Easy Italian Chicken Zucchini Skillet
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.

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!

Got some Zucchini to Use Up?
Try my creamy zucchini casserole with chicken or my go-to chocolate chip zucchini bread!

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

This Recipe Is…
Dairy FreeGluten FreeNut FreePaleoWhole30

Easy Italian Chicken Zucchini Skillet (with Tomatoes)
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
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!
This is the perfect fall meal— delicious!
Sheri, wonderful to hear you enjoyed this one! Thanks so much for leaving a review!
I doubled the chicken stock, added a pack of vermicelli and instead of basil, added spinach at the end. Amazing!
Jenni, I love your additions to this recipe, thanks for sharing those ideas and for leaving a 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, I love that you used rotisserie chicken, so smart! And yay for a hit on the first try. Thanks so much for sharing your thoughts!
I made this as part of a summer meal plan and it was such a simple and satisfying meal. I’ve never been happier to have bread to sop up sauce at the end of my dinner. Thanks, Robyn!
Lauren, I love this comment so much and I completely agree — I am HERE for the bread sopping up the sauce at the end. Yum! Thanks so much for sharing your thoughts!
Good
Glad you enjoyed!
Delicious! Everybody had a second helping.
Ohhh, I love that Mary! So happy to hear this one was a hit and thanks so much for leaving a reivew!
Anytime I have zucchini this is my go to recipe lately. It is so delicious! As I am not chef , I really appreciate the ease of these recipes.
Wonderful to hear this has become a go-to zucchini recipe for you, Maya! I’ll keep sharing easy recipes — glad to know they’re helpful!
Very tasty with easy meal prep. I like to use what I have on hand so I used leftover rotisserie chicken (just skip the first step cooking the chicken). The chicken was a little dryer so I added liquid (wine, but could be more broth). I didn’t have Italian seasoning so I added basil, oregano, marjoram & thyme. Served with homemade garlic-herb bread sticks (made from left over pizza dough). Easy and delish! Thank you.
Tyna, so happy to hear this one was a hit, and thanks for your tips on using pre-cooked chicken — super helpful! Also love the idea of serving with homemade breadsticks. Yum! Thanks so much for leaving a review.
I added some sliced mushrooms and used white wine instead of chicken broth, also stirred in a little grated parmesan fresh ground pepper and a touch of Calabrian chili.
John, thanks for sharing your add-ins and notes, they all sound delicious!