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–+ servings
overhead partial close-up view of italian chicken skillet in a blue cast iron pan.
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5 from 2 votes

Italian Chicken Skillet (One Pan Recipe)

This Italian chicken skillet is a quick and easy one pan meal for weeknight dinners! Italian-seasoned chicken breasts are pan seared and cooked with tomatoes, spinach, white beans, and capers in a simple sauce.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Dinner
Cuisine: Italian
Servings: 4 people
Calories: 386kcal
Author: Becky Hardin

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
    overhead view of seasoned thin chicken breasts on a gray oval plate.
  • 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
    overhead view of 4 seasoned chicken breasts cooking in a cast iron pan.

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
    overhead view of peppers and onions cooking in a cast iron pan.
  • Add in the tomatoes and cook until the tomatoes blister, about 5 minutes.
    1 pint halved cherry tomatoes
    tomatoes added to sautéed vegetables in a cast iron pan with a wooden spoon.
  • 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
    beans added to sautéed vegetables in a cast iron pan with a wooden spoon.
  • Add in the spinach and capers and simmer until the spinach is wilted, about 4-5 minutes.
    3 ounces fresh spinach, 1 tablespoon capers
    spinach added to italian chicken skillet in a cast iron pan with a wooden spoon.

Finish and Serve

  • Add the chicken back to the skillet and cook until it’s warmed through, about 1-2 minutes.
    4 chicken breasts nestled into italian chicken skillet in a cast iron pan.
  • Serve with fresh basil and lemon wedges.
    fresh basil, lemon wedges

Video

Notes

*Cutting chicken breasts into cutlets will help them to cook through faster and create a crisper texture. 
Tips:
  • 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.
Storage: Store Italian chicken skillet leftovers in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Nutrition

Serving: 1serving | Calories: 386kcal | Carbohydrates: 33g | Protein: 36g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 76mg | Sodium: 240mg | Potassium: 1459mg | Fiber: 8g | Sugar: 5g | Vitamin A: 3962IU | Vitamin C: 63mg | Calcium: 141mg | Iron: 5mg