Tuscan Chicken

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!

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!

One Skillet Tuscan Chicken

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! Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 4

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

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

Nutrition Disclaimer: Nutritional values are estimates and may vary with ingredients, brands, and portion sizes. For accuracy, use your preferred nutrition calculator.