Italian Chicken Skillet Recipe- A One-Pan Wonder
Imagine a hot skillet with
golden-brown chicken thighs, sun-kissed cherry tomatoes, salty Kalamata olives,
fragrant garlic, and a splash of dry white wine. Everything comes together with
a handful of fresh basil and a drizzle of extra-virgin olive oil. The sauce
thickens just enough to cling to the crusty bread for dipping, while the
chicken remains juicy and tender. This Italian Chicken Skillet captures the
essence of summer in the Mediterranean, offering bold flavors that are both
comforting and elegant. It makes you feel like you're enjoying a meal on a
Tuscan terrace, even when you're in a small kitchen.
Photo credit:Alison Biclie
Why I love it
I enjoy this skillet because it
combines easy weeknight cooking with rich restaurant-quality flavors. The
seared chicken, sweet tomatoes, and salty olives balance nicely without feeling
heavy. The white wine adds a bright acidity that lifts the entire dish. Plus, I
appreciate the one-pan cleanup—less time scrubbing means more time enjoying the
meal and being with loved ones. The aroma of garlic and basil filling the
kitchen instantly boosts my mood, turning a normal evening into a small
celebration.
Quick info
Preparation time:
15 minutes
Cooking time:
30 minutes
Total time: 45
minutes
Serves: 4
generous portions
Difficulty level:
Easy
Ingredients
(serves 4)
·
4 bone-in, skin-on chicken thighs (about 1½
lb)
·
2 tablespoons extra-virgin olive oil,
divided
·
Salt and freshly ground black pepper, to
taste
·
1 teaspoon dried oregano
·
1 teaspoon dried thyme
·
3 cloves garlic, thinly sliced
·
1 cup cherry tomatoes, halved (or 1 cup canned
diced tomatoes, drained)
·
½ cup Kalamata olives, pitted and halved
·
¼ cup dry white wine (or chicken broth for a
non-alcoholic version)
·
¼ cup low-sodium chicken broth
·
2 tablespoons capers, rinsed (optional for extra
saltiness)
·
A small handful of fresh basil leaves, torn
·
Grated Parmesan cheese, for serving
(optional)
Tools
·
Large, heavy-bottomed skillet with a lid (cast
iron works beautifully)
·
Tasting spoon or spatula
·
Cutting board and knife
·
Measuring spoons and a kitchen timer
Instructions
Prep the chicken. Pat the thighs dry with paper towels for
better browning. Season both sides with salt, pepper, oregano, and thyme.
Step 2.
Heat the skillet. Place the skillet over medium-high heat
and add 1 tablespoon of olive oil. When the oil shimmers, lay the chicken
thighs skin-side down.
Step 3.
Sear the chicken. Cook without moving for about 5-6 minutes,
until the skin is deep golden and lifts easily from the pan. Flip the thighs,
add the remaining 1 tablespoon of oil, and sear the other side for 4 minutes.
Remove the chicken to a plate and set aside.
Step 4.
Sauté aromatics. In the same skillet, reduce the heat to
medium. Add the sliced garlic and stir for 30 seconds until fragrant, being
careful not to burn it.
Step 5.
Build the sauce. Add the cherry tomatoes and olives,
stirring for 2-3 minutes until the tomatoes begin to soften and release their
juices.
Step 6.
Deglaze. Pour the white wine (or broth) into the pan,
scraping up any browned bits from the bottom with a wooden spoon. Let it simmer
for about 1 minute to reduce slightly.
Step 7.
Add liquid. Stir in the chicken broth and capers, then
return the chicken thighs to the skillet, skin side up. Nestle them into the
sauce.
Step 8.
Simmer. Cover the skillet and lower the heat to a gentle
simmer. Cook for 15-18 minutes, or until the chicken reaches an internal
temperature of 165 °F (74 °C) and the sauce thickens.
Step 9.
Finish with fresh herbs. Remove the lid, sprinkle the torn
basil on top, and stir gently to combine.
Step 10.
Serve. Plate the chicken thighs, spoon the pan sauce on top,
and finish with grated Parmesan if you like. Serve hot from the skillet for a
rustic, table-side experience.
Approximate macros per serving (based on 4 servings,
without optional Parmesan)
v
Calories: 420 kcal
v
Protein: 32 g
v
Fat: 28 g
v
Carbohydrates: 8 g
v
Fiber: 2 g
v
Sugar: 3 g
v
Sodium: 620 mg
What to serve with this
A crusty loaf of Italian bread or a baguette is perfect for
soaking up the rich sauce. You can also enjoy the skillet with a simple arugula
salad dressed with lemon juice and olive oil, or a side of buttery roasted
potatoes with rosemary. For a low-carb option, cauliflower rice or sautéed
green beans almondine work well.
Tips & variations
o
Swap the protein. Try bone-in chicken breasts or
pork chops if you prefer.
o
Make it spicy. Add a pinch of red pepper flakes
when you sauté the garlic.
o
Add vegetables. Toss in sliced zucchini or bell
peppers during the last 10 minutes of cooking for added color and
nutrition.
o
Herb boost. Use fresh oregano or thyme instead
of the dried versions for a brighter flavor.
o
Creamy version. Stir in ¼ cup heavy cream at the
end for a richer sauce.
o
One-pot dinner. Add a cup of uncooked orzo or
farro with the broth; it will soak up the sauce and create a tasty grain
base.
Frequently asked questions
1. Can I use boneless, skinless chicken?
Yes. Reduce the searing time to about 3-4 minutes per side
and watch the cooking time to avoid drying out the meat.
2. What if I don't have white wine?
Substitute with extra chicken broth or a splash of dry
vermouth; the acidity is important for brightening the sauce.
3. Is this dish freezer-friendly?
The cooked chicken and sauce can be frozen for up to 3 months.
Thaw in the refrigerator overnight and reheat gently on the stovetop.
4. How do I keep the chicken skin crispy?
After searing, finish the chicken under the broiler for 2-3
minutes before returning it to the sauce, adding extra crunch.
5. Can I make this ahead of time?
Prepare the sauce and sear the chicken a day in advance;
store them separately, then combine and reheat before serving.
6. What’s the best way to reheat leftovers?
Warm the skillet over low heat, adding a splash of broth or
water to prevent the sauce from drying out.
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