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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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By submitting this form, you consent to receive emails from Delicious Meets Healthy.
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.
This was so delicious! I will be making this recipe a regular go to.
This was wonderful!!!!!!!!
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!
I made your skillet Tuscan chicken. It was delicious. Thanks very much for the recipe.
Will definitely make again! Healthy comfort food 🙂
This looks delicious, and I would like to make it. But first….where is the 14 grams of polyunsaturated fat coming from?
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!
Made this for my family and everyone absolutely loved it! Very flavorful and easy to make. Will definitely be making this again
Thank you, Sue! So glad you loved it! 🙂
Can you freeze it?
Hi Magdalen, yes, it freezes well.
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!
Awesome! So glad you liked it!! 🙂
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
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. 🙂