Italian Chicken and Vegetable Skillet

Makes 4 servings


  • 1 lb. boneless, skinless chicken thighs
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1 tablespoon olive oil, divided
  • 1 sweet onion, thinly sliced
  • 2 medium zucchini or yellow squash, cut into thin half moons
  • 1 (8-oz.) package sliced mushrooms
  • 1 teaspoon minced garlic
  • 1 teaspoon dried Italian seasoning
  • 1 cup fat-free, reduced-sodium chicken broth
  • 1 (14.5-oz.) can no-salt-added petite diced tomatoes
  • ¼ cup sliced fresh basil (optional)

Serve with crusty Italian bread, if desired.


  1. Sprinkle both sides of chicken with salt and pepper. Heat 2 teaspoons oil in a Dutch oven or large
    deep skillet over medium-high heat, swirling to coat. Add chicken, and cook 3 to 4 minutes on each
    side or until browned. Remove from skillet.
  2. Heat remaining 1 teaspoon oil in skillet, and add onion, zucchini or squash, and mushrooms. Sauté
    8 minutes or until vegetables are tender and beginning to brown. Stir in garlic and Italian seasoning,
    and sauté 30 seconds.
  3. Stir in chicken broth and tomatoes; bring to a boil. Return chicken to pan, and reduce heat. Cover
    and simmer 10 minutes. Stir in basil (if using).


*Recipe prepared by registered dietitians from St. Vincent’s Health System.


Nutrition [Per Serving]:

260 calories; 9 g total fat; 2 g saturated fat; 28 g protein;

17 g carbohydrate; 4 g fiber; 570 mg sodium