This Italian chicken skillet recipe is the perfect quick and easy one-pan meal for weeknight dinners. I pan-sear tender Italian-seasoned chicken breasts in a rich sauce with tomatoes, spinach, bell peppers, white beans, and capers. It’s so simple making these zesty Italian-style chicken cutlets with all the veggies cooked in the same pan for easy cleanup. My husband and kids love this one pot chicken dinner, and I love having a healthier option to feed my family.
Italian-Seasoned Chicken Breast with White Beans and Tomatoes
My family is obsessed with my favorite creamy Italian chicken, so I knew another Italian style chicken breast recipe would be a hit too. This time, I opted to make a full meal in one pan so we could have delicious veggies with it, and I’d have easy cleanup after dinner. I ended up with this Italian chicken skillet meal, and I couldn’t be happier.
I start with Italian-seasoned chicken cutlets because they cook fast and get perfectly crisp in the skillet. There’s plenty of protein and veggies, and the white beans make it so I don’t even miss the carbs. The Italian-inspired 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 Italian chicken is that it’s ready in just a little over 30 minutes!
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One Simple Tip!
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. Either way, make sure the skillet isn’t too hot, or else you might end up with chicken that’s burnt on the outside and raw on the inside.
Italian Chicken Skillet (One Pan Recipe)
Equipment
- Cast Iron Skillet
Ingredients
For the Chicken
- 2 boneless, skinless chicken breasts (halved lengthwise (cutlets)*)
- 1½ teaspoons Italian seasoning
- kosher salt (to taste)
- ground black pepper (to taste)
For the Skillet Meal
- 2½ tablespoons olive oil
- ½ yellow onion (thinly sliced)
- 1 bell pepper (any color, thinly sliced)
- 2 teaspoons minced garlic
- 1 pint halved cherry tomatoes (or grape tomatoes)
- 15.5 ounces canned white beans (1 can, drained and rinsed)
- ½ cup low-sodium chicken broth
- 3 ounces fresh spinach
- 1 tablespoon capers
For Serving (Optional)
- fresh basil
- lemon wedges
Instructions
Cook the Chicken
- Pat the chicken dry and season with Italian seasoning, salt, and pepper.2 boneless, skinless chicken breasts, 1½ teaspoons Italian seasoning, kosher salt, 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
Cook the Veggies and Beans
- 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 halved 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
Finish 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.fresh basil, lemon wedges
Notes
- Pat the chicken dry to help the Italian seasoning stick, and to prevent oil splatters.
- 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.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Make this Skillet Italian Chicken Dinner Step by Step
Prep: Gather the list of ingredients for this Italian chicken skillet recipe. Halve the boneless chicken breasts lengthwise (to create thin cutlets), thinly slice the yellow onion and bell pepper, mince the garlic, halve the cherry tomatoes, and drain and rinse the beans.
Season the Chicken: Pat 4 chicken cutlets dry and season with 1½ teaspoons of Italian seasoning, plus salt and pepper to taste.
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 from the pan and set it aside.
Sauté the Veggies: Reduce the heat to medium, then add a bit more oil to the pan. Sauté ½ of a thinly sliced yellow onion and 1 thinly sliced bell pepper for 3 minutes, or until softened. Then stir in 2 teaspoons of minced garlic and cook for 30 seconds, until fragrant.
Add the Tomatoes: Add in 1 pint of halved grape or cherry tomatoes, and cook until they begin to blister, about 5 minutes.
Simmer the Dish: Stir in 15.5 ounces (1 can) of drained and rinsed white beans and ½ cup of low-sodium chicken broth, then allow the mixture to simmer until reduced by half, about 5 minutes.
Wilt the Spinach: Add in 2 ounces of fresh spinach and 1 tablespoon of capers, and simmer until the spinach is wilted, about 4-5 minutes.
Warm Through and Serve: Add the Italian-seasoned chicken cutlets back to the skillet and cook until warmed through, about 1-2 minutes. Serve this skillet meal with fresh basil and lemon wedges. If you like, this can also be served alongside pasta or rice.
How to Store, Freeze, and Reheat
Store leftover Italian skillet chicken with the veggies, in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months. Reheat in a skillet set over medium-low heat until warmed through.
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