One Skillet Tuscan Chicken

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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

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One Skillet Tuscan Chicken

One Skillet Tuscan Chicken with mushrooms, white beans, and sun-dried tomatoes. One Pan, 30 Minutes! One pot dish that’s perfect for busy weeknight dinners!

Cook ModePrevent your screen from going dark

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4

Calories 391kcal

AUTHOR Neli Howard

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INGREDIENTS

• ▢ 1 lb boneless, 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

US CustomaryMetric

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.

NUTRITION

Serving: 406g | Calories: 391kcal | Carbohydrates: 35g | Protein: 36g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 71mg | Sodium: 501mg | Potassium: 1241mg | Fiber: 8g | Sugar: 13g | Vitamin A: 745IU | Vitamin C: 17.1mg | Calcium: 106mg | Iron: 4.8mg

Course Main Course

Cuisine Mediterranean

Keyword 30 Minutes, Fall, Gluten Free, Healthy, One Pan, Quick, Winter

More healthy one pot chicken dinners from the web:

Creamy Paleo Chicken Skillet – Paleo Grubs

One Pot Mediterranean Chicken – Dinner at the Zoo