Print Recipe

Italian Chicken & Zucchini Skillet

Thanks to simple, quick cooking ingredients like chicken tenderloins and zucchini, you end up with a lovely meal for a busy weeknight.
Prep Time10 mins
Cook Time15 mins
Course: Main Course
Cuisine: Italian
Keyword: italian chicken skillet, skillet dinner
Servings: 4 servings


  • 12 boneless chicken tenderloins
  • 2 Tbsp olive oil
  • 1 Tbsp balsamic vinegar
  • 1 Tbsp Italian seasoning
  • 1 Tbsp minced onion
  • 1 tsp minced garlic
  • 1 medium zucchini
  • 8 oz. sliced white mushrooms
  • 15 oz. can fire roasted diced tomatoes
  • 1 cup sun-dried tomatoes
  • 1/2 cup chicken stock
  • Salt and pepper to taste
  • Parmesan cheese garnish
  • Side salad side


  • Slice the zucchini into 1/2-inch circles.
  • In a large skillet, add the olive oil, balsamic vinegar, Italian seasoning, minced onion, minced garlic, zucchini, white mushrooms and chicken tenderloins and saute together for 2 to 3 minutes. Stir in the diced tomatoes, sun-dried tomatoes and chicken stock and bring to bubbling.
  • Reduce heat to low and let simmer for 7 to 10 minutes, or until chicken is cooked through and veggies are softened.
  • Prepare the salad.
  • Serve Italian Chicken Skillet with Zucchini with Parmesan cheese garnish and side salad.