Giardiniera Chicken Skillet Recipe

Giardiniera Chicken Skillet Recipe | Spicy & Flavorful

I have to admit, the first time I made this Giardiniera Chicken Skillet Recipe, I was hooked instantly. The combination of tender chicken, zesty giardiniera, and melty cheese created a flavor explosion I didn’t expect. It’s the perfect one-pan meal when I want something quick, satisfying, and packed with veggies.

I love how the colors and textures make it look as good as it tastes. Honestly, it’s become my go-to weeknight dinner. If you enjoy experimenting with sweet and savory flavors, you might also like the Ricotta Pistachio Honey Bites Recipe for a delightful dessert twist after dinner.

Ingredients

Here’s everything you need to make this delicious skillet meal. Each ingredient adds its own magic, so don’t skip the tips!

• Olive oil – About 2 tablespoons; you can also use the oil from the giardiniera jar for extra flavor.
• Chicken thighs – 1.5 pounds, boneless and skinless; thighs stay juicier than breasts, but you can use breasts if preferred.
• Kosher salt – 1 teaspoon; enhances all the flavors.
• Black pepper – ½ teaspoon; freshly ground works best.
• Italian seasoning – 1 teaspoon; a blend of herbs adds depth.
• Dried oregano – ½ teaspoon; optional for an extra herby punch.
• Dried basil – ½ teaspoon; complements the fresh basil at the end.
• Garlic – 3 cloves, minced; fresh garlic beats powder for aroma.
• Onion – 1 medium, chopped; provides a sweet and savory base.
• Bell peppers – 1 red and 1 green, sliced; adds crunch and color.
• Cherry tomatoes – 1 cup, halved; juicy and sweet for balance.
• Giardiniera – ½ cup, mild or hot depending on taste; the star of the dish.
• Fresh basil – ¼ cup, chopped; stir in at the end for freshness.
• Mozzarella cheese – 4 ounces, sliced or shredded; melts beautifully over the chicken.
• Parmesan cheese – 2 tablespoons, freshly grated for the best flavor.

Note: This recipe serves several. You can also enjoy similar fresh and creamy combinations in the Peach Pesto and Burrata Sandwich Recipe as a light lunch alongside your dinner.

Variations

You can tweak this recipe to suit different dietary needs or flavor preferences:

• Use dairy-free cheese to make it lactose-free.
• Swap chicken for turkey cutlets for a leaner option.
• Try mild giardiniera if you prefer less heat.
• Add mushrooms or zucchini for extra veggies.
• Sprinkle red pepper flakes if you love more spice.

Cooking Time

• Prep Time: 10 minutes
• Cooking Time: 25 minutes
• Total Time: 35 minutes

Equipment You Need

• Large cast iron skillet – For even cooking and browning.
• Knife and cutting board – To chop vegetables and chicken.
• Measuring spoons – For precise seasoning.
• Oven broiler – To melt cheese perfectly.
• Tongs or spatula – To flip the chicken.

How to Make Giardiniera Chicken Skillet

Prepare the Chicken

Season the chicken thighs with salt, pepper, Italian seasoning, oregano, and dried basil. Heat the skillet with some olive oil and sear the chicken for 3-5 minutes per side until golden brown. Remove and set aside.

Cook the Vegetables

Add the remaining olive oil to the skillet, then sauté garlic for about 30 seconds until fragrant. Toss in onions, bell peppers, and cherry tomatoes, seasoning with a pinch of salt and reserved herbs. Cook until soft, around 7-10 minutes.

Combine Giardiniera and Chicken

Stir in giardiniera and fresh basil, letting it heat through. Return the chicken to the skillet, nestling it among the veggies.

Broil with Cheese

Sprinkle the chicken with Parmesan and top with mozzarella slices. Broil for 3-5 minutes until the cheese bubbles and turns golden. Garnish with extra basil and remaining giardiniera before serving.

Additional Tips for Making this Recipe Better

• I like to sear the chicken in batches to avoid overcrowding and ensure a perfect crust.
• I always use fresh mozzarella for that gooey, melty texture.
• Leaving the giardiniera out of the initial cook preserves its tangy, crunchy bite.
• I sometimes broil for just 2 minutes longer for a slightly crispy cheese top.

