Creamy, juicy, and full of Italian-inspired flavor, this Italian Chicken Skillet is the kind of dinner that feels like a warm hug on a plate. In about 30 minutes you get tender chicken simmered in a rich tomato-wine sauce with pasta, spinach, and melted mozzarella — comfort food that looks and tastes like you spent hours in the kitchen. Fun fact: one-pan skillet meals became popular for their time-saving benefits during weeknight dinners, and they’re ideal for busy families or anyone who hates doing extra dishes. If you love fuss-free dinners, you might also enjoy this delicious one-pan Italian chicken skillet that highlights the same bold flavors. Try it once and it’ll become a fast favorite.
What is Italian Chicken Skillet?
What’s in a name? Italian Chicken Skillet sounds like a cozy, flavorful mashup — and who wouldn’t want that? Is it authentically Italian or American comfort with Italian flavors? A little of both. Think juicy chicken, garlicky tomato sauce, a splash of red wine, tender pasta, and melted mozzarella in a single skillet. Why might it be called that? Maybe because it’s the easiest way to win hearts at the dinner table — after all, “the way to a man’s heart is through his stomach.” Want to see what all the fuss is about? Grab a skillet and give this recipe a whirl; you might just start calling it your new weeknight hero.
Why You’ll Love This
- Big, satisfying flavor: The tomato and red wine base gives bright acidity and depth, while garlic and mozzarella add savory richness. Each bite is both comforting and lively on the palate.
- Economical and convenient: One skillet means fewer dishes, and using pantry staples like canned tomatoes and pasta keeps costs low. Making this at home saves you money compared to takeout and feeds the whole family.
- Versatile and crowd-pleasing toppings: Fresh spinach adds color and freshness, and the melted mozzarella makes every forkful irresistibly gooey. Serve with a sprinkle of fresh herbs or a pinch of crushed red pepper to customize the heat.
If you enjoy bold skillet dinners, try pairing techniques from our Cheesy Cajun Garlic Chicken Rotini Skillet for more one-pan inspiration. Ready to make a fuss-free, flavorful meal? Let’s get cooking.
How to Make
Quick Overview
This recipe is easy because everything cooks in one pan: seared chicken to lock in juices, a quick tomato-wine sauce for brightness, pasta cooked right in the sauce for maximum flavor absorption, and fresh spinach folded in at the end. The standout element is the creamy, melty mozzarella topping that finishes the dish with a satisfyingly cheesy crust. Prep time is about 10 minutes and cooking time around 20 minutes — roughly 30 minutes total.
Ingredients
- 1 tablespoon Olive oil (for sautéing; extra if needed)
- 4 pieces Skinless, boneless chicken breast halves (Cubed into bite-sized pieces)
- 2 cloves Garlic (Chopped, or to taste)
- 1/2 cup Red cooking wine (adds depth; can substitute low-sodium chicken broth if desired)
- 28 ounces Italian-style diced tomatoes (1 can, with juice)
- 8 ounces Small seashell pasta (uncooked)
- 5 ounces Fresh spinach (Chopped roughly)
- 1 cup Shredded mozzarella cheese (packed)
Directions
- Heat the olive oil in a large skillet over medium heat. Once shimmering, add the cubed chicken in a single layer, spread out so pieces sear rather than steam. Cook, stirring occasionally, until the chicken is no longer pink in the center and has light golden edges, about 5 to 8 minutes depending on cube size.
- Add the chopped garlic during the last minute of cooking the chicken and stir until fragrant. Be careful not to burn the garlic — 30 to 60 seconds is enough.
- Pour in the red cooking wine and scrape the bottom of the skillet with a wooden spoon to loosen any browned bits. Let the wine simmer and reduce for 1 to 2 minutes to concentrate the flavor.
- Add the entire can of Italian-style diced tomatoes with their juice. Stir to combine and bring the mixture to a gentle boil.
- Stir in the small seashell pasta, making sure the pasta is mostly submerged in the liquid. Reduce heat to medium-low and cook uncovered, stirring occasionally to prevent sticking, for about 10 minutes or until the pasta is tender and most of the liquid has been absorbed. Taste the pasta for doneness and adjust heat as needed to maintain a gentle simmer.
- When the pasta is tender, stir in the chopped fresh spinach. Cover the skillet and simmer for 5 minutes until the spinach is wilted and cooked through.
- Sprinkle the shredded mozzarella evenly over the top of the skillet. Cover again and let sit over low heat for 2 to 3 minutes until the cheese is melted and gooey. If you want a lightly browned top, transfer the skillet to a broiler-safe dish and broil for 1 to 2 minutes — watch closely so it doesn’t burn.
- Remove from heat, let rest 2 minutes, then serve hot. Garnish with fresh basil or a sprinkle of black pepper if desired.
What to Serve With
- Simple green salad with lemon vinaigrette to cut through the richness.
- Garlic bread or crusty Italian bread for sopping up the sauce.
- Roasted vegetables such as broccoli or asparagus for added texture and color.
- A light white wine or sparkling water with lemon pairs nicely to balance flavors.
- For a heartier meal, serve with a side of sautéed mushrooms or a Caesar salad.
Top Tips for Perfecting
- Chicken size matters: Cut chicken into uniform pieces so everything cooks evenly; 1-inch cubes work well.
- Don’t skip the wine: The red cooking wine adds a depth that canned tomatoes alone can’t provide. Substitute chicken broth only when necessary.
- Pasta timing: If the sauce thickens too quickly before pasta is tender, add a splash of hot water or broth and continue cooking.
- Cheese finish: For a golden top, briefly broil but keep the skillet a safe distance from the broiler to avoid burning.
- Common mistakes: Overcrowding the pan will steam the chicken instead of browning it. Use a wide skillet and sear in batches if needed.
Storing and Reheating Tips
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat with a splash of water or broth to restore creaminess.
- Freezing: You can freeze the cooked dish for up to 2 months. Thaw overnight in the refrigerator and reheat on the stove, adding a little liquid to loosen the sauce. Note that texture of the pasta may be slightly softer after freezing.
- Best reheating method: Reheat on the stovetop over low heat, covered, stirring occasionally. Microwaving works for single portions; add a pinch of water and cover loosely to prevent drying out.
FAQs
Can I use chicken thighs instead of chicken breasts?
Yes. Boneless, skinless chicken thighs work well and add a bit more richness. Cut into similar-sized pieces and adjust cooking time until no longer pink.
What can I use instead of red cooking wine?
Low-sodium chicken broth with a teaspoon of balsamic vinegar or red wine vinegar is a good substitute if you prefer not to use wine.
Is this dish spicy?
No, the basic recipe is not spicy. Add red pepper flakes or a dash of cayenne when cooking the sauce if you like heat.
Can I make this vegetarian?
Yes. Replace chicken with sautéed mushrooms, eggplant, or chickpeas and use vegetable broth instead of wine for a satisfying vegetarian version.
How do I prevent the pasta from sticking or becoming mushy?
Stir occasionally while the pasta cooks and ensure there’s enough liquid to cover the pasta. Use the suggested cooking time and check pasta for doneness a minute or two early to prevent overcooking.
Conclusion
This Italian Chicken Skillet is a dependable weeknight winner — simple to make, budget-friendly, and full of comforting Italian flavors that the whole family will love. It’s forgiving for beginners, flexible for substitutions, and cooks fast enough for busy evenings. If you want to compare versions or see another crowd-pleasing skillet recipe for inspiration, check out this classic Italian Chicken Skillet Recipe to explore similar techniques and flavor ideas. Give it a try, share with friends, and enjoy a delicious, no-fuss dinner.
Italian Chicken Skillet
Equipment
- Large Skillet
Ingredients
Ingredients
- 1 tablespoon Olive oil for sautéing; extra if needed
- 4 pieces Skinless, boneless chicken breast halves Cubed into bite-sized pieces
- 2 cloves Garlic Chopped, or to taste
- 1/2 cup Red cooking wine adds depth; can substitute low-sodium chicken broth if desired
- 28 ounces Italian-style diced tomatoes 1 can, with juice
- 8 ounces Small seashell pasta uncooked
- 5 ounces Fresh spinach Chopped roughly
- 1 cup Shredded mozzarella cheese packed
Instructions
- Heat the olive oil in a large skillet over medium heat. Once shimmering, add the cubed chicken in a single layer, spread out so pieces sear rather than steam. Cook, stirring occasionally, until the chicken is no longer pink in the center and has light golden edges, about 5 to 8 minutes depending on cube size.
- Add the chopped garlic during the last minute of cooking the chicken and stir until fragrant. Be careful not to burn the garlic — 30 to 60 seconds is enough.
- Pour in the red cooking wine and scrape the bottom of the skillet with a wooden spoon to loosen any browned bits. Let the wine simmer and reduce for 1 to 2 minutes to concentrate the flavor.
- Add the entire can of Italian-style diced tomatoes with their juice. Stir to combine and bring the mixture to a gentle boil.
- Stir in the small seashell pasta, making sure the pasta is mostly submerged in the liquid. Reduce heat to medium-low and cook uncovered, stirring occasionally to prevent sticking, for about 10 minutes or until the pasta is tender and most of the liquid has been absorbed. Taste the pasta for doneness and adjust heat as needed to maintain a gentle simmer.
- When the pasta is tender, stir in the chopped fresh spinach. Cover the skillet and simmer for 5 minutes until the spinach is wilted and cooked through.
- Sprinkle the shredded mozzarella evenly over the top of the skillet. Cover again and let sit over low heat for 2 to 3 minutes until the cheese is melted and gooey. If you want a lightly browned top, transfer the skillet to a broiler-safe dish and broil for 1 to 2 minutes — watch closely so it doesn’t burn.
- Remove from heat, let rest 2 minutes, then serve hot. Garnish with fresh basil or a sprinkle of black pepper if desired.