5.0 from 6 votes
Italian Chicken Skillet Recipe
Dine Italian style with this Italian chicken skillet recipe! It's a quick, 35-minute recipe that has bold flavors and a fresh taste the whole family will enjoy.
Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings: 4 people
Calories: 316 kcal
Course:
Dinner
Cuisine:
Italian
Ingredients
- 2 boneless, skinless chicken breasts
- 1½ teaspoons Italian seasoning store-bought or homemade
- Kosher salt and freshly ground black pepper to taste
- 2½ tablespoons olive oil
- ½ yellow onion thinly sliced
- 1 bell pepper any color, thinly sliced
- 2 teaspoons minced garlic
- 1 pint Grape or Cherry Tomatoes halved
- 15.5 ounces canned white beans drained and rinsed (1 can)
- ½ cup low-sodium chicken broth
- 3 ounces fresh spinach
- 1 tablespoon capers
- fresh basil optional, for serving
- Lemon wedges optional, for serving
Instructions
- Pat the chicken dry and season with Italian seasoning, salt, and pepper.
- Heat olive oil in a large skillet set over medium-high heat. Sear the chicken breasts for 4-5 minutes on each side, until cooked through. Remove the chicken to a plate and set it aside.
- Reduce the heat to medium. Add a bit more oil to the pan, then sauté onion and peppers for 3 minutes, until softened. Stir in the garlic and cook for 30 seconds, until fragrant.
- Add in the tomatoes and cook until the tomatoes blister, about 5 minutes.
- Stir in the beans and chicken broth and allow the mixture to simmer until reduced by half, about 5 minutes.
- Add in the spinach and capers and simmer until the spinach is wilted, about 4-5 minutes.
- Add the chicken back to the skillet and cook until it’s warmed through, about 1-2 minutes.
- Serve with fresh basil and lemon wedges.
Cup of Yum
Notes
- ¼ teaspoon of crushed red pepper flakes.
- ¼ teaspoon of garlic powder.
- Storage: Store Italian chicken skillet in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
- You can use boneless, skinless chicken thighs instead of breasts.
- Feel free to swap the Italian seasoning for your favorite seasoning blend.
- To make this dish spicy, add up to ¼ teaspoon of crushed red pepper flakes.
- You can use avocado, vegetable, or canola oil instead of olive oil.
- In place of the minced garlic, you can use ¼ teaspoon of garlic powder.
- You can use vegetable broth in place of the chicken broth.
- You can use chopped green olives in place of the capers.
- If your chicken breasts are unevenly thick, slice them into 4 thin cutlets instead to help them cook more evenly.
- Pat the chicken dry to help the seasoning adhere and to prevent oil splatters.
- Season the chicken well for the best flavor.
- Make sure the skillet isn't too hot; otherwise the chicken will be burnt on the outside and raw on the inside.
- Check the chicken for doneness with an instant-read thermometer. Properly cooked chicken should be 165°F at the thickest point.
- Nutritional information does not include optional ingredients.
Nutrition Information
Calories
316kcal
(16%)
Carbohydrates
33g
(11%)
Protein
23g
(46%)
Fat
11g
(17%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
Monounsaturated Fat
7g
Trans Fat
0.01g
Cholesterol
36mg
(12%)
Sodium
742mg
(31%)
Potassium
1231mg
(35%)
Fiber
8g
(32%)
Sugar
5g
(10%)
Vitamin A
3943IU
(79%)
Vitamin C
63mg
(70%)
Calcium
138mg
(14%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 316
% Daily Value*
| Calories | 316kcal | 16% |
| Carbohydrates | 33g | 11% |
| Protein | 23g | 46% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 36mg | 12% |
| Sodium | 742mg | 31% |
| Potassium | 1231mg | 26% |
| Fiber | 8g | 32% |
| Sugar | 5g | 10% |
| Vitamin A | 3943IU | 79% |
| Vitamin C | 63mg | 70% |
| Calcium | 138mg | 14% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.