Italian Chicken

Easy, Quick, Delicious & Full of veggies! The perfect recipe for your busy day!

One of our favorite recipes at home is Chicken mushroom sauce! One day while preparing it, I opened the fridge to find ALOT of veggies staring at me about to soften and wilt so I thought why not add them to my dish before they go bad …

The result was this amazing recipe that became a new family favorite!

The trick lies in seasoning the chicken strips with a special Italian rub … adding an extra bonus to the sauce!


Prepared in one pan, this dish is a spot on recipe for your busy days!

The good new is it can be prepared 1 day in advance; just marinade the strips, dice the veggies & store them in air tight containers in the fridge until the next day.


  • Servings: 4
  • Difficulty: easy
  • Print


For the Chicken Marinade:

  • 750 gm thick chicken strips
  • 1 tbsp dried oregano
  • 3/4 tsp dried basil
  • 1/2 tsp dried rosemary
  • 1/2 tsp paprika 
  • juice of 1 lemon 
  • salt & pepper

For the Veggie Sauce:

  • 3 tbsp olive oil 
  • 1 small onion diced 
  • 250 gm mushroom slices  
  • 1/2 large red pepper diced 
  • 1/2 large green pepper diced 
  • 1 1/2 tbsp flour
  • 1 1/2 cup boiling water or stock
  • 2 tbsp soy sauce 
  • 1 tsp worcesterchire sauce 
  • 2 tbsp cream
  • 1/4 cup sweet corn kernels drained
  • salt & pepper


  1. Season the chicken with all the marinade ingredients. 
  2. Heat a large pan over high heat until HOT; add 1 tbsp olive oil then cook the chicken for 2-3 minutes on each side until golden. Remove the strips onto a plate, cover with foil & set aside (cook the chicken over 2 batches so YOU DON’T OVERCROWD THE PAN). 
  3. Add the remaining oil & cook the veggies (except the corn) for a couple of minutes until they start to soften. 
  4. Stir the flour with the veggies until there are no flour streaks in the pan.
  5. Add the boiling water/stock & whisk until you have a thick sauce. Add the remaining ingredients & stir well to mix everything together. 
  6. Season with salt & pepper. 
  7. Return the chicken to the pan, lower heat to low, cover the pan & cook for 2-3 minutes until the chicken is cooked through.
  8. Serve immediately.


  • You can use chicken thighs instead of breast. 
  • You can use any cut of de-boned chicken – thin fillet slices, cubes or even thin strips.
  • If the sauce becomes too thick, add little more water/stock. If it becomes too loose, let it boil for a couple of minutues until it thickens. 

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