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!
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.
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.
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!
Dish it up and enjoy! You deserve it, really. You’ve been washing a lot of dishes lately.
This dish is an easy one to eat while watching television.
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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Here’s the Tuscan Chicken Recipe!
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!
Ingredients
- 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
Instructions
- 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.
Nutrition Information
Yield 4 Serving Size 1Amount Per Serving Calories 394Total Fat 12gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 8gCholesterol 96mgSodium 757mgCarbohydrates 30gFiber 7gSugar 11gProtein 44g
Nutrition information has been auto-calculated for your convenience.
Comments
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.
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!
The kind that comes in a jar of oil!
Easiest dinner ever! We loved it.
Definitely look awesome, I will make this recipe at home on my vacations because my kids love Tuscan chicken.
Fabulous recipe! I’m trying to go more Mediterranean diet in order to get off some meds. This meal fit the bill, was easy and delicious to boot! I had a little chuckle when you mentioned the dining table. My husband and I are recent empty-nesters and have migrated back to eating in front of the TV! The circle of life! 🙂
The dish looked very inviting and it did not disappoint. I cooked this for my wife and daughter and we all agreed that we will enjoy this again in the future. We tried this with buttered garlic French bread and it was a good combination. Clean up was a breeze. Thank you for sharing this recipe.
This was so unbelievably good! My picky parents loved this! I used leeks instead of the garlic and onions to make it fodmap friendly and it was such a huge success. Thanks for the recipe! I will be making this over and over again.
Made this tonight for my son & husband. Everyone loved it! I served it over brown rice with steamed green beans on the side. My husband commented that it would make a good vegetarian meal without the chicken. (He really liked the sauce on the rice.) Will definitely be making this again soon. Thank-you!
Made this last night for the introducing of my boyfriend’s parents to my family.
Doubled the recipe, had my sister help me and cooked it over two burners, served it over roasted potatoes with a nice big marinated brussels sprouts and kale salad with apples, gorgonzola, and candied pecans.
Everyone loved it, thank you <3
I made this tonight for dinner, following the exact recipe. It was very tasty and my husband loved it, too. This is a good healthy dish.
I made this tonight – delicious! The changes I made: I added a splash of white wine after sautéing the garlic and sun dried tomatoes and didn’t add the sugar. Also, I used oil packed sun dried tomatoes and I served it over noodles. I will definitely make this again!
Thank you for sharing this dish. It was delicious! I truly enjoyed it and my fairly picky SO enjoyed it as well. Although I’ve never been, I felt like I was in Italy while eating this. Yum!
Awesome, Tiffany!! That’s the whole point of this blog – so glad you liked it!
This was delicious, very easy and both of my kids (1&3) loved it! I didn’t add the sugar though as it didn’t seem necessary and tasted great! Thank you!
Making this right now for my hubby and I!
We’re not fans of mushrooms so I subbed Eggplant and zucchini (first time cooking eggplant! DX ) I’m treating them like your mushrooms so they don’t get soggy.
Here’s to praying the Veggie-phobe Hubs will eat it!
How did it turn out with the eggplant? Eggplant is one of two vegetables I won’t eat – the other is okra 🙂
I made this tonight. It is very good! we have leftovers so tomorrow night I’m going to have this over brown rice. It’s a definite keeper. thanks!
So glad you like it, Susan!
This is the first recipe I found on Pinterest and saved it because I love Tuscan flavors. I usually don’t use recipes, but my doctor recently put me on a low-carb diet to get my weight and blood sugar down. The worst thing about the diet is that I LOVE pasta! While beans are still a carb, they are better than pasta or bread; so, thought I’d give this a try… I’m semi-retired, but my wife still works; so I do a lot of the cooking. Just finished cooking the dish and it’s still simmering. She isn’t home yet and I’m resisting the temptation to start without her! All those great fresh Tuscan aromas filling the house! Mangia!
Carbs are so hard to give up!! I love beans because they are complex and digest slowly, keeping you full longer and reducing cravings for dessert 🙂 If only beer was carb-free!
So happy I came across your recipe on Pinterest! Sounds delicious and perfect for the 100 degree days we’ve been having this summer. Have you ever made this as a freezer meal? I’ve never thawed beans or mushrooms before – wondering if they’d have a not-so-nice texture.
