There’s something deeply satisfying about a simple dinner that brings together protein, veggies, and a burst of Italian flavor all in one skillet. This Italian Chicken and Vegetable Skillet is exactly that—a vibrant, colorful dish that feels like sunshine on your plate. The tender chicken breasts soak up a zesty blend of Italian seasoning, while plump cherry tomatoes burst with sweetness alongside crisp zucchini and bell pepper. With every forkful, you’ll taste hints of garlic and a tangy splash of balsamic vinegar that tie everything together. Whether you’re rushed in the evening or craving a lighter, healthier meal, this is your new go-to for a quick dinner that doesn’t skimp on taste.
Best of all, this one-pan meal takes less than 30 minutes from start to finish, including prep and cook time. It’s perfect for weeknight cooking—minimal cleanup, maximum flavor. You won’t need to juggle multiple pots or wash a mountain of dishes; simply toss in a few staple ingredients, let the skillet work its magic, and serve it hot. If you’ve ever wished for a fuss-free recipe that feels gourmet but is truly beginner-friendly, this healthy recipe is calling your name. Grab your skillet, roll up your sleeves, and get ready to savor a dish that’s all about fresh ingredients, bright flavors, and easy cooking.
KEY INGREDIENTS IN ITALIAN CHICKEN AND VEGETABLE SKILLET
Before we fire up the stove, let’s talk about the stars of our dish. Each ingredient brings its own texture, flavor, and nutritional boost, working together to create a well-rounded, satisfying meal. Here’s what you’ll need:
- Olive oil
A heart-healthy fat that adds richness and helps everything brown beautifully. It also carries the flavors of garlic and Italian seasoning throughout the skillet.
- Chicken breasts
Lean and protein-packed, these boneless, skinless pieces cook quickly and soak up all the savory juices and herbs.
- Salt and pepper
Essential seasonings that enhance the natural flavors of the chicken and vegetables without overpowering them.
- Italian seasoning
A fragrant blend of dried herbs—like oregano, basil, and thyme—that infuses every bite with classic Mediterranean character.
- Cherry tomatoes
Juicy, bite-sized bursts of sweetness that soften in the skillet, creating a light, tangy counterpoint to the chicken.
- Zucchini
Mild and tender when sautéed, it adds a lovely green color and subtle earthy notes to the dish.
- Yellow bell pepper
Adds a pop of bright color and a sweet crunch, balancing the softness of the tomatoes and zucchini.
- Garlic
Minced fresh garlic delivers an unmistakable aroma and depth of flavor that elevates this skillet from simple to sensational.
- Chicken broth
Provides a savory liquid base that forms a light sauce, keeping the chicken moist and helping to deglaze the pan.
- Balsamic vinegar
A touch of acidity brings complexity and a subtle sweetness that plays off the tomatoes and herbs.
- Fresh basil
Chopped and sprinkled at the end, it lends a fragrant herbal finish and a burst of green color.
- Parmesan cheese
Grated over the top for a nutty, salty kick that melts slightly into the warm vegetables and chicken.
HOW TO MAKE ITALIAN CHICKEN AND VEGETABLE SKILLET
Ready to bring all those ingredients together? This section will guide you through each step to ensure a tender, golden chicken and perfectly sautéed veggies, all coated in a flavorful sauce.
1. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. The pan should be shimmering but not smoking—this heat level ensures a nice sear.
2. Season the chicken breasts generously with salt, pepper, and Italian seasoning, pressing the spices into the meat to form a flavorful crust.
3. Carefully place the chicken in the hot skillet and cook undisturbed for 6–7 minutes on the first side, until it releases easily and is golden brown. Flip and cook another 6–7 minutes until the chicken is cooked through (internal temperature reaches 165°F). Remove the chicken from the skillet and set it aside to rest.
4. In the same skillet, add the remaining tablespoon of olive oil. Add the cherry tomatoes, zucchini, yellow bell pepper, and garlic, spreading the vegetables evenly.
5. Sauté the vegetables for about 5 minutes, stirring occasionally, until they are tender-crisp and beginning to char at the edges.
6. Pour in the chicken broth and balsamic vinegar, scraping up any browned bits from the bottom of the pan—this deglazing step builds rich flavor.
7. Return the chicken to the skillet, nestling it among the vegetables, and reduce the heat to medium-low. Let everything simmer together for an additional 5 minutes, until the sauce has thickened slightly and the chicken heats through.
8. Sprinkle chopped fresh basil and grated Parmesan cheese over the top, allowing the cheese to melt and the basil to release its aroma.
