If you’re craving a vibrant, hearty, and flavorful dinner that feels like a warm hug on a plate, the Italian Chicken Skillet with Pesto Recipe is exactly what you need. This dish pairs tender, juicy chicken with bright, garden-fresh vegetables and the rich, herbaceous punch of pesto, all topped with melty mozzarella and a sprinkle of fresh basil and Parmesan cheese. It’s a perfect weeknight meal that comes together quickly but tastes like you spent hours in the kitchen. Whether you’re new to cooking with pesto or a longtime lover, this recipe’s balance of textures and bold Italian flavors is bound to become a family favorite.
Ingredients You’ll Need
These ingredients are simple, accessible, and each brings something unique to the table. From the aromatic Italian seasoning to the fresh basil that finishes the dish, every component plays a vital role in creating this beautiful Italian Chicken Skillet with Pesto Recipe.
- Dried Italian seasoning: A blend of herbs that infuses the chicken and vegetables with classic Italian flavors.
- Kosher salt: Enhances all the flavors and helps season the chicken perfectly.
- Black pepper: Adds a gentle heat and complexity to the dish.
- Extra-virgin olive oil (2 tablespoons, divided): Used for sautéing, it adds richness and helps develop a beautiful sear on the chicken.
- Boneless, skinless chicken breasts (1 1/2 lbs., cut into 1-inch cubes): The star protein, easy to cook evenly and stays juicy in the skillet.
- Small onion (chopped): Provides sweetness and depth as it softens during cooking.
- Medium zucchini (halved and sliced into half moons): Brings freshness and a delicate crunch to the dish.
- Red bell pepper (cut into strips): Offers vibrant color and a subtle sweetness that brightens the skillet.
- Garlic (3 cloves, minced): Essential for a burst of savory aromatics.
- Pesto (1/4 cup): The magic ingredient that ties everything together with its bold basil, pine nut, and cheese flavors.
- Shredded mozzarella cheese (1/2 cup): Melts beautifully over the skillet for a creamy, gooey finish.
- Fresh basil (1/4 cup, chopped for serving): Adds a fragrant, fresh touch just before serving.
- Grated Parmesan cheese (1/4 cup, optional for serving): Provides a salty, nutty boost if you want to take it over the top.
How to Make Italian Chicken Skillet with Pesto Recipe
Step 1: Season the Chicken
Start by combining the dried Italian seasoning, kosher salt, and black pepper in a small bowl. This simple mix is the flavor foundation for your chicken and veggies. Sprinkle half over the cubed chicken, making sure every piece is well coated—this ensures each bite bursts with classic Italian notes.
Step 2: Sear the Chicken
Heat 1 tablespoon of extra-virgin olive oil in a large skillet over medium-high heat. Add the seasoned chicken to the hot pan and cook, stirring occasionally, until it’s seared on all sides and almost cooked through, about 5 to 6 minutes. This step locks in the juices and gives the chicken a lovely golden crust. Remove the chicken from the skillet and keep it warm while you prepare the vegetables.
Step 3: Sauté the Vegetables
Add the remaining tablespoon of olive oil to the skillet, then toss in the chopped onion, zucchini, and red bell pepper. Cook for 6 to 7 minutes until the vegetables are soft and tender but still hold a bit of crispness. This slow cooking brings out their natural sweetness while keeping vibrant colors intact.
Step 4: Add Garlic and Seasoning
Stir in the minced garlic along with the rest of the seasoning mixture. Sauté for just another minute until fragrant, allowing the garlic to bloom without turning bitter. This short cooking time is key to unleashing the garlic’s flavor without overpowering the dish.
Step 5: Combine Chicken and Pesto
Return the chicken to the skillet, then add the pesto. Stir everything together until the chicken and vegetables are coated in the luscious green sauce. Let it cook for 2 to 3 minutes, ensuring the chicken finishes cooking fully and the sauce thickens to a beautiful consistency. This step elevates the dish with that unmistakable herbaceous, nutty flavor only fresh pesto can provide.
Step 6: Melt the Cheese
Sprinkle the shredded mozzarella cheese evenly over the skillet contents, then cover the pan and turn off the heat. Let it sit for 2 to 3 minutes to gently melt the cheese without overcooking the tender chicken and veggies. This creates a gooey, irresistible layer that takes the dish to that next level of comfort food perfection.
Step 7: Serve with Fresh Basil and Parmesan
Sprinkle the chopped fresh basil and grated Parmesan cheese over the top just before serving. The fresh basil adds a bright, aromatic finish while Parmesan enhances the savory, cheesy notes. Now it’s ready to delight your taste buds!
How to Serve Italian Chicken Skillet with Pesto Recipe
Garnishes
Fresh basil and Parmesan cheese are traditional garnishes that complement the rich pesto and mozzarella beautifully. You can also add a few chili flakes if you want a subtle spicy kick or a drizzle of extra virgin olive oil for extra richness.
Side Dishes
This Italian Chicken Skillet with Pesto Recipe shines all on its own but pairs wonderfully with a crisp green salad, garlic bread, or a simple side of creamy polenta. Roasted potatoes or even a light pasta tossed with olive oil and lemon work equally well, soaking up every bit of the delicious pesto sauce.
