Home > Dinner > Creamy Italian Chicken and Veggies Creamy Italian Chicken and Veggies May 16, 2017 | 10 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. Easy Italian Chicken and Veggies is a delicious meal the whole family will love! This restaurant quality dish is one you’ll want to make over & over again! FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Italian Chicken and Veggies 5 from 1 vote - Review this recipe Easy Italian Chicken and Veggies is a delicious meal the whole family will love! This restaurant quality dish is one you'll want to make over & over again! SAVE TO RECIPE BOX Print Recipe Italian Chicken and Veggies 5 from 1 vote - Review this recipe SAVE TO RECIPE BOX Print Recipe Easy Italian Chicken and Veggies is a delicious meal the whole family will love! This restaurant quality dish is one you'll want to make over & over again! Course Dinner Cuisine Italian Prep Time 25 minutes Cook Time 10 minutes Total Time 35 minutes Servings 4 servings Calories 537kcal Author Chelsea Ingredients▢ 1 medium (~1 and 1/2 cups) zucchini, sliced▢ 2 cups cremini mushrooms, sliced▢ 3/4 cup (~2-3 full peppers) jarred roasted red bell peppers, diced▢ 1 pound (2 large breasts) boneless skinless chicken breasts, thinly sliced in half▢ Coarse salt and freshly cracked pepper▢ 3 teaspoons Italian seasoning, separated▢ 1/3 cup white flour▢ 4 tablespoons unsalted butter, separated▢ 1 and 1/2 teaspoons minced garlic▢ 3/4 cup unsalted chicken broth▢ 1 cup heavy cream▢ 1 tablespoon olive oil▢ 2-3 tablespoons fresh basil, ribboned▢ Optional: freshly grated Parmesan cheese, cooked pasta to serve over InstructionsStart by prepping the veggies: half the zucchini lengthwise and then slice into half-moons. Slice the mushrooms. Dice the roasted bell peppers.Next, prep the chicken breasts: Remove excess fat and cut the large breasts evenly in half widthwise to get 4 thin breasts. Pound the breasts to make sure they are completely even thickness. Generously salt and pepper both sides of the breasts. Sprinkle 1 teaspoon Italian seasoning evenly among the breasts and rub into the breasts. Take each piece of chicken and dredge in the 1/3 cup of flour until completely coated. Set aside for a couple minutes to allow the chicken to come to room temperature.Meanwhile, in a large nonstick skillet over low heat, melt 2 tablespoons butter. Add in the minced garlic and stir until fragrant, about 30 seconds. Add in the chicken broth and increase the heat to medium. Bring to a boil. Reduce the heat and simmer (uncovered) for about 5 minutes. Add in the heavy cream and 1 teaspoon Italian seasoning and bring to a boil while stirring. Simmer over medium heat until the sauce is just thick enough to coat the back of a wooden spoon.While the sauce is simmering, grab another large skillet and place over medium high heat. Add in the oil and allow to heat until shimmering. Add in the chopped zucchini and sliced mushrooms. Cook, stirring occasionally until crisp tender. Add in the chopped roasted red bell pepper and last remaining teaspoon of Italian seasoning. Stir and then transfer to a plate.In the same saucepan used to cook the veggies, add in the remaining 2 tablespoons butter. Once the butter is melted, add the prepared chicken breasts into the skillet. Cook over medium heat for about 3-4 minutes per side or until the chicken reaches an internal temperature of 165 degrees F.Add the veggies and sauce in with the chicken and season additionally to taste with salt and pepper. Add in the fresh chopped basil.If desired serve over cooked pasta with a generous sprinkle of Parmesan cheese. Video Nutrition FactsCalories: 537kcal We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
As a mom of five, I could totally relate to having toys in the oven. Oh no! This dish looks amazing and I hope to try it soon. I haven’t used jarred roasted red peppers, and know they would really add great flavor. Reply
Wow, I love to explore my favorite chicken recipes every time through blogs and videos, thanks for sharing this with us.I gonna add this to my food list. Reply
Why does this recipe have so much cholesterol and fat? Because we are cutting out the fat from the chicken.. Reply
Do you think something else can be substituted for the heavy cream? My husband is sensitive to dairy, but this looks so good! Maybe almond milk? Coconut? Reply
Unfortunately other milks (especially nut based) won’t thicken up and I believe coconut milk would give it a funny taste. I think your best best is to make this just without the cream. Sorry to not be of more help. Reply
