If you’re on the hunt for a dish that feels like a warm hug on a plate, look no further than this Italian Chicken Skillet with Pesto Recipe. It brings together tender chunks of juicy chicken, vibrant veggies, and that irresistibly aromatic pesto all cooked in one pan. What I absolutely love about this recipe is how effortlessly it balances fresh flavors with hearty satisfaction, turning a simple weeknight dinner into an Italian-inspired celebration. Whether you’re craving comfort food or something bright and bold, this skillet dish hits every note beautifully.
Ingredients You’ll Need
Gathering the right ingredients is key, but don’t let the simplicity fool you. Each component plays a vital role, adding layers of flavor, color, and texture that make this dish truly sing.
- Dried Italian seasoning: Blends classic herbs like oregano and basil for that quintessential Italian aroma.
- Kosher salt: Enhances all the flavors, making sure every bite tastes just right.
- Black pepper: Adds a subtle kick to balance the rich pesto.
- Extra-virgin olive oil: The heart of Italian cooking, it lends richness and helps everything sauté beautifully.
- Boneless, skinless chicken breasts: Cut into bite-size cubes, they cook quickly and soak up all the tasty seasonings.
- Onion: Provides sweetness and depth once sautéed.
- Zucchini: Adds a soft, tender bite and a splash of green color.
- Red bell pepper: Brings vibrant color and a gentle sweetness to the mix.
- Garlic: Offers that unmistakable fragrant punch that makes Italian cooking so comforting.
- Pesto: The star ingredient that ties it all together with bright basil, nutty pine nuts, and sharp cheese flavors.
- Shredded mozzarella cheese: Melts on top for creamy indulgence.
- Fresh basil: Sprinkled at the end for a fresh herbal lift.
- Grated Parmesan cheese (optional): Adds a salty, nutty finish that’s hard to resist.
How to Make Italian Chicken Skillet with Pesto Recipe
Step 1: Season and Sear the Chicken
Start by mixing your dried Italian seasoning, kosher salt, and black pepper. Sprinkle half of this flavorful blend on your chicken cubes. Next, heat a tablespoon of extra-virgin olive oil in a large skillet over medium-high heat. Add the chicken and cook, stirring occasionally, until the pieces are seared golden on all sides and nearly cooked through—this usually takes about 5 to 6 minutes. Then, remove the chicken from the pan and keep it warm while you prepare the veggies.
Step 2: Sauté the Vegetables
Add the remaining tablespoon of olive oil to the same skillet. Toss in the chopped onion, sliced zucchini, and red bell pepper strips. Sauté everything for 6 to 7 minutes until the vegetables soften and release their natural sweetness. This step builds a lovely, colorful base packed with those fresh, summery flavors we adore.
Step 3: Add Garlic and Seasoning
Now, toss in the minced garlic along with the rest of your dried seasoning mix. Continue cooking for about 1 minute, stirring often, until the garlic becomes fragrant and the herbs bloom. This quick step infuses the veggies with that classic Italian aroma.
Step 4: Combine Chicken and Pesto
Return the chicken to the skillet and add the vibrant green pesto. Stir well until each chicken piece and vegetable is evenly coated in that luscious sauce. Cook for another 2 to 3 minutes. This helps the flavors marry and allows excess liquid to evaporate, so your dish isn’t watery but perfectly saucy.
Step 5: Melt the Mozzarella Cheese
Sprinkle shredded mozzarella right over your skillet’s contents. Then cover with a lid, turn off the heat, and let it rest for 2 to 3 minutes. The residual warmth will melt the cheese into oozy, gooey perfection—adding a creamy layer that’s utterly irresistible.
How to Serve Italian Chicken Skillet with Pesto Recipe
Garnishes
Fresh basil is a must for garnish, chopped finely and sprinkled generously at the end—it adds a burst of herbal brightness that complements every bite. For an extra touch of indulgence, grate some Parmesan cheese on top. The salty richness enhances the pesto and brings the dish together with a savory finish.
Side Dishes
This skillet is pretty much a meal on its own, but if you want to get a bit creative, serve it alongside crusty Italian bread to soak up those gorgeous pesto juices. A light side salad with lemon vinaigrette or some roasted potatoes also pairs beautifully, rounding out the meal with a variety of textures.
Creative Ways to Present
For a stunning presentation that impresses guests, serve the chicken and veggies directly from your skillet on the table—it feels warm and communal. You can also mound it atop a bed of fluffy couscous or pasta for a heartier twist. Adding a sprinkle of toasted pine nuts or chili flakes can bring an exciting crunch or a little heat.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store them in an airtight container in the refrigerator. They’ll stay fresh for up to 3 days and the flavors actually deepen as they sit, making for even tastier meals the next day!
