I remember the first time I made a Tuscan Chicken Skillet. The smell of sautéed garlic and sun-dried tomatoes filled my kitchen, instantly transporting me to the heart of Tuscany. This dish is not just delicious; it’s a comforting, one-pan meal that makes weeknight dinners feel special without too much fuss. If you’re short on time but still crave something hearty and flavorful, this skillet dish will become your go-to in no time.
What makes it truly special is how the ingredients work together to create a vibrant and satisfying meal. The combination of tender chicken, earthy mushrooms, and sweet sun-dried tomatoes produces a medley of flavors that will impress everyone at the table, whether it’s a family dinner or date night.
Why you’ll love tuscan chicken skillet
- Quick and easy to prepare.
- Rich, robust flavors in every bite.
- One-pan cleanup for easy cooking.
- Great for meal prep and leftovers.
- Healthy and satisfying for busy weeknights.
What ingredients do I need for tuscan chicken skillet?
- 1 pound chicken breast tenderloins
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons olive oil (divided)
- 12 ounces brown mushrooms (sliced)
- 1/2 cup diced yellow onion
- 3 cloves garlic (minced)
- 2/3 cup sun-dried tomatoes (chopped)
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1 14.5 oz can cannellini beans, drained and rinsed
- 2 14.5 oz cans fire-roasted diced tomatoes
- 1 tablespoon sugar
- Salt and pepper (to taste)
- Fresh parsley for garnish
Ingredient notes & swaps:
- Olive oil: This can be replaced with avocado oil for a different flavor.
- Chicken breast tenderloins: Chicken thighs could also work and add extra moisture.
- Sun-dried tomatoes: If using oil-packed, drain before chopping for a less intense flavor.
How do I make tuscan chicken skillet step-by-step?
To make this Tuscan Chicken Skillet, season the chicken with salt and pepper, then brown it in olive oil. Sauté the mushrooms, onion, garlic, and sun-dried tomatoes, then combine everything with beans and diced tomatoes, allowing the flavors to meld. Cook until the chicken is thoroughly cooked, and serve hot.
- Season the chicken tenderloins with salt and pepper.
- Heat 1 tablespoon of olive oil in a large sauté pan or cast iron skillet over medium-high heat. Add the chicken and brown for 3 minutes on each side.
- Remove the chicken and set it aside on a plate.
- Add the remaining tablespoon of olive oil to the pan. Add the sliced mushrooms in a single layer, browning in batches for a few minutes per side. Remove them from the pan and set aside.
- Add the diced onion to the pan and sauté for 3 minutes until translucent.
- Stir in the minced garlic and sun-dried tomatoes; sauté for 2 more minutes.
- Add the dried oregano, thyme, drained cannellini beans, diced tomatoes, and sugar. Stir well.
- Return the chicken to the pan, spooning the sauce and vegetables over it. Cook covered until the chicken is cooked through and the sauce is bubbling, about 10 minutes.
- Finally, return the mushrooms to the pan, taste for seasoning, and add salt and pepper as needed.
- Serve hot, garnished with fresh parsley.
Pro Tip: Make sure your chicken is browned well for a richer flavor!
How should I serve it?
This Tuscan Chicken Skillet is delicious on its own but pairs beautifully with a side of garlic bread or over a bed of creamy polenta. You can also serve it with a fresh green salad to balance the richness of the dish, drizzled with a balsamic vinaigrette for a delightful contrast.
Can I make it ahead? How do I store and reheat it?
Yes, you can make this dish ahead of time. It stores well in the refrigerator for up to 3 days. Alternatively, you can freeze it for up to a month. When reheating, warm it on the stovetop over low heat until heated through to prevent the chicken from drying out.
How do I fix common issues?
If your chicken turns out dry, try the following fixes: add a splash of chicken broth to the pan during reheating or serve with a drizzle of olive oil for added moisture. If the dish tastes bland, adjust the seasoning with extra salt, pepper, or a squeeze of lemon juice to elevate the flavors.
What variations can I try?
You can easily customize this skillet with your favorite ingredients. Consider adding spinach or kale for extra greens, swapping the cannellini beans for chickpeas for a different texture, or including bell peppers for added sweetness. If you prefer a kick, add crushed red pepper flakes to the sauce!
FAQs
Can I use other types of beans?
Absolutely! You can use black beans or kidney beans as substitutes if you don’t have cannellini beans.
Is this dish gluten-free?
Yes, all the ingredients in this Tuscan Chicken Skillet are naturally gluten-free, making it safe for those with gluten sensitivities.
Can I use fresh tomatoes instead of canned?
Yes, you can use fresh tomatoes; just ensure to peel and seed them before adding them to the skillet. Adjust cooking time as needed until they soften.
Tuscan Chicken Skillet
Ingredients
Method
- Season the chicken tenderloins with salt and pepper.
- Heat 1 tablespoon of olive oil in a large sauté pan or cast iron skillet over medium-high heat.
- Add the chicken and brown for 3 minutes on each side.
- Remove the chicken and set it aside on a plate.
- Add the remaining tablespoon of olive oil to the pan.
- Add the sliced mushrooms in a single layer, browning in batches for a few minutes per side.
- Remove the mushrooms from the pan and set aside.
- Add the diced onion to the pan and sauté for 3 minutes until translucent.
- Stir in the minced garlic and sun-dried tomatoes; sauté for 2 more minutes.
- Add the dried oregano, thyme, drained cannellini beans, diced tomatoes, and sugar. Stir well.
- Return the chicken to the pan, spooning the sauce and vegetables over it.
- Cook covered until the chicken is cooked through and the sauce is bubbling, about 10 minutes.
- Finally, return the mushrooms to the pan, taste for seasoning, and add salt and pepper as needed.
- Serve hot, garnished with fresh parsley.