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Enjoy a flavorful and easy Tuscan Chicken made in a skillet! This one-pan recipe features tender chicken in a creamy, garlic-infused sauce with sun-dried tomatoes, spinach, and Italian herbs. Perfect for a quick, delicious weeknight dinner!
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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 pan 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.
Why You Will Love This Recipe
- Quick & easy cleanup: Made in just one skillet, this flavorful dish eliminates the hassle of washing multiple pans—perfect for busy nights!
- Creamy & flavorful sauce: The rich, garlic-infused cream sauce with sun-dried tomatoes and spinach creates a deliciously comforting dish the whole family will love.
- Tender & juicy chicken: The chicken is perfectly cooked in the skillet, staying juicy and flavorful while absorbing the bold Tuscan flavors.
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 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
How To Make One Skillet Tuscan Chicken
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.
More One Skillet Dinners
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
If you enjoyed this Tuscan Chicken recipe or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
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One Skillet Tuscan Chicken
Save This Recipe
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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.
Video
Nutrition
Nutrition Disclaimer: Nutritional values are estimates and may vary with ingredients, brands, and portion sizes. For accuracy, use your preferred nutrition calculator.
Disclaimer: The information provided in this recipe is for informational purposes only and should not be considered medical or nutritional advice. I am not a doctor or a dietitian. Always consult a qualified healthcare provider for personalized guidance regarding your diet or health. For more details, please read my full disclosure page.
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!