Why I Love This Recipe

There are some dinners that feel like they’ve been simmering all afternoon, and this Italian Chicken Skillet is one of them. Tender chicken is nestled in a rich, creamy tomato Parmesan sauce with spinach and plenty of garlic, creating a cozy meal that’s full of classic Italian-inspired flavor. Best of all, it all comes together in one pan, making it just as practical for a busy weeknight as it is delicious.

Enjoying The Leftovers

A little extra sauce is never a bad thing, especially the next day.

Storing

Store the chicken and sauce in an airtight container in the refrigerator for up to 4 days. If serving with pasta, rice, or vegetables, store those separately when possible for the best texture.

Reheating

Reheat gently in a skillet over medium-low heat or microwave until warmed through. If the sauce has thickened in the refrigerator, stir in a splash of chicken stock or half and half to bring it back to a creamy consistency.

A bowl of broccoli, chicken, roasted tomatoes with parmesan cheese on top sitting next to a pan of the Italian chicken.
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Italian Chicken Skillet

Rich, creamy, and made in just one pan, this Italian Chicken Skillet is an easy weeknight dinner that's perfect served over pasta, rice, or your favorite vegetables.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
US M
Servings 4

Ingredients

  • 2 lb chicken breast
  • 2 cups spinach, chopped
  • 1 can fire roasted diced tomatoes
  • 1/3 cup half and half
  • 1 tbsp minced garlic
  • 1/2 cup parmesan cheese, grated
  • 1/2 cup chicken stock
  • 1 tbsp Italian seasoning
  • 1 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp red pepper flakes
  • 1 tsp salt
  • 1/2 tsp pepper
  • Avocado oil spray
US – M

Instructions

  • Preheat your oven to 400°F.
  • In a small bowl, mix together the Italian seasoning, onion powder, and garlic powder. Season both sides of the chicken with the seasoning mixture, along with salt and pepper.
  • Heat an oven-safe skillet over medium-high heat and lightly coat it with avocado oil. Add the chicken and sear for about 3 minutes per side. The chicken does not need to be fully cooked yet. Transfer it to a plate and set aside.
  • Reduce the heat to medium-low. Add the garlic and spinach to the same skillet and sauté for 2-3 minutes, until the spinach has wilted and the garlic is fragrant.
  • Pour in the chicken stock, scraping up any browned bits from the bottom of the pan. Let it simmer for about 3 minutes, or until the liquid has reduced by about half.
  • Stir in the diced tomatoes, half and half, Parmesan cheese, and red pepper flakes. Cook for another 2-3 minutes, stirring occasionally, until the cheese has melted and the sauce is smooth.
  • Return the chicken to the skillet, spooning some of the sauce over the top. Transfer the skillet to the oven and bake for 10-12 minutes, or until the chicken reaches an internal temperature of 165°F.
  • Top with freshly chopped parsley and additional Parmesan cheese before serving. Serve with your favorite pasta, rice, or vegetables.

Equipment

saute pan
measuring cups
cutting board
mixing bowls

Nutrition Per Serving

Calories: 383kcal | Carbohydrates: 11g | Protein: 55g | Fat: 12g | Fiber: 2g