Freezing
This Italian Chicken Skillet with Pesto Recipe freezes well. Simply cool your leftovers completely, transfer to a freezer-safe container, and freeze for up to 2 months. When you’re ready to enjoy, thaw overnight in the refrigerator for best results.
Reheating
To reheat, warm your skillet leftovers gently on the stove over low heat, stirring occasionally to avoid sticking and to help the cheese remelt beautifully. You can also reheat in the microwave, covering loosely to retain moisture, but the stovetop method best preserves texture and flavor.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are a bit juicier and more forgiving if cooked a little longer. Just cut them into similar-sized cubes and follow the recipe the same way for a rich, tender result.
Is store-bought pesto okay to use?
Definitely! While homemade pesto shines brightest, good-quality store-bought pesto works wonderfully and saves time without sacrificing that fresh, herbaceous flavor.
Can I add other vegetables?
Yes, feel free to customize! Mushrooms, cherry tomatoes, or spinach would all be excellent additions and blend nicely with the pesto and chicken.
What can I serve if I want a low-carb meal?
This recipe itself is fairly low-carb thanks to the chicken and veggies. For sides, consider steamed asparagus or a crisp green salad to keep things light.
How do I prevent the chicken from drying out?
Cutting the chicken into small cubes and searing quickly on medium-high heat helps retain moisture. Also, finishing the cooking with pesto sauce and melting mozzarella on top keeps it juicy and tender.
Final Thoughts
If you love dishes that are both simple and packed with vibrant Italian flavors, this Italian Chicken Skillet with Pesto Recipe is your new best friend in the kitchen. It’s quick to prepare, delightfully colorful, and utterly delicious. Give it a try tonight—you’ll find it’s one of those meals that quickly becomes a beloved repeat in your dinner rotation.
Print
Italian Chicken Skillet with Pesto Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
A flavorful and quick Italian Chicken Skillet infused with aromatic Italian seasoning and pesto, packed with fresh vegetables and topped with melted mozzarella cheese. This one-pan recipe delivers a delicious, hearty meal perfect for busy weeknights.
Ingredients
Seasoning Mix
- 1 ¼ teaspoons dried Italian seasoning
- 1 ¼ teaspoons kosher salt
- ¾ teaspoon black pepper
Chicken and Vegetables
- 2 tablespoons extra-virgin olive oil
- 1 ½ lbs. boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 small onion, chopped
- 1 medium zucchini, halved and sliced into half moons
- 1 red bell pepper, cut into strips
- 3 cloves garlic, minced
Finishing Touches
- ¼ cup pesto
- ½ cup shredded mozzarella cheese
- ¼ cup fresh basil, chopped, for serving
- ¼ cup grated Parmesan cheese, for serving (optional)
Instructions
- Prepare seasoning mix: In a small bowl, combine dried Italian seasoning, kosher salt, and black pepper. Evenly sprinkle half of this seasoning over the cubed chicken to ensure it’s well-flavored.
- Sear the chicken: Heat 1 tablespoon of extra-virgin olive oil in a large skillet over medium-high heat. Add the seasoned chicken cubes and cook, stirring occasionally, until all sides are seared and the chicken is nearly cooked through, about 5-6 minutes. Remove the chicken from the skillet and keep it warm.
- Sauté the vegetables: Add the remaining 1 tablespoon of olive oil to the skillet. Add chopped onion, zucchini slices, and red bell pepper strips. Sauté for 6-7 minutes until the vegetables become softened and lightly caramelized.
- Add garlic and seasoning: Stir in the minced garlic and the remaining half of the seasoning mix, sautéing everything together for about 1 minute to release the garlic’s fragrance.
- Combine chicken and pesto: Return the chicken to the skillet with the vegetables. Stir in the pesto sauce thoroughly, coating all ingredients evenly. Cook for another 2-3 minutes until the chicken is cooked through and most of the liquid has evaporated.
- Top with cheese and melt: Sprinkle shredded mozzarella cheese over the skillet contents. Cover the skillet, turn off the heat, and allow the residual heat to melt the cheese for 2-3 minutes.
- Serve: Garnish with freshly chopped basil and optional grated Parmesan cheese before serving. Enjoy this hearty, savory meal hot from the skillet.
Notes
- Use fresh pesto for best flavor or substitute with store-bought for convenience.
- Cook chicken thoroughly to an internal temperature of 165°F (74°C) for safety.
- Feel free to swap in other vegetables such as mushrooms or spinach.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
- To make this dish gluten-free, ensure pesto and other ingredients are certified gluten-free.
