Tuscan Chicken Skillet Recipe

Name: Tuscan Chicken Skillet Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 serving
Ingredients: 1 pound chicken breast tenderloins; 1 teaspoon kosher salt; 1 teaspoon freshly ground black pepper; 2 tablespoons olive oil; 12 ounces brown mushrooms; 1/2 cup diced yellow onion; 3 cloves garlic; 2/3 c. sun-dried tomatoes; 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; Fresh parsley for garnish

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4.4

282 reviews

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Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings
4
Calories
331 kcal
Course
Main Course
Cuisine
Italian

Tuscan Chicken Skillet Recipe

Farrah Baldwin

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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.

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Ingredients

Servings

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

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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.

Equipments used:

Notes

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.

Nutrition Information

Show Details

Serving 1serving Calories 331kcal (17%) Carbohydrates 22g (7%) Protein 29g (58%) Fat 16g (25%) Saturated Fat 2g (10%) Polyunsaturated Fat 2g Monounsaturated Fat 9g Trans Fat 0.01g Cholesterol 73mg (24%) Sodium 828mg (35%) Potassium 1616mg (46%) Fiber 4g (16%) Sugar 7g (14%) Vitamin A 1070IU (21%) Vitamin C 52mg (58%) Calcium 68mg (7%) Iron 3mg (17%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 331 kcal

% Daily Value*

Serving	1serving
Calories	331kcal	17%
Carbohydrates	22g	7%
Protein	29g	58%
Fat	16g	25%
Saturated Fat	2g	10%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	9g	45%
Trans Fat	0.01g	1%
Cholesterol	73mg	24%
Sodium	828mg	35%
Potassium	1616mg	34%
Fiber	4g	16%
Sugar	7g	14%
Vitamin A	1070IU	21%
Vitamin C	52mg	58%
Calcium	68mg	7%
Iron	3mg	17%