This Easy Italian Chicken and Veggie Skillet is a one-pan wonder! Juicy chicken meets colorful veggies like bell peppers and zucchini, all cooked in tasty Italian herbs.
I love how quick this dish comes together. Just sauté everything in one skillet, and you’ve got a meal that’s full of flavor and makes cleanup a breeze! 🍽️
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts are great for this recipe. If you’re looking for a quicker option, use rotisserie chicken, or swap in turkey breast if you’re aiming for a lighter meal.
Zucchini: Fresh zucchini adds a lovely crunch. If zucchini is out of season, feel free to use yellow squash or even bell peppers, which would bring vibrant color and flavor.
Cherry Tomatoes: These sweet little gems burst with flavor. If you can’t find them, diced canned tomatoes work just as well. Just drain them before adding to the skillet.
White Beans: Cannellini or great northern beans are mild and creamy. You can switch these for chickpeas or even lentils for a different texture and flavor.
Parmesan Cheese: This is optional but adds a nice umami kick. If you’re avoiding dairy, try nutritional yeast for a cheesy flavor without the cheese.
How Do I Ensure the Chicken Stays Juicy?
Cooking chicken can sometimes be tricky, but here’s how to keep it juicy:
- Cut the chicken into similar-sized pieces so they cook evenly.
- Don’t overcrowd the pan. Give pieces space to brown properly.
- Cook over medium-high heat, but adjust as needed. If it’s browning too fast, lower the heat to cook through without drying out.
With these tips, you’ll have perfectly juicy chicken every time!
Easy Italian Chicken and Veggie Skillet
Ingredients You’ll Need:
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon olive oil
- 2 cups zucchini, diced (about 1 medium zucchini)
- 1 cup cherry tomatoes, halved
- 1 cup white beans (cannellini or great northern), drained and rinsed
- 2 cloves garlic, minced
- 1 teaspoon dried Italian seasoning (or a mix of dried basil, oregano, and thyme)
- Salt and pepper, to taste
- 1/4 cup fresh basil, thinly sliced
- 1/4 cup grated Parmesan cheese (optional)
How Much Time Will You Need?
This delightful skillet dish will take about 10 minutes of prep time and around 15 minutes for cooking, for a total of about 25 minutes. It’s quick enough for a busy weeknight yet delicious enough to impress your family!
Step-by-Step Instructions:
1. Sauté the Chicken:
Start by heating the olive oil in a large skillet over medium-high heat. Once the oil is hot, add the bite-sized chicken pieces to the skillet. Season the chicken with a sprinkle of salt, pepper, and half of the Italian seasoning. Cook for about 5-7 minutes, stirring occasionally, until the chicken is cooked through and has a nice golden brown color.
2. Add Garlic:
Next, add the minced garlic to the skillet. Cook for around 30 seconds until the garlic becomes fragrant, being careful not to burn it!
3. Mix in Veggies and Beans:
Now it’s time to add the diced zucchini, halved cherry tomatoes, and white beans to the skillet. Sprinkle the remaining Italian seasoning over the veggies. Give everything a good stir to mix it all together.
4. Cook Until Tender:
Continue to cook the mixture for another 5 minutes. You’ll want the vegetables to be tender but still a bit crisp, and the tomatoes should start to soften and release their juices.
5. Finish and Serve:
Once the veggies are cooked, remove the skillet from heat. Sprinkle the dish with fresh, thinly sliced basil and, if you’re using it, the grated Parmesan cheese. Give everything another good stir to combine. Serve warm and enjoy!
This Easy Italian Chicken and Veggie Skillet pairs wonderfully with crusty bread or can be served over a bed of cooked pasta or rice for a complete meal. Enjoy your Italian-inspired feast!
FAQ for Easy Italian Chicken and Veggie Skillet
Can I Use Other Vegetables in This Recipe?
Absolutely! Feel free to swap in other veggies like bell peppers, spinach, or asparagus. Just be sure to adjust cooking times accordingly, as some vegetables might cook faster or slower than zucchini and tomatoes.
Can I Make This Recipe with Frozen Chicken?
Yes, you can use frozen chicken, but it’s best to thaw it first before cooking. Thaw the chicken overnight in the fridge or in a sealed bag submerged in cold water. Pat dry with paper towels to ensure it sears nicely in the skillet.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can reheat them in the microwave or on the stove over medium heat until warmed through. If the dish seems dry, add a splash of broth or water while reheating.
Can I Prepare This Dish in Advance?
Yes! You can prep the ingredients ahead of time—chop the vegetables and chicken and store them separately in the fridge. Then, when you’re ready to cook, just follow the steps starting from sautéing the chicken!
