Easy Italian Chicken Zucchini Skillet
This Easy Italian Chicken Zucchini Skillet combines chicken, zucchini, tomatoes and classic Italian flavors for an easy, one-pot dinner you can make any night of the week.
A naturally gluten-free, dairy-free, paleo, whole30 friendly meal that’s ready in under 30 minutes!
5 star review
“Made this for my family and they loved it! Super flavorful and so easy to make AND clean up!”
– Heather
It’s no secret that I’m a big fan of easy healthy one pot meals.
Especially the ones that come together in less than 30 minutes.
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.
Resulting in a totally delicious, satisfying dish that the whole family will love!
more ways to use this italian chicken zucchini skillet recipe
- Serve over pasta with a sprinkle of parmesan cheese and extra fresh basil on top
- Add some crusty bread (or these one-bowl cornbread muffins) on the side for soaking up the sauce
- Put a large leafy green salad on the table for sharing (like this simple chopped kale salad)
- Serve over warm rice or orzo for an even more substantial meal
how to store italian chicken zucchini skillet leftovers
- Cooked chicken breast or chicken thighs will keep well in the fridge for up to 3-4 days, in a sealed container
- This recipe also freezes well, store in a sealed freezer friendly container for up to 2-3 months
recipe notes, modifications & adaptations
- You can add mushrooms along with the zucchini for more variety
- Yellow squash also works in place of the zucchini in this dish
- Use dairy-free butter to keep this recipe dairy-free, or omit for Whole30
This recipe works well with either chicken breasts or chicken thighs. If you prefer juicer chicken, use thighs instead.
more easy one-pan skillet dinner recipes
Southwest Beef and Sweet Potato Skillet
Skillet Chicken and Sweet Potatoes
20-Minute Ground Turkey and Green Bean Skillet
Quick & Easy Crustless Chicken Pot Pie
this recipe is…
Dairy FreeGluten FreeNut FreePaleoWhole30
Easy Italian Chicken Zucchini Skillet
Ingredients
- 2 tbsp olive oil, divided
- 1 lb boneless, skinless chicken breasts or thighs, cut into 1 inch pieces
- 1 tsp no-salt added Italian seasoning
- 1 tsp 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 tbsp tomato paste
- 1/2 cup chicken stock
- 2 tbsp 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.
This was absolutely delicious and super easy! Thank you!
Maria, yay, so glad you enjoyed this one. Thanks so much for leaving a review!
Absolutely delicious! And super easy to put together! Loved it!
Love this easy recipe — I add Balsamic Glaze drizzle over the end result — delightful & flavorful!
Laura, yay, so happy you enjoyed this one – balsamic glaze drizzle sounds dreamy. Great tip! Thanks so much for leaving a review.
I just found this recioe. I’m going to make it tonight. I’ll let you know how it turns out.
Wonderful, I hope you enjoy, Elaine!
O.g, I made this recipe last night for dinner. It was absolutely deeelish! It was easy to prepare and easy to follow instructions. It’s a new favorite. I will be making this dish again and again. Thanks for sharing it.
Yay, so glad this one was a hit, Elaine! Thanks so much for leaving a review!
This looks yummy! I may try this with chicken sausage!
What a great idea, Adrienne! If you give it a try, let us know how it turns out!
Delicious over rice! I forgot the chicken broth but it was still great! (Actually the broth might have made it too watery, the juice in the tomatoes was plenty). I added a splash of Tabasco to my serving and it was perfect!
Yay, so happy to hear you enjoyed this one, Gretchen! Thanks so much for leaving a review.
I found this recipe while searching for something to make with all of the zucchini from our garden. My husband and I absolutely love it!
Cindy, yay, so happy to hear this one was a hit with your garden zucchini! Thanks so much for leaving a review. 🙂
This dish was so, SO GOOD!! I used halved cherry tomatoes instead of canned, slightly more salt and garlic (you can’t go wrong there!), added the fresh basil at the end of cooking, and topped with shredded mozzarella. DELICIOUS!
Amanda, so happy to hear you enjoyed this one — I love the idea of adding all those fresh ingredients, especially cherry tomatoes, basil and extra garlic. Yum! Thanks so much for sharing your thoughts!
Made this for my family and they loved it! Super flavorful and so easy to make AND clean up!
Woohoo, love it when a recipe is a hit with the fam and is easy to clean up. Win win! Glad you enjoyed and thanks so much for leaving a review!
Yummy , easy and about 45 minutes.. I recommend this recipe to everyone.
So happy to hear you enjoyed this easy chicken recipe, Maggie! Thanks so much for leaving a review. 🙂
I was so pleased everything came from my garden except for the chicken of course. My family was in town and everyone loved it. I did double the recipe. Plus added quite a bit more tomatoes and paste. I chose to make a broccoli cheddar rice to go with. Definitely delicious….
Yay, I love that you were able to use your garden produce for this recipe, Diane! And broccoli cheddar rice sounds absolutely lovely as a side. Thanks so much for leaving a review, too!