Chicken Provencal (Dinner in a Skillet)
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A super fast low carb chicken dinner that is a total weeknight winner! Using just one skillet, dinner is ready in 20 minutes!
Step-by-step photos and instructions are below. Jump to the recipe card if you wish!
Why you’ll love this
- Super adaptable. Have no chicken, but have pork or fish? Awesome. Switch it out.
- Quick and easy to make.
- Family friendly and healthy.
Weeknights are crazy busy, and if you want to avoid the drive-through, or the take-out menus like I do, having a few easy to make, quick meals in the repertoire is crucial for a smooth evening. I love having a few low carb 30 minute meals in my repertoire, ready to just get in the kitchen and get dinner GOING!!
This easy dinner is low carb, and suitable for keto diets (around 5 net carbs), but you can feel free to carb it up with some buttered noodles, some mashed potatoes, or some rice if you must!
This recipe is really more of a thought starter since it’s so changeable. I’d love to hear what combinations you come up with!
If you are into low-carb, you may also enjoy my Crustless Quiche or my Low Carb Chicken Skillet Dinner.
Step-by-step photos and tips and tricks are below. Jump to the full recipe card instead
Key Recipe Ingredients
Note: This highlights some ingredients. Full list is in the recipe card.
- Olive Oil. I use extra virgin olive oil. You can use a light olive oil if you prefer the flavor.
- Chicken breasts. I use 2 large boneless, skinless chicken breasts that I slice into cutlets. You could pound them so they are thinner if you prefer. You can also use chicken thighs.
- Tuscan Seasoning or Italian Seasoning. Flavor up that chicken! Use my recipe, or grab a jar from the store
- Green beans and asparagus. Any green veggie that doesn’t take a lot of cooking will work here. Broccoli and zucchini are also favorites.
- Garlic. Use fresh garlic, that you just minced.
- Tomatoes. Totally optional, but add a pop of color and a fresh flavor.
- Parmesan Cheese. Also optional, but in my house – anything I can add cheese to, wins.
How to make this recipe
This is a step-by-step photo guide. Full ingredients and instructions are in the printable recipe card below.
JumpFor the Chicken
Season the chicken with Italian or Tuscan Seasoning, and salt and pepper.
Heat 1 tablespoon of the oil in a large skillet over medium high heat.
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Add the chicken to the skillet and cook, on both sides until fully cooked and golden brown (165 degrees F in the thickest part),
Remove chicken from skillet, and keep warm.
For the Vegetables
Heat remaining oil in same skillet over medium heat.
Add green vegetables (green beans, asparagus) and cook until tender.
Add garlic and cook about 30 seconds.
Add the tomatoes and season with salt and pepper. Cook a few minutes until tomatoes are heated through.
Serve
Divide cooked veggies to plates, and top with chicken.
Sprinkle with parmesan, if using.
Devour.
Kylee’s Notes
Chicken Temperature
Chicken should be cooked to 165°F when tested with a digital thermometer in the thickest part.
What to do with leftovers
Store in a covered container in the refrigerator for up to 4 days. Reheat until it is piping hot!
Substitutions/Additions
Use any kind of green vegetables for this recipe. It all tastes good!
Freezing instructions
This recipe can also be frozen before baking. Cover tightly with foil and wrap with plastic wrap. Freeze.
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Low Carb Chicken Dinner in a Skillet
Ingredients
- 2 tablespoons olive oil (divided)
- 2 large chicken breasts cut into 4 cutlets
- salt and pepper
- 1 tablespoon Italian Seasoning can sub Tuscan Seasoning
- 8 ounces green beans trimmed
- 8 ounces asparagus woody ends removed
- 2 cloves minced garlic
- ½ cup halved cherry tomatoes
OPTIONAL
- 1/4 cup grated parmesan cheese for serving
Instructions
For the Chicken
- Heat 1 Tbs oil in a large skillet over medium high heat.
- Season the 2 large chicken breasts cut into 4 cutlets with 1 tablespoon Italian Seasoning and salt and pepper.
- Add the chicken to the skillet and cook, on both sides until fully cooks.
- Remove chicken from skillet, and keep warm.
For the Vegetables
- Heat remaning 1Tbs oil in same skillet over medium heat.
- Add green vegetables (8 ounces green beans, 8 ounces asparagus) and cook until tender.
- Add 2 cloves minced garlicand cook about 30 seconds, then add ½ cup halved cherry tomatoes and season with salt and pepper.
Serve
- Divide cooked veggies to plates, and top with chicken.
- Sprinkle with 1/4 cup grated parmesan cheese, if using.
- Devour.
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Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
Did you make this recipe?
Make sure to follow @kyleecooks on Instagram for more and tag me #kyleecooks so I can see!Update: This recipe was originally published in May of 2017. It was republished with updated photos in January of 2022.
About Kylee Ayotte
I am a born and raised New Zealander (a Kiwi), now living in Phoenix, Arizona. I’m happily married to the love of my life – a hot American boy I met while traveling the world. I’m a mama to 2 awesome little boys and love red things, rugby, cheesecake, and bacon. Mmmmm. Bacon. Meet Kylee
Excellent! My husband doesn’t like asparagus – more for me!! Very good recipe – easy, quick and tasty. Followed recipe exactly.
Love the recipe.
I love to cook