This Italian Skillet Chicken dinner is a family favorite. Oregano, basil, and garlic season the chicken while grape tomatoes, onion, and olive oil break down to make a rich and fragrant pan sauce. Pull the whole thing together with a couple of handfuls of spinach and dinner is on the table in less than 30 minutes.
Video: How to Make Italian Skillet Chicken
The Best Chicken for This Recipe
Use boneless skinless thinly sliced chicken breasts, tenderloins or tenders (depending on how your supermarket labels them). Because they are thin, more of each bite is covered in the marinade and they cook in a fraction of the time it would take to cook a thick chicken breast.
The Best Pan to Use
Use a 12-inch skillet (measured across the top) with high sides to cook this meal. A smaller skillet may not be large enough to fit all of the ingredients.
Swap Out the Vegetables
If you make this on a day when you don’t have the suggested vegetables on hand, don’t worry about it. Serve the chicken with a side salad over pasta or with a vegetable of your choice.
How to Make Ahead and Freeze
To make this meal budget friendly, stock up on chicken when it’s on sale. Take a little time on the weekend to whip up a few marinades, dress the chicken and freeze them in bags. That way they are ready on days when you don’t have extra time to think about dinner. This will keep in the freezer for up to 6 months, and up to 48 hours thawed in the refrigerator.
Not a planner? No biggie!
You could still make this whole dish start to finish in one night and have dinner ready in 40 minutes or less.
Looking for More Great Freezer Meals?
Baked Ziti BBQ Meatloaf Bites Baked Chicken Taquitos Slow Cooker Shredded Chicken Chili Freezer Breakfast Burritos with Sausage, Eggs, and Salsa Verde
1 1/2 pounds boneless skinless chicken tenders, tenderloin, or thinly sliced chicken breasts 1 tablespoon dried oregano 2 1/2 teaspoons dried thyme 1 1/2 teaspoons kosher salt 1 teaspoon dried basil 1 teaspoon freshly ground black pepper Zest from 1 lemon 3 tablespoons lemon juice, from about 1 lemon 3 clove garlic, minced 2 tablespoons olive oil
For the vegetables
2 teaspoons olive oil 1 pint cherry tomatoes 1 medium red onion 2 large handfuls spinach, about 2 packed cups 1 teaspoon capers 1 tablespoon unsalted butter Crusty bread, to serve
Remove as much air as possible and seal the bag. Smoosh the chicken around so it’s coated in the marinade. Bring the skillet to the table. Spoon up chicken, vegetables and sauces into shallow bowls or plates. Serve with crusty bread to sop up the sauce.
