This 30-Minute Italian Chicken Skillet is a delicious and low-calorie meal that’s great for meal prep – all you need is one pan!

This dish is easy to cook and even easier to clean up. Serve it over rice, pasta, or enjoy it on its own for a simple and satisfying dinner!

Ingredients and substitutions

Olive oil – use any neutral oil such as avocado oil, sunflower oil or vegetable oil for this recipe.
Garlic – fresh or jarred minced garlic can be used for this recipe.
Button mushrooms – use cremini mushrooms or portobello mushrooms if you don’t have button mushrooms available.
Chicken breasts – boneless, skinless chicken thighs can be used in place of chicken breasts.
Red pepper – use another variety of bell pepper if you don’t have red bell peppers on hand.
Red onion – white onion, sweet onion or yellow onion are other great options for this dish.
Asparagus – broccoli, green beans, and snow peas are all great alternatives to asparagus.
Zucchini – eggplant or another summer squash can be used in place of zucchini.
Italian seasoning – use store-bought or make your own Italian seasoning.
Balsamic vinegar – mix cider vinegar or red wine vinegar with sugar to create a similar blend.
Basil – fresh mint, parsley, thyme or oregano are great alternatives or you can leave it out altogether if you’re in a pinch.
Parmesan cheese – freshly grated Parmesan cheese is preferred for this recipe. If you don't have any, shredded Parmesan cheese will also work.
Quinoa – use couscous or your choice of rice.

How to make this recipe

Step 1: Cook the quinoa.

Prepare the quinoa according to package instructions.

Step 2: Sauté the mushrooms and garlic.

Cook mushrooms and garlic in a skillet until soft.

Step 3: Cook the chicken.

Sauté the chicken until browned.

Step 4: Add seasoning.

Stir in Italian seasoning, balsamic vinegar, and basil.

Step 5: Mix in the veggies.

Cook vegetables until tender.

Step 6: Serve and enjoy!

Stir in parmesan cheese, then serve over cooked quinoa.

Recipe Tips & Variations

Don’t overcook the quinoa: Slightly undercooked quinoa will hold up better when mixed with the skillet ingredients.
Make it creamier: Stir in a dollop of Greek yogurt or cream at the end for a richer sauce.
Cheese upgrade: Sprinkle with shredded mozzarella or provolone before serving for an extra cheesy finish.

Frequently asked questions

Can I use pre-cooked chicken?

Yes! Pre-cooked or rotisserie chicken works well—just stir it in with the veggies to heat through.

How many calories are in this recipe?

There are only 332 calories in this Italian chicken skillet, which makes it a healthy and low-calorie dinner option.

How do I know when the chicken is cooked?

The chicken will take about five minutes to brown on all sides. If you’re not sure whether your chicken is cooked, you can always cut into the middle of one piece to see whether or not it’s done – if the juices are clear, it’s ready!

Storing and reheating

Storing: Divide the chicken and quinoa into individual portions and store in airtight glass containers. This dish will stay fresh in the fridge for 4-5 days, making it perfect for meal prep!

Reheating: When ready to eat, microwave a portion for 1-2 minutes until warmed through, and enjoy!

Freezing: This dish freezes beautifully! Let the dish cool completely, then transfer it to a freezer-safe container. Freeze in individual portions for easy, last-minute dinners. The dish will keep well in the freezer for 2-3 months.

Reheating from frozen: Thaw the dish overnight in the fridge, then microwave for 1-2 minutes until fully warmed.

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Meal prep tools for this recipe

Grab some glass meal prep bowls if you plan on turning this recipe into your weekly lunches.
I get all my free-range chicken from Butcher Box, conveniently delivered to me frozen.
Get a meat thermometer to make sure your chicken is cooked through.

4.82 from 22 votes (20 ratings without comment)

30-Minute Italian Chicken Skillet

Ingredients and substitutions