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Easy Italian chicken and vegetables skillet – delicious easy Italian marinated chicken and vegetable dinner in just one pan!
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Easy Italian Chicken and Vegetables
Italian Chicken and Vegetables is one of my favorite easy weeknight dinners – its great with pasta, over rice pilaf, with a salad or garlic butter potatoes – and it’s incredibly versatile, so you can swap out different vegetables and flavors as much as you want!
This one pot Italian chicken and vegetables dinner is low carb, easy to make, great as leftovers – and packed with tons of flavor!
I hope you love this chicken dinner as much as we do.
This easy skillet is perfect for lunch and meal prep – it reheats beautifully, remains flavorful, and is a fresh and healthy pick for times when you’re short on time but want a home cooked dinner.
This easy keto Italian chicken and vegetables dinner is perfect for meal prep for a busy week – it portions well and reheats easily, without drying out the chicken!
I personally love these easy to clean, bpa free reusable containers – they are dishwasher safe, stack easily, and don’t stain or warp.
How To Make Italian Chicken and Vegetables
First assemble the following ingredients:
- Olive oil (3/4 cup) – A staple in Italian cooking, olive oil adds a rich, fruity base to the dish, enhancing the overall depth of flavors.
- Red wine vinegar (1/4 cup) – This ingredient introduces a tangy, acidic element that brightens the dish and balances the richness of the olive oil.
- Garlic powder (2 teaspoons) – Garlic powder offers a convenient, consistent garlic flavor that infuses the dish with a warm, aromatic depth.
- Dried oregano (1 teaspoon) – Oregano brings a slightly bitter, earthy flavor that is quintessential to Italian cuisine, adding complexity to the dish.
- Dried basil (1 teaspoon) – Fresh or dried, basil adds a sweet, peppery flavor that complements the tomatoes and chicken beautifully.
- Onion powder (1/2 teaspoon) – Onion powder provides a subtle sweetness and savory depth, rounding out the flavors without overpowering the dish.
- Crushed red pepper (1/2 teaspoon) – A pinch of crushed red pepper flakes introduces a gentle heat, adding a layer of spice that can be adjusted to taste.
- Sea salt (3/4 teaspoon) – Sea salt enhances the natural flavors of the ingredients, bringing out the best in the vegetables and chicken.
- Black pepper (1/2 teaspoon) – Freshly ground black pepper adds a piquant kick, essential for seasoning the dish to perfection.
- Lemon juice (1 teaspoon) – A splash of lemon juice at the end of cooking adds a fresh, zesty note that cuts through the richness and refreshes the palate.
- Chicken breast (1 lb) – Lean and versatile, chicken breast acts as the protein-rich canvas for the array of Italian flavors in the dish.
- Green beans (1/2 lb) – Crisp green beans add a vibrant color and a satisfying snap, offering a contrast in texture and a fresh, earthy flavor.
- Cherry tomatoes (1/2 cup) – Cherry tomatoes burst with sweetness and acidity, adding moisture and a pop of color that brightens the dish visually and taste-wise.
- Parsley (1/4 cup) – Chopped parsley sprinkled on top as a garnish introduces a fresh, slightly peppery finish that elevates the dish’s freshness and presentation.
Use this Method
Combine Marinade. Combine marinade ingredients in a small blender or food processor. Blend until mixed well. Remove 1/2 cup marinade, set rest aside.
Marinate. Add 1 cup marinade and chicken to large bowl, submerging chicken. Let marinate for at least 45 minutes, up to a day.
Cook Chicken. Heat a large nonstick skillet on medium high. Add chicken to pan (use tongs to lift out of marinade, don’t dump marinade in pan), stirring occasionally to prevent sticking, until lightly browned – about 8 minutes.
Add Vegetables. When chicken has browned, but is not yet golden brown, and not yet 175 degrees internally, add tomatoes and green beans. Stir occasionally, let tomatoes burst and green beans caramelize, about 5 minutes.
Add More Sauce and Finish. When vegetables have browned, and chicken is 175 degrees internally, add 2 tbsp marinade mix to pan and quickly toss to heat evenly, another 2 minutes. Remove from pan and serve immediately.
Tips and Tricks for Italian Chicken and veggies
- Select Fresh Ingredients:
- Choose ripe, juicy tomatoes and fresh, crisp green beans for the best flavor and texture. Fresh herbs like basil or oregano will also enhance the dish’s authenticity and aroma.
- Properly Prep the Chicken:
- For even cooking, pound chicken breasts to an even thickness or cut them into uniform pieces if using thighs. Season well with salt, pepper, and Italian seasoning for a depth of flavor.
- Use Quality Olive Oil:
- A good quality extra-virgin olive oil can make a significant difference in flavor, especially for drizzling over the finished dish or for marinating the chicken.
- Sauté to Perfection:
- Start by sautéing garlic in olive oil until just fragrant to set the base flavor. Be careful not to burn it, as this can impart bitterness.
