Julie Clark
Updated:
Italian Skillet Chicken
May contain affiliate links. Disclosure policy.
Italian Skillet Chicken is a family-friendly, simple and fresh 35-minute meal! Uses fresh tomatoes for homemade tomato sauce and is topped with cheese.
When I first moved out on my own, spaghetti was one of my favorite things to make. Not because it was one of my favorite things to eat, but because all you have to do is boil pasta, heat a jar of marinara sauce, and sprinkle some parmesan cheese. Dinner done!
As I started cooking more, I realized how fresh a homemade spaghetti sauce can taste. It really takes flavors over the top! This Italian Skillet Chicken boasts a homemade fresh tomato sauce with basil that tops pan-fried chicken. It’s an impressive 35 minute dinner!
Why you’ll love this Italian skillet chicken recipe:
- fresh flavors of tomatoes and basil
- easy weeknight meal
- low carb and high in protein
- budget friendly and family friendly
What chicken is best for cooking in a skillet?
For this recipe, boneless skinless chicken breasts is best. Chicken breasts or chicken tenders are easy to work with and very common, but also consider boneless skinless chicken thighs. Thigh meat is tender and juicy!
Whatever you choose, pound the chicken between two sheets of plastic wrap to an even thickness. This will help the chicken to cook evenly.
Ingredients for Italian Skillet Chicken
- Chicken.
- Olive oil.
- Fresh tomatoes. If you don’t have good fresh tomatoes, use canned San Marzano tomatoes.
- Garlic. Use fresh garlic if you have it, but second best is minced garlic you buy in the produce section of the grocery store.
- Balsamic vinegar. This is used in Caprese chicken also and is amazing!
- Fresh basil. Don’t use dried basil here. This fresh basil is what makes it amazing.
- Mozzarella cheese. If you can find whole milk mozzarella, use that. So so good!
✨ See the recipe card for full ingredients and amounts. ✨
How to Make Italian Skillet Chicken
- Generously salt and pepper both sides of the chicken.
- Heat 2 Tablespoons olive oil in a large skillet over medium high heat. Cook chicken until brown on both sides, turning once, about 6-8 minutes.
- While chicken is cooking, dice tomatoes and garlic.
- To create a basil chiffonade take 6-8 leaves of basil and roll in a bundle lengthwise. Cut through the bundle, creating ribbons.
- When chicken is done (165º Fahrenheit internal temperature), remove to a plate and place tomatoes in the skillet over medium heat until tomatoes break down, about 6 minutes.
- Add minced garlic and balsamic vinegar. Heat through and stir often, about 2 minutes.
- Remove tomato sauce from pan and place in a bowl.
- Wipe out the skillet with a paper towel. Place chicken back in the skillet and top each piece of chicken 1 Tablespoon of basil.
- Next, layer the tomatoes on top of the chicken and top with mozzarella cheese. Pile it high!
- Place under the broiler until cheese is melted , spotty browned and bubbly. Watch the skillet closely while it is under the broiler. It will brown quickly!
**We LOVE our Thermoworks ThermaPen to quickly test burger temperatures. This probe thermometer is AMAZING. Get it here.**
Recipe Variations
- Add more veggies such as 1 cup of any of the following: cauliflower, zucchini, mushrooms, spinach or onion.
- Add fresh herbs such as fresh parsley or oregano. Add a teaspoon of dried herbs like Italian seasoning or red pepper flakes for a kick.
What to Serve with Italian Skillet Chicken
This Italian chicken skillet is delicious served over pasta which makes it a traditional dish, but you could also serve with roasted potatoes. Here are a few other options for sides:
- Italian green beans. With parmesan cheese and Italian bread crumbs, they are a family favorite!
- Asiago cheese bread. Dip that cheesy bread into this sauce. Amazing!
- Caesar Salad. This is a light option if you are trying to eat low carb.
Italian Skillet Chicken
Italian Skillet Chicken is a family-friendly, simple and fresh 35-minute meal! Uses fresh tomatoes for homemade tomato sauce and is topped with cheese.
Servings 4 servings
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Ingredients
- 4 chicken breasts boneless, skinless
- 2 Tablespoons olive oil
- 4 medium ripe tomatoes diced
- 4 cloves garlic minced
- 2 Tablespoons Balsamic Vinegar
- 4 Tablespoons Basil chiffonade
- 8 ounces mozzarella cheese shredded
Instructions
- Pound chicken breasts between two sheets of plastic wrap to an even thickness. Generously salt and pepper both sides of the chicken. 4 chicken breasts,
- Heat 2 Tablespoons olive oil in skillet over medium heat. Cook chicken until brown on both sides, turning once, about 6-8 minutes. 2 Tablespoons olive oil
- While chicken is cooking, dice tomatoes and garlic. 4 medium ripe tomatoes, 4 cloves garlic
- To create a basil chiffonade take 6-8 leaves of basil and roll in a bundle lengthwise. Cut through the bundle, creating ribbons. 4 Tablespoons Basil chiffonade
- When chicken is done (165º Fahrenheit internal temperature), remove to a plate and place tomatoes in the skillet over medium heat until tomatoes break down, about 6 minutes.
- Add the garlic and balsamic vinegar. heat through, about 2 minutes. Remove tomato sauce from pan and place in a bowl. Wipe out the skillet with a paper towel. 2 Tablespoons Balsamic Vinegar
- Place chicken back in the skillet and top each piece of chicken 1 Tablespoon of basil. Next, layer the tomatoes on top of the chicken and top with mozzarella cheese. Pile it high! 8 ounces mozzarella cheese
- Place under the broiler on low until cheese is melted , spotty browned and bubbly.
Notes
Store leftovers in an airtight container in the refrigerator.
The calories shown are based on the recipe serving 4, with 1 serving being 1 chicken breast. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**
Nutrition
Serving: 492g | Calories: 523kcal | Carbohydrates: 8g | Protein: 62g | Fat: 26g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.03g | Cholesterol: 189mg | Sodium: 626mg | Potassium: 1192mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1476IU | Vitamin C: 20mg | Calcium: 318mg | Iron: 2mg
