Easy One Pan Italian Chicken Skillet Recipe

This juicy saucy One Pan Italian Chicken Skillet is made with tender chicken breasts, cherry tomatoes, and fresh spinach, ready in just 30 minutes. Watching the tomatoes burst in the hot skillet to form a natural garlic sauce is incredibly satisfying. I rely on this recipe on busy weeknights when I want maximum flavor with minimal washing up.

Why This Classic Works

I used to cook chicken and vegetables in separate pans, which always resulted in dry meat and a sink full of dishes. Learning to build the sauce in the same skillet completely changed my weeknight dinner routine.

The trick I discovered is letting the chicken brown properly before adding the tomatoes. It builds a savory crust on the meat and leaves browned bits on the pan that give the sauce real depth.

One Pan Italian Chicken Skillet Ingredients

• 2 boneless skinless chicken breasts, halved horizontally
• 1 tablespoon olive oil
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 3 cloves garlic, minced
• 2 cups cherry tomatoes
• 2 cups fresh baby spinach
• 1/4 cup chicken broth

How To Make One Pan Italian Chicken Skillet

1. Season the chicken: Rub the chicken pieces evenly with Italian seasoning, salt, and black pepper.
2. Sear the meat: Heat olive oil in a large skillet over medium-high heat. Cook the chicken for 5-6 minutes per side until golden brown and cooked through, then remove it to a plate.
3. Blister the tomatoes: In the same skillet, add the minced garlic and cherry tomatoes. Cook for 3-4 minutes until the tomatoes start to soften and burst.
4. Create the sauce: Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Let it simmer for 2 minutes to reduce slightly.
5. Wilt the spinach: Stir in the fresh baby spinach and cook for 1 minute until wilted. Return the chicken to the pan to warm through before serving.

Recipe Tips

• Pound the chicken: Making the chicken an even thickness ensures it cooks at the same rate without drying out.
• Leave the browned bits: Do not wipe out the pan after searing the chicken, as those bits provide the main flavor for the sauce.
• Use whole cherry tomatoes: They hold their shape better and burst beautifully, whereas diced regular tomatoes turn mushy too quickly.

What To Serve With Italian Chicken Skillet

Serve this saucy chicken over freshly cooked linguine or mashed potatoes to soak up the garlic and tomato juices. A slice of crusty garlic bread on the side is also ideal for wiping the plate clean.

How To Store

Keep any leftover chicken and vegetables in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over medium-low heat with a splash of water so the chicken stays tender.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work perfectly. You may just need to add a couple of extra minutes to the cooking time.

Do I have to use fresh spinach?

Fresh spinach is best for texture, but you can stir in frozen spinach if you thaw and drain it well first.

Can I add heavy cream to the sauce?

Absolutely. Stirring in two tablespoons of heavy cream right at the end will give the tomato sauce a rich, creamy finish.

Nutrition

• Calories: 280 kcal
• Total Fat: 12g
• Saturated Fat: 2g
• Cholesterol: 85mg
• Sodium: 490mg
• Total Carbohydrate: 8g
• Protein: 34g

Try More Recipes:

• Italian Lemon Chicken Recipe
• Italian Seasoning Chicken Recipe
• Italian Chicken Parmesan Recipe

One Pan Italian Chicken Skillet

Recipe by Paula

Servings

4

servings

Prep time

10

minutes

Cooking time

20

minutes

Total time

30

minutes

One Pan Italian Chicken Skillet features juicy pan-seared chicken, burst cherry tomatoes, and fresh spinach ready in 30 minutes. This easy weeknight dinner cooks entirely in a single skillet for maximum flavor and minimal cleanup.

Ingredients

• 2 boneless skinless chicken breasts, halved horizontally

• 1 tablespoon olive oil

• 1 teaspoon Italian seasoning

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

• 3 cloves garlic, minced

• 2 cups cherry tomatoes

• 2 cups fresh baby spinach

• 1/4 cup chicken broth

Directions

• Season the chicken: Rub the chicken pieces evenly with Italian seasoning, salt, and black pepper.
• Sear the meat: Heat olive oil in a large skillet over medium-high heat. Cook the chicken for 5-6 minutes per side until golden brown and cooked through, then remove it to a plate.
• Blister the tomatoes: In the same skillet, add the minced garlic and cherry tomatoes. Cook for 3-4 minutes until the tomatoes start to soften and burst.
• Create the sauce: Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Let it simmer for 2 minutes to reduce slightly.
• Wilt the spinach: Stir in the fresh baby spinach and cook for 1 minute until wilted. Return the chicken to the pan to warm through before serving.