5 Ingredient Italian Chicken Skillet

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Servings: 4 | Time: 25 Minutes

Ingredients

4 (6 ounce) boneless skinless chicken breasts
1 T extra virgin olive oil
2 cups marinara sauce
4 ounces mozzarella cheese, sliced or mozzarella balls
Prepared pesto, to drizzle (optional)
Salt and pepper

Directions

1.) Preheat your broiler to high.
2.) Put your chicken breasts in a Ziploc bag and pound thin with a rolling pin or the bottom of a small, heavy frying pan. This is an optional step but will make the chicken cook more quickly and evenly. (This step is easier to do if you remove the breasts from the fridge about 30-45 minutes before you're ready to start cooking)
3.) Season chicken with salt and pepper on both sides.
4.) Heat oil in your oven-safe skillet over medium-high heat.
5.) Brown on each side, about 5-7 minutes per side. (Temperature is the measurement that matters – 165 degrees is recommended by the USDA for chicken)
6.) Spoon sauce over the chicken and add mozzarella cheese on top.
7.) Place lid on pan to let mozzarella get a little melty.
8.) Remove lid. Drizzle with pesto sauce. Enjoy!

This saucy chicken is great all on its own, served on top of raw arugula or spinach, which will wilt and soak up the sauce – or even better, served on top of Roasted Spaghetti Squash. To roast spaghetti squash, preheat oven to 400 degrees, split squash in half, scoop out seeds and season with salt and pepper + a light drizzle of extra virgin olive oil. Roast in a baking pan with a little water, cut sides down for 30 minutes. Shred with a fork until you have squash "noodles".

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