Italian Chicken &
Vegetable Skillet
Tender chicken strips nestled in a rich, savory sauce of fire-roasted tomatoes, mushrooms, zucchini, sun-dried tomatoes, and garlic — seasoned with Italian herbs and simmered together until everything is deeply flavorful. This is batch cooking at its finest. Make it Sunday and eat well all week long.
- Chicken
- 1 lb chicken breasts or tenderloins, cut into strips
- 1 tsp Italian seasoning
- ½ tsp garlic powder
- ¼ tsp salt
- ¼ tsp black pepper
- ½ cup water
- Vegetables & Sauce
- 2 tsp olive oil
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 16 oz mushrooms, sliced
- 2 zucchini, cut into bite-size chunks
- ⅔ cup sun-dried tomatoes (oil-packed, drained)
- 2 cans fire-roasted diced tomatoes (15 oz each)
- 1 tbsp Italian seasoning
- — salt & pepper, to taste
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1
Cook the chicken
Place the chicken strips in a large skillet over medium-low heat. Sprinkle with Italian seasoning, garlic powder, salt, and pepper, then add the water. Cover and cook, stirring occasionally, until the chicken is completely cooked through to 165°F — about 10 minutes. Remove the chicken to a plate and set aside. Drain any remaining liquid from the skillet.
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2
Sauté the onion & mushrooms
Add the olive oil to the same skillet over medium-high heat. Add the diced onion and sauté for 2–3 minutes until starting to soften and turn translucent. Add the sliced mushrooms and cook together for another 4–5 minutes, stirring occasionally, until the mushrooms have released their moisture and are golden. Time saver: pre-sliced mushrooms and jarred minced garlic cut the prep time significantly.
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3
Add the remaining vegetables
Add the minced garlic, zucchini chunks, and drained sun-dried tomatoes to the skillet. Sauté for 2–3 minutes until the zucchini starts to soften at the edges. Add both cans of fire-roasted diced tomatoes with their juice, the Italian seasoning, salt, and pepper. Stir everything together and let simmer for 3–4 minutes.
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4
Return the chicken & finish
Nestle the cooked chicken strips back into the skillet and spoon the vegetable and tomato mixture over the top to cover. Simmer together on medium-low for 5 minutes until the chicken is heated through and has soaked up some of the sauce. Taste and adjust seasoning. Batch cooking at its finest — portion into containers and enjoy all week.
- Batch cooking champion: This recipe makes 6 generous servings — portion into airtight containers and refrigerate for up to 5 days. The flavors deepen significantly overnight and it reheats beautifully in the microwave in 90 seconds.
- Sun-dried tomatoes are calorie-dense: They're absolutely worth it for the concentrated, intense flavor they bring — just keep the portion to ⅔ cup as listed. Oil-packed sun-dried tomatoes have more flavor than dry-packed; drain well before adding.
- Pre-sliced mushrooms and jarred garlic: A completely legitimate shortcut that saves real time without sacrificing flavor — grab both at the grocery store and skip 10 minutes of prep work.
- Serve over cauliflower rice: The rich tomato and vegetable sauce is made to be spooned over something — cauliflower rice soaks it up beautifully and makes each portion feel like a full restaurant meal.
- Freeze it: This freezes perfectly for up to 3 months — portion into individual freezer-safe containers before freezing for the ultimate grab-and-reheat WeightWise meal.