Italian skillet chicken

1 - 3
PersonalPoints™ per serving
Total Time
35 min
10 min
25 min
This easy one-dish chicken dinner is ideal for busy weeknights. Chicken strips simmer in a simple tomato sauce with lots of vegetables and fresh basil. We use skinless, boneless chicken breasts, but you could also use chicken tenders for ease and to save some time. Crushed tomatoes are wonderful in this recipe because their texture is a mix between diced tomatoes and tomato sauce, helping create a saucier dish. Serve the chicken and vegetables over whole-wheat penne or spaghetti or even zucchini noodles. Any of those would make a nice accompaniment to this dish. Sprinkle with additional fresh basil if you’ve got it.


Olive oil

2 tsp

Uncooked onion(s)

2 medium, chopped

Uncooked carrot(s)

1 medium, chopped

Uncooked celery

1 rib(s), medium, sliced

Uncooked boneless skinless chicken breast(s)

¾ pound(s), trimmed of all visible fat and cut into strips

Canned crushed tomatoes

14½ oz


1 Tbsp, fresh, chopped or 1 teaspoon dried

Table salt

½ tsp

Black pepper

¼ tsp, freshly ground


  1. Heat the oil in a large nonstick skillet over medium-high heat. Add the onions, carrot, and celery; cook, stirring occasionally, until softened, about 10 minutes. Add the chicken and cook, stirring occasionally, until opaque, about 5 minutes. Stir in the tomatoes, basil, salt, and pepper. Reduce the heat and simmer, stirring occasionally, until the flavors are blended and the chicken is cooked through, about 10 minutes. Yields about 1 1/2 cups per serving.