One-Pan Rustic-Style Italian Chicken

4.50 from 20 votes

This is the perfect one-pan meal for weeknights!

One-Pan One-Pan Rustic-Style Italian Chicken

This is not just a one-pan recipe. I mean, that does make me love this dish even more (who doesn’t like easy cleanup?), but what I really love about this quick dinner is its simplicity. This Rustic-Style Italian Chicken is sweet and balanced, and you can re-use it in so many ways throughout the week to come. The Mediterranean diet is universally acclaimed as one of the most balanced food cultures, and this recipe is no exception.

Want to Up the Flavor?

A healthy chicken recipe that you can eat all week!

Italian cooking is renowned for using very simple ingredients and elevating them. They take the humble onion, good stock, and a sunny tomato, and give them the care and attention they deserve. With this Rustic-Style Italian Chicken, spending that extra minute cooking the vegetables with the right heat really makes a difference. Once you’ve removed the browned chicken from your skillet, you’re left with all that lovely flavor. This will be de-glazed with the chicken broth to create a layered, super flavorful sauce later on.

First, don’t be afraid of heat when it comes to bell peppers. They can take a lot of it, that’s why we love them on the grill. Turn up the heat and let the peppers turn sweet on a hot skillet before lowering the heat to sweat off your onion and garlic. Garlic will burn easily, so you don’t want to apply that same high heat.

What Can I Eat With This?

Try this delicious one-pan recipe any night of the week.

The possibilities with this Rustic-style Italian Chicken are particularly endless. You could shred the chicken for a pasta sauce, eat it as a sandwich, or enjoy it cold as a salad. Personally, I get excited thinking about this recipe with an Italian Bulgur Pilaf with Toasted Pine Nuts. Or, opt for a meal on the lighter side with this Italian Garbanzo Bean Salad.

If you’re cooking for the masses, side dishes like a classic Sicilian Caponata are affordable options. Alternatively, this Italian Sweet and Sour Onions recipe stews onions, wine, brandy, and raisins together and pairs really well with meat or fish.

Rich in Mediterranean flavors, this rustic-style italian chicken is bound to become a new family favorite!

4.50 from 20 votes

Rustic-Style Italian Chicken

This is the perfect one-pan meal for weeknights!
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Yield 4 people
Serving Size 1 each
Course Dinner, Main Course
Cuisine Italian


  • 24 ounces boneless and skinless chicken breast 4 breasts total
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 3 tablespoons olive oil
  • 1/2 red bell pepper cut into strips
  • 1/2 yellow bell pepper cut into strips
  • 1 yellow onion cut into strips
  • 2 cloves garlic minced
  • 15 ounces diced tomatoes canned, no sugar added
  • 1 tablespoon Italian seasoning
  • 1/2 cup low-sodium chicken broth
  • 1/4 cup parsley fresh, chopped


  • Season the chicken with the salt and pepper. Heat 2 tablespoons of the olive oil on medium heat. Once hot, add the chicken and sear on each side until golden brown, remove from the pan and set aside. Note, the chicken does not need to be fully cooked.
  • In the same pan the chicken was cooked in, add the remaining olive oil red and yellow peppers, onion, and garlic. Cook just until the vegetables begin to soften. Stir in the diced tomatoes, Italian seasoning, and chicken broth. Return the chicken to the pan and bring to a low simmer. Cover and cook for about 20 minutes or until the chicken is cooked through and very tender. Sprinkle fresh parsley on top and serve.

Nutrition Information

Serving: 1each | Calories: 337kcal | Carbohydrates: 11g | Protein: 38g | Fat: 15g | Saturated Fat: 3g | Cholesterol: 109mg | Sodium: 513mg | Potassium: 994mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1444IU | Vitamin C: 57mg | Calcium: 76mg | Iron: 3mg |
SmartPoints (Freestyle): 3
Keywords High Protein, Low-Carb

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Chef Nichole

Nichole has a culinary degree from Great Lakes Culinary Institute and has worked in the culinary industry for 10 years. She also has the knowledge to write recipes using the most nutritious, fresh, and balanced ingredients. Nichole enjoys creating healthy and tasty recipes anyone can prepare, no matter their cooking skill level.

More by Chef Nichole


  1. I made this recipe for dinner. I thought it was very good but it certainly did not look anything like the picture. I ended up with more liquid that never thickened like it shows in the picture. I followed the recipe to a T. Since I liked it I plan to make it again and hopefully have better results.4 stars

    1. Jamie, I’m happy you enjoyed the recipe. I’m not sure why you had too much liquid but you could try reducing it down a bit next time…maybe 1/4 cup chicken broth instead of 1/2? For me, it’s just right with the 1/2 cup. Keep us posted! 🙂

    2. This is a great base recipe. I used fire roasted diced tomatoes since I had that on hand, added crushed red pepper and some fennel seed to the tomato and pepper mixture to suit my taste, reduced the amount of stock by half because I didn’t want it too saucy, and served it with some grated Parmesan on top since I had it on hand. Served with garlic mashed potatoes!4 stars

    1. Brooke, I tweaked the recipe to include 1/2 each red and yellow bell peppers. Feel free to use any color whole bell pepper as an option.

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