Chicken Zucchini and Tomatoes (Italian Skillet)
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.
Equipment
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
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.
Nutrition
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
