Dive into the simple joy of our Tuscan Chicken Skillet. It’s easy, quick, and full of flavor, with cannellini beans adding a healthy boost to this comforting, one-pan dinner.
You won’t believe how quickly this Tuscan Chicken Skillet comes together, which makes it a go-to option when you’re short on time but not willing to compromise on flavor. The aroma that fills your kitchen as you sauté the garlic and sear the chicken is simply heavenly.
The best part? Those cannellini beans. They soak up all the herby goodness and give you that protein punch we’re all looking for. It’s a one-pan wonder that’s got everything you need. Just toss it together, let the skillet work its magic, and bask in the glory of a dinner well done with minimal cleanup. Serve it with rice or pasta for an extra satisfying meal. Win-win! Craving more Tuscan delights? Be sure to check out my 30-minute Tuscan White Bean Skillet recipe.
Table of Contents
Why We Love This Recipe
- A rich blend of herbs and sun-dried tomatoes infuses every bite with a zesty, deep Mediterranean flavor.
- Easy prep and cleanup make this one-pan meal perfect for busy weeknights.
- Packed with protein from chicken and beans, it serves as a hearty, balanced meal.
- Offers the heartiness of comfort food without feeling too heavy, ideal for a satisfying yet light meal.
Recipe Ingredients
- Chicken Breast Tenderloins: Chicken adds lean protein to the meal, soaking up the spice mix to become tender and flavorful.
- Mushrooms: They bring a satisfying chew and a natural, herby taste.
- Sun-dried Tomatoes: These bits add a sharp, sweet tang, giving the dish a bold tomato taste that really stands out.
- Cannellini Beans: Soft and slightly nutty, these beans thicken the dish and make it creamier.
- Fire-Roasted, Diced Tomatoes: Their slight char adds a cozy, smoky layer to the sauce.
See the recipe card for full information on ingredients and quantities.
Variations
- Creamy Garlic Variation: Simmer chicken in a creamy sauce made with heavy cream, fresh garlic, and Italian seasoning for a thicker, richer taste.
- Butter Mushroom Chicken: Sauté mushrooms in butter before adding to the skillet for a deeper, nuttier flavor.
- Spinach and Tomato Skillet: Add fresh spinach and let it wilt in the tomato sauce for an extra veggie boost.
- Rustic Potato Chicken Skillet: Cube potatoes and cook them in the large skillet before adding chicken for a hearty, one-pan meal.
- Wilted Spinach Addition: Add a few handfuls of baby spinach at the end of cooking until just wilted for a fresh, nutritious boost.
How to Make Tuscan Chicken Skillet
Step #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 it for 3 minutes on each side.
Step #2: Remove the chicken and set it aside on a plate. Add the remaining tablespoon of olive oil to the pan. Add the sliced mushrooms in a single layer and brown them, working in batches, for a few minutes per side. Remove them from the pan and set them aside.
Step #3: Add the onion and sauté it for 3 minutes. Add the garlic and sun-dried tomatoes. Sauté for 2 minutes. Stir in the oregano, thyme, beans, diced tomatoes, and sugar.
Step #4: Transfer the chicken back to the pan and spoon some of the sauce and vegetables over the top of the chicken. Cook, covered, on the stovetop 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.
Expert Tips
- Sear Chicken Well: For a flavorful crust, pat the chicken dry before searing it in hot oil until golden—this locks in juices and adds depth to the dish.
- Deglaze the Pan: After searing the chicken, pour chicken broth into the skillet and scrape up the browned bits from the bottom of the pan
- Quality of Ingredients: Use high-quality olive oil for a richer flavor, and consider organic chicken for better taste and texture. Sun-dried tomatoes packed in oil can add more depth than dry-packed.
- Sautéing Vegetables: When sautéing onions, let them cook until they’re just beginning to caramelize for a sweeter, deeper flavor. For the garlic, be careful not to burn it; it should be golden, not brown.
- Taste and Adjust: Always taste your dish before serving and adjust the seasoning as needed. You might find it needs a bit more salt, a pinch of sugar, or a splash of acidity (like lemon juice or balsamic vinegar) to balance the flavors.
Frequently Asked Questions
No, it’s rich and herby but not spicy.
Absolutely, its mild flavors are generally kid-friendly.
The chicken is done when it reaches an internal temperature of 165°F (74°C).
Storage Info
To store your Tuscan Chicken Skillet, place cooled leftovers in an airtight container and refrigerate, ideally within two hours of cooking. For freezing, cool it completely, then transfer it to a freezer-safe container, label it with the date, and freeze it for up to three months. Reheat refrigerated leftovers in the microwave, stirring occasionally, until hot. Thaw frozen portions in the fridge overnight before reheating. Properly stored, the dish will last 3 to 4 days in the refrigerator or up to three months in the freezer.
More Tuscan Recipes That You Will Love
Tuscan Chicken Skillet Recipe
RECOMMENDED PRODUCTS
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 dried oregano
- 1/2 teaspoon dried 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
- Fresh 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 it for 3 minutes on each side.
- Remove the chicken and set it aside on a plate. Add the remaining tablespoon of olive oil to the pan. Add the sliced mushrooms in a single layer and brown them, working in batches, for a few minutes per side. Remove them from the pan and set them aside.
- Add the onion and sauté it for 3 minutes. Add the garlic and sun-dried 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 the top of the chicken. Cook, covered, on the stovetop 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.
NOTES
Nutrition
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.