Italian Chicken Skillet
by Anonymous
Why some badges are missing
- Not vegan: boneless skinless chicken breasts → try chickpeas (or firm tofu)
- Not vegetarian: boneless skinless chicken breasts → try chickpeas (or Quorn pieces)
- Not low-FODMAP: onion → try spring onion greens (green tops only, or a pinch of asafoetida)
- Not low-histamine: an crushed tomatoes → try roasted red pepper purée
- Not kidney-friendly: boneless skinless chicken breasts
Based on listed ingredients — always check labels for allergies.
About this recipe
A one-pan dish of pan-fried chicken breasts cooked in olive oil with Italian-inspired flavours, creating tender, well-seasoned meat with a golden exterior, ideal for busy weeknight dinners.
Prep
—
Cook
—
Serves
Rating
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Ingredients
Kitchen HelpShopping list
Yields:
4
2 tbsp .
extra-virgin olive oil
1 l b.
boneless skinless chicken breasts
kosher salt
Freshly ground black pepper
1 /2
onion — thinly sliced
2
bell peppers — thinly sliced
2
zucchini — sliced into half moons
2
loves garlic — minced
0.5 tsp .
dried oregano
1 c .
hicken broth
14 oz .
an crushed tomatoes
0.25 c .
fresh basil — torn
Instructions
Step by step
- 1
Prep Time:
- 2
0:10
- 3
Total Time:
- 4
0:40
- 5
1
- 6
In a large skillet over medium-high heat, heat oil.
- 7
2
- 8
Season chicken on both sides with salt and pepper and cook until golden and cooked through, about per side. Transfer to a plate.
- 9
3
- 10
To skillet, add onion and peppers; sauté until softened, . Add zucchini and cook until slightly charred, more, then add garlic and cook until fragrant. Sprinkle veggies with dried oregano and stir to incorporate.
- 11
4
- 12
Deglaze pan with chicken broth and crushed tomatoes. Stir and let come to a boil. Once boiling, reduce to a simmer and let cook for ; add chicken back to skillet and spoon sauce over.
- 13
5
- 14
Garnish with basil and serve.
- 15
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Family legacy
Audio reminiscence
A short voice memory — Mum reading the recipe out, a grandparent sharing the story behind it, a tip whispered while cooking. Up to ~60 seconds.
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