Recipe: Tuscan Chicken and Mushroom Skillet
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.
Skillet Tuscan Chicken & Mushroom: Watch the Video
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 and a bit of chicken broth soften 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.
To make sure there’s plenty of cooking liquid and sauce in the finished dish, we retested this recipe and added 1/2 cup of chicken broth before the skillet goes into the oven. There’s just enough liquid to keep the vegetables from drying out, but the skin on the chicken still gets nice and crispy.
– Christine, August 2017
Tuscan Chicken Skillet
- 2 tablespoons
olive oil, divided
- 3 pounds
bone-in, skin-on chicken breasts (3 to 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
- 1/2 teaspoon
kosher salt, plus more for seasoning
(15-ounce) can white beans, drained and rinsed
- 1/2 cup
low-sodium chicken broth
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, 4 to 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 and broth.
Nestle the seared chicken breasts skin-side up in the mushroom mixture, and add any accumulated chicken juices on the plate. Roast uncovered until the thickest piece of chicken reaches an internal temperature of 165°F, about 30 minutes. Serve in shallow bowls, spooning some of the sauce over the chicken and vegetables.
- 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 but omit the broth, then cover and roast at 400°F. Keep it covered the entire time, then start checking for doneness after 25 minutes.