Tuscan Chicken Skillet

Don’t you just love one-pan meals?

Tuscan Chicken Skillet - the perfect one-pan meal!

Just the sheer joy of only having one pan to wash overwhelms me. In our house, dishes are the enemy. No matter how many dishes we wash, there always seem to be more. Sometimes I wonder if they are secretly multiplying behind my back.

It probably doesn’t help that I have a compulsive shopping problem when it comes to anything kitchen-related.

Tuscan Chicken Skillet - the perfect one-pan meal!

This Tuscan Chicken Skillet is so easy to put together but tastes like it took all day. The cannellini beans turn this skillet dish into a one-pan meal by adding extra protein and bulk.

I just love when something delicious is also healthy, don’t you?

Tuscan Chicken Skillet - an easy one-pan meal the whole family will love!

Here’s the low-down on how you make it:

  • Start by browning your chicken on both sides until it’s nice and caramelized.
  • Remove the chicken from your pan, then add your mushrooms in batches so you can brown them all in a single layer. Once browned on both sides, spoon them out of the pan and set them aside.
  • Saute some onions, garlic, and sun-dried tomatoes, then add in the canned fire-roasted tomatoes, beans, and fragrant spices.
  • Add the chicken back in, cover the pan, and let simmer until the chicken is cooked through.
  • Return the mushrooms to the pan and garnish with fresh parsley.

Dinner is served!

Tuscan Chicken Skillet - an easy one-pan meal the whole family will love!

Dish it up and pour yourself a glass of wine. You deserve it, really. You’ve been washing a lot of dishes lately.

Tuscan Chicken Skillet - an easy one-pan meal the whole family will love!

In my experience, this dish is best eaten while watching really trashy television. Does anyone still eat at the dinner table? I keep telling myself that the husband and I will migrate back to the dining room once we have some kids.

I think it’s important to teach your kids to eat in the dining room. You know, so they can grow up and eat in their own living rooms someday.

Tuscan Chicken Skillet - an easy one-pan meal the whole family will love!

This fit so perfectly in the “Everyday Pan” which came with my new dish set. I’m not sure what about it makes it as an “Everyday Pan”, but I’ll admit that I do use this pan ALL the time. I love that it has two handles! Plus, it’s super easy to clean which makes it even better in my book.

Ready to make some dinner magic?

Here’s what you’ll need:

 

Here’s Your Recipe!

Tuscan Chicken Skillet
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • 2 Tbsp. olive oil, divided
  • 1 lb. chicken breast tenderloins
  • 1 tsp. kosher salt
  • 1 tsp. freshly ground black pepper
  • 1 tsp. oregano
  • ½ tsp. thyme
  • ½ yellow onion, diced
  • 3 cloves garlic, minced
  • 12 oz. mushrooms, sliced
  • ⅔ c. sundried tomatoes, chopped
  • 1 (15 oz) can Cannelini Beans, drained and rinsed
  • 2 (15 oz) cans fire roasted diced tomatoes
  • 1 Tbsp. sugar
  • Salt and pepper, to taste
  • Parsley for garnish
Instructions
  1. Season the chicken with salt and pepper. Heat 1 tablespoon of olive oil in a large sauté pan or cast iron skillet over medium-high heat, then add the chicken and brown for 3 minutes on each side.
  2. Remove chicken and set aside on a plate. Add the remaining tablespoon olive oil to the pan. Add the sliced mushrooms in a single layer and brown, working in batches, a few minutes per side. Remove from the pan and set aside.
  3. Add the onion and sauté for 3 minutes. Add the garlic, and sundried tomatoes. Sauté for 2 minutes. Stir in the diced tomatoes, spices, beans, and sugar.
  4. Transfer the chicken back to the pan and spoon some of the sauce and vegetables over top of the chicken. Cook, covered, on the stove top until the chicken is cooked through and the sauce is bubbling, about ten minutes. Return the mushrooms to the pan. Taste and add salt and pepper as needed. Serve hot, garnished with parsley.

 

 


emailsignup2

Comments

  1. says

    Anetta, this looks awesome. I’m going to make it! I think my whole family will love it. And believe it or not, we (mostly) sit at our dinner table. I know you’re shocked and when you have kids you’ll still eat in the living room some too. :)

  2. Lynn says

    My family loved this, and my husband said he would gladly order it in a restaurant. Thanks for all the flavorful and healthy recipes. I discovered your blog in recent months and have been enjoying a number of things posted.

