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. I love that it's naturally gluten-free, dairy-free, paleo, whole30 friendly and ready in under 30 minutes!
1lbboneless, skinless chicken breasts or thighscut into 1 inch pieces
1tspno-salt added Italian seasoning
4cups1-inch diced zucchini (from about 4 medium zucchini)
2garlic clovesfinely minced or grated
115-oz candiced tomatoes
1/4cuplightly packed fresh basilthinly sliced
red pepper flakes to taste
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.
*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.