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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 saut̩ the sliced mushrooms 5 Р7 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. Saut̩ the onions 3 Р4 minutes until translucent. Add the minced garlic to the onions and saut̩ 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
INGREDIENTS
- 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 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 saut̩ the sliced mushrooms 5 Р7 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. Saut̩ the onions 3 Р4 minutes until translucent. Add the minced garlic to the onions and saut̩ 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.
NUTRITION
More healthy one pot chicken dinners from the web:
Creamy Paleo Chicken Skillet – Paleo Grubs
One Pot Mediterranean Chicken – Dinner at the Zoo
Use the tag #DeliciousMeetsHealthy when posting a picture of your recipe, and make sure to follow @deliciousmeetshealthy on Instagram!
Do you think this could work without the honey? I. In phase one of the South zbeach diet so trying to make is fit in.
It will definitely work without the honey. It might not taste quite the same. If you wish, you can add another sweetener like maple syrup. Happy cooking! 🙂
Oh yum, they look amazing…I could eat them now. Thanks for the recipe! 🙂
Would black beans be an okay substitute for the white beans?
Absolutely!
I made this last night. Didn’t have mushroom and black olives, and added potatoes and chicken broth. Followed everything else exactly. DELICIOUS. My husband and I couldn’t stop eating it. I will be making variations of this as the weather cools off. YUM!
The addition of potatoes sounds really good! I am glad you and your husband loved it! Thanks for stopping by, Shannon! 🙂
Wow, really, I can’t get over that delicious taste! So simple and yet – sooo great. Thank you for this recipe – it’s a real keeper
Now this is what I call a delicious dinner! I need to go to the store and pick up a few ingredients and then I’m making this bad boy! Yum!
I love the ease of one-pot meals and this looks great, particularly with those lovely olives!
I love everything about this chicken dish! Totally something I would make!
I cant take my eyes off the colours. I am trying new flavours recently and this just sounds perfect to the rainy days. 🙂
Thanks, Roy! I agree, it’s a perfect comfort meal for rainy days.
This looks so tasty and I would love to try it, but could you please clarify if the oregano and thyme are fresh or dried? Thank you!
Hi Carla, they are dried. 🙂 Happy cooking! Hope you enjoy this recipe!
That looks delicious! I’m all about one pot meals, and love beans and meat combos, so this is perfect.
I have just one comment. I had to print an additional full page to get the nutritional info, which I like to keep with my recipes. It would be nice if that option was included when printing the recipe. Or, did I miss something?
Hi Glenna, you didnt miss anything. Unfortunately the recipe card doesn’t have the option to include the nutritional info chart. I wish it did too. I have to additionally include the nutritional info for each recipe.
But I am working on finding a better solution for this. Thanks for letting me know, your input is appreciated! 🙂
Hope your enjoy the recipe!
I added a bag of frozen (but heated through) artichoke hearts, which made this extra delish. Great recipe.
Hi Julie, love the addition of artichoke hearts, sounds delicious! Glad you liked it! 🙂
Delicious and easy!
Thank you! 🙂
We don’t care if this is a one-pot or a twenty-pot meal — this is some kind of tasty. Mind you, that it is a one-pot meal sure makes it easy.
Great! Glad you liked it! Thanks for stopping by! 🙂
I have made this several times!! healthy, easy and so good. never any left overs!
Thanks, Cindy! I will be featuring your comment on Delicious Meets Healthy’s facebook page. 🙂 So glad to hear you love this recipe!
This is one of the best recipes! We are trying to eat healthier and don’t want to sacrifice taste. We added a sprinkle of shredded parmesan on top too! My husband and I loved this!!! I will definitely make it again!!! Thank you for such a great recipe!!
Thanks, Christine! Glad you and your husband enjoyed this meal! 🙂
This recipe was AWESOME! Definitely adding it to my meal rotation. I’m an olive lover so I added extra olives.
I do have to say though, my boyfriend and I aren’t big eaters, and we thought this meal more appropriately serves 3 people.
Thanks, Lisa! another olive lover here – you can never have enough olives 🙂 I am glad you liked the recipe!
I will have to make it again soon to check the servings sizes. I am sorry you ended up with only 3 servings.
thank you again, this meal has become a staple in my house. Although I’ve modified it a bit. I now use a whole can of olives, double the mushrooms, a whole onion, and double the “wet” things. I also put it over linguini or angel hair (it’s awesome, although no longer “one pot” lol). When I do this, it serves 4 till we’re stuffed. I usually make it for the two of us and then eat it as leftovers the next day.
That sounds delicious! Love all your additions! Olives are my favorite and I add extra of them too. 🙂
Tasty, but the recipe text needs some editing. It never mentions adding the mushrooms back in – “at the end, with the chicken” is what I did and it was fine. Similarly, the prep to the chicken breasts should be mentioned – asking for “chicken breasts” in the ingredient list but “cubed chicken pieces” in the directions is not great.
I am glad you liked the recipe, Nathan! Thanks for your comment and pointing out those two things to me. I edited the post, and added the mushrooms to the recipe directions at the end, as well as “cubed” in the ingredients directions. Hope that makes the cooking process for all my readers easier! 🙂
Made it tonight for dinner! Super easy, filling, and delicious!! Great that it’s healthy too!
Thanks Sonya!! SO glad you liked it! 🙂