This Easy Italian Chicken and Veggie Skillet is a quick and tasty meal ready in just one pan. Juicy chicken, colorful veggies, and zesty Italian flavors make it a winner!
Honestly, I love how everything just cooks together. Less mess means more time to kick back and relax after dinner. Plus, it’s so tasty, you’ll want to make it again and again!
For extra fun, I sometimes sprinkle on some cheese before serving. It just adds a little more yum! If you’re looking for a simple meal that doesn’t skimp on flavor, this one’s for you!
Key Ingredients & Substitutions
Chicken Breast: Boneless, skinless chicken breast is great for its quick cooking time and tenderness. If you’re looking for a lighter option, feel free to use turkey breast or even chickpeas for a vegetarian twist!
Zucchini & Yellow Squash: These veggies add color and nutrients. If they’re not available, try bell peppers or eggplant instead. They all work well in this dish!
Cherry Tomatoes: These bring a burst of sweetness. If you can’t find them, diced canned tomatoes work too. Just drain them first to keep your dish from getting too watery.
Cannellini Beans: They add protein and creaminess. You could swap them for any canned beans you have on hand, like black beans or chickpeas for variety.
Olive Oil: Extra virgin olive oil enhances flavor. If you’re out, any neutral cooking oil will do, but you’ll miss out on that rich taste!
How Do You Cook Perfectly Tender Chicken in a Skillet?
Cooking chicken so it stays juicy can be tricky, but it’s all about the heat and time. Start with medium-high heat to sear the meat, locking in the juices. Here’s how:
- Cut chicken into even, bite-sized pieces for uniform cooking.
- Make sure the skillet is hot before adding the chicken; this helps to sear and brown it nicely.
- Don’t overcrowd the skillet. If needed, cook the chicken in batches to allow even cooking.
- Cook until no longer pink in the center and juices run clear, about 5-7 minutes.
Remember, let it rest for a minute after cooking; this helps keep it moist. Happy cooking!
Easy Italian Chicken and Veggie Skillet Recipe
Ingredients You’ll Need:
- 1 lb (450g) boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 medium zucchini, chopped
- 1 medium yellow squash, chopped
- 1 cup cherry tomatoes, halved
- 1 cup canned cannellini beans, drained and rinsed
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 tsp dried Italian seasoning (or a mix of dried basil, oregano, rosemary, thyme)
- 1/2 tsp salt (adjust to taste)
- 1/4 tsp black pepper
- 1/4 cup shredded mozzarella cheese (optional)
- Fresh basil leaves for garnish, thinly sliced
How Much Time Will You Need?
This delicious Easy Italian Chicken and Veggie Skillet takes about 10 minutes to prep and around 15 minutes to cook. So in just about 25 minutes, you can serve a wonderful meal that’s healthy and packed with flavor!
Step-by-Step Instructions:
1. Sauté the Chicken:
Start by heating 1 tablespoon of olive oil in a large skillet over medium-high heat. Once the oil is hot, add the chicken pieces. Season with salt, pepper, and half of the dried Italian seasoning. Cook, stirring occasionally, until the chicken is browned and fully cooked, which takes about 5-7 minutes. Once done, remove the chicken from the skillet and set it aside.
2. Cook the Garlic and Veggies:
In the same skillet, add the remaining tablespoon of olive oil. Toss in the minced garlic and sauté for about 30 seconds until aromatic. Then, add the chopped zucchini and yellow squash. Cook these veggies for 4-5 minutes until they start to soften.
3. Add Tomatoes and Beans:
Now, it’s time to include the cherry tomatoes and cannellini beans in the skillet. Sprinkle the rest of the Italian seasoning over everything and cook for another 3-4 minutes. This will allow the tomatoes to soften up and release their delicious juices.
4. Combine and Melt the Cheese:
Return the cooked chicken to the skillet and stir everything together. Heat through for about 1-2 minutes so all the flavors meld. If you’re using mozzarella, sprinkle it evenly across the skillet mixture. Cover the pan for 1-2 minutes and let the cheese melt.
5. Serve with Style:
Remove from heat and sprinkle fresh sliced basil over the top for a beautiful presentation. Serve warm and enjoy your colorful, flavorful Easy Italian Chicken and Veggie Skillet!
Enjoy your meal and the compliments that come with it!
FAQ
Can I Use Different Vegetables in This Skillet?
Absolutely! Feel free to swap in any of your favorite vegetables. Bell peppers, spinach, or broccoli all work wonderfully. Just adjust the cooking time slightly based on their types and sizes.
Can I Make This Recipe with Bone-In Chicken?
While this recipe is designed for boneless, skinless chicken breasts for quick cooking, you can use bone-in chicken pieces. Just increase the cooking time to ensure they cook through, and consider cooking them for longer before adding the vegetables.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm on the stove over low heat, adding a splash of water or chicken broth to keep it moist.
Can I Make This Recipe Ahead of Time?
Yes, you can prep the chicken and chop the vegetables ahead of time! Keep everything covered in the fridge for up to 24 hours. Just cook it as directed when you’re ready to eat!
