Cheesy Italian Chicken Zucchini Skillet
User Reviews
5
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
6 to 8 servings
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Course
Main Course
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Cuisine
Italian
Cheesy Italian Chicken Zucchini Skillet
Description
Cheesy Italian Chicken Zucchini Skillet features chicken breast pieces seasoned with Italian herbs and garlic powder, cooked in olive oil until lightly browned. They are simmered in a crushed tomato sauce enhanced with diced zucchini, soy sauce, brown sugar, and additional Italian seasonings, resulting in a well-rounded flavor with a touch of sweetness. The zucchini softens while maintaining some texture.
A topping mixture of mozzarella, panko breadcrumbs, melted butter, and Parmesan is sprinkled over the skillet and broiled until golden, adding a crispy, cheesy crust that contrasts nicely with the saucy base. The skillet preparation forgoes frying or baking separately, streamlining the cooking process.
This skillet meal can be enjoyed as a standalone dish due to its hearty combination of chicken, vegetables, and cheese. Alternatively, pairing it with pasta or breadsticks creates a more substantial entree. The seasoning profile and ingredients are conventional Italian-style, making it approachable and familiar.
The note suggests serving options but does not provide additional storage or preparation tips.
Ingredients
Chicken + Seasonings:
- 1 ½ to 2 to 2 pounds chicken breast boneless, skinless; or tenders or thighs; cut into 1/2 to 1-inch pieces
- 1 teaspoon salt
- 1 teaspoon basil dried
- ½ teaspoon oregano dried
- ½ teaspoon garlic powder
- ⅛ teaspoon thyme dried
- ⅛ teaspoon black pepper
- 1 tablespoon olive oil
Sauce:
- 28-ounce ounce can crushed tomatoes
- 4 cups zucchini small-diced, about 2 to 3 small/medium
- 1 tablespoon soy sauce
- 1 to 2 to 2 teaspoons brown sugar
- ½ teaspoon basil dried
- ¼ teaspoon oregano dried
Cheesy Panko Topping:
- 1 to 1 ½ to 1 ½ cups mozzarella cheese freshly grated
- 1 cup panko bread crumbs
- 1 tablespoon butter melted
- ¼ cup Parmesan Cheese freshly grated
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 dish can be enjoyed alone or served over pasta or with breadsticks for a heartier meal.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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