This Easy Italian Chicken Zucchini Skillet combines chicken, zucchini, and tomatoes with classic Italian flavors for an easy, one-pot, high-protein dinner that simmers together on the stovetop for a full meal in under 30 minutes. Made with just a few easy-to-find ingredients, it works equally well with chicken breasts or chicken thighs.

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

Chicken, Zucchini & Tomatoes Never Tasted So Good!

It’s no secret that I’m a big fan of easy + 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 (a lot like my easy ground turkey & zucchini skillet). All together the result is a totally delicious, satisfying dish that the whole family will love!

skillet with chicken and zucchini and tomatoes on light blue background

Got some Zucchini to Use Up?

Try my creamy zucchini casserole with chicken or my go-to chocolate chip zucchini bread!

black pan with chicken and zucchini on white table

Tip: This recipe works well with either chicken breasts or chicken thighs. If you prefer juicer chicken, use thighs instead.

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

This Recipe Is…

close up of chicken skillet with fresh herbs on top
4.97 stars (31 ratings)

Easy Italian Chicken Zucchini Skillet (with Tomatoes)

This Easy Italian Chicken Zucchini Skillet combines chicken, zucchini, and tomatoes with classic Italian flavors for an easy, one-pot, high-protein dinner that simmers together on the stovetop for a full meal in under 30 minutes. Made with just a few easy-to-find ingredients, it works equally well with chicken breasts or chicken thighs.

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, see notes for dairy-free
  • 1/4 cup lightly packed fresh basil, thinly sliced
  • red pepper flakes to taste

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

Use dairy-free butter to keep this recipe dairy-free, or omit for Whole30.
This recipe works with either chicken breasts or thighs – if you prefer juicer chicken, use chicken thighs.
For an Italian chicken zucchini casserole, top with fresh mozzarella during the last 5 minutes of cook time. 
 

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
Did you make this recipe?If you do, be sure to share it on Instagram and tag me at @realfoodwholelife so I can see!

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