Italian Chicken Chili is an easy homemade chicken chili loaded with tender chicken, fresh tomatoes, zucchini, bell pepper, and basil. This simple 30-minute chicken chili recipe is packed with fresh Italian flavor and perfect for an easy weeknight dinner.
Looking for an easy chicken chili that’s a little different from the usual pot of chili? This Italian Chicken Chili is loaded with chicken, fresh vegetables, tomatoes, and basil for a simple homemade dinner that’s ready in about 30 minutes.
This chili is sort of what happens when classic chicken chili gets a fresh Italian makeover! Instead of a thick, creamy chicken chili loaded with beans, this version has a lighter tomato-based sauce filled with fresh zucchini, yellow bell pepper, onion, plum tomatoes, and LOTS of fresh basil. Chili powder gives everything a little chili flavor without overpowering the Italian-inspired ingredients.
And don’t forget the toasted Italian bread! The bread gets lightly toasted in the same skillet and makes the BEST dipper for all those tomatoes and juices at the bottom of your bowl. You can also serve the chili over brown rice or pasta for a heartier meal.
Another bonus? The entire Italian chicken chili comes together in one skillet. Less cleanup is ALWAYS a good thing.
This recipe comes together pretty quickly once you start cooking, so I highly recommend chopping the chicken and vegetables before you turn on the stove. Have everything lined up and ready, and dinner will be on the table before you know it!
What I Love About This Recipe
- It’s an easy 30-minute dinner. The whole Italian Chicken Chili takes only about 30 minutes from start to finish, including prep time. Once your vegetables are chopped, the actual cooking goes FAST. It’s a great homemade dinner when you don’t want to spend all night in the kitchen.
- It’s loaded with fresh vegetables. Zucchini, yellow bell pepper, onion, and fresh plum tomatoes make up a big part of this chicken chili. The vegetables cook until tender while still adding plenty of texture to every bowl. It’s also an easy recipe to adapt based on what vegetables you happen to have around the house.
- The fresh basil makes it different. A generous 1/2 cup of chopped fresh basil gives this chili a delicious Italian-inspired flavor. It works especially well with the fresh tomato, chicken, and vegetables. Fresh oregano would also be a great substitution if that’s what you have available.
- It’s all made in one skillet. The Italian bread, chicken, vegetables, and chili are all cooked in the same pan. That means plenty of flavor without a sink full of pots and pans afterward. YES!
- It’s easy to customize. You can use canned tomatoes or frozen vegetables when you’re short on time, add a little red pepper for a spicy version, or substitute beans for the chicken to make a vegetarian chili. You can also serve it with bread, rice, or pasta depending on what sounds good.
Equipment You May Need
- Large Nonstick Skillet – You’ll use the same skillet to toast the bread, cook the chicken and vegetables, and finish the chili.
- Cutting Board – A large cutting board gives you plenty of space to prep the chicken and fresh vegetables.
- Sharp Knife – You’ll be chopping quite a few vegetables, so a good sharp knife makes prep much faster.
- Measuring Cups and Spoons – Helpful for measuring the chopped vegetables, chili powder, salt, water, and basil.
- Wooden Spoon or Spatula – Use it to stir the chicken and vegetables as they cook.
- Soup Bowls – Small or medium soup bowls work well for serving the finished chili with toasted Italian bread.
Italian Chicken Chili Ingredients
- Butter or Margarine – Used throughout the recipe to toast the Italian bread and cook the chicken and vegetables. Olive oil can also be substituted.
- Italian Bread – Cut the four slices in half and lightly toast them in the skillet for easy dipping.
- Boneless Skinless Chicken Breasts – Cut the raw chicken into small chunks so it cooks quickly and evenly.
- Fresh Zucchini – Adds color, texture, and another serving of vegetables to the chili.
- Yellow Bell Pepper – Gives the chili mild sweetness, crunch, and bright color.
- Onion – Adds savory flavor to the vegetable base.
- Plum Tomatoes – Fresh chopped tomatoes cook down to create the simple tomato base for this Italian chicken chili.
- Chili Powder – Adds the classic chili flavor and a little warmth without making the dish overly spicy.
- Salt – Enhances the chicken, vegetables, tomato, and herbs.
- Fresh Basil Leaves – Lots of chopped fresh basil gives this chicken chili its Italian-inspired flavor.
