This Easy Italian Chicken and Veggie Skillet is a tasty one-pan meal that brings together juicy chicken, colorful veggies, and hearty Italian spices. It’s quick and full of flavor!
Cooking in one skillet means less cleanup, and we love that! I enjoy serving it over pasta or rice for a filling dinner. It’s a go-to when I want something simple and satisfying!
Key Ingredients & Substitutions
Chicken: Boneless and skinless chicken breasts are great for this dish as they’re quick to cook. If you’re in a pinch, you can use thighs instead for a juicier option. Leftover rotisserie chicken also works well!
Zucchini and Yellow Squash: These veggies add color and texture. If you can’t find them, feel free to replace with bell peppers or asparagus. Just adjust cooking times as needed!
Cherry Tomatoes: They bring sweetness and moisture. If they’re out of season, substitute with canned diced tomatoes or fresh grape tomatoes cut in half. Both work nicely!
Cannellini Beans: These white beans add protein and creaminess. If you need a substitute, chickpeas or kidney beans will fit well, adding bulk and nutrition to the dish.
Italian Seasoning: This blend is a cornerstone for flavor. If you don’t have it, a mix of dried oregano, basil, and thyme will do the trick. Fresh herbs can be used, but add more since they are milder.
How Do I Cook the Perfect Chicken in This Skillet?
Cooking chicken properly in a skillet can make or break the dish. Follow these steps to ensure juicy chicken:
- Preheat your skillet before adding oil; it should shimmer when it’s ready.
- Evenly season the chicken pieces. This helps with flavor during cooking.
- Cook in a single layer in the skillet without overcrowding. This allows it to brown perfectly.
- Use a meat thermometer to check; the chicken should reach 165°F (75°C) and be no longer pink inside.
- Let the chicken rest for a few minutes after cooking before returning to the skillet. This helps keep it juicy!
With these tips, you’ll have a delicious and satisfying meal ready in no time!
Easy Italian Chicken and Veggie Skillet
Ingredients:
- 1 lb (450g) boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 small zucchini, chopped
- 1 small yellow squash, chopped
- 1 cup cherry tomatoes, halved
- 1 cup cannellini beans (white beans), drained and rinsed
- 2 tbsp olive oil
- 1 tsp Italian seasoning
- 2 cloves garlic, minced
- Salt and pepper, to taste
- 1/4 cup shredded mozzarella cheese
- Fresh basil, thinly sliced, for garnish
Time Needed:
This meal takes about 30 minutes to prepare and cook. It’s quick and perfect for a weeknight dinner that feels special!
Step-by-Step Instructions:
1. Cook the Chicken:
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Once hot, add the chicken pieces and season them with salt, pepper, and Italian seasoning. Cook the chicken for about 7-8 minutes, stirring occasionally, until it’s golden brown and cooked through. When done, remove the chicken from the skillet and set it aside on a plate.
2. Sauté the Garlic:
In the same skillet, add the remaining tablespoon of olive oil. Once the oil is hot, add the minced garlic and sauté for about 30 seconds or until fragrant. Be careful not to burn it!
3. Add the Veggies:
Next, add the chopped zucchini and yellow squash to the skillet. Stir them around and cook for about 4-5 minutes. You want them to be tender but still a little crisp for good texture.
4. Combine with Tomatoes and Beans:
Add the halved cherry tomatoes and drained cannellini beans to the skillet. Cook everything together for another 2 minutes until the tomatoes start to soften. Stir the mixture to combine well.
5. Bring Back the Chicken:
Return the previously cooked chicken to the skillet. Stir everything together so that the chicken, veggies, and beans are evenly mixed.
6. Melt the Cheese:
Sprinkle the shredded mozzarella cheese over the top of the chicken and veggies. Cover the skillet with a lid for a few minutes, allowing the cheese to melt beautifully on top.
7. Garnish and Serve:
When the cheese has melted, remove the lid and garnish your dish with fresh sliced basil. Serve warm as is or over your favorite pasta or rice for an extra delicious dinner!
Enjoy your healthy, flavorful Italian-inspired chicken and veggie skillet!
FAQ for Easy Italian Chicken and Veggie Skillet
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken! Just make sure to thaw it completely in the refrigerator before cooking. For a quick thaw, place the chicken in a sealed bag and submerge it in cold water for about an hour. Pat it dry before cooking to ensure good browning.
What Can I Substitute for Cannellini Beans?
If you don’t have cannellini beans, you can easily swap them for chickpeas or kidney beans. Both options provide a nice texture and additional protein, making the dish just as satisfying!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm it gently in a skillet or microwave, stirring occasionally until heated through. You may want to sprinkle a little extra cheese on top to freshen it up!
Can I Add More Vegetables to This Dish?
Absolutely! Feel free to add more veggies like bell peppers, spinach, or broccoli. Just adjust the cooking times slightly to ensure everything is cooked perfectly. The more colorful, the better!
