Enjoy a quick, healthy, and flavorful dinner with this Italian Chicken and Vegetable Skillet. A one-pan meal featuring juicy chicken and fresh vegetables, it’s the perfect solution for a delicious and balanced weeknight dinner. The tangy lemon, savory balsamic vinegar, and fragrant Italian seasoning come together to make each bite irresistible.
Why You’ll Love This Recipe
This Italian Chicken and Vegetable Skillet is the epitome of easy and delicious weeknight meals. Packed with lean chicken, crisp vegetables, and bold Italian flavors, it offers a healthy and satisfying dinner option that doesn’t require much effort. The combination of zesty lemon, tangy balsamic vinegar, and fragrant herbs will have your taste buds dancing with every bite. Plus, it’s a one-pan wonder, making clean-up a breeze. Whether you’re cooking for yourself or a crowd, this dish is sure to become a staple in your dinner rotation.
Ingredients
For the Chicken
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4 pieces boneless, skinless chicken breasts (or thighs for a juicier option)
For the Vegetables
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1 bunch asparagus (substitute with broccoli if preferred)
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2 medium zucchinis (yellow squash can be used as an alternative)
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1 cup cherry tomatoes (diced regular tomatoes can also be used)
For the Sauce
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2 tablespoons lemon juice (vinegar can be substituted)
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2 cloves garlic (pre-minced garlic or garlic powder can be swapped)
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2 tablespoons extra virgin olive oil (avocado oil can be used as an alternative)
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2 tablespoons balsamic vinegar (red wine vinegar can serve as a substitute)
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1 tablespoon Italian seasoning (replace with dried oregano for variation)
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Salt and pepper, to taste
For Garnish
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2 tablespoons fresh parsley (basil can be an alternative)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
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Marinate the Chicken: In a medium bowl, combine the chicken breasts with half of the lemon juice, Italian seasoning, olive oil, salt, and pepper. Toss until evenly coated. Let marinate for at least 10 minutes.
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Cook the Chicken: Heat a large skillet over medium-high heat. Add olive oil, then cook the marinated chicken for 8-12 minutes, turning occasionally, until the chicken is fully cooked through and has an internal temperature of 165°F (75°C).
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Sauté the Vegetables: In the same skillet, add the remaining olive oil and cook the asparagus and zucchini for 5-7 minutes until tender.
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Add Garlic and Tomatoes: Stir in minced garlic, cherry tomatoes, and balsamic vinegar, cooking for an additional 2-3 minutes until the tomatoes start to soften.
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Combine and Serve: Return the chicken to the skillet, tossing it with the vegetables to combine. Garnish with freshly chopped parsley and serve immediately.
Servings and Timing
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Servings: 4
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Prep Time: 30 minutes
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Cook Time: 15 minutes
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Total Time: 45 minutes
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Calories: 350 per serving
Variations
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Feel free to substitute any of the vegetables depending on your preferences or what you have on hand. Bell peppers, carrots, or spinach would work well in this recipe.
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Add a sprinkle of grated Parmesan cheese over the top just before serving for an extra punch of flavor.
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For a heartier meal, serve with a side of rice, quinoa, or roasted potatoes.
Storage/Reheating
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Store any leftover chicken and vegetables in an airtight container in the fridge for up to 2 days.
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Reheat in the microwave or on the stovetop. You may want to add a splash of water or broth to keep the dish moist.
FAQs
1. Can I use chicken thighs instead of chicken breasts?
Yes, chicken thighs are a great option and will result in a juicier dish. Just be sure to cook them until they reach an internal temperature of 165°F (75°C).
2. Can I use a different type of vinegar?
If you don’t have balsamic vinegar, you can substitute it with red wine vinegar or apple cider vinegar for a slightly different flavor.
3. Can I make this dish ahead of time?
This dish is best served fresh, but you can marinate the chicken and prep the vegetables ahead of time to save time during the week.
4. Can I add more vegetables?
Absolutely! You can easily add more vegetables like bell peppers, mushrooms, or spinach to this skillet for extra flavor and nutrition.
