A hearty one-skillet meal that sneaks in bright herbs and a gentle peppery kick. Built from pantry staples, it’s quick, cozy, and completely satisfying.
| Prep Time | Cook Time | Total Time | Servings |
|---|---|---|---|
| 15 min | 25 min | 40 min | 4 servings |
Intro
This dish shines because it starts with simple pantry staples and finishes with a glossy, peppery sauce. It’s a dependable weeknight win that doesn’t demand a long list of ingredients. The herb-forward notes brighten every bite, while the tomatoes keep the sauce silky and rich.
The skillet method keeps the workflow tight: sear, simmer, and finish the pasta in the sauce for a unified, comforting supper.
The Best Peppery Herb Chicken Skillet Core Ingredient
White meat vs. Dark meat
- White meat (breasts): Cooks quickly and stays lean, but can dry if overcooked. Best when sliced thin and checked for a just-done feel.
- Dark meat (thighs): More forgiving and juicy, with deeper flavor. Great for a slower simmer and extra richness.
Boneless vs. Bone-in
- Boneless: Easier to slice and faster to cook, ideal for weeknights.
- Bone-in: Adds depth of flavor; needs a few extra minutes to reach doneness.
Fresh vs. Frozen
- Fresh: Most vibrant texture and flavor.
- Frozen: Convenient and budget-friendly; gives good results with proper browning and a longer simmer.
Other Ingredients (and Helpful Swaps)
- Tomatoes: Form the base of the sauce and give a gentle acidity. Swap in crushed tomatoes or tomato puree if you have them; a splash of tomato paste with water works in a pinch.
- Onion: Provides sweetness and body to the sauce. If needed, swap in shallots for a milder onion bite.
- Garlic: Aromatic backbone that wakes the sauce. Use garlic paste or powder if fresh isn’t available.
- Red Pepper: Adds a subtle heat and color. If you prefer less heat, reduce or omit; for more punch, increase to 1/2 tsp.
- Pasta: Vehicle for the sauce and protein. Swap in gluten-free pasta or zucchini noodles if desired.
- Herbs: Brightens the finish. Fresh parsley or basil at the end; dried herbs can be used during simmer (add a pinch earlier for depth).
Ingredients
- Chicken: 1 lb (450 g) boneless, skinless chicken breasts or thighs
- Kosher salt: to taste (roughly 3/4 tsp for 1 lb chicken)
- Black pepper: to taste
- Olive oil: 2 tbsp (30 ml)
- Onion: 1 small (about 150 g)
- Garlic: 3 cloves (9 g)
- Crushed tomatoes: 14 oz can (400 g)
- Chicken broth: 1/2 cup (120 ml)
- Crushed red pepper flakes: 1/4 tsp (optional, 1 g)
- Dried Italian seasoning: 1 tsp (5 ml)
- Pasta: 8 oz (225 g) dried (penne, spaghetti, or linguine)
- Fresh parsley or basil: 2 tbsp (6 g), chopped
- Grated Parmesan cheese: 1/4 cup (25 g)
- Optional: Heavy cream or half-and-half for a creamier finish: 2 tbsp (30 ml)
Directions
-
Sear chicken until browned
Pat dry, season with kosher salt and pepper. In a large skillet, heat 1 Tbsp olive oil over medium-high heat and sear chicken until browned and cooked through, about 3–4 minutes per side (total 6–8 minutes). Transfer to a plate; keep warm. -
Sauté onion and aromatics
Add remaining 1 Tbsp oil to the same skillet. Cook diced onion 3–4 minutes until translucent; add garlic and red pepper flakes, cooking 30–60 seconds until fragrant. -
Develop the sauce
Stir in crushed tomatoes, chicken broth, and Italian seasoning. Bring to a gentle simmer and cook 6–8 minutes, or until the sauce thickens slightly and the edges look glossy. -
Finish the chicken in the sauce
Return the chicken to the skillet. Simmer 4–6 minutes to meld flavors and heat through. If using, swirl in 2 tbsp cream for a creamy finish; season with kosher salt and pepper to taste. -
Cook pasta to al dente
Meanwhile, cook pasta in salted water until just al dente, 8–10 minutes. Reserve 1/2 cup (120 ml) of pasta water before draining. -
Toss and finish
Toss the pasta with the sauce and chicken, adding reserved pasta water as needed to loosen the sauce. Stir in chopped parsley and the Parmesan. Serve hot.
How to Store Leftovers
- Refrigerate within 2 hours of cooking in an airtight container. Leftovers keep well for 3–4 days in the fridge (3 days is ideal for quality).
- Reheat on the stove with a splash of broth or water, or warm in the microwave in 1–2 minute intervals until steaming hot.
- Do not store at room temperature for extended periods; after cooling briefly, refrigerate promptly.
What to Serve With Peppery Herb Chicken Skillet
- Side: Steamed green beans with lemon zest for a bright contrast.
- Side: Garlic butter roasted broccoli that stays crisp-tender.
- Salad: A quick arugula salad with a lemon vinaigrette to add acidity and bite.
Variations & Tips
- Spicier: Increase red pepper flakes to 1/2 tsp or add a pinch of cayenne.
- Creamier: Stir in 2–3 Tbsp heavy cream or a dollop of cream cheese for a richer sauce.
- Gluten-free: Use gluten-free pasta or serve with zucchini noodles.
- Canned-swap: If you only have diced tomatoes, simmer a couple extra minutes and crush them with the back of a spoon; a touch of tomato paste can deepen flavor.
- Herbs: Finish with a generous handful of chopped fresh herbs (parsley, basil, or chives) for brightness; you can also add a pinch of dried oregano during simmer.
Enjoy Your Peppery Herb Chicken Skillet
Relish the balance of peppery warmth, herbaceous brightness, and silky sauce all in one comforting skillet. Enjoy Peppery Herb Chicken Skillet tonight, and savor how the flavors come together in every cozy bite.