingredients

US|METRIC
  • 1/4 cup flour
  • 1 teaspoon mccormick basil leaves
  • 1 teaspoon McCormick Garlic Salt
  • 1/2 teaspoon McCormick Oregano Leaves
  • 1/2 teaspoon McCormick Rosemary Leaves
  • 1/4 teaspoon McCormick Black Pepper (Ground)
  • 1 1/2 pounds boneless skinless chicken breasts (cut lengthwise into 6 serving-size pieces)
  • 2 tablespoons olive oil
  • 1 onion (large, cut into 1/2-inch thick wedges)
  • 1 green bell pepper (large, cut into thin strips)
  • red bell pepper (large, cut into thin strips)
  • 14 1/2 ounces diced tomatoes (undrained)
  • 1/2 cup chicken broth
  • water
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    Directions

    1. Mix first 6 ingredients in shallow dish. Reserve 2 tablespoons. Coat chicken evenly with remaining flour mixture.
    2. Heat oil in large skillet on medium-high heat. Add chicken; cook 3 minutes per side or until browned. Remove chicken from skillet. Add onion and bell pepper to skillet; cook and stir 5 minutes or until tender-crisp.
    3. Stir in tomatoes, broth and reserved flour mixture. Bring to boil, stirring frequently. Return chicken to skillet. Reduce heat to low; cover and simmer 10 minutes or until chicken is cooked through.
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