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Large skillet filled with Creamy Tuscan Chicken, mushrooms, and sun-dried tomatoes garnished with fresh herbs.

One Pan Italian Chicken Skillet

This vibrant One Pan Italian Chicken Skillet combines tender chicken with colorful bell peppers, cherry tomatoes, and broccoli, all seasoned with classic Italian herbs for a healthy and satisfying meal that's ready in under 45 minutes.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 1.5 lbs boneless, skinless chicken thighs cut into 1-inch pieces
  • 2 tbsp olive oil
  • 1 tbsp Italian seasoning
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
For the Vegetables & Skillet
  • 1 tbsp olive oil
  • 1 large red bell pepper cored and sliced
  • 1 large yellow bell pepper cored and sliced
  • 1 medium red onion sliced
  • 1 pint cherry tomatoes
  • 2 cups broccoli florets (or 1 medium zucchini, chopped)
  • 1/2 cup chicken broth low sodium
For Garnish (Optional)
  • 1/4 cup grated Parmesan cheese
  • 2 tbsp fresh basil chopped

Equipment

  • Large 12-inch Skillet (cast iron preferred)
  • Large mixing bowl
  • Cutting board
  • Knife
  • Tongs

Method
 

Prepare the Chicken
  1. In a large bowl, toss the chicken pieces with 2 tbsp olive oil, Italian seasoning, garlic powder, onion powder, salt, and pepper until evenly coated.
Sear the Chicken
  1. Heat a large 12-inch oven-safe skillet (cast iron preferred) over medium-high heat. Add the seasoned chicken in a single layer and cook for 3-4 minutes per side, until browned. The chicken doesn't need to be fully cooked through at this stage. Remove chicken from the skillet and set aside.
Sauté Vegetables
  1. Add 1 tbsp olive oil to the same skillet. Add the sliced bell peppers and red onion. Sauté for 5-7 minutes, stirring occasionally, until they start to soften.
Combine & Simmer
  1. Stir in the cherry tomatoes and broccoli florets (or zucchini) with the sautéed vegetables. Return the seared chicken to the skillet. Pour in the chicken broth. Bring to a simmer, then reduce heat to medium-low, cover, and cook for 10-12 minutes, or until the chicken is cooked through and the vegetables are tender-crisp.
Finish & Serve
  1. Uncover the skillet. If there's too much liquid, increase heat to medium-high and cook for another 2-3 minutes to allow some liquid to evaporate. Garnish with grated Parmesan cheese and fresh chopped basil before serving. Serve hot, directly from the skillet or transferred to plates.

Notes

This dish pairs wonderfully with a side of pasta, quinoa, or crusty bread to soak up the delicious juices. For extra heat, add a pinch of red pepper flakes with the seasoning. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.