Summer chicken skillet

Black and white plate with zucchini, chicken, tomato and basil


Summer chicken skillet

Fresh vegetables, herbs, chicken and broth. An easy weeknight meal served with rice or bread.
Prep Time10 minutes
Cook Time20 minutes
Course: Main Course
Cuisine: bone broth, Summer food
Keyword: chicken skillet
Servings: 6


  • 2 tbsp pine nuts toasted
  • 2 tsp olive oil
  • 2 cloves garlic minced
  • 3/4 tsp salt
  • 1/2 tsp ground black pepper
  • 8 boneless, skinless chicken thighs
  • 2 zucchini rinsed and sliced into 3 inch planks
  • 2 small tomatoes rinsed and quartered
  • 3/4 cup Taking Stock Foods unsalted chicken bone broth
  • 1 cup parmesan cheese shredded
  • 1/2 cup fresh basil chopped


  • Heat a large skillet fitted with a cover over medium heat. Add the olive oil and the garlic and cook until fragrant, about 3 minutes.
  • Season the chicken thighs with salt and pepper. Arrange the chicken in your large skillet with garlic, turn the heat up to medium high and cook for 4 minutes or until the chicken is beginning to brown. Flip and cook for 4 more minutes.
  • Turn the heat back down to medium. Add the zucchini, the tomatoes and the Taking Stock Foods unsalted chicken bone broth. Cover and cook for 6-10 minutes, until the zucchini is tender and the tomatoes are starting to fall apart.
  • Remove the lid to sprinkle all over with parmesan cheese and pine nuts. Replace the lid and allow to cook for a couple more minutes, until the cheese is melty.
  • Cover with basil leaves and serve hot.