9. Serve immediately—ideally with crusty bread to soak up the juices or over your favorite pasta for a heartier meal.
SERVING SUGGESTIONS FOR ITALIAN CHICKEN AND VEGETABLE SKILLET
When it comes to serving this dish, the possibilities are endless. Whether you want to keep things light or turn it into a more indulgent feast, these ideas will help you present your Italian Chicken and Vegetable Skillet in the most delicious way possible. Feel free to mix and match based on what you have on hand or what suits your mood. Each suggestion highlights a different way to accentuate the flavors and textures you’ve worked so hard to develop in that single skillet.
- Slice the chicken and serve over al dente pasta, then toss the veggies and sauce with the noodles for a comforting, filling pasta primavera with an Italian twist. Finish with extra Parmesan for a creamy coating.
- Plate the chicken whole alongside a generous helping of garlic-infused mashed potatoes or creamy polenta for a rustic, cozy dinner that soaks up every drop of the balsamic-onion sauce.
- Turn it into a colorful grain bowl by spooning the chicken, vegetables, and pan sauce over a bed of cooked farro or quinoa. Add a drizzle of extra virgin olive oil and a sprinkle of red pepper flakes for warmth.
- For a lighter option, serve on a bed of baby spinach or arugula. The residual heat will slightly wilt the greens, creating a vibrant base that adds freshness and a boost of leafy nutrients.
HOW TO STORE ITALIAN CHICKEN AND VEGETABLE SKILLET
Keeping this skillet meal fresh and flavorful doesn’t have to be a hassle. Whether you want ready-to-go lunches or an easy dinner for later in the week, proper storage techniques will preserve the tender texture of the chicken and the bright taste of the vegetables. Follow these tips to extend the life of your one-pan magic and avoid any soggy or bland leftovers.
- Store in an airtight container in the refrigerator. Let the skillet cool completely before transferring to prevent condensation, which can make the veggies soggy. Properly chilled, it will stay fresh for up to three days.
- Reheat gently in a non-stick skillet over medium heat with a splash of chicken broth. This method helps revive the sauce and maintains the chicken’s juiciness better than the microwave.
- If you have individual meal-prep portions, layer the chicken and vegetables with any grains or sides in meal-prep containers, keeping sauces on the bottom to prevent soggy toppings.
- For longer storage, freeze in a freezer-safe container, leaving a little headroom for expansion. Thaw overnight in the fridge, then reheat as directed. The flavors meld beautifully, making it a quick grab-and-go option.
CONCLUSION
This Italian Chicken and Vegetable Skillet has all the hallmarks of a favorite recipe: it’s quick to prepare, packed with nutritious ingredients, and bursting with the sun-kissed flavors of Italy. From the golden, herb-crusted chicken breasts to the sweet cherry tomatoes and crisp zucchini, every component harmonizes beautifully in a single pan. In under 30 minutes, you can transform simple grocery staples like chicken, bell peppers, and garlic into a mouthwatering, balanced meal. You’ll love how easy it is to customize—swap in spinach or mushrooms, add red pepper flakes for heat, or serve over rice or pasta for extra heartiness. This dish proves that a beginner-friendly recipe can still taste like it took hours of love and care in the kitchen.
Feel free to print out this article and save it for later reference—whether you’re planning a relaxed Sunday supper or a quick weeknight dinner, this skillet will deliver every time. Don’t forget to check out the FAQ below for answers to common questions about ingredient swaps, storage tips, and reheat methods. If you try this recipe, I’d love to hear how it turned out! Leave a comment with your tweaks, questions, or feedback—your insights help our cooking community grow and become even more delicious. Happy cooking, and buon appetito!
Italian Chicken and Vegetable Skillet
Description
This Italian Chicken and Vegetable Skillet is bursting with vibrant ingredients like juicy tomatoes, fresh basil, and tender chicken, all cooked to perfection in one pan. A flavorful, nutritious meal in under 30 minutes!
Ingredients
Instructions
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Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
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Season the chicken breasts with salt, pepper, and Italian seasoning.
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Add the chicken to the skillet and cook for 6-7 minutes on each side until cooked through and golden brown. Remove the chicken from the skillet and set aside.
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In the same skillet, add the remaining olive oil. Add the cherry tomatoes, zucchini, yellow bell pepper, and garlic.
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Sauté the vegetables for about 5 minutes until they are tender.
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Pour in the chicken broth and balsamic vinegar, stirring to combine.
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Return the chicken to the skillet and simmer for an additional 5 minutes, until the sauce has thickened slightly.
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Sprinkle fresh basil and Parmesan cheese over the chicken and vegetables.
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Serve immediately with crusty bread or over pasta if desired.
Note
- This dish is versatile and can be served with pasta or rice for a more filling meal.
- You can substitute vegetables with what you have available, such as mushrooms or spinach.
- For a spicier kick, add a pinch of red pepper flakes.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