  3. says

    Anetta we had this for dinner last night and it was a hit! As I was cooking, you could hear my husband coming up the hall to see what it was. It made the house smell wonderful. And one dish is AWESOME. This one’s going in my files for sure. Thanks!

    • says

      That is too funny! I always see my husband poking his head around the corner and sniffing when I’m making something in the kitchen :)

  4. lindsey says

    I stumbled across your blog on pinterest and decided to try this last night. It was absolutely delicious and super easy! Keep ‘em coming.

  5. Debbie says

    I will surely try this, it looks fantastic, and yes we almost always eat at the table even cereals. Our daughter loves setting the table with serviettes, glasses and even flowers. We’ve been married for almost 22 years and never owned a TV. To busy being family, children keeps you busy.

  6. Kara says

    I just made thus for dinner, delicious and my 5 and 3 year old cleaned their plates! Thank you for sharing! Any idea how many calories?

    • says

      Hi Kara – I’m so glad you liked you! I’m happy your little ones enjoyed it, too! I don’t know the nutritional information, but you can usually look up recipe ingredients online :)

  7. Denise says

    I am not sure how I stumbled upon this, but it’s usually a share from RecipeGirl on Facebook…maybe not, but WOW. This was easy, fun and so incredibly tasty! I LOVED IT! I am going to make lots of your recipes now, because as I was cooking this I had time to look at your recipes and I think they look amazing!

  8. Leah says

    Looks fantastic ! Can’t wait to give it a try…. One question, do you use dried sundried tomatoes or the ones packed in oil?

  9. says

    I made this last night and what a treat! The one pan feature is great. We only used 1 can of the tomatoes as there is just the two of us and it came out perfect. Anymore 1 pan recipes you can give us will be greatly appreciated.

  10. Sue says

    Hello, This looks wonderful…can’t wait to try it! One question though, did you serve it with pasta or just alone?

  11. says

    We had this for dinner tonight and it was amazing!!! I found the recipe on Pinterest and I am so glad I came to see the source because I love your blog :) Lots of great recipes and your pictures are stunning.

  12. Joy says

    I don’t see Nutrition information? Am I missing them ? Or are these recipes so decadent you don’t keep track? Would love to try some but watching the waistline. :(

    • says

      Hello, Joy! My recipes certainly aren’t what I would call “decadent” – I focus on healthy ingredients and using spices for flavor instead of added fat. I learned to cook after I found myself 60 pounds overweight a few years back. I eat everything you see on the blog and proud to have kept all that weight off! If you want to calculate nutritional information, you can use a free calorie calculator website :)

    • says

      Hi, Becky! I served it as-is, because the beans and tomatoes add enough bulk. A salad or steamed broccoli would be a great side dish!

  13. Jen says

    I made this last night and it was awesome. I added a splash of fat free half and half to give it some sauce. This one is a keeper!

  14. Travis says

    We made this tonight and It was okay, but not really my cup of tea. I’m not a big tomato fan. We also messed up and bought bruschetta instead of sundries tomatoes. It was a little soupy and I drained the liquid off. I’d still give this a thumbs up on ease and healthiness though! I’m anxious to try your other recipes!

    • says

      Hi, Travis! I’m sorry this recipe wasn’t to your liking – Using bruschetta instead of sundried tomatoes would definitely upset the liquid balance in this recipe – I can see why it came out soupy! I have lots of other recipes that don’t contain tomatoes! I’d recommend my Baked Greek Chicken recipe (http://thewanderlustkitchen.com/2013/11/01/baked-greek-chicken/) – you can easily leave out the grape tomatoes or eat around them if you prefer. Thanks for reading, and for leaving a comment! I always appreciate feedback :)

  15. says

    I’ve made this a couple times now and it’s REALLY awesome! I’m not a fan of sun-dried tomatoes so I substituted tomato paste… when I make it I seem to have a bit more liquid than it looks like you do but it’s all good for us… I serve it with a nice crusty Italian bread and it helps soak up that yummy juice!

    Thanks for sharing such an amazing recipe! :)

  16. Hadley Albright says

    For those of you wondering about the nutritional information, I calculated that there are approximately 409.25 calories in 1 serving (1/4) the recipe.

  17. Emily says

    I want to make this for my family for dinner tonight. Do you have any suggestions for what to have with it as a side? Or is this enough all by its self?

    Thanks!

    • says

      Hi, Emily! The beans and chicken make this a meal by itself, but adding some crusty bread to soak up the sauce would be a delicious accompaniment! You could also serve it with some roasted broccoli :)

  18. Debbie says

    Hi Anetta—This looks fantastic! I am not a huge mushroom fan (texture freaks me out). Any suggestions about what to replace them with for this recipe? I thought maybe broccoli or squash? Would love some advice. Thanks!

