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
Scale
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.
