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This one skillet Tuscan chicken is just SO good and satisfying. Plus, it comes together quickly, perfect for those busy weeknights.
As you have probably noticed, I love one-pot and one-skillet recipes. If you haven’t tried these yet, you should check out two of my favorite weeknight meals – One Skillet Tilapia Veracruz and the One Skillet Chicken Puttanesca. They are simple, quick, and easy to make. And of course delicious and healthy! 🙂
I just love when something delicious is also healthy, don’t you? The Cannellini beans are a great addition to this meal and turn this one-skillet Tuscan chicken into a super filling quick meal. If you want to make it paleo, skip the Cannellini beans.
How To Make One Skillet Tuscan Chicken
What you need
- 1 lb boneless, skinless chicken breasts, cubed
- 8 oz mushrooms, sliced
- 1/2 yellow onion, diced
- 2-3 cloves garlic, minced
- 2 medium tomatoes, diced
- 1 (15 oz) can Cannellini Beans, drained and rinsed
- 1/2 cup chopped sun-dried tomatoes
- 1/3 cup black olives
- 2-3 Tbsp olive oil or ghee
- 1 Tbsp honey
- 1 Tbsp balsamic vinegar
- 1 tsp oregano
- 1 tsp thyme
- 2 Tbsp fresh basil, chopped for garnish
- Salt & pepper to taste
Preparation
In a large cast iron skillet heat oil over medium heat, add the cubed chicken pieces and cook for about 8 minutes on both sides, until cooked through. Remove chicken and transfer to a plate.
Add 1 Tbsp of olive oil to the skillet and sauté the sliced mushrooms 5 – 7 minutes until the mushrooms are tender and the juices have evaporated. Set aside.
Add another 1 Tbsp olive oil to the skillet and the diced onion. Sauté the onions 3 – 4 minutes until translucent. Add the minced garlic to the onions and sauté together one more minute. Add salt and pepper to taste while cooking.
Add 1 Tbsp olive oil to the skillet and toss the diced tomatoes, sun-dried tomatoes, Cannellini beans, and black olives. Season again with salt and freshly ground black pepper. Sprinkle in the oregano, thyme and drizzle the balsamic vinegar and honey. Stir a few minutes.
Next, add the cooked chicken and mushrooms to the skillet – stir and cook 1-2 minutes, or until chicken is heated through. Add more salt and pepper if needed.
Serve hot, garnished with the fresh basil.
This meal was so delicious, I couldn’t get enough of it.
Are you looking for more delicious and easy one pot meals? Check out some of my favorite one skillet dinners:
- Sweet Potato Hash with Sausage and Eggs
- One Skillet Chicken Cacciatore
- One Skillet Tilapia Veracruz
- Chicken Penne with Creamy Mushroom Sauce
One Skillet Tuscan Chicken
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Ingredients
- 1 lb chicken breasts, boneless and skinless chicken breasts, cubed
- 8 oz mushrooms, sliced
- ½ yellow onion, diced
- 2-3 cloves garlic, minced
- 2 medium tomatoes, diced
- 1 15 oz can Cannellini Beans, drained and rinsed
- ½ cup chopped sun-dried tomatoes
- ⅓ cup black pitted olives
- 2-3 Tablespoon extra virgin olive oil
- 1 Tablespoon honey
- 1 Tablespoon balsamic vinegar
- 1 teaspoon oregano
- 1 teaspoon thyme
- 2 Tablespoon fresh basil, chopped for garnish
- Salt & pepper to taste
Instructions
- In a large skillet heat oil over medium heat, add the cubed chicken pieces and cook for about 8 minutes on both sides, until cooked through. Remove chicken and transfer to a plate.
- Add 1 Tbsp of olive oil to the skillet and sauté the sliced mushrooms 5 – 7 minutes until the mushrooms are tender and the juices have evaporated. Set aside.
- Add another 1 Tbsp olive oil to the skillet and the diced onion. Sauté the onions 3 – 4 minutes until translucent. Add the minced garlic to the onions and sauté together one more minute. Add salt and pepper to taste while cooking.
- Add 1 Tbsp olive oil to the skillet and toss the diced tomatoes, sun-dried tomatoes, Cannellini beans, and black olives. Season again with salt and freshly ground black pepper. Sprinkle in the oregano, thyme and drizzle the balsamic vinegar and honey. Stir a few minutes.
- Next, add the cooked chicken and mushrooms to the skillet – stir and cook 1-2 minutes, or until chicken is heated through. Add more salt and pepper if needed.
- Serve hot, garnished with the fresh basil.
10/10. So good and good for you too. My family LOVES it. It’s the only way I’ll eat beans. I used Kalamata olives and it was delish!
Yay! Happy to hear you loved it! 🙂
Made exactly as written except for the black olives. We are adding more Mediterranean recipes to our diet, and this is so good. This is delicious. Spicy enough, but nothing overpowering at all. The flavors blend so well. I sprinkled with fresh parsley. It goes together easily. Thank you for this. We will be having it again soon!
This was DELICIOUS! I used chicken sausage instead of chicken breast to make it quicker to satisfy my hungry family. So simple to put together and so much flavor. I bet artichokes would be good in here too! This is going into our regular rotation. Thank you!
So glad to hear that you and your family enjoyed it!
I cannot eat olives or mushrooms, do you think without them it would drastically alter the flavor of the dish?
It will not change the flavor drastically. It won’t be the same but it will still be delicious. Hope you enjoy it!
Excellent mix of so many flavors.
I picked up Chickpeas by mistake, dinner was still fabulous! For me, the sun-dried tomatoes and the olives I added kicked this up to making my rotation.
A wonderful, easy recipe to follow. Full of so much flavor!
Left overs (if you have any) are better the next day!
Tried this recipe this afternoon. OMG! DELICIOUS!!!!!
This was phenomenal!!! The flavors are amazing & it came together quickly. Definitely making this over & over again.