This post contains affiliate links. Please read our disclosure policy.
Bursting with bright color and flavor, this One Pot Italian Chicken and Vegetables Skillet is a family favorite that is low carb and healthy, and easy enough for a busy weeknight!
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.
At Sweet C’s, I add lots of tips in all of my recipes – because I am a home cook without any formal training, and I find I am more confident making dishes when I understand why it works, and what each ingredient means to the flavor of a recipe – my goal is for even the most beginner home cook to feel empowered in the kitchen.
I want each reader to walk away with a solid knowledge of each recipe, with all of the tips I’ve gathered from extensive testing of each recipe. I also answer questions my friends and family have asked about my recipes, to help everyone better understand the processes we use – and why!
When we’re at home and need dinner quick, I have an arsenal of easy, delicious, and veggie-packed one pot dishes I like to turn to so I can get a delicious, hearty, and healthy meal on the table.
Time and time again, I turn to this incredibly simple and easy Italian chicken and Vegetable Skillet because it is a snap to prepare, tastes great, and works with tons of other meals as leftovers.
This versatile dinner is superb over rice or pasta, into a baked potato, or on it’s own. It also goes great in wraps, sandwiches, or over salads for an easy meal prep idea to take to work!
This dish is a perpetual favorite of mine because it is really customizeable.
You can change the vegetables to anything you have on hand, and swap out the Italian herbs for something different. You can pour a sauce over it (I’m partial to a creamy alfredo) and toss it with pasta, or some creole seasonings and pair it with rice.
To Make This Recipe, You’ll Need:
-Large skillet or frying pan
-Sharp chef’s knife and boning knife
-Cutting boards
-Italian Herb Seasonings
Italian Chicken and Vegetables Variations to Try
This One Pot Italian Chicken and Vegetables Dinner is my absolute favorite easy dinner – but I know that my love for certain vegetables isn’t universal. If you’re not super excited about one of the veggies you see here, I have some great, delicious swap ideas for you!
-Try swapping for diced eggplant or zucchini.
-Cut carbs if you don’t love tomatoes, swap for a diced red bell pepper.
-If you don’t love broccoli, try peas, green beans, or even carrots!
Sides to Enjoy with your Chicken Vegetable Skillet
Try the following sides with this skillet:
If you love this deliciously simple one pot Italian chicken and vegetables dinner, you’ll love these other easy, quick, and satisfying chicken dinners like Stuffed Chicken Parmesan, One Pot Bacon Garlic Chicken and Spinach Dinner, Cheesy Stuffed Chicken Florentine Skillet Recipe, and One Pot Garlic Butter Chicken Thighs and Mushrooms.
One Pot Italian Chicken and Veggies Skillet Recipe
If you love this easy one pot Italian chicken and veggies skillet recipe as much as I do, please give it a five star review and help me share on facebook and pinterest!
Only have 30 minutes to get dinner on the table? Sign up for my 30 minute dinner plans direct to your inbox!
Find and shop my favorite products in my Amazon storefront here!
One Pot Italian Chicken and Veggies Skillet
Equipment
Ingredients
- 2 tbsp clarified butter or olive oil
- 1 tbsp celtic seas salt
- 1 tsp fresh cracked pepper
- 1 lb boneless skinless chicken breasts, sliced in half to make 2″ thick across
- 8 oz cremini mushrooms, cleaned, stems removed, and sliced thin
- 1 cup cherry tomatoes
- 1 crown broccoli, trimmed and cut into small bites
- 2 tbsp italian seasoning blend
- 2 tbsp white wine or stock
Instructions
- In a large pan, add butter or oil and heat on medium high until shimmery.
- Generously season chicken with salt and pepper.
- Add chicken to pan, and cook to golden brown, turning often to prevent burning (about 6 minutes).
- Add vegetables to pan, stir.
- Cook vegetable and chicken on medium high until chicken is golden brown and cooked to 150 degrees internal temperature and vegetables are soft and browned.
- Season with Italian spices, mix well to coat.
- Add wine or chicken stock to pan and let fully reduce, about 4 minutes.
- Chicken will be 165 internal temperature when done.
- Remove from heat and serve with salad, pasta, rice, or any other side dish you love!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
