Italian Vegetable Chicken


  • 4 Chicken Breasts
  • 1 Medium Onion (sliced)
  • 1 Medium Bell Pepper (sliced) 
  • 2 Medium Zucchinins (diced) 
  • 1 container (about 8oz.) Mushrooms (sliced) 
  • 1 tbsp. Garlic (minced) 
  • 1 tbsp. Dried Oregano
  • 1 can (14.5 oz.) Diced Tomatoes
  • 1 c. Chicken Broth
  • Olive Oil (enough to coat your pan(s))
  • Salt
  • Pepper


  1. Season your chicken with salt and pepper.  
  2. Add olive oil to a large frying pan, and cook your chicken. 
  3. While the chicken is cooking, make your sauce.   
  4. Prep your vegetables- slice the onions, bell pepper, and mushrooms, and dice the zucchini. 
  5. Add olive oil and garlic to a large frying pan and heat over medium flame.  Add the onions, and cook for about 3 minutes until they begin to turn translucent.  
  6. Add the peppers to the onions and cook for about 5 minutes until the onions are fully translucent and the peppers are soft.  
  7. Add the mushrooms and zucchini.  Cook for about 5 minutes.  
  8. Add the oregano, stir so that it’s fully mixed, and let cook for a minute.  
  9. Add the diced tomatoes and chicken broth.  Allow to simmer until the chicken is done cooking. 
  10. Add the chicken to a deep dish, and top with the sauce. 
  11. Serve and enjoy!
Italian Vegetable Chicken