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Chicken and Zucchini Skillet Dinner

Chicken and Zucchini Skillet Dinner is a nice end of the day meal any time of the year but especially when you have an abundance of zucchini.

This gluten free dinner recipe is loaded with chicken and vegetables all smothered in a tomato sauce.

Colours and flavours abound in every scoopful of this stove top recipe.

This recipe yields 6 – 8 servings.  You can serve it up on its own.

Or have it go further by spooning it over a bowl of pasta.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

The first step to preparing Chicken and Zucchini Skillet Dinner was to cut up some chicken breasts into bite size pieces.

Then I sliced up 3 small zucchini, one large yellow onion and a green pepper.  I also sliced up some baby carrots.

Once the vegetables were ready I poured some olive oil into a large skillet over medium heat and added in some dried basil and parsley.  I also dropped in a pinch of salt and pepper to taste.

Once the oil was heated I partially cooked the chicken pieces (about 2-3 minutes) before dumping in all the vegetables except the sliced zucchini.

I cooked the vegetables and the chicken, stirring occasionally, until the vegetables were starting to soften. About 5 minutes.

Next I added in some diced tomatoes and some pasta sauce.

After stirring in the tomatoes and pasta sauce I added in the sliced zucchini.

After quickly stirring in the sliced zucchini I put the lid on the skillet and reduced the heat slightly.

I continued cooking and occasionally stirring the vegetables until the zucchini had a slightly glazed look.  About 8 – 10 minutes.

Chicken and Zucchini Skillet Dinner is a wonderful combination of flavours and colours that will be a great addition to your main meal repertoire.

Serve it up on its own or….

Cook up some pasta to serve as the base for a meal that is quick and easy enough to serve up any night of the week!

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

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Venison Sausage and Eggs

PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE

Ingredients You’ll Need to Make This Chicken and Zucchini Skillet Dinner:

  • 4 chicken breasts
  • 1 large yellow onion
  • 3 small zucchini
  • 1 green pepper
  • 12 baby carrots
  • 3 tbsp olive oil
  • 1 tsp dried basil
  • 1 tsp dried parsley
  • pinch salt
  • pinch pepper
  • 28 oz can diced tomatoes (796ml)
  • 547ml pasta sauce

How to Make Chicken and Zucchini Skillet Dinner:

  1. Cut the chicken breasts into bite size pieces.
  2. Slice the zucchini into thin slices.
  3. Slice up the onion, green pepper and the baby carrots.
  4. Pour the olive oil into a large skillet over medium heat.
  5. Sprinkle the basil, parsley, salt and pepper into the skillet.
  6. Once oil is heated add the cut up chicken and cook for about 2-3 minutes, stirring occasionally. The chicken will still be pink.
  7. After 3 minutes add all the cut up vegetables, except the zucchini, to the skillet.
  8. Cook until starting to soften, stirring occasionally.  About 5 minutes.
  9. Stir in the diced tomatoes and the pasta sauce.
  10. Quickly stir in the zucchini, cover and reduce heat slightly.
  11. Cook covered, stirring occasionally, until zucchini gets a glazed look. About 8 – 10 minutes.
  12. Serve immediately.
  13. Enjoy!
Yield: 6 - 8

Chicken and Zucchini Skillet Dinner

Chicken and Zucchini Skillet Dinner is a nice end of the day meal any time of the year but especially when you have an abundance of zucchini.

Chicken and Zucchini Skillet Dinner is a nice end of the day meal any time of the year but especially when you have an abundance of zucchini.

Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes

Ingredients

  • 4 chicken breasts
  • 1 large yellow onion
  • 3 small zucchini
  • 1 green pepper
  • 12 baby carrots
  • 3 tbsp olive oil
  • 1 tsp dried basil
  • 1 tsp dried parsley
  • pinch salt
  • pinch pepper
  • 28 oz can diced tomatoes (796ml)
  • 547ml pasta sauce of choice

Instructions

    1. Cut the chicken breasts into bite size pieces.
    2. Slice the zucchini into thin slices.
    3. Slice up the onion, green pepper and the baby carrots.
    4. Pour the olive oil into a large skillet over medium heat.
    5. Sprinkle the basil, parsley, salt and pepper into the skillet.
    6. Once oil is heated add the cut up chicken and cook for about 2-3 minutes, stirring occasionally. The chicken will still be pink.
    7. After 3 minutes add all the cut up vegetables, except the zucchini, to the skillet.
    8. Cook until starting to soften, stirring occasionally.  About 5 minutes.
    9. Stir in the diced tomatoes and the pasta sauce.
    10. Quickly stir in the zucchini, cover and reduce heat slightly.
    11. Cook covered, stirring occasionally, until zucchini gets a glazed look. About 8 - 10 minutes.
    12. Serve immediately.
    13. Enjoy!

Notes

*Eat on its own or serve over gluten free pasta.

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