Tuscan Chicken Skillet

This Tuscan Chicken Skillet recipe 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!

Tuscan Chicken Skillet - the perfect one-pan meal!

Don’t you just love one-pan meals?

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!

I just love when something delicious is also healthy, don’t you? If you want a vegetarian version of this recipe, then check out my Tuscan White Bean Skillet recipe.

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

Here’s the low-down on how you make this Tuscan skillet chicken:

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.

Sauté 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!

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

Dish it up and enjoy! You deserve it, really. You’ve been washing a lot of dishes lately.

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

This dish is an easy one to eat while watching television.

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

This one skillet Tuscan chicken recipe 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.

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Tuscan Chicken Skillet - 45 minutes, one pan, dinner is done!

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Here’s the Tuscan Chicken Recipe!

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Tuscan Chicken Skillet Recipe

This Tuscan Chicken Skillet recipe 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!
4.4 from 92 votes
Pin Rate
Course: Main Dish
Cuisine: Italian
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Calories: 394kcal
Author: Linda
Print Recipe


  • 1 pound chicken breast tenderloins
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons olive oil - divided
  • 12 ounces brown mushrooms - sliced
  • 1/2 cup diced yellow onion
  • 3 cloves garlic - minced
  • 2/3 c. sun-dried tomatoes - chopped
  • 1 teaspoon oregano
  • 1/2 teaspoon thyme
  • 1 14.5 oz can Cannelini Beans, drained and rinsed
  • 2 14.5 oz cans fire roasted diced tomatoes
  • 1 tablespoon sugar
  • Salt and pepper - to taste
  • Parsley for garnish


  • 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.
  • 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.
  • Add the onion and sauté for 3 minutes. Add the garlic, and sundried tomatoes. Sauté for 2 minutes. Stir in the oregano, thyme, beans, diced tomatoes, and sugar.
  • 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.


Serving: 1serving | Calories: 394kcal | Carbohydrates: 30g | Protein: 44g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Cholesterol: 96mg | Sodium: 757mg | Fiber: 7g | Sugar: 11g

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About the Author


Hi, I'm Linda! Welcome to The Wanderlust Kitchen, where I share recipes and travel adventures from all around the world. Here you'll find a world of recipes you can have confidence in. These recipes celebrate authentic food heritage as well as modern techniques and ingredients. Be adventurous and try a new recipe and travel somewhere you have never been before.  Bon Appétit! Bon Voyage!  

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  1. I found it easy to make and quite good. but my wife whose tastes run to a blend of Cantonese and Filipino finished with a comment “it’s nice” Code for don’t make it again. For me. if I were to make again, I’d add just a little spice to liven it up a bit. That would reflect having down all of my real cooking in Texas and Arizona.

  2. this dish looks amazing! I can’t wait to try it. Question: I may have missed this in another comment (there are soooo many!!). What type of sun-dried tomatoes do you use? I have seen them several ways, dried in a bag, stored in olive oil, etc. thanks!