Tuscan chicken breasts….this is one great dish, easy to prepare, outstanding to eat.
With every bite of this skillet dinner, there’s something new to get excited about. Whether it’s the caramelized mushrooms, the sweet sun-dried tomatoes, the tender white beans, the juicy chicken, or whatever combination of those four you happen to scoop up with your fork, there’s nothing but good flavor happening here.
Fresh rosemary and garlic sing over them all for an Italian-inspired dinner that quickly comes together on even the busiest of evenings.
Make Your Whole Dinner in Just One Pan
This meal is easy to make and easy to clean up, thanks to it all coming together in one skillet.
The chicken breasts are seared in a large skillet, then you sauté a flavorful mix of mushrooms, sliced sun-dried tomatoes, garlic, rosemary, and cooked white beans right in the same skillet.
Nestling the chicken in all that goodness and baking it not only results in moist, flavorful meat, but the juice from the chicken also creates a bit of broth for the vegetable and bean mixture to swim in. Be sure to serve portions in shallow bowls to catch all of that goodness.
Tuscan Chicken Skillet
2 tablespoons olive oil, divided
4 boneless, skinless chicken breasts (about 2 pounds total)
1 pound cremini mushrooms, trimmed and sliced (about 5 cups)
1/2 cup thinly sliced sun-dried tomatoes (not oil-packed)
1 tablespoon chopped fresh rosemary leaves
2 cloves garlic, minced
1/2 teaspoon kosher salt, plus more for seasoning
Freshly ground black pepper
1 (15-ounce) can white beans, drained and rinsed
Arrange a rack in the middle of the oven and heat to 400°F.
Heat 1 tablespoon of the oil in a large oven-safe skillet with a lid over medium-high heat until shimmering. Season the chicken on both sides with salt and pepper and add to the skillet. Sear until the bottoms are golden-brown, about 3 minutes. Flip and sear until the other side is golden-brown, about 3 minutes more. Transfer to a plate.
[Optional: I would add 1/4 white wine in this part of the preparation.]
Reduce the heat to medium. Add the remaining 1 tablespoon of oil to the skillet along with the mushrooms. Sauté until browned and just tender, about 5 minutes. Stir in the sun-dried tomatoes, rosemary, garlic, 1/2 teaspoon of salt, and a few grinds of black pepper. Sauté for 1 minute more. Stir in the white beans.
Nestle the seared chicken breasts in the mushroom mixture and cover. Bake until the chicken reaches an internal temperature of 165°F, 30 to 40 minutes. Serve in shallow bowls, spooning plenty of the broth over the chicken and vegetables.