How to Make Italian Chicken Chili
Step One: Toast the Italian Bread
Melt 1 tablespoon butter or margarine in a large nonstick skillet over medium-high heat. Add the bread and cook for about 1 to 2 minutes per side until lightly browned and crisp, then remove and set aside.
Step Two: Cook the Chicken and Vegetables
Melt 1 tablespoon butter or margarine in the same skillet over medium-high heat and cook the chicken, stirring frequently, until thoroughly cooked, about 3 minutes; remove and set aside. Melt the remaining 2 tablespoons butter or margarine in the same skillet and cook the zucchini, bell pepper, and onion, stirring occasionally, until crisp-tender, about 4 minutes.
Step Three: Finish the Chili
Stir in the tomatoes, 1/2 cup water, chili powder, and salt, and bring to a boil over high heat. Reduce the heat and cook covered until the tomatoes cook down and the vegetables are tender, about 5 minutes, then stir in the chicken and basil and top servings with toasted bread.
(Full printable recipe card with full details is at bottom of post.)
Serving Suggestions
- Toasted Italian Bread: This is one of my favorites. Use the crispy bread to soak up the tomato and basil broth.
- Brown Rice: Spoon the chicken chili over brown rice for a heartier dinner.
- Pasta: Serve it over your favorite pasta for a fun cross between chicken chili and an Italian pasta dinner.
- Garlic Bread: If you’re a garlic fan, serve the chili with garlic bread for even more Italian flavor.
- Parmesan Cheese: A little freshly grated Parmesan on top would complement the tomato and basil flavors nicely.
- Side Salad: Add a simple green or Italian salad for an easy complete meal.
Quick Tips for Best Results
- Prep everything first. This chicken chili cooks quickly, so chop your chicken, zucchini, bell pepper, onion, tomatoes, and basil before you start.
- Cut the chicken into small pieces. Small chunks cook quickly and make the chili easier to eat.
- Don’t overcook the vegetables. Cook the zucchini, pepper, and onion until crisp-tender before adding the tomatoes.
- Use ripe tomatoes. Since fresh tomato makes up the base of this chili, flavorful ripe plum tomatoes make a difference.
- Try canned tomatoes when needed. Canned chopped tomatoes are an easy shortcut when fresh tomatoes aren’t great, or you’re short on prep time.
- Frozen vegetables can save time. Frozen vegetables are a convenient shortcut if needed.
- Use fresh basil. The generous amount of basil gives this recipe much of its Italian flavor, so fresh basil is worth using when possible.
- Try oregano. Fresh oregano can be substituted for the basil if you prefer.
- Make it spicy. Add red pepper flakes or your favorite hot pepper if you want more heat.
- Don’t skip the bread. Those crisp pieces of toasted Italian bread are perfect for soaking up the tomato broth.
- Make a big batch for lunch. This chili is a great option for making ahead and reheating for easy lunches.
Italian Chicken Chili Variations
Once you’ve made the chili, there are plenty of ways you can play around with the idea.
- Beans – For an Italian chicken and bean chili, try adding cannellini beans. White beans work particularly well with chicken, tomatoes, and basil.
- Spicy – Want something spicy? Add crushed red pepper.
- Herbs & Spices – For more Italian flavor, garlic would be a natural addition. You can also add your favorite dried or fresh herbs or spices like oregano.
- Meat – If you have leftover rotisserie chicken, you can experiment with using that instead of raw chicken breast. Ground chicken or turkey could also inspire a different version, although the texture will be quite different. Italian sausage would make an even heartier variation, but again, that’s a different direction from the fresh chicken chili recipe here.
- Creamy – And while there are plenty of creamy chicken chili recipes out there, you could add a little cream or Alfredo sauce. Its fresh tomato and vegetable base is what makes it stand out.
Italian Chicken Chili FAQ
How should I store Italian Chicken Chili?
Let leftover chili cool, then transfer it to an airtight container and refrigerate. Store the toasted Italian bread separately so it doesn’t soak up liquid and turn soggy.
Can you freeze Italian Chicken Chili?
Yes! This chili should freeze well. Cool it completely and store in an airtight freezer-safe container. Freeze the chili without the toasted bread, then make fresh toast when you’re ready to serve it again.
How long will the Italian Chicken Chili last?
For best quality, enjoy refrigerated leftovers within a few days. Reheat only the amount you plan to eat and make fresh toasted bread for serving.
What substitutions can I make?
There’s plenty of room to play around with this recipe. Use canned chopped tomatoes instead of fresh, frozen vegetables instead of fresh vegetables, fresh oregano instead of basil, or olive oil instead of butter or margarine.
