Fool your family into thinking you spent hours perfecting this delicious dish. This Tuscan Chicken Skillet is awesome. It's full of flavor, easy to make, healthy and only needs one pan (meaning fewer dishes, yay!). Pair this with a nice glass of wine and you have a mouthwatering restaurant-quality meal that you'll want to make every week.
If you're only using one pan to make a recipe, you might as well use the best pan you have! We love this Ballarini Treviso Sautee Pan. It's big enough to fit all the ingredients for this dish, works on any surface, it's easy to clean, comes with a lid, looks awesome, and makes you feel fancy (even if you're cooking dinner in your PJs). If you're looking to impress, this Tuscan Chicken Skillet is the recipe to make!
- 2 tbsp olive oil, divided
- 1 lb. chicken breast tenderloins
- 1 tsp kosher salt
- 1 tsp freshly ground black pepper
- 1 tsp oregano
- 1/2 tsp thyme
- 1/2 yellow onion, diced
- 3 garlic cloves, minced
- 12 oz. mushrooms, sliced
- 2/3 cup sundried tomatoes, chopped
- 1 can Cannelini Beans, drained and rinsed
- 2 cans fire roasted diced tomatoes
- 1 tbsp sugar
- Salt and pepper, to taste
- Parsley for garnish, optional
Season the chicken tenders with salt and pepper.
Heat 1 tbsp of olive oil in a large fry pan over medium-high heat.
Add chicken to pan and brown for 3 minutes on each side.
Once browned, remove the chicken and set aside on a plate.
Add the remaining olive oil to the pan with the sliced mushrooms. Brown the mushrooms by cooking them for a few minutes on each side. Once browned removed from the pan and set aside.
Add the diced onion and saute for 3 minutes.
Next, add the garlic and sundried tomatoes. Cook for 2 minutes.
Stir in the diced tomatoes, spices, beans and sugar.
Transfer the chicken back into the pan. Cover the pan and cook until the chicken is cooked through and the sauce is bubbling (about 10 minutes).
Return the mushrooms to the pan, stir. Add salt and pepper if needed.
Serve the dish hot and garnished with chopped parsley, if desired. Enjoy!