If you’re looking for a dinner recipe that’s packed with flavor but requires minimal effort, this One Pan Italian Chicken Skillet is the answer. With tender, juicy chicken thighs cooked in a savory Italian-inspired sauce with vegetables and herbs, it’s a delicious one-pan wonder that comes together in under an hour. This dish is perfect for busy weeknights or even meal prepping for the week ahead. The best part? Cleanup is a breeze since everything is made in one skillet!
Whether you’re feeding your family or entertaining guests, this dish is sure to be a hit. Let’s take a closer look at how to make this simple yet flavorful chicken skillet recipe.
Ingredients
For the Chicken:
- 4 boneless, skinless chicken thighs (or breasts, if preferred)
- 2 tbsp olive oil
- Salt and pepper, to taste
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp garlic powder
For the Sauce:
- 1/2 cup chicken broth
- 1/4 cup white wine (optional, can be replaced with more chicken broth)
- 1/2 cup crushed tomatoes
- 1/4 cup heavy cream
- 1 tbsp balsamic vinegar
- 2 cloves garlic, minced
- 1/2 tsp red pepper flakes (optional, for a bit of heat)
For the Vegetables:
- 1 cup cherry tomatoes, halved
- 1/2 cup zucchini, sliced
- 1/2 cup bell peppers, sliced (any color)
- 1/4 cup Kalamata olives, pitted and sliced (optional)
For Garnish:
- Fresh parsley, chopped
- Shredded Parmesan cheese (optional)
Instructions
Step 1: Prepare the Chicken
- Season the chicken thighs generously with salt, pepper, dried oregano, dried basil, and garlic powder on both sides.
- Heat the olive oil in a large skillet over medium-high heat. Once the oil is hot, add the chicken thighs and sear them until golden brown, about 4-5 minutes per side. Remove the chicken from the skillet and set aside.
Step 2: Make the Sauce
- In the same skillet, add a bit more olive oil if necessary. Add the minced garlic and cook for about 1 minute, until fragrant.
- Pour in the chicken broth, white wine, crushed tomatoes, and balsamic vinegar. Stir well to combine and bring the mixture to a simmer.
- Add the heavy cream and red pepper flakes (if using), and stir until the sauce is smooth and slightly thickened, about 3-4 minutes.
Step 3: Add the Vegetables and Chicken
- Add the cherry tomatoes, zucchini, bell peppers, and olives (if using) to the skillet. Stir to combine with the sauce.
- Return the chicken thighs to the skillet, nestling them among the vegetables. Spoon some of the sauce over the chicken.
- Cover the skillet with a lid and cook for an additional 10-12 minutes, until the chicken is fully cooked through (internal temperature should reach 165°F / 75°C).
Step 4: Finish and Serve
- Once the chicken is cooked, remove the skillet from the heat. Garnish with freshly chopped parsley and a sprinkle of shredded Parmesan cheese, if desired.
- Serve the chicken and vegetables directly from the skillet with your favorite side dish, such as rice, quinoa, or a simple green salad.
Tips for Success
- Use Bone-In Chicken Thighs: If you prefer bone-in chicken thighs, they can be used instead of boneless, just increase the cooking time to ensure they’re fully cooked through.
- Customize the Vegetables: Feel free to swap in other vegetables like mushrooms, spinach, or roasted eggplant. Just make sure to adjust the cooking time accordingly.
- Make it Gluten-Free: This dish is naturally gluten-free. Just ensure that your chicken broth is also gluten-free if necessary.
Variations
- Chicken Parmesan Style: For a Chicken Parmesan-inspired version, top the chicken with mozzarella cheese and bake in the oven until melted and bubbly.
- Add Herbs: Try adding fresh thyme, rosemary, or fresh basil to the sauce for even more flavor.
- Vegan Version: Swap the chicken for chickpeas or tofu, and use plant-based cream and broth for a vegan alternative.
Pairing Suggestions
- Serve this dish with a side of garlic bread or a fresh Caesar salad for a complete meal.
- Pair with a crisp white wine like Sauvignon Blanc or Pinot Grigio to complement the flavors of the dish.
FAQs
Q: Can I use chicken breasts instead of thighs?
A: Yes, chicken breasts can be substituted for thighs. However, chicken breasts tend to dry out more quickly, so be sure to not overcook them.
Q: Can I make this dish ahead of time?
A: Yes! You can prepare the chicken and sauce ahead of time and store them separately. When ready to serve, simply heat them together and finish cooking the chicken.
Q: Can I add more spice to this dish?
A: Absolutely! You can increase the red pepper flakes or even add a splash of hot sauce to the sauce for a spicier kick.
Q: Can I use frozen chicken?
A: It’s best to use fresh or thawed chicken for this recipe. If using frozen, make sure to thaw it completely before cooking to ensure even cooking.