Giardiniera Chicken Skillet Recipe

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

Cook Time 25

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

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