One Skillet Tuscan Chicken
  • 2 Tbsp. olive oil, divided
  • 4 bonless and skinless chicken breasts, cut in half
  • salt and pepper, to taste
  • 1 tsp. oregano
  • ½ tsp. thyme
  • 1 small yellow onion, diced
  • 3 cloves garlic, minced
  • 8 oz mushrooms, sliced
  • 1 (15 oz) can Cannelini Beans, drained and rinsed
  • 2 (15 oz) cans Hunt's fire roasted diced tomatoes
  1. Heat 1 tablespoon of olive oil in a large skillet over medium-­high heat. Season the chicken with salt and pepper.
  2. Add the chicken to the hot skillet and brown for 3 minutes on each side.
  3. Remove chicken and set aside on a plate. Add the remaining tablespoon olive oil to the pan.
  4. Add the sliced mushrooms in a single layer and brown a few minutes on each side. Remove from the pan and set aside.
  5. Add the onion and sauté until the onions are transulcent, about 3 minutes. Add the garlic and let cook about 1 minute.
  6. Stir in the diced tomatoes, oregano, thyme, and beans.
  7. Transfer the chicken back to the skillet and spoon some of the sauce and vegetables over top of the chicken.
  8. Cover and simmer on the stove top until the chicken is cooked through and the sauce is bubbling, about 15 - 20 minutes. Return the mushrooms to the pan, let heat about 2-3 more minutes. Check to see if you need to add more salt and pepper.
  9. Serve over roasted asparagus or over white rice.
Recipe by Blogghetti at