One-Pot Italian Tomato Basil Chicken with Zucchini

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender chicken thighs simmered in a vibrant tomato basil sauce with sautéed zucchini, perfect for a comforting yet light meal. This italian-inspired chicken (gluten free) ready in about 55 minutes pairs bone-in chicken thighs, olive oil, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 40 min Serves 4 Italian cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 3 tbsp olive oil in a large deep skillet over medium-high heat. Season 6 bone-in chicken thighs with 1 tsp salt and 1/2 tsp black pepper, then sear skin-side down for 5-6 minutes until golden brown and crispy, flip and cook 3 minutes more. Remove chicken and set aside.
  2. Step 2: Reduce heat to medium, add 4 minced garlic cloves and 1 medium diced yellow onion to the skillet, sauté for 3-4 minutes until the onion is translucent and garlic fragrant.
  3. Step 3: Stir in 28 oz canned crushed tomatoes, 1/2 cup chopped fresh basil leaves, 1 tsp dried oregano, 1/2 tsp salt, 1/2 tsp black pepper, and 1/4 tsp red pepper flakes if using. Pour in 1/2 cup water and bring to a simmer.
  4. Step 4: Nestle the chicken thighs back into the tomato sauce skin-side up, cover loosely and simmer on low heat for 20 minutes.
  5. Step 5: Add 2 sliced zucchini rounds to the sauce around the chicken, cover again and cook 7-8 minutes until zucchini is tender and chicken is cooked through (internal temp 165°F).
  6. Step 6: Remove from heat, adjust seasoning with salt and pepper if needed, garnish with extra basil if desired, and serve warm.

Frequently asked questions

How long does One-Pot Italian Tomato Basil Chicken with Zucchini take to make?

Total time is about 55 minutes (15 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover One-Pot Italian Tomato Basil Chicken with Zucchini?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep bone-in chicken thighs from drying out.

Can I substitute ingredients in One-Pot Italian Tomato Basil Chicken with Zucchini?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale One-Pot Italian Tomato Basil Chicken with Zucchini for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is One-Pot Italian Tomato Basil Chicken with Zucchini gluten free?

Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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