Cheesy Italian Chicken Zucchini Skillet

Name: Cheesy Italian Chicken Zucchini Skillet
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6 to 8 servings
Ingredients: 1 ½ to 2 to 2 pounds boneless, skinless chicken breasts, tenders or thighs, cut into 1/2 to 1-inch pieces; 1 teaspoon salt; 1 teaspoon dried basil; ½ teaspoon dried oregano; ½ teaspoon garlic powder; ⅛ teaspoon dried thyme; ⅛ teaspoon black pepper; 1 tablespoon olive oil; 28-ounce ounce can crushed tomatoes; 4 cups (16 to 18 ounces) small-diced zucchini, about 2 to 3 small/medium zucchini; 1 tablespoon soy sauce; 1 to 2 to 2 teaspoons brown sugar; ½ teaspoon dried basil; ¼ teaspoon dried oregano; 1 to 1 ½ to 1 ½ cups freshly grated mozzarella cheese; 1 cup Panko bread crumbs; 1 tablespoon butter, melted; ¼ cup freshly grated Parmesan cheese

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5.0

72 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings
6 to 8 servings
Course
Main Course
Cuisine
Italian

Cheesy Italian Chicken Zucchini Skillet

Iris Warren

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Perfect for any time of day, this recipe delivers great flavor effortlessly.

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Ingredients

Servings

Chicken + Seasonings:

1 ½ to 2 to 2 pounds boneless, skinless chicken breasts, tenders or thighs, cut into 1/2 to 1-inch pieces
1 teaspoon salt
1 teaspoon dried basil
½ teaspoon dried oregano
½ teaspoon garlic powder
⅛ teaspoon dried thyme
⅛ teaspoon black pepper
1 tablespoon olive oil

Sauce:

28-ounce ounce can crushed tomatoes
4 cups (16 to 18 ounces) small-diced zucchini, about 2 to 3 small/medium zucchini
1 tablespoon soy sauce
1 to 2 to 2 teaspoons brown sugar
½ teaspoon dried basil
¼ teaspoon dried oregano

Cheesy Panko Topping:

1 to 1 ½ to 1 ½ cups freshly grated mozzarella cheese
1 cup Panko bread crumbs
1 tablespoon butter, melted
¼ cup freshly grated Parmesan cheese

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Instructions

In a small bowl, toss together the chicken, salt, basil, oregano, garlic powder, thyme, and pepper.
In an oven-proof 12-inch deep skillet (use an oven-proof wide saucepan or pot if you don't have a deep skillet), heat the olive oil over medium heat until rippling and hot. Add the chicken and let it cook without stirring for a minute or so. Flip and cook for another 30 to 45 seconds (it will continue cooking in the next steps).
Add the crushed tomatoes, zucchini, soy sauce, brown sugar, basil and oregano. Stir, scraping up any browned bits on the bottom of the skillet, and bring to a simmer. Cook, stirring occasionally, for 5 to 6 minutes until the chicken is cooked through and the zucchini is just tender. Add additional salt and pepper to taste, if needed!
Remove the skillet from the heat. Move an oven rack to the top third of the oven and preheat the broiler to high.
In a small bowl, stir together the panko and melted butter until evenly combined. Add the Parmesan cheese and toss to combine.
Sprinkle the mozzarella cheese evenly over the top of the chicken zucchini mixture. Spread the panko/Parmesan mixture evenly over the top. Broil for 1 to 2 minutes until the topping is golden. Watch closely so it doesn't burn!
Serve warm.

Notes

This meal is delicious served on it's own. You could also serve over pasta or serve with breadsticks.

Nutrition Information

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Serving 1 serving Calories 678kcal (34%) Carbohydrates 114g (38%) Protein 48g (96%) Fat 13g (20%) Saturated Fat 4g (20%) Cholesterol 69mg (23%) Sodium 2622mg (109%) Fiber 28g (112%) Sugar 66g (132%)

Nutrition Facts

Serving: 6to 8 servings

Amount Per Serving

Calories kcal

% Daily Value*

Serving	1 serving
Calories	678kcal	34%
Carbohydrates	114g	38%
Protein	48g	96%
Fat	13g	20%
Saturated Fat	4g	20%
Cholesterol	69mg	23%
Sodium	2622mg	109%
Fiber	28g	112%
Sugar	66g	132%