Easy Italian Chicken and Vegetables Skillet

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Easy Italian chicken and vegetables skillet – delicious easy Italian marinated chicken and vegetable dinner in just one pan!

chicken, green beans, and tomatoes in a pan

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.

Don’t want all the extras in a recipe post? We provide a skip to recipe button in the top left corner, as well as a clickable table of contents, just below, to help make this page easier to navigate.

chicken, green beans, and tomatoes in a green pan

How To Store Italian Chicken and Vegetables

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.

To store this easy keto chicken dinner if making ahead for lunches, cook meal fully as described in recipe below.

Remove chicken from pan, and add to 4-6 containers. I prefer BPA free, microwave safe containers.

In airtight containers, chicken can be refrigerated for up to four days.

If frozen, chicken can stay in freezer for up to four months.

chicken, green beans, and tomatoes in a pan

What Vegetables Can Go In An Italian Chicken Skillet

If green beans aren’t your thing, or you don’t have tomatoes on hand, there are los of other easy options to keep this dish healthy, fresh, and low carb!

The following vegetables can be used:

  • 1 cup bell peppers, diced
  • 1 zucchini, chopped into 1″ chunks
  • 1 onion, diced
  • 8 oz cremini mushrooms, sliced
  • 1 cup eggplant, skins removed, diced
  • 1 cup broccoli florets
  • 1 cup cauliflower florets
  • 1 cup finger potatoes, halved*
  • 1 cup brussels sprouts, halved

*not a keto or low carb option

chicken, green beans, and tomatoes in a pan

Italian Chicken and Vegetables Meal Prep

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 reheat Italian chicken dinner

You can easily take this chicken to work to microwave, or cook in a toaster oven.

Whether microwaving, pan frying, or heating in a toaster oven: if possible, remove chicken from refrigerator and come close to room temperature, about 10-20 minutes before reheating.

While this might be difficult in some situations, it helps your chicken cook faster and more evenly to be closer to room temperature when reheating.

In a microwave, microwave on high in 30 second bursts, stirring in between, until piping hot – about 2 1/2 minutes.

In a toaster oven, place in a foil pouch over a toaster oven tray. Microwave at 400 degrees until piping hot – about 1 minute, 45 seconds.

To pan fry, heat 1 tbsp olive oil in large nonstick pan. Add chicken to pan and cook, stirring occasionally to prevent burning, until piping hot – about 6 minutes.

chicken, green beans, and tomatoes in a pan

Easy Italian Marinade

This easy Italian marinade is perfect for chicken and makes a great dressing or sauce, too – not just as the marinade and sauce for this low carb chicken and vegetable skillet.

To make the Italian chicken marinade, simply blend all ingredients well and store in an airtight jar in the refrigerator for up to one week – or freeze in cubes for easy to thaw servings for later!

We also recommend this marinade with our garlic butter pork tenderloin, air fryer chicken drumsticks, and even when making London broil!

You will use about 3/4 cup of this marinade mix, leaving some leftover.

  • 3/4 cup olive oil
  • 1/4 cup red or white wine vinegar
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon crushed red pepper
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon lemon juice

If you’d rather, you can also make this recipe with a bottle of Italian salad dressing.

chicken, green beans, and tomatoes in a  green pan

What to Serve With Italian Chicken and Vegetables

This keto Italian chicken and vegetables skillet is deliciously fresh and light – and goes with a wide variety of dishes.

I’m rounding up my favorite side dishes – but know this Italian Chicken and Vegetables skillet goes great over pasta or some rice pilaf!

If you’re looking for other delicious keto recipes, check out my top reviewed favorites:

chicken, green beans, and tomatoes in a pan

Recipe FAQ’s

When is chicken cooked?

Chicken is cooked when the internal temperature reaches 175 degrees internal temperature.

How long can I store leftover chicken and vegetables?

This dish will last in the refrigerator in an airtight container for up to four days.

Easy Italian Chicken and Vegetables Skillet Recipe

If you love this easy Italian chicken and vegetables skillet recipe as much as I do, please give it a five star review, and help me share on Facebook and Pinterest!

If on a strict keto diet and watching carbs, reduce tomatoes or swap with broccoli, asparagus, or a low carb vegetable.

chicken, green beans, and tomatoes in a pan

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Low carb Italian chicken and vegetables skillet.

Best Easy Italian Chicken and Vegetables Skillet

Yield: 6
Prep Time: 5 minutes
Cook Time: 22 minutes
Marinate Time: 1 hour
Total Time: 1 hour 27 minutes

Easy Italian chicken and vegetables skillet - delicious easy Italian marinated chicken and vegetable dinner in just one pan!


For the Italian marinade:

  • 3/4 cup olive oil
  • 1/4 cup red or white wine vinegar
  • 2 teaspoons garlic powder
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon crushed red pepper
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon lemon juice

For the Italian chicken:

  • 1 lb chicken breast, sliced into strips
  • 1/2 lb green beans, washed and trimmed
  • 1/2 cup cherry tomatoes
  • 1/4 cup chopped parsley, to garnish


  1. Combine marinade ingredients in a small blender or food processor.
  2. Blend until mixed well.
  3. Remove 1/2 cup marinade, set rest aside.
  4. Add 1 cup marinade and chicken to large bowl, submerging chicken.
  5. Let marinate for at least 45 minutes, up to a day.
  6. Heat a large nonstick skillet on medium high.
  7. 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.
  8. When chicken has browned, but is not yet golden brown, and not yet 175 degrees internally, add tomatoes and green beans.
  9. Stir occasionally, let tomatoes burst and green beans caramelize, about 5 minutes.
  10. 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.
  11. Remove from pan and serve immediately.
Nutrition Information
Yield 6 Serving Size 1
Amount Per Serving Calories 388Total Fat 30gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 24gCholesterol 64mgSodium 325mgCarbohydrates 5gFiber 2gSugar 2gProtein 25g

Nutrition is automatically calculated by Nutritionix - please verify all nutrition information independently and consult with a doctor or nutritionist for any and all medical and diet advice.

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Other Sweet C’s Favorite Recipes

If you loved this Italian Chicken and Vegetables Skillet, check out some of my other favorite dishes – many of them low carb!

Sweet C's Favorite Recipes

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About Courtney

Courtney loves to share great wine, good food, and loves to explore far flung places- all while masting an everyday elegant and easy style at lifestyle blog Sweet C’s Designs. Sweet C's devoted to finding the best food and drinks you'll want to make or find, around the world!

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