Creative Ways to Present
For a quick weeknight meal, serve the skillet directly at the table—you can even serve it family-style for a cozy, communal vibe. For a more elegant presentation, plate the chicken and veggies atop a bed of angel hair pasta or creamy risotto and drizzle extra pesto around the rim for a restaurant-worthy look.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors tend to deepen overnight, making it taste even better the next day. Just be sure to cool the dish completely before refrigerating to keep the veggies crisp and the chicken tender.
Freezing
This dish freezes well if you want to make it ahead of time or save dinner for busy nights. Transfer cooled leftovers into freezer-safe containers and freeze for up to 2 months. When ready, thaw overnight in the fridge for best results.
Reheating
Reheat gently in a skillet over medium-low heat or in the microwave to avoid drying out the chicken. If reheating in a pan, add a splash of water or broth to restore moisture and keep everything saucy and delicious. Avoid overheating to keep that cheesy, pesto goodness intact.
FAQs
Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs are a great alternative, offering a richer flavor and extra juiciness. Just cut them into similar-sized pieces and adjust the cooking time if needed to ensure they’re fully cooked.
Is store-bought pesto okay to use?
Yes, store-bought pesto works wonderfully in this recipe and saves time. If you have the chance, homemade pesto adds a fresher taste, but the dish is delicious either way.
Can this recipe be made vegetarian?
While the main protein is chicken, you can easily swap it out for hearty vegetables like mushrooms or eggplant, or use store-bought meat substitutes for a vegetarian version. Just adjust cooking times accordingly.
What if I don’t have mozzarella cheese?
Feel free to substitute mozzarella with provolone, fontina, or even a mild cheddar. Each offers a unique twist while still giving you that melty, comforting cheese layer.
Can I prepare this recipe in advance?
You can partially prepare by seasoning and chopping ingredients ahead of time, but it’s best to cook and assemble the dish fresh for optimal flavor and texture. Leftovers, however, make excellent next-day meals.
Final Thoughts
Cooking the Italian Chicken Skillet with Pesto Recipe is like inviting a bit of Italy right into your home kitchen. It’s fresh, flavorful, and incredibly satisfying without any fuss. Whether it’s a busy weeknight or a casual weekend dinner, this dish will quickly become your go-to for a delicious, comforting meal that everyone will love. Trust me, once you try it, you’ll be making it again and again!
Print
Italian Chicken Skillet with Pesto Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Low Fat
Description
A quick and flavorful Italian Chicken Skillet with Pesto that combines tender chicken cubes, sautéed vegetables, and creamy pesto sauce, topped with melted mozzarella and fresh herbs. This one-pan meal is perfect for a wholesome and delicious weeknight dinner.
Ingredients
Chicken and Seasoning
- 1 1/4 teaspoons dried Italian seasoning
- 1 1/4 teaspoons kosher salt
- 3/4 teaspoon black pepper
- 2 tablespoons extra-virgin olive oil, divided
- 1 1/2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
Vegetables and Aromatics
- 1 small onion, chopped
- 1 medium zucchini, halved and sliced into half moons
- 1 red bell pepper, cut into strips
- 3 cloves garlic, minced
Sauce and Toppings
- 1/4 cup pesto
- 1/2 cup shredded mozzarella cheese
- 1/4 cup fresh basil, chopped (for serving)
- 1/4 cup grated Parmesan cheese (for serving, optional)
Instructions
- Season the Chicken: In a small bowl, mix the dried Italian seasoning, kosher salt, and black pepper. Sprinkle half of this seasoning mixture evenly over the cubed chicken pieces to infuse flavor.
- Sear the Chicken: Heat 1 tablespoon of extra-virgin olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook, stirring occasionally, for about 5-6 minutes until the pieces are seared on all sides and nearly cooked through. Remove the chicken from the skillet and keep warm.
- Sauté Vegetables: Add the remaining 1 tablespoon of olive oil to the same skillet. Add the chopped onion, zucchini slices, and red bell pepper strips. Sauté the vegetables for 6-7 minutes until they are softened and slightly caramelized.
- Add Garlic and Remaining Seasoning: Stir in the minced garlic and the rest of the seasoning mix. Continue sautéing for 1 more minute until the garlic is fragrant.
- Combine Chicken and Pesto: Return the cooked chicken to the skillet. Stir in the pesto sauce thoroughly until all ingredients are well combined and coated. Cook for an additional 2-3 minutes, allowing the chicken to cook completely and the sauce to reduce slightly.
- Melt the Cheese: Sprinkle shredded mozzarella cheese evenly over the chicken and vegetable mixture. Cover the skillet, turn off the heat, and let it sit for 2-3 minutes so the cheese melts beautifully.
- Garnish and Serve: Serve the skillet dish hot, garnished with freshly chopped basil and a sprinkle of grated Parmesan cheese if desired.
Notes
- For a spicier version, add red pepper flakes during seasoning.
- Serve with a side of crusty bread or over cooked pasta for a complete meal.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- Use store-bought pesto or homemade pesto depending on your preference.
- Ensure chicken pieces are cut evenly for uniform cooking.
