This Italian Chicken Skillet is quick, easy, and full of fresh flavors! The tender chicken is cooked in a rich sauce with tomatoes, spinach, white beans, and capers that offer classic Italian flavors you can’t resist.
What’s in Chicken with White Beans?
Savor the taste of Italy with this tasty Italian skillet chicken! We love the addition of white beans to this dish. White beans are often found in many Italian dishes like minestrone, so it offers a wonderful depth of flavor with the tomatoes, spinach, and capers.
- Chicken: I used boneless, skinless chicken breasts, but thighs would also work.
- Italian Seasoning: Adds a delicious herbal flavor.
- Salt + Pepper: Enhances the flavor of the chicken.
- Olive Oil: Helps the chicken and veggies cook without burning.
- Yellow Onion: Adds a sweet and earthy flavor.
- Bell Pepper: Adds a fresh and earthy flavor. You can use any color.
- Garlic: Adds an earthy flavor and pungent aroma.
- Grape Tomatoes: Add brightness and acidity.
- White Beans: Add creaminess. I used canned to save time, but you can make your own.
- Chicken Broth: Makes this dish saucy.
- Spinach: Adds a pop of color and is packed with vitamins and minerals.
- Capers: Add a pop of brininess.
Pro Tip: Pat the chicken dry to help the seasoning adhere and to prevent oil splatters.
Variations on Italian Skillet Chicken
To change up the flavor of this dish, you can swap out the Italian seasoning for your favorite seasoning blend. To make it spicy, add up to ¼ teaspoon of crushed red pepper flakes.
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This delicious one-pan dish is made from seasoned chicken breasts cooked in a delicious mixture of fresh vegetables, spinach, white beans, and tomatoes.
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.
The main reason chicken breasts wind up dry is that they are often unevenly thick. For this recipe, you can use 2 evenly-thick chicken breasts, or feel free to slice them into 4 evenly-thick cutlets! You can pound the chicken with a meat mallet or rolling pin to make it more uniform, allowing it to cook more evenly.
You sure can! Keep in mind that chicken thighs often take a bit longer to cook than chicken breasts, though!
How to Store and Reheat
Store leftover Italian chicken skillet 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
Freeze Italian chicken skillet in an airtight container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Serving Suggestions
Serve this Italian chicken skillet over a bed of white rice, couscous, or spaghetti; with a hearty side salad; or with a side of roasted vegetables.
Italian Chicken Skillet Recipe
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
Equipment
- Cast Iron Skillet
Instructions
- Pat the chicken dry and season with Italian seasoning, salt, and pepper.2 boneless, skinless chicken breasts, 1½ teaspoons Italian seasoning, kosher salt and freshly ground black 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.2½ tablespoons olive oil
- 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.½ yellow onion, 1 bell pepper, 2 teaspoons minced garlic
- Add in the tomatoes and cook until the tomatoes blister, about 5 minutes.1 pint grape or cherry tomatoes
- Stir in the beans and chicken broth and allow the mixture to simmer until reduced by half, about 5 minutes.15.5 ounces canned white beans, ½ cup low-sodium chicken broth
- Add in the spinach and capers and simmer until the spinach is wilted, about 4-5 minutes.3 ounces fresh spinach, 1 tablespoon capers
- 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.fresh basil, lemon wedges
Notes
- 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.
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