Thanks!
I haven’t tried this as a freezer meal, but I do freeze beans all the time, and as long as they are in a bit of liquid they do just fine. You could try making this without the mushrooms and freezing it flat in a zipper-close freezer bag! Let me know how it works out 🙂
I made this for dinner last night. My husband and I enjoyed it very much. I followed your recipe exactly and it was delicious. We are having the leftovers tonight. Will definitely make this again!
So glad to hear it, Georgie!
Are the sundried tomatoes the kind that are packed in oil, or are they the dried kind? Can’t wait to make this!
I used the dried kind!
This was great! There was quite a bit of sauce so I served it in bowls with a piece of toasted garlic bread in the bottom. Delicious! Found the recipe on Pinterest and hope to try more from your site. Thanks!
Toasted garlic bread goes with EVERYTHING! 🙂
Made this tonight – decided to serve it over noodles, as I did not think it would be satisfying without them. Was I wrong ! Soo much better without the noodles ! Delicious!
You must be just like me… I can’t ever make a recipe without tweaking something in it!! Glad you liked it either way, Julie 🙂
This recipe is one of my current favorites, but this website is driving me freaking bonkers! The page keeps jumping around to show me various ads and as you can imagine, trying to scroll back to the actual recipe is difficult when your hands are covered in chicken. Gah!
Oh, no! I’m so sorry, Molly. That is definitely not the experience I’d want you to have! I’ve been having a bit of trouble with my mobile theme and advertising sponsors lately, but I’m working hard to get it all resolved!
Making this tomorrow night, so excited! Trying to be 100% Paleo here and can you suggest a substitute for the beans? Maybe asparagus? We do not like broccoli or artichokes, thanks!
Also,I’m making a double, should I double the mushrooms? 24 oz of mushrooms seems a lot. Maybe 18 oz?
Hi, Katherine! Asparagus would be delicious! I’m not sure about substituting beans… everything I can think of wouldn’t be paleo! Maybe carrots? You can never have too many mushrooms! 😉
Hi I just made this and it was a hit! I doubled the ingredients because I made it for 15 people and everyone loved it! What a great recipe and thank you for sharing it with everyone!
Made this for Saturday supper – hubby and I both loved it! I added some pitted, whole black olives, used only one can of tomatoes (for just two people), and halved the sugar. Didn’t have beans on hand, so served it over pasta. Delish! Will be making again, with beans and some good crusty bread to soak up the sauce. And yes, a glass of Italian red is required.
Made this tonight, with the addition of some black olives. Hubby and I both loved it! easy, tasty, healthy – will definitely be making this again.
Hi Anetta, I love the Tuscan Chicken Skillet, and your website – it’s beautiful.
I’m a dietitian and I’m featuring authors/blogs/websites that have healthy, tasty, easy recipes and I thought this was fantastic! I’ve posted the recipe and you on my blog: Nutritionistics.com.
Keep up the great work!
-Mandy
Hi, Mandy! Thanks so much for featuring me – I’ll be sure to go check it out! 🙂
i just made this for dinner after our Broncos won the game against the Raiders. Smells terrific, added a bit more garlic and some italian herb mixture, now it’s bubbling away. I’m going to put Asiago cheese on top before I serve it, along with some italian bread, and a glass or two of good red wine. Can’t wait. Thanks so much for posting this recipe.
Love this recipe! Anything that tastes this good and only uses one pan gets my vote!!! Hope you don’t mind but I have added a link to this recipe on my blog under my favourite recipes! 🙂
Alex
Looks awesome! I’m definitely going to make this during the holidays, I hope the kids will love it. 🙂
This is on the stove right now… I love all the combo of ingredients! Also, I’m married without kids (yet) and totally agree with you about watching tv and eating! hahah, it’s like my ultimate comfort zone. I’ll never tell my kids, but will do it when they’re out of the house!
cheers!
Seriously awesome! This dish was easy to make and SO DELICIOUS! I used boneless skinless chicken thighs because that’s what I had, and sun dried tomatoes in oil, because I had an open jar. My husband and I both loved it. I appreciate the one dish meals, although I still had a couple of dishes to wash after browning the chicken and then the mushrooms, but it was so worth it. Looking forward to making this often. Thanks!
Awesome, Barbara!! I’m so glad you enjoyed this 🙂
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.