Can I use low-fat ingredients?
This recipe is already quite different from creamy chicken chili because it doesn’t contain heavy cream, cheese, or Alfredo sauce. If you’d like to change the cooking fat, you can use olive oil.
What else can I add to this recipe?
You could experiment with garlic, red pepper flakes, cannellini beans, additional bell peppers, fresh herbs, or other vegetables you have on hand.
Can I make this vegan/vegetarian/low carb/gluten-free?
Here are some suggestions, but I can’t guarantee results. Be sure as always to check particular brands and ingredients if you’re following a specific diet or have diet restrictions or allergies.
Vegan – For a vegan version, you can use your favorite bean or meat substitute instead of the chicken. You can also use olive oil instead of butter or margarine.
Vegetarian – Instead of chicken, you can use your favorite bean or meat substitute.
Low-Carb – Skip the bread for a lower-carb version.
Gluten-Free – You can try a gluten-free bread.
Other Recipes You May Enjoy
- Mexican Style Chicken Chili (Slow Cooker) – Another chicken chili option when you’re looking for a slow cooker or Crockpot dinner.
- Low-Carb Greek Lemon Chicken Soup Recipe (Avgolemono) – A quick and easy homemade chicken soup that’s naturally gluten-free.
- Blackened Chicken Alfredo – An easy family dinner with chicken, pasta, and a quick homemade Alfredo sauce.
- Cajun Chicken Alfredo – Chicken, onions, peppers, pasta, and homemade Cajun Alfredo sauce come together for a flavorful family dinner.
- Cajun Chicken and Shrimp Alfredo – Another simple family dinner featuring chicken and homemade Alfredo flavors.
- Mediterranean Chicken Burgers – A fun chicken dinner with Mediterranean-inspired flavors.
Hope you enjoy this Italian Chicken Chili recipe!
Italian Chicken Chili
Ingredients
- 5 tablespoons butter or margarine divided
- 4 slices Italian bread cut in half
- 12 ounces boneless skinless chicken breasts cut into small chunks
- 1 1/4 cups chopped fresh zucchini
- 1 small yellow bell pepper chopped (1 cup)
- 1/2 cup chopped onion
- 1 1/2 pounds plum tomatoes chopped (about 3 1/2 cups)
- 2 teaspoon chili powder
- 1/2 teaspoon salt
- 1/2 cup chopped fresh basil leaves
Instructions
- Melt 1 tablespoon butter or margarine in large nonstick skillet over medium-high heat. Add bread and cook, about 1-2 minutes per side, until lightly browned and crisp. Remove and set aside.
- Melt 1 tablespoon butter or margarine in same skillet over medium-high heat and cook chicken, stirring frequently, until thoroughly cooked, about 3 minutes; remove and set aside. Melt remaining 2 tablespoons butter or margarine in same skillet over medium-high heat and cook zucchini, bell pepper, and onion, stirring occasionally, until crisp-tender, about 4 minutes.
- Stir in tomatoes, 1/2 cup water, chili powder and salt and bring to a boil over high heat. Reduce heat and cook covered until tomatoes cook down and vegetables are tender, about 5 minutes. Stir in chicken and basil; top servings with toasted bread.
Notes
- Chili would also be great served over brown rice or pasta.
- For a vegetarian chili, omit the chicken and stir in a drained 15 to 16-oz. can black beans instead!
- Instead of butter or margarine, you could also use olive oil.
Nutrition:
(Nutrition data is provided when available for informational purposes only and calculated using an online nutritional calculator. For the most accurate information please calculate based on specific ingredients and brands you use as well as any changes you made to the recipe. I am not a certified nutritionist or registered dietician and any nutritional information provided should only be used as a general guideline and estimate.)
About Lisa Huff
Lisa Huff is a Cookbook Author, Freelance Recipe Developer, Food Photographer, Blogger/Writer, and award-winning home chef. She loves creating unique recipes from healthy to decadent including cocktails, appetizers, main dishes, dessert recipes and more and has appeared on various shows, publications, and websites.
Gotta love a light recipe filled with yummy veggies! So healthy.
Oh yum! My boyfriend would love this!
Chicken Chili is one of my favorites!!! This one looks so hearty and amazing!
I love the flavor of chili, but my boyfriend hates beans. This looks like it is the perfect recipe for us!
Yum! I love how easy this is to put together, especially with all the vegetables.