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Homemade One Pan Italian Chicken Skillet photo

One Pan Italian Chicken Skillet

This One Pan Italian Chicken Skillet is a flavor-packed weeknight wonder! Juicy chicken and vibrant veggies simmered in a savory sauce—easy cleanup included!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken:
  • 2 pieces boneless, skinless chicken breasts (halved lengthwise into cutlets)
  • 1 teaspoon Italian seasoning
  • to taste Salt and pepper
  • 2 tablespoons olive oil
For the Vegetables:
  • 1 piece yellow onion (thinly sliced)
  • 1 piece bell pepper (any color, thinly sliced)
  • 2 teaspoons minced garlic
  • 1 pint grape or cherry tomatoes (halved)
  • 15.5 ounces canned white beans (1 can, drained and rinsed)
  • 1 cup low-sodium chicken broth
  • 3 ounces fresh spinach
  • 1 tablespoon capers
  • to taste Fresh basil (optional, for garnish)
  • to taste Lemon wedges (optional, for serving)

Equipment

  • Large Skillet
  • Cutting board and knife
  • Measuring Spoons
  • Spatula or wooden spoon

Method
 

Cooking Instructions:
  1. Step 1: Prepare the Chicken - Season the halved chicken breasts with Italian seasoning, salt, and pepper on both sides.
  2. Step 2: Sauté the Chicken - In a large skillet, heat the olive oil over medium-high heat. Cook the seasoned chicken cutlets for about 4-5 minutes on each side, or until golden brown and cooked through. Remove and set aside.
  3. Step 3: Cook the Vegetables - In the same skillet, sauté the thinly sliced onion and bell pepper for about 3-4 minutes. Add minced garlic and cook for an additional minute.
  4. Step 4: Add the Tomatoes and Beans - Stir in the halved tomatoes and drained beans. Pour in the chicken broth and bring to a simmer.
  5. Step 5: Return the Chicken - Once the broth is simmering, return the chicken cutlets to the skillet and cook together for an additional 5-7 minutes.
  6. Step 6: Add the Spinach and Capers - In the last couple of minutes, stir in fresh spinach and capers, cooking until the spinach is wilted.
  7. Step 7: Serve - Garnish with fresh basil and serve warm with lemon wedges on the side.

Notes

  • Store leftovers in an airtight container in the fridge for up to 3 days.
  • You can prepare this dish ahead of time; store chicken and veggies separately for best texture.
  • Serve with crusty bread, rice, or a simple salad for a complete meal.