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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
  • 1/2 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


  • Heat 1 tablespoon of olive oil in a large skillet over medium-¬≠high heat. Season the chicken with salt and pepper.
  • Add the chicken to the hot skillet and brown for 3 minutes on each side.
  • Remove chicken and set aside on a plate. Add the remaining tablespoon olive oil to the pan.
  • Add the sliced mushrooms in a single layer and brown a few minutes on each side. Remove from the pan and set aside.
  • Add the onion and saut√© until the onions are transulcent, about 3 minutes. Add the garlic and let cook about 1 minute.
  • Stir in the diced tomatoes, oregano, thyme, and beans.
  • Transfer the chicken back to the skillet and spoon some of the sauce and vegetables over top of the chicken.
  • 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.
  • Serve over roasted asparagus or over white rice.