I’m always looking for reasonably quick, easy recipes that are reasonably healthy and freeze well, so that I can take them to work for lunch. Tuscan Chicken Skillet ticks all of the boxes, but it’s also super-delicious. It’s nice, when you’re surrounded by take-out lunch options that aren’t great for your but are incredibly tempting, to have something home-cooked and tasty ready to go.
I try to spend Sunday nights cooking, so that I can eat well all week, and though it’s not always possible, when I do have the time it’s awesome.
I’ll note that this recipe was initially written up as a low-mess, one pot meal, but while I only use one pot, I use a lot of other bowls to hold cooked ingredients before adding them back in, so I wouldn’t really count it as a one-pot meal.
You could totally leave out the chicken to make it a vegetarian/vegan side-dish, or maybe sort-of a stew. I’d recommend using fire-roasted tinned tomatoes if you can find them, as they do add flavour, but regular tinned tomatoes are fine.
- 1 pound chicken breast, sliced into smaller pieces
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons olive oil, divided
- 12 ounces brown mushrooms, sliced
- 2 large onions, diced
- 6 cloves garlic, minced
- 2/3 c. sun-dried tomatoes, chopped
- 1 teaspoon oregano
- 1/2 teaspoon thyme
- 1 (14.5 oz) can Cannellini Beans, drained and rinsed
- 1 (24 oz) cans fire roasted diced tomatoes
- Salt and pepper, to taste
- Parsley for garnish
- Season the chicken with salt and pepper.
- Heat 1 tablespoon of olive oil in a large sauté pan or cast iron skillet over medium-high heat, then add the chicken and brown for a few minutes on each side (the chicken will cook more later).
- Remove chicken and set aside on a plate.
- Add the remaining tablespoon olive oil to the pan. Add the sliced mushrooms in a single layer and brown, working in batches, a few minutes per side. Remove from the pan and set aside.
- Add the onion and sauté until fragrant.
- Add the garlic, and sundried tomatoes. Sauté for 2 minutes.
- Stir in the oregano, thyme, beans, and diced tomatoes.
- Transfer the chicken back to the pan and spoon some of the sauce and vegetables over top of the chicken.
- Cook, covered, on the stove top until the chicken is cooked through and the sauce is bubbling, about ten minutes.
- Return the mushrooms to the pan. Taste and add salt and pepper as needed.
- Serve hot, garnished with parsley.