- Deglaze with Wine:
- A splash of white wine can add acidity and depth to the dish, deglazing the pan and picking up flavorful bits stuck to the bottom. Allow the wine to reduce slightly before adding other ingredients.
- Season the Vegetables:
- Toss the green beans and tomatoes in olive oil, salt, pepper, and a pinch of Italian seasoning before adding them to the dish to ensure every component is flavorful.
- Layer Flavors:
- Add the tomatoes and green beans at the right time so they cook to the perfect tenderness without becoming mushy. Tomatoes can be added earlier to break down into a sauce, while green beans should retain a bit of crunch.
- Finish with Fresh Herbs:
- Stir in fresh basil or parsley towards the end of cooking to infuse the dish with fresh, aromatic flavors.
- Rest the Chicken:
- Let the cooked chicken rest for a few minutes before slicing to ensure it remains juicy and tender.
- Serve Appropriately:
- Consider serving this dish over a bed of cooked pasta, quinoa, or with crusty bread on the side to soak up the delicious juices.
- Adjust to Taste:
- Taste and adjust the seasoning before serving, adding more salt, pepper, or Italian herbs as needed. A squeeze of fresh lemon juice can also brighten the dish.
- Add a Cheese Finish:
- A sprinkle of grated Parmesan or a few slices of fresh mozzarella added just before serving can add a creamy, savory element to the dish.
FAQ’s
Chicken is cooked when the internal temperature reaches 175 degrees internal temperature.
This dish will last in the refrigerator in an airtight container for up to four days.
Boneless, skinless chicken breasts or thighs are ideal for this dish as they cook evenly and absorb the flavors well. Thighs can offer more moisture and richness, while breasts are leaner.
Yes, you can use frozen vegetables if fresh ones aren’t available. There’s no need to thaw them before cooking; just add a few extra minutes to the cooking time to ensure they are fully heated through.
Classic Italian vegetables like bell peppers, zucchini, cherry tomatoes, and onions work wonderfully. Feel free to add or substitute with other vegetables like eggplant, mushrooms, or artichokes based on your preference.
Yes, Italian chicken and vegetables can be prepared in advance and stored in the refrigerator for 2-3 days. Reheat gently on the stove or in the microwave before serving.
While not necessary, marinating the chicken in olive oil, garlic, and Italian herbs can add more depth to the flavor. Even a brief 30-minute marination can make a noticeable difference.
Cut the chicken into uniform pieces and choose vegetables that cook at similar rates, or cut them into sizes that will ensure even cooking. Stirring the vegetables occasionally and turning the chicken halfway through cooking can also help.
Yes, this dish is naturally gluten-free. To make it dairy-free, simply omit any cheese garnish or substitute with a dairy-free alternative.
What to Serve With Italian Chicken and Vegetables
I’m rounding up my favorite side dishes – but know this Italian Chicken and Vegetables skillet goes great over pasta or some rice pilaf!
We love sides like, Creamy Lemon Linguine with Speck Recipe, Ultimate Italian Cheese Plate, Cheesy Ranch Chip Potato Casserole, Apple Arugula Almond Salad with Orange Dressing, and The Best Mac and Cheese Ever.
If you’re looking for other delicious keto recipes, check out my top reviewed favorites: Easy Everything Salmon Recipe, One Pot Chicken and Mushrooms Skillet, Easy Lemon Chicken , Easy Baked Chicken Wings, Easy Keto Bacon Cheese Dip Recipe, Slow Cooker Sweet Chili Soy Shredded Pork Wraps, and The Best Easy Keto Buckeyes.
Try these salads with your Chicken Dinner:
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Easy Italian Chicken and Vegetables Skillet
Equipment
Ingredients
For the Italian marinade:
- ¾ cup olive oil
- ¼ cup red or white wine vinegar
- 2 teaspoons garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon onion powder
- ½ teaspoon crushed red pepper
- ¾ teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon lemon juice
For the Italian chicken:
- 1 lb chicken breast sliced into strips
- ½ lb green beans washed and trimmed
- ½ cup cherry tomatoes
- ¼ cup chopped parsley to garnish
Instructions
- Combine marinade ingredients in a small blender or food processor.
- Blend until mixed well.
- Remove 1/2 cup marinade, set rest aside.
- Add 1 cup marinade and chicken to large bowl, submerging chicken.
- Let marinate for at least 45 minutes, up to a day.
- Heat a large nonstick skillet on medium high.
- Add chicken to pan (use tongs to lift out of marinade, don't dump marinade in pan), stirring occasionally to prevent sticking, until lightly browned – about 8 minutes.
- When chicken has browned, but is not yet golden brown, and not yet 175 degrees internally, add tomatoes and green beans.
- Stir occasionally, let tomatoes burst and green beans caramelize, about 5 minutes.
- When vegetables have browned, and chicken is 175 degrees internally, add 2 tbsp marinade mix to pan and quickly toss to heat evenly, another 2 minutes.
- Remove from pan and serve immediately.
