4.4 from 282 votes
Tuscan Chicken Skillet Recipe
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.
Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 4
Calories: 331 kcal
Course:
Main Course
Cuisine:
Italian
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.
Cup of Yum
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
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
% 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.