Bring a taste of Italy to your dinner table with this flavorful Italian Chicken, Mushrooms, and Zucchini Skillet. This quick and hearty one-pan dish is perfect for busy weeknights, offering tender chicken, fresh vegetables, and a savory Parmesan finish all cooked together for minimal cleanup and maximum flavor.
Ingredients:
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 medium onion, sliced
- 3 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 2 medium zucchinis, sliced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 1/2 cup chicken broth
- 1/4 cup grated Parmesan cheese
- Fresh parsley, chopped (for garnish)
Instructions:
- Heat olive oil in a large skillet over medium heat.
- Season chicken breasts with salt, pepper, oregano, and basil. Add to the skillet and cook for 5–7 minutes per side, until golden brown and cooked through. Remove and set aside.
- In the same skillet, sauté onion and garlic for 2–3 minutes until fragrant and translucent.
- Add mushrooms and zucchini; cook for 5–7 minutes until tender.
- Return chicken to skillet and pour in chicken broth. Simmer for 5 minutes, letting flavors combine.
- Sprinkle Parmesan cheese on top, allowing it to melt slightly.
- Garnish with fresh parsley and serve warm with crusty bread or over rice.
Variation
- Swap the chicken breasts for boneless chicken thighs for a juicier, richer flavor.
- Add a handful of cherry tomatoes during the last few minutes of cooking for a burst of sweetness.
- Replace zucchini with yellow squash or a mix of both for more color and variety.
Cooking Notes
- Slice vegetables evenly to ensure they cook at the same rate.
- Use medium heat to avoid over-browning the chicken before it cooks through.
- For a slightly thicker sauce, let the chicken broth reduce for a few extra minutes before adding Parmesan.
Serving Suggestions
- Serve over cooked pasta or rice to soak up the savory sauce.
- Pair with warm, crusty Italian bread for dipping.
- Add a simple side salad with balsamic vinaigrette for a refreshing balance.
Tips
- Always let the chicken rest for a few minutes before slicing to keep it juicy.
- Freshly grated Parmesan melts better and gives a richer flavor than pre-grated.
- Double the recipe for meal prep this dish reheats well for lunch the next day.
Prep Time:
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
Nutritional Information (Per Serving)
- Calories: 320
- Protein: 41g
- Sodium: 420mg
Frequently Asked Questions
-
Can I use chicken thighs instead of chicken breasts?
Yes, boneless chicken thighs work well and will be even juicier, but you may need to adjust the cooking time slightly. -
Can I make this dish ahead of time?
Yes, you can cook it in advance and store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stove. -
What can I use instead of zucchini?
Yellow squash, eggplant, or bell peppers make excellent substitutes. -
Can I make this dish dairy-free?
Absolutely, simply omit the Parmesan or use a dairy-free cheese alternative.
Conclusion
This Italian Chicken, Mushrooms, and Zucchini Skillet is the ultimate weeknight dinner flavorful, healthy, and ready in just 35 minutes. With tender chicken, fresh veggies, and a sprinkle of Parmesan, it’s a satisfying one-pan meal that’s sure to be a family favorite.
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Italian Chicken, Mushrooms and Zucchini Skillet
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
Bring a taste of Italy to your dinner table with this flavorful Italian Chicken, Mushrooms, and Zucchini Skillet. This quick and hearty one-pan dish is perfect for busy weeknights, offering tender chicken, fresh vegetables, and a savory Parmesan finish all cooked together for minimal cleanup and maximum flavor.
Ingredients
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 medium onion, sliced
- 3 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 2 medium zucchinis, sliced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 1/2 cup chicken broth
- 1/4 cup grated Parmesan cheese
- Fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large skillet over medium heat.
- Season chicken breasts with salt, pepper, oregano, and basil. Add to the skillet and cook for 5–7 minutes per side, until golden brown and cooked through. Remove and set aside.
- In the same skillet, sauté onion and garlic for 2–3 minutes until fragrant and translucent.
- Add mushrooms and zucchini; cook for 5–7 minutes until tender.
- Return chicken to skillet and pour in chicken broth. Simmer for 5 minutes, letting flavors combine.
- Sprinkle Parmesan cheese on top, allowing it to melt slightly.
- Garnish with fresh parsley and serve warm with crusty bread or over rice.
Notes
- For extra depth of flavor, use freshly grated Parmesan instead of pre-shredded.
- If you prefer a creamier sauce, stir in 1–2 tablespoons of heavy cream before adding the Parmesan.
- Swap zucchini for yellow squash for a colorful twist.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Skillet / One-Pan
- Cuisine: Italian
Nutrition
- Serving Size: 1 chicken breast with vegetables
- Calories: 320
- Sugar: 4g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 41g
- Cholesterol: 105mg
Keywords: Italian chicken recipe, zucchini skillet, mushroom chicken, one-pan dinner