Who doesn't love a good home-cooked Italian meal? There are so many different things you can do with tomatoes, onions and seasonings that when it comes to this recipe, you can follow it precisely, or get creative. Feel free to use your favorite Italian herbs and make it your own, or follow it to the tee. Either way, we promise you are really going to like this one!  Plus, it's yeast-free approved!

Italian Chicken Skillet


  • 1 lb. chicken breasts, cubed
  • 3 T butter
  • 2 teaspoons coconut oil
  • 1/2 onion, diced
  • 3 cloved garlic, minced
  • 12 oz. mushrooms (*optional, not yeast-free)
  • 2 zuchinni, sliced 
  • 28 oz. diced tomatoes
  • 1 t Italian seasoning
  • 1/2 t garlic salt
  • 1/4 t garlic powder
  • 1/4 t basil
  • Salt and pepper, to taste
  • Shredded sharp cheddar cheese (*optional)


  1. In a large skillet or pan, melt the butter over medium heat. Add Italian seasoning, garlic salt, garlic powder and basil to butter and heat until it begins to bubble.
  2. Add chicken and cook for 5-7 minutes, or until browned on both sides. Remove cooked chicken from skillet and set aside.
  3. Add coconut oil to pan. Over medium heat, saute the onion for 3 minutes. Add mushrooms (if using), garlic, zucchini and saute for 5 minutes.Add diced tomatoes, salt and pepper and saute for 3 minutes.
  4. Transfer the chicken back into the pan and mix. Cook, covered, over the stovetop on low and allow to simmer for 15-20 minutes. 
  5. Top with shredded cheese, if using, and enjoy!

Prepare and serve over zoodles for an extra dose of vegetables!