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.
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.
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.