Italian Chicken and Vegetable Skillet
User Reviews
4.5
Italian Chicken and Vegetable Skillet
Description
This skillet recipe begins with chicken pieces marinated using pesto, grated garlic, Italian seasoning, and optional red pepper flakes, imparting aromatic herbal and mildly spicy notes. Cooking the chicken first ensures a nicely seared exterior and juicy interior.
The vegetables—zucchini and cherry tomatoes—are sautéed separately until just tender, preserving their texture and sweetness. Combining cooked chicken, vegetables, and cannellini beans in the skillet with balsamic vinegar and fresh basil adds brightness and depth. Finally, shredded mozzarella melts on top, adding a creamy, stringy element that complements the savory ingredients.
Served immediately, this skillet is a straightforward, balanced dish that brings together protein, vegetables, and legumes for a complete meal. The layered flavors of pesto-marinated chicken and fresh herbs make it adaptable for weeknight dinners or casual lunches.
Ingredients
- 1-2 tablespoons olive oil
- 1 pound chicken breast cut into bite sized pieces, boneless skinless
- 2 tablespoons pesto
- 2 teaspoons Italian seasoning divided
- 1/2 teaspoon red pepper flakes optional
- 2 teaspoons garlic grated or minced
- 1 cup cherry tomato halved
- 2 zucchini diced, small
- 1 cup cannellini beans rinsed and drained
- 1 tablespoon balsamic vinegar
- 1 tablespoon basil chopped, fresh
- salt freshly ground, to taste
- black pepper freshly ground, to taste
- 1/2 cup mozzarella cheese shredded
Instructions
- Season the cut up pieces of chicken with salt and pepper and put them in a freezer bag with the pesto, garlic, one teaspoon of Italian seasoning, and red pepper flakes. Massage the mixture into the chicken and let it marinate for at least 15 minutes or overnight.
- Heat a large skillet over medium-high heat and add in a tablespoon of olive oil. Add the chicken to the skillet and sauté until cooked through. Remove the cooked chicken onto a plate.
- Add additional oil to the skillet and then add in the zucchini, tomatoes, salt and pepper, and the remaining teaspoon of Italian seasoning. Sauté until they start to soften, about 3 minutes.
- Lower the heat to medium and add the chicken back into the skillet along with the cannellini beans, balsamic vinegar and basil. Stir everything together and taste for seasoning.
- Top with the shredded mozzarella and cover with a lid until the cheese melts. Serve immediately.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 347 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 347kcal | 17% |
| Carbohydrates | 20g | 7% |
| Protein | 47g | 94% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 6g | 35% |
| Cholesterol | 101mg | 34% |
| Sodium | 457mg | 19% |
| Fiber | 5g | 20% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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