This Italian chicken skillet is quick, easy, and full of fresh flavors! I cook tender chicken in a rich sauce with tomatoes, spinach, bell peppers, white beans, and capers. This skillet chicken dish is hearty, zesty, and totally delicious. My husband and kids love it, and I love having a healthier option to feed my family.

overhead partial close-up view of italian chicken skillet in a blue cast iron pan.

Italian Skillet Chicken Recipe

I love a good one pot meal, and this Italian chicken skillet fits the bill! There’s plenty of protein and veggies, and the white beans make it so I don’t even miss the carbs. The sauce is light yet flavorful, and the briny capers add a nice zingy touch. I also love it with a little Parmesan sprinkled on top. The best part of this easy chicken dinner is that it’s ready in just a little over 30 minutes!

overhead view of ingredients for italian chicken skillet.

How to Store and Reheat

Store leftover Italian skillet chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or in a skillet set over medium-low heat until warmed through.

How to Freeze

You can freeze this dish for up to 3 months in an airtight container. Let thaw overnight in the refrigerator before reheating.

three-quarters view of sliced italian chicken breast on a white plate with a fork.

Notes and Tips

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.
For the best sear, I like to use a cast-iron skillet, but you can use a stainless steel or nonstick skillet if you prefer.
Make sure the skillet isn’t too hot, otherwise the chicken will be burnt on the outside and raw on the inside.

How to Make Italian Skillet Chicken Step by Step

Season the Chicken: Pat 2 halved boneless, skinless chicken breasts dry and season with 1½ teaspoons of Italian seasoning, plus salt and pepper to taste.

overhead view of seasoned thin chicken breasts on a gray oval plate.

Sear the Chicken: Heat 2½ tablespoons of 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.

overhead view of 4 seasoned chicken breasts cooking in a cast iron pan.

Sauté the Veggies: Reduce the heat to medium. Add a bit more oil to the pan, then sauté ½ of a thinly sliced onion and 1 thinly sliced bell pepper for 3 minutes, until softened. Stir in 2 teaspoons of minced garlic and cook for 30 seconds, until fragrant.

overhead view of peppers and onions cooking in a cast iron pan.

Add the Tomatoes: Add in 1 pint of grape or cherry tomatoes and cook until the tomatoes blister, about 5 minutes.

tomatoes added to sautéed vegetables in a cast iron pan with a wooden spoon.

Simmer the Dish: Stir in 15.5 ounces (1 can) of drained and rinsed white beans and ½ cup of low-sodium chicken broth and allow the mixture to simmer until reduced by half, about 5 minutes.

beans added to sautéed vegetables in a cast iron pan with a wooden spoon.

Wilt the Spinach: Add in 3 ounces of fresh spinach and 1 tablespoon of capers and simmer until the spinach is wilted, about 4-5 minutes.

spinach added to italian chicken skillet in a cast iron pan with a wooden spoon.

Toss and Serve: 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, if desired.