How to Serve Giardiniera Chicken Skillet

I serve this skillet straight from the pan for a rustic look. A sprinkle of fresh basil and a drizzle of olive oil makes it visually appealing. It pairs perfectly with garlic bread, steamed rice, or a simple green salad.

Nutritional Information

Here’s a rough estimate per serving:

• Calories: 350-400
• Protein: 30g
• Carbohydrates: 10g
• Fat: 22g

Make Ahead and Storage

Storing

You can store leftovers in an airtight container in the fridge for up to 3 days.

Freezing

For longer storage, freeze the cooked chicken and veggies in a freezer-safe container for up to 2 months.

Reheating

Reheat gently in a skillet or microwave, then add a few extra minutes under the broiler to refresh the cheese topping.

Why You’ll Love This Recipe

Here’s why I keep coming back to this dish:

• It’s a one-pan meal, saving me cleanup time.
• The combination of spicy giardiniera and melty cheese is addictive.
• I can easily customize it for different diets or tastes.
• It’s colorful, flavorful, and impressive enough for guests.
• Quick to prepare, yet feels like a special dinner.

This giardiniera chicken skillet is one of those recipes that’s simple, satisfying, and full of bold flavors. Whether you’re cooking for yourself or a crowd, it never disappoints.

Ben Carraoli

Giardiniera Chicken Skillet Recipe

I have to admit, the first time I made this giardiniera chicken skillet, I was hooked instantly. The combination of tender chicken, zesty giardiniera, and melty cheese created a flavor explosion I didn’t expect. It’s the perfect one-pan meal when I want something quick, satisfying, and packed with veggies.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Ingredients Method Notes

Ingredients

  

• Olive oil – About 2 tablespoons; you can also use the oil from the giardiniera jar for extra flavor.
• Chicken thighs – 1.5 pounds boneless and skinless; thighs stay juicier than breasts, but you can use breasts if preferred.
• Kosher salt – 1 teaspoon; enhances all the flavors.
• Black pepper – ½ teaspoon; freshly ground works best.
• Italian seasoning – 1 teaspoon; a blend of herbs adds depth.
• Dried oregano – ½ teaspoon; optional for an extra herby punch.
• Dried basil – ½ teaspoon; complements the fresh basil at the end.
• Garlic – 3 cloves minced; fresh garlic beats powder for aroma.
• Onion – 1 medium chopped; provides a sweet and savory base.
• Bell peppers – 1 red and 1 green sliced; adds crunch and color.
• Cherry tomatoes – 1 cup halved; juicy and sweet for balance.
• Giardiniera – ½ cup mild or hot depending on taste; the star of the dish.
• Fresh basil – ¼ cup chopped; stir in at the end for freshness.
• Mozzarella cheese – 4 ounces sliced or shredded; melts beautifully over the chicken.
• Parmesan cheese – 2 tablespoons freshly grated for the best flavor.

Method

 

1. Season the chicken thighs with salt, pepper, Italian seasoning, oregano, and dried basil. Heat the skillet with some olive oil and sear the chicken for 3-5 minutes per side until golden brown. Remove and set aside.
2. Add the remaining olive oil to the skillet, then sauté garlic for about 30 seconds until fragrant. Toss in onions, bell peppers, and cherry tomatoes, seasoning with a pinch of salt and reserved herbs. Cook until soft, around 7-10 minutes.
3. Stir in giardiniera and fresh basil, letting it heat through. Return the chicken to the skillet, nestling it among the veggies.
4. Sprinkle the chicken with Parmesan and top with mozzarella slices. Broil for 3-5 minutes until the cheese bubbles and turns golden. Garnish with extra basil and remaining giardiniera before serving.

Notes

• I like to sear the chicken in batches to avoid overcrowding and ensure a perfect crust.
• I always use fresh mozzarella for that gooey, melty texture.
• Leaving the giardiniera out of the initial cook preserves its tangy, crunchy bite.
• I sometimes broil for just 2 minutes longer for a slightly crispy cheese top.