overhead view of a blue casserole dish filled with Italian chicken
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5 from 1 vote

Easy One Pan Italian Chicken Breasts Recipe

This Easy One Pan Italian Chicken takes boneless skinless chicken breasts and turns them into something gorgeous and packed with flavor. A delicious weeknight dinner that is all cooked in one skillet, for easy cleanup, these chicken breasts are perfect for the whole family. Healthy, quick and easy. That is pretty much the perfect dinner solution!
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Main
Cuisine: Italian
Servings: 4
Calories: 314kcal
Author: Claire | Sprinkles and Sprouts
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For the topping

  • 1 large tomato
  • 1/2 red onion
  • 1/3 cup olives - see note 1
  • 1/4 cup fresh chopped parsley
  • 2 tbsp extra virgin olive oil
  • 1/2 tsp salt

For the chicken

  • 2 large chicken breasts
  • salt
  • 1 tbsp olive oil
  • 1/2 stick butter
  • 3 garlic cloves
  • 1/4 cup drained capers
  • 1 lemon
  • 1/3 cup chicken broth

To finish

  • 1/4 cup creamy ricotta
  • flat-leaf parsley
  • black pepper


Start by mixing up the topping

  • Finely chop the tomato and red onion and place in a non-metallic bowl.
  • Slice the olives and add them to the bowl.
  • Add in the parsley, extra virgin olive oil and sprinkle over the salt.
  • Stir gently and set to one side.

To fillet the chicken

  • Lay your chicken breasts flat on a chopping board.
  • Use a large sharp knife to cut sideways through the breast, keep the knife parallel to the chopping board and continue to cut through the chicken breast until you have two fillets.
  • Repeat with the second chicken breast.

To cook

  • Heat a large skillet or shallow casserole over high heat.
  • Add in the olive oil and 1 tablespoon of the butter.
  • Season the chicken on both sides with salt then fry for 2 minutes on each side. Remove the chicken from the pan, and tent the plate with foil.
  • Reduce the heat to medium then add the remaining butter to the pan.
  • Add the sliced garlic, capers, and zest of the lemon.
  • Stir gently then add the chicken broth to the pan.
  • Turn the heat up and simmer for 2-3 minutes.
  • Return the chicken (and any juices that have collecteto the pan along with 2 tablespoons of lemon juice.
  • Heat for a minute then remove the pan from the heat.
  • Top with the tomato mixture, pouring over the juice from the bowl.
  • Dot the top of your chicken with spoonfuls of the ricotta, and serve with black pepper and a little extra parsley.


  1. You can use any olives that you like here. I like to use a mixture of black olives and pimento-stuffed olives. If I can find them the almond stuffed olives are amazing too!


Calories: 314kcal | Carbohydrates: 8g | Protein: 15g | Fat: 25g | Saturated Fat: 9g | Cholesterol: 69mg | Sodium: 1028mg | Potassium: 385mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1001IU | Vitamin C: 28mg | Calcium: 64mg | Iron: 1mg
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