Italian Chicken Zucchini Skillet
A quick and wholesome one-pan Italian chicken skillet with zucchini and tomatoes, bursting with flavor from fresh herbs. This high-protein, low-carb meal comes together in under 30 minutes, making it perfect for busy nights or meal prep.
Equipment
- 1 large 12-inch skillet
- 1 chef’s knife
- 1 cutting board
- 1 wooden spoon or spatula
Ingredients
- 2 tablespoons olive oil divided
- 1 pound boneless skinless chicken breasts or thighs, cut into 1-inch pieces
- 1 teaspoon Italian seasoning no salt
- 1 teaspoon kosher salt divided
- 4 cups diced zucchini about 4 medium zucchini
- 2 garlic cloves finely minced or grated
- 1 15-ounce can diced tomatoes
- 1 tablespoon tomato paste
- ½ cup chicken stock
- 2 tablespoons butter dairy-free option available
- ¼ cup fresh basil thinly sliced
- Red pepper flakes to taste
Instructions
- Prepare Ingredients: Begin by washing the zucchini thoroughly under cool running water and patting them dry with a clean kitchen towel. Dice the zucchini into uniform 1-inch pieces so they cook evenly while maintaining a slightly firm texture. Mince or grate the garlic finely to ensure it blends smoothly into the sauce later. Cut the chicken breasts or thighs into evenly sized 1-inch cubes to guarantee uniform cooking. Gather all other ingredients — diced tomatoes, tomato paste, chicken stock, fresh basil, Italian seasoning, salt, olive oil, butter, and red pepper flakes — so they are within easy reach for smooth cooking.
- Heat Skillet and Add Oil: Place a large 12-inch skillet on the stovetop over medium-high heat. Let it warm for one to two minutes so it heats evenly. Add 1 tablespoon of olive oil and tilt the skillet to coat the surface evenly. This helps the chicken sear properly without sticking and ensures even cooking. Heating the skillet before adding oil is key for creating a golden crust on the chicken.
- Season and Sear Chicken: Once the oil is hot and shimmering, arrange the chicken pieces in a single layer in the skillet. Avoid overcrowding the pan to allow proper browning. Sprinkle the chicken evenly with Italian seasoning and half of the kosher salt (½ teaspoon). Allow the chicken to cook undisturbed for about 5 minutes. This step lets the chicken develop a rich, golden crust that seals in moisture and enhances flavor.
- Flip and Finish Chicken: Using tongs or a spatula, turn each chicken piece over carefully after the first side has browned. Continue cooking for about 3 more minutes until the chicken is browned on both sides and cooked through. The internal temperature should reach at least 165°F (74°C). Remove the chicken from the skillet and place it on a plate, keeping it warm while you prepare the vegetables and sauce.
- Cook Zucchini: In the same skillet, add the remaining 1 tablespoon of olive oil and reduce heat to medium. Add the diced zucchini and sprinkle with the remaining ½ teaspoon kosher salt. Stir occasionally to ensure even cooking, allowing the zucchini to soften without becoming mushy. Cook for about 5 minutes until the zucchini is tender but still slightly crisp, preserving its fresh texture and vibrant flavor.
- Add Garlic: Add the finely minced or grated garlic to the zucchini in the skillet. Stir gently for about 1 minute until fragrant, making sure the garlic does not burn. This step infuses the dish with aromatic depth that enhances the overall flavor of the sauce and chicken.
- Deglaze the Pan: Pour the chicken stock into the skillet, stirring gently to scrape up the flavorful browned bits stuck to the bottom. Deglazing captures these caramelized flavors and incorporates them into the sauce, creating a rich base for the dish. Stir carefully to ensure all bits dissolve evenly into the liquid.
- Add Tomatoes and Tomato Paste: Add the canned diced tomatoes along with the tomato paste to the skillet. Stir thoroughly to combine and allow the tomato paste to dissolve completely, thickening the sauce slightly. This creates a rich, savory base that will coat the chicken and zucchini beautifully.
- Return Chicken and Simmer: Carefully add the cooked chicken back into the skillet, nestling it into the sauce and vegetables. Reduce the heat to medium-low and allow the dish to simmer uncovered for about 5 minutes. This step allows the chicken to reheat gently while absorbing the flavors of the sauce. Stir occasionally to ensure even coverage and prevent sticking.
- Add Butter and Final Seasoning: Turn off the heat and add the butter to the skillet. Stir gently until the butter melts completely into the sauce, giving it a silky texture and rich flavor. Taste the dish and add additional salt or red pepper flakes if desired to enhance the seasoning.
- Garnish and Serve: Sprinkle the fresh basil over the dish just before serving to add brightness and freshness. Add red pepper flakes for a touch of heat if desired. Serve immediately, enjoying the tender chicken, flavorful zucchini, and rich tomato sauce together for a wholesome and satisfying meal.
Notes
- Use chicken thighs for juicier, more flavorful results; chicken breasts work well if you prefer lean protein.
- Fresh zucchini works best, but summer squash can be a tasty substitute.
- Adjust red pepper flakes for your preferred spice level.
- Use dairy-free butter or omit for a Whole30-compliant version.
- For a richer texture, add grated Parmesan or fresh mozzarella before serving.
