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close up of chicken skillet with fresh herbs on top

25+ Last Minute Dinner Ideas: Italian Chicken Zucchini Skillet

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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. Plus 25+ more last minute dinner ideas I know you'll love too!
Course Main Course
Cuisine Italian
Diet Gluten Free
Keyword chicken, one pan, skillet
Prep Time 10 mins
Cook Time 19 mins
Total Time 29 mins
Servings 4
Calories 298


  • 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


  • 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.


Calories: 298kcal | Carbohydrates: 11g | Protein: 28g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 89mg | Sodium: 995mg | Potassium: 1027mg | Fiber: 3g | Sugar: 7g | Vitamin A: 727IU | Vitamin C: 35mg | Calcium: 75mg | Iron: 2mg