Italian Chicken and Vegetable Skillet

Preparation 00:20 Cook Time 00:10 Serves 4     adjust servings


  • 1 pound boneless skinless chicken breasts, cut into bite sized pieces
  • 1 tablespoon pesto
  • 2 teaspoons Italian seasoning, divided
  • 1/2 teaspoon red pepper flakes (optional)
  • 2 teaspoons minced garlic
  • 1 cup cherry tomatoes, halved
  • 2 small zucchini, diced
  • 1 cup cannellini beans, rinsed and drained
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon chopped fresh basil
  • Kosher salt and freshly ground black pepper to taste
  • 1/4 cup grated parmesan cheese


  1. Season the cut up pieces of chicken with salt and pepper and place them in a freezer bag with the tablespoon of pesto, 1 teaspoon of Italian seasoning, red pepper flakes and minced garlic. Massage the mixture into the chicken and let it marinate for at least 15 minutes or overnight.
  2. Heat a 12 inch skillet over medium-high heat and spray it with cooking oil.
  3. Add the chicken mixture to the hot skillet and sauté until thoroughly cooked, about 4-5 minutes. Remove the cooked chicken onto a plate.
  4. Spray the skillet with more cooking oil then add in the zucchini, tomatoes and remaining teaspoon of Italian seasoning. Sauté until they start to soften, about 2-3 minutes.
  5. Lower the heat to medium and add the chicken back into the skillet along with the cannellini beans, balsamic vinegar and basil. Stir everything together and taste for seasoning.
  6. Top with the shredded parmesan cheese and cover with a lid or loosely with a piece of foil until the cheese melts. Serve immediately.


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