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Easy Italian chicken and vegetables skillet – delicious easy Italian marinated chicken and vegetable dinner in just one 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.
Table of contents
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.
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
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.
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.
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!
- Creamy Lemon Linguine with Speck Recipe
- Ultimate Italian Cheese Plate
- Cheesy Ranch Chip Potato Casserole
- Apple Arugula Almond Salad with Orange Dressing
- 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
- The Best Easy Keto Buckeyes Recipe
Recipe 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.
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.
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Best Easy Italian Chicken and Vegetables Skillet
Easy Italian chicken and vegetables skillet - delicious easy Italian marinated chicken and vegetable dinner in just one pan!
Ingredients
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
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.
Recommended Products
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GreenPan Rio Healthy Ceramic Nonstick 5QT Saute Pan Jumbo Cooker with Helper Handle and Lid, PFAS-Free, Dishwasher Safe, Black
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Bamboo Wood Cutting Board for Kitchen, 1" Thick Butcher Block, Cheese Charcuterie Board, with Side Handles and Juice Grooves, 16x11"
Nutrition Information
Yield 6 Serving Size 1Amount 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.
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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