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
Scale
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.
