Italian Chicken Skillet With Tomatoes – A Simple, Flavor-Packed Weeknight Dinner

This Italian Chicken Skillet with Tomatoes is the kind of recipe that makes dinner feel easy and satisfying. Juicy chicken, sweet tomatoes, garlic, herbs, and a touch of balsamic come together in one pan with everyday ingredients. It’s comforting without being heavy, and fast enough for a weeknight.

You’ll get that classic Italian aroma in the kitchen, plus a sauce you’ll want to spoon over everything. Pair it with pasta, polenta, or crusty bread and you’re set.

Why This Recipe Works

This dish leans on simple ingredients that shine when cooked together. Tomatoes break down into a rich, tangy sauce that coats the chicken and carries lots of flavor without extra fuss.

A quick sear locks in juices, while finishing the chicken in the sauce keeps it tender. Fresh basil and a splash of balsamic add brightness, balancing the savory notes from garlic and onions. Best of all, it’s a one-skillet recipe, so cleanup is minimal.

Ingredients

• 1.5–2 pounds boneless, skinless chicken thighs (or breasts), patted dry
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1 teaspoon dried Italian seasoning (or 1/2 teaspoon dried oregano + 1/2 teaspoon dried thyme)
• 1/2 teaspoon red pepper flakes (optional for heat)
• 2 tablespoons olive oil, divided
• 1 small yellow onion, finely sliced
• 4 garlic cloves, thinly sliced or minced
• 1 pound cherry or grape tomatoes, halved (or one 28-ounce can of whole tomatoes, crushed by hand)
• 2 tablespoons tomato paste
• 1/3 cup low-sodium chicken broth (or water)
• 1–2 tablespoons balsamic vinegar, to taste
• 1/4 cup pitted olives, roughly chopped (optional but recommended)
• 2 tablespoons capers, drained (optional)
• 1/4 cup fresh basil leaves, chopped, plus more for garnish
• Freshly grated Parmesan, for serving (optional)
• Cooked pasta, polenta, rice, or crusty bread, for serving

Step-by-Step Instructions

1. Season the chicken. In a bowl, season the chicken with salt, pepper, Italian seasoning, and red pepper flakes if using.

   Toss to coat and let sit while you prep the vegetables.

2. Heat the skillet. Set a large skillet over medium-high heat and add 1 tablespoon of olive oil. When it shimmers, add the chicken in a single layer. Sear 3–4 minutes per side until golden.

   Remove to a plate; it doesn’t need to be fully cooked yet.
3. Sauté the aromatics. Lower heat to medium. Add the remaining 1 tablespoon olive oil and the sliced onion. Cook 3–5 minutes, stirring, until softened and lightly golden.

   Add the garlic and cook 30–60 seconds until fragrant.

4. Build the sauce. Stir in the tomato paste and cook 1 minute to caramelize it slightly. Add the tomatoes, breaking them down gently with a spoon. Pour in the chicken broth and bring to a gentle simmer.
5. Return the chicken to the pan. Nestle the chicken back into the sauce.

   Simmer on medium-low for 8–12 minutes, turning once, until the chicken is cooked through and the sauce thickens. If using canned tomatoes, simmer a bit longer to concentrate the flavors.

6. Finish with brightness. Stir in balsamic vinegar, olives, and capers. Taste and adjust salt and pepper.

   Fold in the fresh basil right before serving to preserve its aroma.

7. Serve. Spoon the chicken and sauce over pasta, polenta, or rice. Top with extra basil and a little Parmesan if you like.

How to Store

• Refrigerate: Cool completely, then store in an airtight container for up to 4 days.
• Freeze: Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge.
• Reheat: Warm gently in a skillet over medium-low heat with a splash of water or broth until hot.

  Avoid high heat, which can dry out the chicken.

• Meal prep tip: Keep the cooked chicken and sauce together, but store pasta or grains separately to maintain texture.

Health Benefits

• Lean protein: Chicken provides high-quality protein to support muscle repair and keep you full.
• Lycopene-rich tomatoes: Tomatoes are packed with antioxidants like lycopene, which supports heart health.
• Olive oil and Mediterranean fats: Olive oil and olives supply heart-friendly monounsaturated fats.
• Lower sodium control: Making the sauce from scratch lets you manage salt levels compared to jarred sauces.
• Balanced plate: Pair with whole grains and a green salad for a well-rounded, nutrient-dense meal.

Common Mistakes to Avoid

• Skipping the sear: Searing the chicken builds flavor and texture. Don’t rush this step.
• Overcrowding the pan: Cook the chicken in batches if needed. Overcrowding causes steaming instead of browning.
• Undercooking the sauce: Give the tomatoes time to reduce.

  A few extra minutes can turn a watery sauce into a silky one.

• Adding basil too early: Fresh basil loses aroma with long cooking. Stir it in at the end.
• Heavy-handed balsamic: Use balsamic as a finishing note. Start with 1 tablespoon and add more to taste.

Variations You Can Try

• Creamy Tuscan twist: Stir in a splash of heavy cream or half-and-half at the end, along with a handful of spinach.
• Mushroom and herb: Add sliced cremini mushrooms with the onions and finish with fresh thyme and parsley.
• Artichoke and lemon: Toss in quartered marinated artichokes and finish with lemon zest and juice instead of balsamic.
• Cheesy bake: Top the finished skillet with fresh mozzarella or provolone and broil 2–3 minutes until bubbly.
• Spicy Calabrian style: Add chopped Calabrian chiles or extra red pepper flakes for more heat.
• Breast vs. thigh: Use chicken breasts for a leaner take; pound to even thickness for quick, even cooking.

FAQ

Can I use canned tomatoes instead of fresh?

Yes.

Use a 28-ounce can of whole or crushed tomatoes. Whole canned tomatoes have great flavor—crush them by hand for a rustic texture. Simmer a bit longer to thicken.

What’s the best pan for this recipe?

A large, heavy skillet such as cast iron or stainless steel is ideal.

It heats evenly and helps achieve a good sear. If your pan is smaller, sear the chicken in batches.

How do I know when the chicken is done?

Chicken is cooked through when it reaches an internal temperature of 165°F (74°C). You can also cut into the thickest part to check that the juices run clear and the meat is no longer pink.

Can I make it dairy-free and gluten-free?

Yes.

The base recipe is naturally dairy-free and gluten-free. Just serve it with gluten-free pasta, polenta, or rice, and skip the Parmesan or use a dairy-free alternative.

What sides go well with this dish?

It pairs nicely with spaghetti, creamy polenta, or garlic bread. Add a simple green salad or roasted vegetables to round out the meal.

Can I add vegetables to the skillet?

Absolutely.

Bell peppers, zucchini, spinach, or kale work well. Add firmer vegetables with the onions, and tender greens near the end.

What if my sauce is too acidic?

Balance it with a pinch of sugar or a knob of butter. Simmering a few more minutes also mellows the acidity.

How can I make it ahead?

Cook the recipe through and refrigerate up to 4 days.

Reheat gently on the stovetop. Wait to add fresh basil until serving for the best flavor.

Wrapping Up

This Italian Chicken Skillet with Tomatoes delivers big flavor with little effort. With a golden sear, a bright tomato sauce, and a handful of pantry staples, you get a satisfying meal in about 30 minutes.

Keep the base method the same, then play with herbs, veggies, or a creamy finish to suit your mood. Serve it over your favorite starch, sprinkle on basil, and enjoy a cozy, weeknight-friendly classic.