One Pot Italian Chicken and Veggies Skillet
A quick 30-minute one pot Italian chicken skillet with mushrooms, cherry tomatoes, and peppers, seasoned with Italian herbs and finished with white wine. Low carb, gluten-free, and easy enough for any weeknight.
Servings: 4 people
Cost: 15
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
Cook chicken to 165°F internal temperature (USDA safe minimum). Use an instant-read thermometer for accuracy.
Nutrition
Calories: 236kcal | Carbohydrates: 9g | Protein: 27g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 142mg | Potassium: 870mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1151IU | Vitamin C: 50mg | Calcium: 31mg | Iron: 1mg
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