Recipe: Tuscan Chicken Skillet

Recipe: Tuscan Chicken Skillet

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Sheela Prakash
Mar 7, 2017
(Image credit: Lauren Volo)

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 natural juices from the chicken also create a bit of cooking liquid, which softens the sun-dried tomatoes and also gives the vegetable and bean mixture something to swim in. Be sure to serve portions in shallow bowls to catch all of that goodness.

(Image credit: Lauren Volo)

Tuscan Chicken Skillet

Serves 4

2 tablespoons olive oil, divided
3 pounds bone-in, skin-on chicken breasts (about 4 split breasts)
Freshly ground black pepper
1 pound cremini mushrooms, trimmed and sliced (about 5 cups sliced)
1/2 cup thinly sliced sun-dried tomatoes, patted dry if oil packed
1 tablespoon chopped fresh rosemary leaves
2 cloves garlic, minced
1/2 teaspoon kosher salt, plus more for seasoning
1 (15-ounce) can white beans, drained and rinsed

Arrange a rack in the middle of the oven and heat to 450°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. Place skin-side down in the pan and sear until golden-brown, about 5 minutes. Flip and sear until the other side is golden-brown, about 5 minutes more. Transfer skin-side up to a plate.

Add the remaining 1 tablespoon of oil to the skillet along with the mushrooms. Sauté, scraping up the browned bits at the bottom of the pan, 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 skin-side up in the mushroom mixture, and add any accumulated chicken juices on the plate. Cover and roast 15 minutes. Uncover and roast until the chicken reaches an internal temperature of 165°F, 15 to 20 minutes more. Serve in shallow bowls, spooning some of the sauce over the chicken and vegetables.

Recipe Notes

  • Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • Using boneless, skinless chicken: You can use 4 boneless, skinless chicken breasts instead. Sear for about 3 minutes on each side. Continue with the recipe, then cover and roast at 400°F. Keep it covered the entire time, then start checking for doneness after 25 minutes.
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