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 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.
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 🙂