This Italian chicken skillet comes together in one pan with zucchini, tomatoes, garlic, and fresh basil in a simple simmer sauce. It works equally well with chicken breasts or thighs and is on the table in about 30 minutes with minimal cleanup! Serve it as is, with crusty bread, or over rice to soak up the sauce.

close up of italian chicken zucchini skillet with fresh herbs on top

5 star review

“This came together so quickly and was delicious! I actually used leftover rotisserie chicken and just added it in to warm up at the end. So so good and will make again! It totally made my evening to try something new and have it be such a hit with the family!”

– Martha
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Italian Chicken Skillet with Zucchini and Tomatoes

It’s no secret that I’m a big fan of easy and nourishing one-pot meals, especially the ones that come together in less than 30 minutes, and this Italian chicken zucchini skillet is one of those recipes you’ll want to keep in your back pocket all year long.

It has easy-to-find ingredients, minimal prep steps, and can be made with either chicken breasts or chicken thighs. The tomatoes, stock and herbs combine to create a delicious simmer sauce that tenderizes and flavors the chicken & veggies. All together the result is a totally delicious, satisfying dish that the whole family will love!

And for a heartier baked version of chicken and zucchini, my chicken zucchini casserole with cottage cheese makes a great make-ahead option for the week. Or my ground beef zucchini casserole is another easy way to use up zucchini with a different protein and similar Italian-inspired flavors.

skillet with chicken and zucchini and tomatoes on light blue background
black pan with chicken and zucchini on white table

Testing Tips for Chicken, Zucchini and Tomatoes

  • Use chicken thighs for juicier results. Both breasts and thighs work in this recipe, but thighs stay more tender through the simmer. If using breasts, cut them into smaller 1-inch pieces so they don’t overcook.
  • Don’t move the chicken while it browns. Cook it undisturbed for a full 5 minutes on the first side to get a golden sear. Flipping too early prevents browning and can cause the chicken to stick.
  • Add the butter at the end, off the heat. Stirring in the butter after the pan comes off heat gives the sauce a silkier finish without breaking.
  • Rotisserie chicken works as a shortcut. Skip the first cooking step, add the pre-cooked chicken when you return it to the pan, and warm it through during the 5-minute simmer. Add a splash of extra stock if the sauce needs more liquid.
  • Finish with fresh basil, not dried. The basil goes on at serving, not during cooking, so it stays bright and aromatic rather than wilting into the sauce.
close up of italian chicken zucchini skillet with fresh basil on top
close up of chicken skillet with fresh herbs on top
4.97 stars (33 ratings)

Chicken Zucchini and Tomatoes (Italian Skillet)

Developed and tested by A woman with long blonde hair, smiling, holds and pours a bottle of oil in a modern kitchen setting.Robyn Conley Downs
Servings: 4
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
A simple Italian chicken zucchini skillet with tomatoes, garlic, and fresh basil. One-pan, ready in 30 minutes, and works with chicken breasts or thighs.
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Ingredients

  • 2 tablespoon olive oil, divided
  • 1 pound boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
  • 1 teaspoon no-salt added Italian seasoning
  • 1 teaspoon kosher salt, divided
  • 4 cups (1-inch diced) zucchini, from about 4 medium zucchini
  • 2 garlic cloves, finely minced or grated
  • 1 (15-oz) can diced tomatoes
  • 1 tablespoon tomato paste
  • 1/2 cup chicken stock
  • 2 tablespoons butter
  • 1/4 cup lightly packed fresh basil, thinly sliced
  • red pepper flakes to taste

Equipment

Instructions 

  • In a large 12-inch skillet, heat 1 tablespoon olive oil over medium high heat. Add the chicken in one layer, taking care not to overlap the pieces. Sprinkle with the Italian seasoning and ½ teaspoon salt.
  • Cook the chicken undisturbed, until golden brown on one side, about 5 minutes. Flip, and cook an additional 3 minutes until browned on both sides and just cooked through. Remove from the pan and set aside.
  • In the same pan, heat the remaining 1 tablespoon olive oil over medium heat. Add the zucchini, sprinkle with ½ teaspoon salt, and cook until just tender, stirring occasionally, about 5 minutes.
  • Add the garlic, and cook until fragrant, about 1 minutes, stirring occasionally.
  • Add chicken stock, stirring to deglaze, then add tomato paste and diced tomatoes, stirring until well combined.
  • Add the cooked chicken back to the pan, turn the heat to medium low, and simmer uncovered for 5 minutes, until the sauce is slightly reduced.
  • Turn off the heat, add the butter, and stir to combine. Taste the sauce and add additional salt if desired. Serve sprinkled with basil and red pepper flakes to taste.

Notes

  • Chicken: This recipe works with either chicken breasts or thighs. If you prefer juicer chicken, use chicken thighs.
  • Cheese: For an Italian chicken zucchini casserole, top with 1 cup torn fresh mozzarella during the last 5 minutes of cook time. 
 
Course: dinner, Main Course
Cuisine: American, Italian, Mediterranean

Nutrition Information:

Serving: 1 (of 4), Calories: 298kcal, Carbohydrates: 11g, Protein: 28g, Fat: 17g, Saturated Fat: 5g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Cholesterol: 89mg, Sodium: 791mg, Potassium: 1027mg, Fiber: 3g, Sugar: 7g, Vitamin A: 727IU, Vitamin C: 35mg, Calcium: 75mg, Iron: 2mg
Nutrition disclaimer
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