Easy One Skillet Tuscan Chicken Recipe
The classic old world flavor in this easy one skillet Tuscan Chicken recipe is so delicious you will want to eat it again and again. Trust me on that one.
I’ve also come to realize that good health isn’t a result of vitamin pills or fad diets. Good health is the by-product of cooking meals that are loaded with a wide variety of nutrient dense fresh foods. This hearty Tuscan Chicken recipe doesn’t disappoint there. It contains chicken breasts (low fat protein), black olives, mushrooms, garlic, tomatoes and Cannelloni beans.
Be sure to see our notes on how to stretch this delicious recipe
- 1 lb boneless skinless chicken breasts cubed
- 8 oz sliced button mushrooms
- 1/2 diced yellow onion
- 2 -3 cloves minced garlic
- 2 medium tomatoes diced (we dice fresh ones rather than using canned)
- 1 15 oz can Cannelloni beans drained and rinsed
- 1/2 cup black olives
- 3 tbsp olive oil
- 1 tbsp honey
- 1 tbsp balsamic vinegar
- 1 tsp oregano
- 1 tsp thyme
- 2 tbsp fresh chopped basil we substituted parsley in the video
- Salt and pepper to taste
- In a large cast iron skillet￼ cook the cubed chicken over medium heat about 8 minutes on both sides. Â Remove.
- Add 1 tbsp olive oil and saute the mushrooms. Remove
- Add another tbsp olive oil and saute the onions and garlic
Add one more tbsp olive oil and add the diced tomatoes, Cannelloni beans and black olives. Season with salt and pepper. Add the oregano, thyme, balsamic vinegar and honey. Stir.
- Return the chicken and mushrooms to the skillet and simmer a few minutes.
- Add parsley or basil garnish and serve (we added ours while the mixture was still simmering at the final stage to let the flavors blend in more.)
I know you are going to love this hearty, healthy meal and want to cook it again and again. Your body will love it too!
Note: My grandma was known for being frugal, out of necessity. I recently found money tight and stretched this recipe by adding 2 cups of brown rice to it. It’s still delicious and feeds a couple more people that way. Just cook the rice as you normally would and add it in slowly until you have the right amount. I also used canned tomatoes for the extra juice in this version. You will also want to adjust spices to taste a bit after adding the rice.