Recipe: Skillet Italian Chicken with Veggies

Need a quick flavorful recipe for dinner?  Then this Skillet Italian Chicken with Veggies will fit the bill.  Why do I call it “Skillet Italian Chicken with Veggies”? Because “Skillet Italian Chicken with  Mushrooms, Peppers and Zucchini” is too long of a title and this dish is really versatile…so you can add whatever veggies you have in your fridge.

Italian Chicken Skillet with Veggies

Recipe: Skillet Italian Chicken with Veggies
Prep time
Cook time
Total time
Serves: 4
  • 4 boneless, skinless chicken thighs
  • salt, pepper, Italian seasonings to taste
  • 2-3 teaspoons of Olive Oil
  • ⅓ cup parmesan cheese, grated
  • 1 24 oz. jar of tomato sauce (I used Fire Roasted Tomato & Garlic flavor)
  • 1-2 medium sized zucchini (cut in slices, a little larger than ¼")
  • 1-2 cups of fresh mushrooms, quartered
  • 1 bell pepper, sliced
  • 8-10 fresh mozzarella cheese slices
  • chopped fresh parsley and/or fresh basil for garnish
  • 16 oz. of cooked penne pasta
  1. Sprinkle each side of the chicken thighs with salt, pepper, and Italian seasoning to taste. I used "Tone's Tuscan Garlic Seasoning Blend" from Costco.
  2. Heat oil over medium heat in a large skillet or braising pan that has a lid. Place the chicken thighs in the pan and cook until browned, about 3-5 minutes per side. After browning, sprinkle them with the grated parmesan. Pour the tomato sauce over the chicken, cover and cook on low-med heat for about 15 minutes.
  3. Remove the lid and arrange your cut up veggies over the sauce. Top with the mozzarella cheese slices and replace the lid and cook for another 15 minutes on low heat or until your chicken is done.
  4. Sprinkle with fresh parsley or basil (I used both), if desired, for a garnish and serve over prepared pasta.

Italian Chicken with Veggies

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