Zesty Italian Chicken Skillet
Elevate your weeknight dinner with the vibrant flavors of this Zesty Italian Chicken Skillet! Packed with tender seared chicken breasts and a medley of fresh vegetables like bell peppers, zucchini, and tomatoes, this one-pan wonder combines bold Italian seasoning and a touch of red pepper flakes for a satisfying kick. Simmered in a rich tomato-based sauce and topped with fragrant fresh basil and optional Parmesan cheese, this dish strikes the perfect balance of cozy and refreshing. Ready in just 45 minutes and ideal for pairing with crusty bread, pasta, or rice, it's a flavorful, fuss-free meal the whole family will love. Perfect for those seeking quick Italian-inspired skillet recipes bursting with zest and color.
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Recipe Information
Ingredients
- 4 pieces chicken breasts
- 2 tablespoons olive oil
- 3 cloves garlic cloves, minced
- 1 medium onion, diced
- 1 large red bell pepper, sliced
- 1 large yellow bell pepper, sliced
- 2 medium zucchini, sliced into half-moons
- 14.5 ounces diced tomatoes (canned)
- 2 tablespoons tomato paste
- 2 teaspoons Italian seasoning
- 0.5 teaspoons red pepper flakes
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.5 cups chicken broth (low sodium)
- 2 tablespoons fresh basil, chopped
- 0.25 cups parmesan cheese, grated (optional)
Instructions
Season the chicken breasts with salt and black pepper on both sides.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken breasts and sear for 4-5 minutes per side, until golden brown. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Sauté the minced garlic and diced onion for 2-3 minutes, until fragrant and translucent.
Add the sliced red and yellow bell peppers and zucchini to the skillet. Cook for 4-5 minutes, stirring occasionally, until slightly softened.
Stir in the diced tomatoes (with their juice), tomato paste, Italian seasoning, red pepper flakes, and chicken broth. Mix well to combine and bring to a simmer.
Return the chicken breasts to the skillet, nestling them into the sauce and vegetables. Cover the skillet and let everything cook for 15-20 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
Taste and adjust seasoning with additional salt or pepper, if needed.
Sprinkle the dish with fresh basil and grated Parmesan cheese, if desired, before serving. Serve hot with crusty bread or over a bed of pasta or rice.
Nutrition Facts
Calories |
1981 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.0 g | 94% | |
| Saturated Fat | 22.5 g | 112% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 619 mg | 206% | |
| Sodium | 4647 mg | 202% | |
| Total Carbohydrate | 74.8 g | 27% | |
| Dietary Fiber | 19.4 g | 69% | |
| Total Sugars | 43.0 g | ||
| Protein | 252.4 g | 505% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 986 mg | 76% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 3130 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
