Tuscan Skillet Chicken
A simple and warming one-pan meal, this Tuscan skillet chicken is a dinner the whole family will love.
Ok, full disclosure, I have never been to Tuscany, but I truly think this dish is something they would approve. This one-pot Tuscan skillet chicken is loaded with Italian-inspired flavours with sun-dried tomatoes, mushrooms and lots of herbs. Although you could certainly serve this type of dish with noodles, I opted to use white beans as a source of carbohydrate instead to make this well-balanced one-pot meal. Using the white beans makes this dish hearty and filling, and adds a little extra plant-based protein.
You could amend this Tuscan skillet chicken to make it completely paleo by simply omitting the beans and using potatoes or adding extra chicken, or make it completely vegetarian by adding extra beans instead of chicken. Regardless of how you serve it, it’s warming and delicious and makes great leftovers too.
I used cannellini beans in this Tuscan skillet chicken, but you could easily use any white bean you like. If you are using sun-dried tomatoes packed in oil, be sure to remove some of the extra oil when you dice them up.
- 2.5lbs chicken thighs (about 8 thighs)
- 2 tablespoon olive oil
- 1 white onion, diced
- 4 cloves garlic, minced
- 8oz white mushrooms, sliced (about 3 cups)
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried basil
- 28oz can diced tomatoes
- 1/2 cup sun-dried tomatoes, sliced
- 14oz can cannellini beans
- Sea Salt
- Fresh Pepper
- Preheat oven to 350°F.
- Season chicken with salt and pepper on both sides.
- Wash and chop all of your vegetables, and drain and rinse the can of beans.
- Heat 1 tbsp olive oil in a pan on a medium-high heat, then add the chicken and brown for 3 minutes on each side.
- Remove chicken and set aside on a plate. You’re going to add it back to the pan later.
- Add the remaining tablespoon olive oil to the pan, and add the diced onion and sliced mushroom. Allow to cook on a medium heat for 2-3 minutes until onions begin to be translucent.
- Add the minced garlic and sundried tomatoes, allow to cook another 1-2 minutes. You don’t want the garlic to burn, so decrease the heat if needed.
- Add the dried herbs and allow to heat for about 30 seconds until fragrant. At this point I like to add a small splash of water, maybe 1-2 tablespoons, this helps to pick up any flavours off the bottom of the pan.
- Add the can of diced tomatoes to the mixture and stir to well combine. Cook for about 5 minutes.
- Return your chicken thighs to the pan. Ensure that they are submerged into the tomato mixture, if they overlap that is not an issue.
- Add the beans to the pan, spreading them out evenly.
- If you have an oven-proof skillet, cover the skillet and transfer it to the oven for 15-20 minutes. If you do not have an ovenproof skillet, continue cooking on the stovetop on a low heat for 10-15 minutes or until the chicken is cooked through.
- Remove your pan from the oven and allow to cool slightly.
- Serve warm with a side salad.
If you don’t have a pan that can be transferred from the stovetop to the oven, you can finish this recipe on the stovetop by keeping it on a very low heat for 10-15 or until the chicken is cooked through.
- Serving Size: 1 serving
- Calories: 619 calories
- Sugar: 10 grams
- Fat: 20 grams
- Carbohydrates: 40 grams
- Fiber: 8 grams
- Protein: 70 grams