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Italian Chicken Zucchini Skillet

Italian Chicken Zucchini Skillet: Quick Comfort in 30 Minutes

A high-protein, gluten-free Italian Chicken Zucchini Skillet ready in just 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Chicken
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Skillet
  • 2 tablespoons Olive Oil Adds flavor and richness; can swap with a neutral oil if preferred.
  • 1 pound Boneless Skinless Chicken Breasts or Thighs Choose thighs for extra juiciness, or use leftover rotisserie chicken for a quicker prep.
  • 2 teaspoons Italian Seasoning Provides a robust flavor profile; individual herbs like basil and oregano can be used as a substitute if needed.
  • 1 teaspoon Kosher Salt Enhances overall flavors; adjust according to dietary restrictions.
For the Vegetables
  • 2 cups Zucchini Adds freshness and texture; opt for firm, bright zucchini for the best results.
  • 3 cloves Garlic Freshly minced offers maximum flavor impact; if short on time, garlic powder can substitute.
For the Sauce
  • 14.5 ounces Diced Tomatoes (canned) Serves as the base of the sauce; fresh tomatoes are an excellent alternative when in season.
  • 1 tablespoon Tomato Paste Thickens and enriches the sauce; while there's no direct substitute, extra diced tomatoes can work if needed.
  • ½ cup Chicken Stock Adds depth and flavor; vegetable stock is an excellent substitute.
  • 1 tablespoon Butter Introduces richness; a dairy-free alternative can be used.
For Garnish
  • 1 cup Fresh Basil For a touch of freshness; can be swapped with parsley or omitted.
  • ½ teaspoon Red Pepper Flakes Introduces a hint of heat; adjust the amount based on your spice preference.

Equipment

  • Large Skillet

Method
 

Cooking Steps
  1. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat until it shimmers.
  2. Add the seasoned boneless skinless chicken breasts or thighs in a single layer. Cook for 5 minutes until golden brown, then flip and cook for another 3 minutes until internal temperature is 165°F.
  3. In the same skillet, add another tablespoon of olive oil if needed, then toss in the chopped zucchini with ½ teaspoon of kosher salt. Sauté for about 5 minutes.
  4. Stir in the minced garlic and cook for about 1 minute until fragrant.
  5. Deglaze the skillet by pouring in ½ cup of chicken stock. Stir in 1 tablespoon of tomato paste and 1 can of diced tomatoes. Simmer for about 2 minutes.
  6. Return the cooked chicken to the skillet. Let everything simmer uncovered for about 5 minutes.
  7. Add 1 tablespoon of butter into the skillet, stirring until it melts.
  8. Serve the Italian Chicken Zucchini Skillet hot, garnished with fresh basil leaves and a sprinkle of red pepper flakes.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 10gProtein: 30gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 85mgSodium: 600mgPotassium: 800mgFiber: 3gSugar: 5gVitamin A: 1000IUVitamin C: 20mgCalcium: 40mgIron: 2mg

Notes

Feel free to customize ingredients or add additional vegetables for a unique touch.

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