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!
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!!!
I’m so glad you and your husband liked it! Thank you for the lovely comment 🙂
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.
Hi, Walter! What a smart idea 🙂 We all have such different palates, it’s great that you were able to make something that suited your tastes!
I can’t find cannellini beans. I bought navy beans as a substitute. Wish me luck!
Navy beans should work just fine, Jessica!
Thanks!
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!
Oooh, I bet that the thick sauce was delicious, Georgina!
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!
That’s a great idea, Krista! I love artichoke hearts, too.
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! 🙂
Love this, Diane! I’m so glad you and your family liked it!
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!
Mmm, red wine sounds fantastic in this! It’s so great that you can eyeball your seasonings – we all have slightly different taste buds and palates, so you know best what will work for you!
This is supper tonight! Took the red wine suggestion and it is absolutely wonderful!!
Awesome! I’m so glad you liked it. Red wine is a godsend 🙂
This dish -Tuscan Chicken- has become the family favorite. It gets better each time I make it!! We Love It!
I love hearing this, Cindy!! 🙂
This was so not good. I was very disappointed. Very bland.
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 ( https://thewanderlustkitchen.com/2013/10/11/indian-mulligatawny-soup/). It’s delicious!
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.
Seasonings certainly make all the difference! I love a little extra black pepper 🙂
Looks OMG! Just saw it on Pinterest and am re-pinning!
Thanks, Olena!! I’m so glad you like it 🙂
Any guess on nutritional info?
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!
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!
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!
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!
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 🙂
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.
Thanks, Hadley!
Thanks for the inspiration. I made this dish over the weekend and it was quite delightful.
I’m so glad you liked it!! 🙂
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! 🙂
I’m so glad you like it! Crusty bread makes everything better 🙂
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!
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 ( https://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 🙂
Made this for tea tonight was so delicious and quick and easy to make loved it will be making it again!
🙂
Awesome!! I’m so glad to hear it – thanks for dropping by!!
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!
Awesome, that sounds totally delicious! I’m so glad you liked it, Jen 🙂
This looks so yummy! I’m curious though… would you serve with any sides or pasta?
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!
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. 🙁
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 🙂
Hey there! Do you drain the cans of fire roasted tomatoes?! Thanks! Making this tonight 🙂
Hi, Lauren! You don’t need to drain the tomatoes – the liquid helps make a little sauce 🙂
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.
Thank you so much for the kind words, Zainab!! I’m glad you like it here 🙂
Hello, This looks wonderful…can’t wait to try it! One question though, did you serve it with pasta or just alone?
I served it alone! The beans and tomatoes were plenty of extra food for us. Pasta would be delicious with it, too!
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.
Awesome! Yes, I’m working on a few more one-pan recipes 🙂
Looks fantastic ! Can’t wait to give it a try…. One question, do you use dried sundried tomatoes or the ones packed in oil?
Hi, Leah! I use the dried version. Thanks for asking!
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!
Awesome, Denise! I’m so glad you liked it. Enjoy the recipes!
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?
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 🙂
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.
Hi, Debbie! I love hearing about couples who have been married for many years 🙂 Thanks for the comment!
I stumbled across your blog on pinterest and decided to try this last night. It was absolutely delicious and super easy! Keep ’em coming.
Always appreciate hearing this, Lindsey! I’m so glad you liked it 🙂
What a perfect meal! I love all of the colors and textures! Mmmm
This looks so delicious! A perfect, quick one pot meal that would be wonderful with a glass of wine at the end of the day! Yum! Pinned:)
Hi, Shannon! Wine is pretty much a mandatory accompaniment in my kitchen 🙂
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!
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 🙂
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.
Hey, Lynn! Thank you so much for the kind words – I’m really glad you and your family liked this recipe! Thanks for reading 🙂
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. 🙂
Thanks, Rachel! I think one of the reasons we never eat at our dining room table is because it’s always covered with camera equipment! Oops 🙂
Made this tonite, tripled recipe , used 3 lbs tenders , used all low sodium ingredients, used garbanzo beans instead of cannel ini and subbed a yellow pepper instead of sugar, came out delicious !
Yum! Yellow peppers are super tasty 🙂
Could I substitute bone in chicken and if so how long would I cook the chicken for?