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.
Servings: 4
Calories: 331kcal
Equipment
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
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
Serving: 1serving | Calories: 331kcal | Carbohydrates: 22g | Protein: 29g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 828mg | Potassium: 1616mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1070IU | Vitamin C: 52mg | Calcium: 68mg | Iron: 3mg
