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One Skillet Tuscan Chicken

This one skillet Tuscan chicken is just SO good and satisfying. Plus, it comes together quickly, perfect for those busy weeknights.

One Skillet Tuscan Chicken
One Skillet Tuscan Chicken

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.

One Skillet Tuscan Chicken
One Skillet Tuscan Chicken

Are you looking for more delicious and easy one pot meals? Check out some of my favorite one skillet dinners:

5 from 35 votes

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!
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
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Ingredients 

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

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
Like this recipe? Rate and comment below!
More healthy one pot chicken dinners from the web:
Creamy Paleo Chicken Skillet – Paleo Grubs
One Pot Mediterranean Chicken – Dinner at the Zoo

About Neli Howard

Welcome to my kitchen! I am Neli Howard and the food blogger behind Delicious Meets Healthy. I started Delicious Meets Healthy in 2014 while working in public accounting. While everything I did at work was very analytical and detail oriented, I have enjoyed cooking because I get to use my creativity and experiment with flavors and textures of different foods.

5 from 35 votes (3 ratings without comment)

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84 Comments

  1. 5 stars
    We made this tonight and loved it! We did change a few things based on our vegetarian diet: we added about 1 cup shredded spinach and subbed Quorn for the chicken. We also used 14 oz can of fire roasted diced tomatoes in place of the fresh/sun dried tomatoes. We will make this again!

  2. This looks delicious, and I would like to make it. But first….where is the 14 grams of polyunsaturated fat coming from?

    1. Hi Janice,

      I am sorry for the confusion. I just reran the recipe and the nutritional information was updated. There is no polyunsaturated fat.
      Thanks for checking!

  3. 5 stars
    Made this for my family and everyone absolutely loved it! Very flavorful and easy to make. Will definitely be making this again

  4. Using what I had in the kitchen….I substituted a can organic black beans, left out the mushrooms only because I had none and instead of sundried tomatos I used a couple tablespoons of tomato puree I had in the freezer. DELICIOUS! Even my picky hubby loved it! This recipe is a keeper! Thank you!

  5. 5 stars
    I made this Recipe and similar to Lisa Boracic, I doubled mushrooms and quadrupled the tomatoes and garlic (we love our garlic). I cooked up some Wheat pasta el dente, and when it was time to add the chicken (I left my mushrooms in) I also added my pasta, which soaked up the delicious juices and flavors!! Don’t get me wrong I put in enough tomatoes so we still had a sauce to pour over this DELICIOUS RECIPE. It was a hit with my husband the first night! Second night my Daughter came over and visited and shared left-overs with us and she also loved it. Now tomorrow night I am making it again for Hubby and my Mom – I cannot wait to see if she likes it as much as we do!! Delicious and Healthy the way we like to eat

    1. So glad to hear that you and your family loved this recipe! 🙂 The sauce is so delicious, isnt’t it? Your additions of pasta, more mushrooms, tomatoes & garlic sound sound great! More sauce, more deliciousness! This one skillet recipe is a favorite in our home too. 🙂