Easy Way to Cook Super Quick Tuscan Chicken Skillet

Tuscan Chicken Skillet Recipe. How to set it up? What are the ingredients? Cooking tips and more… It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty.

Recipe courtesy of Food Network Kitchen. This Tuscan Chicken Skillet recipe is so easy to put together but tastes like it took all day.

Here is the best “Tuscan Chicken Skillet” recipe we have found until now. This is gonna really delicious.

Ingredients of Tuscan Chicken Skillet

1. It’s 2 Tbsp. of olive oil, divided.
2. You need 1 tsp. of freshly ground black pepper.
3. Prepare 1 tsp. of oregano.
4. Take 1/2 tsp. of thyme.
5. Take 1/2 of yellow onion, diced.
6. You need 3 cloves of garlic, minced.
7. Take 12 oz. of mushrooms, sliced.
8. Prepare 2/3 c. of sundried tomatoes, chopped.
9. Make ready 1 (15 oz) of can Cannelini Beans, drained and rinsed.
10. Prepare 2 (15 oz) of cans fire roasted diced tomatoes.
11. It’s 1 Tbsp. of sugar substitute.
12. Make ready to taste of Salt and pepper.
13. It’s of Parsley for garnish.
14. Make ready 4 of chicken breasts.

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Tuscan Chicken Skillet instructions

1. Season the chicken with salt and pepper..
2. 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 3 minutes on each side..
3. Remove chicken and set aside on a plate..
4. 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..
5. Add the onion and sauté for 3 minutes..
6. Add the garlic, and sundried tomatoes. Sauté for 2 minutes..
7. Stir in the diced tomatoes, spices, beans, and sugar..
8. Transfer the chicken back to the pan and spoon some of the sauce and vegetables over top of the chicken..
9. Cook, covered, on the stove top until the chicken is cooked through and the sauce is bubbling, about ten minutes..
10. Return the mushrooms to the pan. Taste and add salt and pepper as needed. Serve hot, garnished with parsley..

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