5. Can I use frozen vegetables?
Fresh vegetables are best for this recipe, but if you only have frozen vegetables on hand, they can be used. Just be sure to cook them until they are heated through and tender.
6. How do I know when the chicken is fully cooked?
The chicken is fully cooked when it reaches an internal temperature of 165°F (75°C). You can check with a meat thermometer to be sure.
7. Can I substitute olive oil with another type of oil?
Yes, you can use avocado oil, vegetable oil, or coconut oil in place of olive oil. Each will provide a slightly different flavor, but all will work well for sautéing.
8. How can I make this recipe spicier?
Add a pinch of red pepper flakes or a dash of hot sauce to the balsamic vinegar sauce for an extra kick.
9. Can I use frozen chicken breasts?
It’s best to use thawed chicken breasts for even cooking. If using frozen chicken, be sure to thaw them fully before marinating and cooking.
10. Can I make this dish in a different pan?
Yes, any large skillet or sauté pan will work for this recipe. A non-stick or cast iron skillet is ideal for even cooking.
Conclusion
This Italian Chicken and Vegetable Skillet is a perfect one-pan meal that’s quick, healthy, and packed with flavor. With the savory balsamic chicken and crisp, tender vegetables, it’s a balanced dinner that’s sure to satisfy your cravings. Whether you’re short on time or looking for a wholesome dinner option, this recipe will quickly become a family favorite. Enjoy the fresh Italian flavors in every bite!
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Savor the Flavor: Italian Chicken and Vegetable Skillet
- Total Time: 45 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
Enjoy a quick, healthy, and flavorful dinner with this Italian Chicken and Vegetable Skillet. A one-pan meal featuring juicy chicken and fresh vegetables, it’s the perfect solution for a delicious and balanced weeknight dinner. The tangy lemon, savory balsamic vinegar, and fragrant Italian seasoning come together to make each bite irresistible.
Ingredients
For the Chicken
4 pieces boneless, skinless chicken breasts (or thighs for a juicier option)
For the Vegetables
1 bunch asparagus (substitute with broccoli if preferred)
2 medium zucchinis (yellow squash can be used as an alternative)
1 cup cherry tomatoes (diced regular tomatoes can also be used)
For the Sauce
2 tablespoons lemon juice (vinegar can be substituted)
2 cloves garlic (pre-minced garlic or garlic powder can be swapped)
2 tablespoons extra virgin olive oil (avocado oil can be used as an alternative)
2 tablespoons balsamic vinegar (red wine vinegar can serve as a substitute)
1 tablespoon Italian seasoning (replace with dried oregano for variation)
Salt and pepper, to taste
For Garnish
2 tablespoons fresh parsley (basil can be an alternative)
Instructions
Marinate the Chicken: In a medium bowl, combine the chicken breasts with half of the lemon juice, Italian seasoning, olive oil, salt, and pepper. Toss until evenly coated. Let marinate for at least 10 minutes.
Cook the Chicken: Heat a large skillet over medium-high heat. Add olive oil, then cook the marinated chicken for 8-12 minutes, turning occasionally, until the chicken is fully cooked through and has an internal temperature of 165°F (75°C).
Sauté the Vegetables: In the same skillet, add the remaining olive oil and cook the asparagus and zucchini for 5-7 minutes until tender.
Add Garlic and Tomatoes: Stir in minced garlic, cherry tomatoes, and balsamic vinegar, cooking for an additional 2-3 minutes until the tomatoes start to soften.
Combine and Serve: Return the chicken to the skillet, tossing it with the vegetables to combine. Garnish with freshly chopped parsley and serve immediately.
Notes
Feel free to substitute any of the vegetables depending on your preferences or what you have on hand.
This dish pairs wonderfully with a side of rice or quinoa for a fuller meal.
For an extra punch of flavor, add a sprinkle of grated Parmesan cheese over the top just before serving.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Skillet cooking
- Cuisine: Italian
