Tuscan Chicken Skillet Recipe
User Reviews
4.4
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
4
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Calories
331 kcal
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Course
Main Course
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Cuisine
Italian
Tuscan Chicken Skillet Recipe
Description
The dish starts by seasoning chicken pieces and browning them in olive oil to develop color and flavor. Mushrooms are browned separately to maximize their caramelization before being set aside. Sautéed onions, garlic, and sun-dried tomatoes form the base of the sauce, to which dried herbs, drained beans, diced tomatoes, and a touch of sugar are added to balance acidity.
The chicken is returned to the pan, covered, and cooked through in the bubbling sauce, which thickens slightly during gentle simmering. Mushrooms are added back towards the end to reheat without becoming rubbery. Fresh parsley garnishes add brightness to serve.
This recipe yields a comforting skillet meal with balanced textures from tender chicken, soft beans, and meaty mushrooms. It suits casual dinners and can be served alongside rice, pasta, or crusty bread to soak up the sauce. The included storage instructions cover refrigeration, freezing, and reheating to maintain quality.
Ingredients
- 1 pound chicken breast tenderloin
- 1 teaspoon kosher salt
- 1 teaspoon black pepper freshly ground
- 2 tablespoons olive oil divided
- 12 ounces brown mushrooms sliced
- 1/2 cup yellow onion diced
- 3 cloves garlic minced
- 2/3 c. sun-dried tomatoes chopped
- 1 teaspoon oregano dried
- 1/2 teaspoon thyme dried
- 1 cannelini beans 14.5 oz canned, drained and rinsed
- 2 diced tomatoes fire roasted, 14.5 oz cans
- 1 tablespoon sugar
- salt to taste
- black pepper to taste
- parsley fresh, 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
- Store leftovers in an airtight container refrigerated within two hours; consume within 3-4 days.
- For freezing, cool completely and transfer to labeled freezer containers; keep up to three months.
- Reheat refrigerated portions in a microwave, stirring occasionally until hot.
- Thaw frozen portions in the refrigerator overnight before reheating for best results.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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