Name: One-pot Italian chicken
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 4 boneless, skinless chicken breasts; 2 tablespoons olive oil; 1 medium onion, chopped; 3 cloves garlic, minced; 1 bell pepper, sliced; 1 can (14 oz) diced tomatoes; 1 teaspoon dried oregano; 1 teaspoon dried basil; ½ teaspoon salt; ¼ teaspoon black pepper; ½ cup chicken broth; Fresh parsley, chopped (for garnish)

Hey y'all! If you're craving a cozy, effortless dinner that fills your kitchen with mouthwatering aromas, this One-pot Italian chicken recipe is the answer. Tender chicken simmers with juicy tomatoes, vibrant vegetables, savory garlic, and al dente pasta, all in a single pot—meaning less mess and more flavor! It's perfect for busy weeknights, family gatherings, or anytime you want a fuss-free meal bursting with classic Italian goodness. Let's get cooking!

Why You'll Love This

No-fuss—everything cooks in one pot, making cleanup a breeze.
Packed with bold Italian flavors and juicy, tender chicken.
Customizable with your favorite veggies or pasta shapes.
Ready in just 45 minutes from start to finish.
Hearty and wholesome—perfect for leftovers!

Ingredients

1.5 pounds (about 700g) boneless, skinless chicken thighs
1 tablespoon olive oil
1 medium yellow onion, chopped
4 garlic cloves, minced
1 red bell pepper, sliced
1 zucchini, sliced
1 (14.5-ounce) can diced tomatoes
2 cups chicken broth
1 cup uncooked penne pasta
2 teaspoons Italian seasoning
½ teaspoon dried oregano
Salt and pepper, to taste
¼ cup grated Parmesan cheese (plus more for serving)
2 tablespoons chopped fresh basil (optional, for garnish)

Directions

Step 1: Sear the Chicken

Heat the olive oil in a large Dutch oven or deep skillet over medium-high heat. Season chicken thighs with salt and pepper. Add to the pot and brown for 3-4 minutes per side until golden. Remove from the pot and set aside.

Step 2: Sauté Vegetables

Add chopped onion to the same pot and cook for about 3 minutes until softened. Stir in garlic and sauté for another 30 seconds, just until fragrant.

Step 3: Add Remaining Ingredients

Add sliced bell pepper and zucchini. Cook for 2-3 minutes, stirring occasionally. Pour in diced tomatoes (with juice), chicken broth, Italian seasoning, and dried oregano. Bring to a simmer.

Step 4: Simmer with Chicken and Pasta

Return seared chicken thighs to the pot, nestling them into the veggie mixture. Stir in uncooked penne pasta. Bring back to a simmer, reduce heat to medium-low, cover, and cook for 18-20 minutes, stirring halfway through, until the chicken is cooked through (reaches 165°F/74°C internally) and pasta is tender.

Step 5: Finish and Serve

Remove from heat. Stir in grated Parmesan cheese and adjust salt and pepper to taste. Sprinkle with fresh basil if desired. Serve hot, with extra Parmesan on the side.

Notes

For even cooking, cut chicken pieces to similar sizes.
Check pasta doneness a couple of minutes early for al dente texture; add extra broth if needed.
You can use chicken breasts instead of thighs, but monitor for doneness to avoid overcooking.

Variations

Low-carb: Swap pasta for spiralized zucchini or cauliflower rice—reduce initial liquid by 1 cup.
Spicy: Add ½ teaspoon red pepper flakes or sliced hot cherry peppers with the vegetables.
Cheesy: Stir in 1 cup shredded mozzarella just before serving for a gooey finish.

Required Equipment

Large Dutch oven or deep, heavy-bottomed skillet with lid
Wooden spoon or spatula
Sharp knife and cutting board
Measuring cups and spoons

Storage Instructions

Let leftovers cool completely, then transfer to an airtight container. Refrigerate for up to 4 days or freeze for up to 2 months. Reheat gently on the stove or in the microwave, adding a splash of broth to keep it saucy.

Suggested Pairings & Serving Recommendations

Scoop into bowls with warm, crusty garlic bread to soak up the flavorful sauce.
Serve with a crisp side salad of arugula, cherry tomatoes, and shaved Parmesan.
Pair with a light glass of Pinot Grigio or sparkling water with lemon.

Pro Tips

Always sear your chicken first for extra flavor depth and juicy texture.
Taste and adjust your seasonings just before serving for best results.
Let the dish rest for a few minutes after cooking to allow flavors to meld.

FAQ

Can I make this ahead of time?

Absolutely! This One-pot Italian chicken reheats beautifully and tastes even better the next day.

Can I use a slow cooker or Instant Pot?

Yes—you can adapt the recipe for a slow cooker (cook on low for 4-5 hours) or Instant Pot (pressure cook for 8 minutes, quick release, then stir in cheese).

What other vegetables can I use?

Feel free to substitute or add veggies such as mushrooms, spinach, eggplant, or cherry tomatoes for extra color and flavor.

Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes