Italian Chicken and Vegetable Skillet Recipe

The Italian Chicken and Vegetable Skillet is a wholesome, one-pan meal brimming with the fresh flavors of Italian cuisine. It’s a perfect combination of tender chicken, vibrant vegetables, and aromatic herbs, all cooked together to create a satisfying, nutritious dish. This recipe is ideal for busy weeknights when you want a hearty meal without spending hours in the kitchen.

Why You’ll Love This Recipe

1. One-Pan Wonder: Minimal cleanup means less time spent washing dishes.
2. Versatile Ingredients: Use your favorite vegetables or what you have on hand.
3. Healthy and Nutritious: Packed with lean protein and fiber-rich veggies.
4. Quick and Easy: Ready in under 45 minutes, perfect for weeknight dinners.
5. Bursting with Flavor: Classic Italian seasonings elevate the taste.

Step-by-Step Instructions

Step 1: Preparing the Chicken

1. Season the Chicken: Pat the chicken dry with paper towels. Season both sides with salt, pepper, garlic powder, Italian seasoning, and paprika.
2. Sear the Chicken: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Sear the chicken for 4-5 minutes per side until golden brown. Remove from the skillet and set aside.

Step 2: Sautéing the Vegetables

1. Cook the Aromatics: Add the remaining olive oil to the skillet. Sauté the minced garlic and sliced onions for 2-3 minutes until fragrant.
2. Add the Vegetables: Stir in the bell peppers and zucchini. Cook for 5-7 minutes until slightly tender.
3. Incorporate the Cherry Tomatoes: Add the cherry tomatoes and cook until they start to release their juices, about 2 minutes.

Step 3: Creating the Sauce

1. Deglaze the Skillet: Pour in the chicken broth and balsamic vinegar, scraping the bottom of the pan to release any browned bits.
2. Add Diced Tomatoes: Stir in the canned diced tomatoes and their juices. Bring the mixture to a simmer.
3. Season the Sauce: Adjust the flavor with additional salt, pepper, or Italian seasoning as needed.

Step 4: Simmering Everything Together

1. Return the Chicken: Nestle the seared chicken breasts back into the skillet, ensuring they are partially submerged in the sauce.
2. Simmer: Cover the skillet and let it simmer on low heat for 10-15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
3. Add Spinach: Stir in the spinach during the last 2-3 minutes of cooking until wilted.

Step 5: Finishing Touches

1. Garnish: Sprinkle fresh basil and grated Parmesan cheese over the skillet before serving.
2. Serve Hot: Plate the chicken with the vegetables and sauce. Pair with crusty bread, pasta, or rice if desired.

Tips for Success

1. Even Cooking: Pound the chicken breasts to an even thickness for uniform cooking.
2. Don’t Overcrowd: If your skillet is small, cook the chicken in batches to ensure proper searing.
3. Use Fresh Herbs: Fresh basil and parsley add a bright, authentic Italian flavor.
4. Vegetable Substitutions: Swap zucchini with yellow squash, or add mushrooms for extra umami.
5. Low-Sodium Option: Use low-sodium chicken broth to control salt levels.

Variations

1. Creamy Sauce: Stir in ¼ cup of heavy cream or cream cheese to the sauce for a richer texture.
2. Spicy Kick: Add red pepper flakes for a hint of heat.
3. Protein Alternatives: Substitute chicken with turkey, shrimp, or tofu.
4. Vegan Version: Replace chicken with chickpeas or tempeh and use vegetable broth.
5. Cheesy Delight: Top with shredded mozzarella and bake for a melty finish.

Serving Suggestions

• With Pasta: Serve over spaghetti or penne for a hearty Italian feast.
• On Rice: Pair with white or brown rice to soak up the flavorful sauce.
• With Bread: Use a crusty baguette to scoop up every bit of the sauce.
• On Its Own: Enjoy as a low-carb, protein-packed meal.

Frequently Asked Questions

1. Can I use bone-in chicken for this recipe?
Yes, bone-in chicken works well but will require a longer cooking time. Ensure the internal temperature reaches 165°F.

2. What’s the best skillet to use?
A large, heavy-bottomed skillet, like cast iron, is ideal for even heat distribution and excellent searing.

3. Can I make this dish ahead of time?
Absolutely! Prepare the dish as directed and store it in the fridge. Reheat before serving.

4. How can I make this recipe gluten-free?
This recipe is naturally gluten-free. Just ensure your broth and other ingredients don’t contain hidden gluten.

5. Can I double the recipe for meal prep?
Yes, this recipe doubles beautifully. Use a larger skillet or cook in batches to avoid overcrowding.

Conclusion

The Italian Chicken and Vegetable Skillet is a versatile, delicious, and healthful recipe perfect for any occasion. It brings together tender chicken, fresh vegetables, and bold Italian flavors in a single pan, making it a go-to meal for busy families or anyone looking to enjoy a wholesome, home-cooked dinner.

Yield: 4

Italian Chicken and Vegetable Skillet Recipe

Print

The Italian Chicken and Vegetable Skillet is a wholesome, one-pan meal brimming with the fresh flavors of Italian cuisine. It's a perfect combination of tender chicken, vibrant vegetables, and aromatic herbs, all cooked together to create a satisfying, nutritious dish. This recipe is ideal for busy weeknights when you want a hearty meal without spending hours in the kitchen.

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

• 2 tablespoons olive oil
• 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
• 1 teaspoon Italian seasoning
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon paprika
• Salt and pepper, to taste
• 2 cloves garlic, minced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 medium zucchini, sliced into half-moons
• 1 cup cherry tomatoes, halved
• 1/4 cup chicken broth or white wine
• 1/4 cup grated Parmesan cheese (optional)
• Fresh basil or parsley, chopped, for garnish

Instructions

1. Prepare the Chicken:

1. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
2. Season the chicken pieces with Italian seasoning, garlic powder, onion powder, paprika, salt, and pepper.
3. Add the chicken to the skillet and cook for 5–7 minutes, stirring occasionally, until golden brown and cooked through. Remove the chicken from the skillet and set aside.

2. Sauté the Vegetables:

1. In the same skillet, add the remaining tablespoon of olive oil.
2. Add the minced garlic and cook for 30 seconds until fragrant.
3. Toss in the red and yellow bell peppers, zucchini, and cherry tomatoes. Sauté for 5–6 minutes, stirring frequently, until the vegetables are tender but still crisp.

3. Combine and Finish:

1. Return the cooked chicken to the skillet with the vegetables.
2. Add the chicken broth or white wine and stir to combine, scraping up any browned bits from the bottom of the skillet. Let simmer for 2–3 minutes.
3. Sprinkle with grated Parmesan cheese, if using, and stir until melted and incorporated.

4. Garnish and Serve:

1. Remove the skillet from heat and sprinkle with fresh basil or parsley.
2. Serve immediately on its own or over cooked pasta, rice, or cauliflower rice for a complete meal.

Notes

Protein Options: Swap chicken for turkey, shrimp, or tofu for a different take.

Vegetable Choices: Use your favorite vegetables like mushrooms, spinach, or asparagus.

Low-Carb Version: Serve over zucchini noodles or mashed cauliflower for a keto-friendly option.

Extra Flavor: Add a squeeze of lemon juice or a pinch of red pepper flakes for a zesty kick.