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Italian Chicken and Vegetable Skillet Recipe

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A vibrant and flavorful Italian Chicken and Vegetable Skillet recipe featuring tender chicken breasts marinated in pesto and garlic, sautéed with fresh zucchini, cherry tomatoes, and cannellini beans, finished with melted mozzarella cheese and fresh basil. This one-pan dish is perfect for a wholesome, easy-to-make dinner that bursts with classic Italian flavors.

Ingredients

Chicken and Marinade

  • 1-2 tablespoons olive oil
  • 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
  • 2 tablespoons pesto
  • 2 teaspoons Italian seasoning, divided
  • 1/2 teaspoon red pepper flakes (optional)
  • 2 teaspoons grated or minced garlic
  • Salt and freshly ground black pepper, to taste

Vegetables and Additions

  • 1 cup cherry tomatoes, halved
  • 2 small zucchini, diced
  • 1 cup cannellini beans, rinsed and drained
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon chopped fresh basil

Finishing

  • 1/2 cup shredded mozzarella cheese

Instructions

  1. Marinate the Chicken: Season the bite-sized chicken pieces with salt and pepper. Place them in a freezer bag along with pesto, grated garlic, one teaspoon of Italian seasoning, and red pepper flakes if using. Massage the marinade into the chicken thoroughly and allow it to marinate for at least 15 minutes or up to overnight in the refrigerator for maximum flavor absorption.
  2. Sauté the Chicken: Heat a large skillet over medium-high heat and add one tablespoon of olive oil. Once hot, add the marinated chicken pieces and sauté until they are cooked through and no longer pink in the center, about 5-7 minutes depending on size. Remove the cooked chicken from the skillet and set aside on a plate.
  3. Cook the Vegetables: Add a little more olive oil to the same skillet if needed. Toss in the diced zucchini, halved cherry tomatoes, salt, pepper, and the remaining teaspoon of Italian seasoning. Sauté for about 3 minutes until the vegetables begin to soften but still retain some texture and brightness.
  4. Combine Ingredients: Reduce the heat to medium. Return the cooked chicken to the skillet along with the rinsed cannellini beans, balsamic vinegar, and chopped fresh basil. Stir everything together carefully and adjust the seasoning to taste with additional salt and pepper if necessary.
  5. Finish with Cheese: Sprinkle the shredded mozzarella cheese evenly over the skillet contents. Cover the skillet with a lid and let it sit on low heat until the cheese melts completely and becomes gooey, which should take about 2-3 minutes. Serve the dish immediately while hot and flavorful.

Notes

  • Marinating the chicken overnight will deepen the flavors and make the meat more tender.
  • Use fresh basil for the best aroma and bright finish; dried basil can be substituted but in smaller quantity.
  • Feel free to swap cannellini beans with white kidney or great northern beans if unavailable.
  • For a spicier dish, increase the red pepper flakes to suit your heat preference.
  • This recipe works well with gluten-free and low-fat diets.
  • If you want a vegetarian version, substitute chicken with firm tofu or a plant-based protein and omit the mozzarella or use a vegan cheese alternative.

Find it online: https://yumntasty.com/italian-chicken-and-vegetable-skillet-recipe/