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These Italian Chicken Quesadillas are perfect for lunch, dinner or even just a snack. Paired with my creamy Greek Yogurt Dip they will be a hit with your entire family!

For more quesadillas you’ll love, try my Chipotle Steak Quesadilla and my BBQ Chicken Quesadilla!

Chicken Quesadillas
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We love quesadillas. They are super simple to make and can be stuffed with a variety of cheeses, meats and veggies.

For these Italian Chicken Quesadillas, I used an Italian cheese blend (with Mozzarella, Provolone, Parmesan and Fontina, plus Romano and aged Asiago), Chicken breasts, onion, red bell pepper, parsley and balsamic vinegar and stuffed it all inside big flour tortillas.

For the Greek yogurt dip, I combined the yogurt with dried Italian dressing mix and some fresh parsley. Easy peasy, super simple weeknight dinner!

How to Make Italian Chicken Quesadillas

See the recipe card below for full, detailed instructions

chicken and peppers

First you’ll season the chicken and cook in a large skillet. Then remove the chicken to a plate and saute some onions and red bell pepper. Finely chop the chicken into small pieces, or if you cook the breasts whole, you can shred them. Stir the chicken into the onion and bell pepper mixture, add some chopped parsley and balsamic vinegar.

chicken quesadilla

To make the quesadillas, butter a skillet and butter two tortillas. Place one tortilla butter side down in the hot skillet then layer some Italian cheese, the chicken mixture, more cheese and balsamic vinegar.

Top with the second tortilla, butter side up, and flip.

To make the Greek Yogurt dip, stir in some Italian dressing mix and chopped parsley.

Italian Chicken Quesadilla

Storage Tips

Storing Leftovers

Quesadillas are best enjoyed fresh out of the skillet. If you have leftovers store them in an airtight container in the fridge for a couple of days. Reheat in a skillet on the stovetop.

More Easy Dinner Ideas

A plate of quesadillas on a table

Italian Chicken Quesadillas with Greek Yogurt Dip

4.50 from 2 votes
These Italian Chicken Quesadillas are perfect for lunch, dinner or even just a snack. Paired with my easy Greek Yogurt Dip they will be a hit with your entire family!
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings



  • 2 Boneless skinless chicken breasts cut into chunks
  • 1/4 teaspoon Salt
  • 1/4 teaspoon Black pepper
  • 1/2 teaspoon Garlic powder
  • 2 Red bell peppers diced
  • 1/2 cup Diced onion
  • 2 tablespoons Balsamic vinegar divided
  • 2 tablespoons Chopped fresh parsley
  • 8 ounce Package 6-Cheese Italian blend or 2 cups Italian cheeses
  • 4 Large tortillas
  • 2-3 tablespoons Butter

Greek Yogurt Dip

  • 8 ounces Plain Greek Yogurt
  • 1 tablespoon Dried Italian Dressing Mix
  • 2 teaspoons Fresh chopped parsley
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  • Toss chicken with salt, pepper and garlic powder to coat.
    cook chicken over medium-high heat. Remove to a cutting board to rest for at least five minutes, then finely chop or shred.
  • Add a tablespoon of olive oil to a large skillet over medium-high heat. Add chopped onion and bell pepper and cook for 1-2 minutes until they begin to soften.
  • Add chicken to the skillat and let cook for a few minutes before flipping and cooking the other side. Remove from heat.
  • Stir in 1 tablespoon balsamic vinegar and fresh minced parsley.
  • Heat a second large skillet over medium heat. Butter 2 tortillas, and place one butter side down in the hot skillet. Layer ½ cup of cheese, half of the chicken mixture and another ½ cup of cheese, and a light drizzle of balsamic vinegar.
  • Top with the second tortilla, butter side up. Cook for a few minutes, or until the bottom tortilla is golden and the cheese has begun to melt.
  • Flip and cook for another 1-2 minutes or until both sides of the quesadilla are golden brown and cheese is melted through. Transfer to a cutting board and repeat with the second quesadilla.
  • Serve immediately with Greek Yogurt Dip.

Greek Yogurt Dip

  • In a medium bowl, stir together Greek yogurt, 1 tablespoon Italian dressing mix and chopped parsley. Taste, and add more dressing mix if desired. Cover and store in the refrigerator until ready to serve or up to 3 days. Serve with quesadillas.


This recipe makes 2 large quesadillas and serves 4 people 1 half each. You can easily double this recipe and make more quesadillas. 


Calories: 296kcalCarbohydrates: 24gProtein: 23gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 55mgSodium: 621mgPotassium: 499mgFiber: 3gSugar: 7gVitamin A: 2230IUVitamin C: 81mgCalcium: 138mgIron: 2mg

Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.

Kristin Maxwell

Kristin Maxwell is the creator and main recipe developer, writer, and photographer of Yellow Bliss Road. A self-taught cook and self-appointed foodie, she specializes in easy, flavorful and approachable recipes for any home cook.

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  1. Anele @ Success Along the Weigh says:

    Oh man, this made me hungry! YUM!