    • says

      Hi, Debbie! I bet some sliced summer squash would be delicious here – try browning it in a separate pan, then adding it to the finished dish. Squash can release a lot of liquid, and you don’t want the dish to get watered down. Enjoy!

    • says

      Hi, Nicole! I think that a reader in a previous comment calculated the calories in 1 serving. You could also try an online nutritional calculator if you’d like more information!

    • says

      Hi, Patty. I’m sorry to hear it wasn’t to your liking! My husband and I really enjoyed it, as well as many of my other readers. It’s very important to get a good caramelization on the chicken, which adds a lot of flavor. Adding enough salt to your liking will also help. If you like really bold, flavorful recipes, I’d suggest you try my Indian Mulligatawny Soup (http://thewanderlustkitchen.com/2013/10/11/indian-mulligatawny-soup/). It’s delicious!

    • Emily says

      I have found that whenever I make a recipe, I never measure out the seasonings and I almost always add more than what is called for. One of my keys to successful meals is to taste and adjust as you go! Also, I would suggest layering the seasonings. In this dish, I seasoned the chicken with pepper, thyme, oregano, and Emeril’s original Essence. Then I added a bit more pepper when I was cooking the mushrooms and again when I was cooking the onions and garlic. It definitely added a more flavorful punch.

  19. Cindy says

    This dish -Tuscan Chicken- has become the family favorite. It gets better each time I make it!! We Love It!

  20. Emily says

    Thank you, Anetta! I made this recipe tonight and my husband and I LOVED it! I did make a few changes with seasoning (I’m a big fan of eyeballing it, and I added a few extras) and I added a bit of red wine while it was simmering. We served it over pasta and with some fresh baked bread, and OMG, foodgasm! I’ll definitely make this a part of my regular meal rotation!

  21. Diane says

    Ohhhh My Gosh!!! Made this for dinner tonight and it was absolutely AMAZING!! While I appreciate the ease and simplicity of one pot/pan dishes, I opted to leave the beans out and served this over thin spaghetti. It was such a huge hit, my 15 yr old stepson told me I definitely needed to make this again and often! lol Thank you for sharing this awesome recipe! :)

  22. Krista says

    I am making this for dinner this week. I am going to add a jar or quartered artichoke hearts. We love them and I think it would be delish in this recipe. Might add a splash of red wine as well, as one of your other tasters did. Thanks for the inspiration!

  23. Georgina says

    I made this for dinner tonight and it was a huge hit with the husband. I used thighs which I browned with flour, salt and pepper before hand. Also added some chopped red bell pepper. And after sautéing the onions I deglazed the pot with some white wine. I followed the rest of the instructions and the dish came out perfectly.

    Mine didn’t come as vibrant as your version but I think it was the flour that thickened the sauce and made it a little darker. Will definitely make again!

  24. Walter says

    we made this recipe and it was pretty tasty. The best part was the chicken, mushrooms and liquid from the pan. We were not huge fans of the rest of the dish, but were not disheartened. We were inspired. We took the vegetable portion of the dish, along with some white wine and chicken stock, and poured it in our smaller le creuset pot. We then pureed the ingredients with a hand mixer. The result was a vert delicious bisque. Thank you for not one tasty meal, but two.

  25. Zummi says

    Mmmm this was delicious, thank you! My husband loved it and kept asking for more :) I cooked enough for 2 days but we ended up finishing it in one go :) I changed the recipe a little bit, I used regular tomatoes instead of sun dried and used chicken breast strips, and the rest I sticked to the the recipe. It tasted great with garlic bread on the side! It was “Lekker”! as we say it in Netherlands!!!

  26. says

    I tried this recipe tonight. It was easy to make, healthy and family friendly. It’s also gluten and dairy free! I served it with brown rice and roasted broccoli. I’ll definitely keep this one in the 3-ring recipe binder to make again.

    Adaptations I made: No one in our family is particularly fond of mushrooms. So, I left those out. I also excluded the sugar. I didn’t see why it was needed and it was just fine without it. I think adding in baby spinach leaves before serving (stirring in so they wilt) would be a great addition worth trying.

    • says

      Hi, Rose! I’m glad to hear you found a way to make this recipe your own! My sister hates mushrooms, too, so I would leave them out if making this for her. The sugar is added to offset the acidity from the canned tomatoes. It helps to get rid of that canned-tomato taste!

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