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One-Pan Italian Chicken & Veggies | Easy Weeknight Dinner

Looking for a healthy one-pan meal that’s full of flavor and Italian-inspired goodness? This One-Pan Italian Chicken & Veggies recipe is the answer! Juicy lemon-garlic chicken breasts, sautéed zucchini, red onion, and cherry tomatoes, paired with creamy parmesan farro, create a wholesome dinner that’s ready in under 30 minutes. It’s an easy weeknight dinner packed with fresh, vibrant flavors that you can prepare with simple ingredients. Serve it straight from the skillet for a dinner that’s both colorful and balanced with protein, grains, and veggies — plus, there’s almost no cleanup! Perfect for busy nights or impressing guests, this dish is simple enough for any day, but feels special enough for date night!

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❓ Eat Color with Claudia Cooking channel is about cooking healthy and colorful meals! I'll also show you how to cook authentic Italian dishes, make things from scratch and adjust ingredients to keep dishes low in preservatives!

Ingredients:

For the Chicken:
1 boneless skinless chicken breast, halved horizontally to make two cutlets
1 tbsp. olive oil
1 garlic clove, minced
1 tsp. Italian seasoning
Zest of 1 lemon
Salt & black pepper, to taste

For the Grain:
½ cup farro
2 cups low-sodium chicken broth or water
2 tbsp grated Parmesan cheese
1 tbsp chopped parsley
1 tsp lemon juice

For the Vegetables:
1 zucchini, sliced into ribbons
½ cup cherry tomatoes
½ red onion, thinly sliced
1 tbsp. olive oil
½ tsp. dried oregano
Salt & pepper to taste

Fresh basil for garnish
*Optional – ½ avocado, balsamic vinegar and grated parmesan cheese (see below)

Recipe:

Rinse ½ cup farro under cool water.

In a small pot, boil chicken broth and farro and let simmer for 20-25 minutes with lid off.

Season both sides of chicken cutlets with olive oil, garlic, Italian seasoning, lemon zest, salt, and pepper.

In a large skillet over medium-high heat, sear the cutlets 3–4 min per side until golden and cooked through. Set aside and keep warm.

In the same skillet, add olive oil and sauté onions and zucchini ribbons for 3 minutes. Add tomatoes and oregano; cook another 3–4 minutes until blistered and softened. Season with salt and pepper.

Once farro is cooked, drain any excess liquid, then toss with Parmesan, parsley, and a splash of lemon juice.

Return chicken to one section of the skillet, add veggies in another, and spoon the warm farro into the last section.

Garnish with Parmesan cheese, basil and lemon slices.

*Optional: Fan ½ of an avocado and drizzle with balsamic vinegar and sprinkle with grated parmesan cheese. Add it to the plate for something special.

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