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This One Pot Italian Chicken Skillet is a quick 30-minute dinner made with chicken breasts, cremini mushrooms, cherry tomatoes, and broccoli, all seasoned with Italian herbs and finished with a splash of white wine. Everything cooks in a single pan – which means almost no cleanup.
I reach for this skillet recipe constantly on busy weeknights. It tastes like it’s been cooking for hours, but the whole thing comes together start to finish while your rice is cooking. This dish is low carb on its own, naturally gluten-free, and flexible enough that you can swap the vegetables for whatever you have on hand.
Serve it over pasta, rice, or a baked potato – or eat it straight from the pan. Either way, dinner is done in half an hour.
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.
Why This Recipe Works
- One pan, less mess – The chicken, vegetables, and pan sauce all cook in the same skillet. Cleanup is a single pan and a cutting board.
- The wine does a lot of work – A small splash of white wine (or chicken stock) deglazes the pan, lifts all the browned bits from the bottom, and becomes the base of the sauce. Don’t skip it — that’s where the flavor lives.
- Built-in flexibility – The Italian herb base is a blank canvas. Swap the broccoli for zucchini, spinach, or green beans. Add garlic. Pour a creamy alfredo over the top. This recipe is really a technique, and once you have it down you’ll use it weekly.
- It hits 165°F reliably – Slicing the chicken breasts in half before cooking shortens the cook time and ensures even doneness. Pull when the thickest part reads 165°F on an instant-read thermometer.
Italian Chicken Skillet Ingredients
- Chicken breasts: Slice in half lengthwise to create thinner cutlets. They cook faster and more evenly, and you’re less likely to end up with dry chicken. Thighs work too – they’re more forgiving and stay juicier.
- Cremini mushrooms: Use creminis (baby bellas) over white button mushrooms – they have a deeper, meatier flavor that stands up to the Italian seasoning. Clean with a damp paper towel, not water.
- Cherry tomatoes: Cherry tomatoes burst during cooking and release their juice into the pan sauce. Don’t substitute large tomatoes – they release too much water and make the dish watery.
- Italian seasoning: Two tablespoons is generous on purpose. The blend (basil, oregano, thyme, rosemary) is the backbone of the dish’s flavor. If you have fresh basil to add at the end, even better.
- White wine or stock: The wine deglazes the pan and adds acidity. A dry white like Pinot Grigio or Sauvignon Blanc works best. If cooking without wine, chicken stock gives the same effect.
- Clarified butter or olive oil: Either works. Clarified butter (ghee) has a higher smoke point and adds richness. Olive oil keeps it lighter and more Mediterranean.
One Pot Italian Chicken and Vegetable Skillet Step by Step
Soften Onions and Peppers
Heat butter or olive oil in a large skillet over medium-high heat until shimmering. Add onions and optional bell pepper, cook until lightly browned.
Add Chicken
Season chicken generously with salt and pepper on both sides.
Add chicken to the pan and cook 5–6 minutes, turning once, until golden brown on each side.
Add Vegetables
Add mushrooms, and cherry tomatoes to the pan. If using broccoli, add here. Stir to combine.
Continue cooking on medium-high for 6-8 minutes, stirring occasionally, until vegetables are tender and beginning to brown.
Season
Sprinkle Italian seasoning over everything and stir well to coat.
Add wine or chicken stock to the pan. Let it fully reduce, scraping up any browned bits from the bottom – about 3-4 minutes.
Check chicken for doneness: it should read 165°F at the thickest part on an instant-read thermometer.
Serve & Enjoy!
Remove from heat and serve over rice, pasta, or a baked potato. Garnish with fresh basil or parmesan if desired.
Chicken and Vegetable Skillet Swaps
You can easily changeup the flavor of this recipe to fit your family’s tastes, use this table below to change up the ingredients to really be your own!
| Protein | Chicken thighs | More forgiving than breasts — harder to overcook. Boneless skinless recommended. |
| Protein | Italian sausage | Slice and brown first before adding vegetables. Adds more richness. |
| Vegetable | Zucchini | Cut into half-moons. Add same time as broccoli. |
| Vegetable | Spinach or kale | Add at the very end — just wilt for 1–2 minutes. |
| Vegetable | Bell peppers | Great for color. Red or yellow for sweetness, green for a sharper bite. |
| Vegetable | Green beans or peas | Frozen peas added in the last 2 minutes work perfectly. |
| Sauce | Creamy Alfredo version | Stir in 1/4 cup heavy cream after the wine reduces. Toss with pasta. |
| Seasoning | Creole version | Swap Italian seasoning for Cajun seasoning. Serve over rice. |
What to Serve With This Chicken Dinner
We love to use the following ideas to serve this dinner:
Over white or brown rice or rice pilaf – the pan sauce soaks into the rice perfectly.
Tossed with penne or rigatoni – add an extra splash of pasta water to loosen the sauce.
Over a baked potato – scoop the skillet directly on top.
In a wrap or sandwich with arugula and shaved parmesan – excellent for meal prep!
Over a simple green salad for a low-carb option.
Storage + Meal Prep Instructions
Refrigerator: 3–4 days in an airtight container. Reheat in a skillet over medium with a splash of chicken stock to loosen.
Freezer: Freeze for up to 3 months. Thaw overnight in the refrigerator. The vegetables will soften more on reheating — that’s normal.
Meal prep: Make a double batch on Sunday. It reheats beautifully over rice or pasta for weekday lunches. The flavor actually improves overnight.
Italian Vegetable and Chicken Skillet FAQs
Yes – boneless skinless chicken thighs are a great swap and actually more forgiving. They stay juicier and are harder to overcook. Add 3-4 extra minutes of cook time and still check for 165°F internal temp.
This recipe uses cremini mushrooms, cherry tomatoes, and broccoli, but almost any quick-cooking vegetable works. Great options: zucchini, bell peppers, spinach, green beans, asparagus, or frozen peas. Add tender greens (spinach, kale) at the very end so they just wilt.
This skillet is great over rice, pasta, or a baked potato. For a low-carb option, serve it over cauliflower rice or with a simple green salad. Crusty bread is also excellent for soaking up the pan sauce.
Yes. Store in an airtight container in the refrigerator for 3–4 days. It reheats beautifully in a skillet with a small splash of chicken stock to loosen. The flavor improves overnight.
The USDA safe internal temperature for chicken is 165°F. Use an instant-read thermometer at the thickest part of the breast to check. Pull the pan from heat once it hits 165°F – carry-over cooking will bring it up a few degrees more.
Yes – as written, each serving has about 7g carbohydrates, mostly from the vegetables. It’s naturally gluten-free as well. To keep it strictly keto, skip the white wine and use chicken stock instead, or verify your Italian seasoning blend has no added sugar.
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One Pot Italian Chicken and Veggies Skillet
Equipment
Ingredients
- 2 tbsp clarified butter or olive oil
- 1 onion, diced
- 1 bell pepper, diced
- 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
- 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!
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
