Italian Chicken, Mushroom, and Zucchini Skillet

Italian Chicken, Mushroom, and Zucchini Skillet is a super easy dinner recipe for busy school nights. It features pan seared chicken tenderloins, zucchini and sliced mushrooms in garlicky herbed tomato sauce.

Periodically, I like to do a throw back thursday recipe post. This Italian Chicken, Mushroom, and Zucchini Skillet is one of the post popular recipes on the blog, so I wanted to re-feature it for any new readers out there.

This recipe is perfect for right now because we have a lot of zucchini growing in our garden, and with the busy of back-to-school, I love simply dinners that don’t take a lot of prep-work.

I mentioned in my post MOVE – An Update on Life that I had just gotten married and now have 2 fantastic step children. Our new back-to-school routine involves quite a bit of organization and shuffling back and forth, 4 kids and 3 different schools. Luckily Logan is riding the bus and while the weather is nice Madeline likes walking home with friends in the afternoon.

I definitely see this recipe popping up in our dinner rotation soon, especially as after school activities and sports start to show up on the calendar. Italian is often my go-to cuisine when I want something easy. There are so many things you can do with tomatoes, olive oil, and your favorite Italian herbs.

When I originally shared this recipe back in 2013, Land O’Lakes had challenged me to share a one-dish dinner recipe for their new Weeknight Wins Blogger Challenge with Sauté Express® Sauté Starter.

Sauté Express® Sauté Starter is a blend of seasoned butter and olive oil that can be used to cook and flavor proteins like chicken, fish, or pork in one easy step. My challenge was to create a recipe that can be cooked in one pan to highlight this fun, new ingredient.

If you can’t find this product in your grocery store, feel free to substitute a tablespoon each of butter and olive oil. You’ll want to add in a little bit of garlic and some extra Italian herbs to get the flavor.

As part of the challenge, I created a few other easy weeknight recipes that are full of flavor: Lemon Pepper Tacos with Cilantro Lime SlawGarlic, Chicken and Black Bean Spinach Quesadillas, and Apple Cider Sage Pork Chops.

I settled on an Italian Chicken Skillet Dinner for this challenge. I love skillet dinners because they don’t require a lot of pots and pans to get dinner on the table.

The chicken is browned in the Italian Herb Sauté Express® Sauté Starter, then smothered in a thick, chunky sauce of mushrooms, zucchini, diced tomatoes, and sundried tomatoes.

This meal comes together quickly and is full of lots of hearty vegetables. Use the vegetables listed in the recipe or substitute what you have on hand. Vegetables like red bell peppers, yellow summer squash, and eggplant would also make good additions or substitutes.

You can serve this dish with a lot of different sides, the simplest being some al dente pasta in whatever shape you prefer.

For a lower carb option, try substituting Spaghetti Squash in place of pasta. There are 3 Ways to Cook Spaghetti Squash for when you’re in a time crunch.

It would also go well with a pile of Roasted Garlic Cauliflower Mashed Potatoes for a hearty, home-cooked type meal. Another potato recipe we love is Smashed Potatoes with Parmesan Gremolata.

A loaf of homemade or store-bought Italian bread is also a great side and is perfect for mopping up all the tasty sauce from the dish. For homemade bread, I love this Rustic Rosemary Garlic Bread.

What are your favorite, easy and delicious one-pan dinner recipes? 

Italian Chicken, Mushroom, and Zucchini Skillet

Yield: serves 4 - 6


1 lb. chicken breasts (cut in half) or tenderloins
2 squares Italian Herb Sauté Express® Sauté Starter*
2 teaspoons olive oil
½ yellow onion, diced
3 cloves garlic, minced
12 ounces mushrooms, sliced
2 zucchini, cut in bite-size chunks
2/3 cup sundried tomatoes
2 15-ounce cans fire roasted diced tomatoes
1 teaspoon Italian seasoning
Salt and pepper, to taste
1 teaspoon balsamic vinegar (optional)


In a large sauté pan or cast iron skillet, melt the Sauté Express® Sauté Starter over medium heat until it begins to bubble. Pat the chicken dry on both sides. Add the chicken and cook for 5 to 7 minutes, or until browned. Turn and cook the other side until browned and the chicken is cooked through. While cooking, brush some of the Sauté Express® Sauté Starter on the side of the chicken facing up.

Remove chicken and set aside on a plate. Add the olive oil to the pan. Over medium heat, sauté the onion for 3 minutes. Add the mushrooms and continue to sauté for 5 minutes. Add garlic, zucchini and sundried tomatoes. Sauté for 2 minutes. Add the diced tomatoes, Italian seasoning, and salt and pepper to taste. If using, stir in the balsamic vinegar.

Transfer the chicken back to the pan and spoon some of the sauce and vegetables over top of the chicken. Cook, covered, over the stovetop or in the oven at 350 degrees F until the chicken is heated through and the sauce is bubbling.


If you can't find this product in your grocery store, feel free to substitute a tablespoon each of butter and olive oil. You'll want to add in a little bit of garlic and some extra Italian herbs to get the flavor.

Updated from the archives, originally published April 16, 2013.

Disclosure: I’ve partnered with Land O’Lakes for an exclusive endorsement of 
Sauté Express® Sauté Starter. This blog post is sponsored by Land O’Lakes. All opinions are my own.