Family Favorite One Pan Tuscan Chicken
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- เผยแพร่เมื่อ 25 ต.ค. 2024
- This recipe will be a hit with your family! Anti inflammatory, wholesome, gluten and dairy free--this one proves that simple dinners can be the best.
Tuscan chicken makes a great leftover lunch so make double and save some for later. It also freezes great and you can certainly add pasta if you want to.
This recipe is featured in my new cookbook Wholesome Comfort where I help you kick off your journey to healthy food with recipes that feel familiar. Get your digital copy today: feastandfarm.c...
Ingredients
2 large boneless skinless chicken breasts cut into 1 pieces in to 1 inch pieces
2 tablespoons avocado oil
3 cloves garlic minced
1 small onion or 1/2 of a medium finely diced
1 teaspoon salt and pepper divided
1 12 ounce package mushrooms stems removed and sliced
1 teaspoon fresh thyme
1 teaspoon fresh oregano
2 14-ounce cans fire roasted tomatoes with the juice
1 14-ounce cannellini beans rinsed and drained
3/4 cup sun dried tomatoes roughly chopped (in olive oil)
Instructions
In a large skillet with deep sides (I like my big cast iron), heat 1 tablespoon olive oil over medium-high heat until starting to shimmer; add the chicken and brown the outside, turning once--about 3 minutes or so per side.
Reduce heat to medium and transfer the chicken to a plate for a few minutes.
Add the remaining tablespoon of oil and the mushrooms, stir until sautéed and slightly brown--about 5 minutes or so. Add 1/4 teaspoon of the salt and 1/2 the pepper and stir well. Transfer to the plate with the chicken.
In the skillet, add the onion and cook until softened and translucent--about 5 minutes. Add the garlic and cook one minute.
Add the tomatoes, beans, sun dried tomatoes, herbs, sugar and remaining salt and pepper.
Bring to a simmer over medium-low heat and add the chicken and mushrooms back into the pan.
Simmer on low to blend the flavors and cook the chicken through--about 20 minutes or so. Serve warm with crusty bread.
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Y'all let me know what you think about this split screen format. I'm always trying new methods so you can learn effectively!
Hey Rachel! Glad to see you’re still at it and trying some new ideas. Keep it up. see you around!
Definitely still here! Thanks Ben!
I like the split screen just fine. I watched the full screen video but prefer to see your pretty face as you talk us through the directions.🥰
Sounds really good!
I've been making a different version of a Tuscan chicken stew for my family for years. I actually love to try different versions of things I make so I can't wait to make this for my family. Mine uses thighs, carrots, the beans, onion, garlic, and stewed tomatoes. It's perfect for cold months. Yours looks absolutely delicious and I'm sure they would love it too. Thank you.
That's great Brianne. I think it's a super versatile recipe too.
Rachel, You are such a sweetheart! This dish looks so yummy. TFS. God bless
Thank you so much Lydia!
Yum!
So excited to make this😀
You'll love it! It reheats great or you can carry it in your thermos for lunch.
Hello from Lexington, North Carolina!❤️. I like the split screen just fine. I watched the full screen video but prefer to see your pretty face as you talk us through the directions. The recipe sounds good.😋❤️
Love you my friend!!! I hope you are doing well.
The split screen works well.
I prefer full screen cooking. :)
Can you not see? Any other reason?
I like full screen cooking.
Late to the party here. What is the best substitute if you hate mushrooms? Or can you just leave them out? Like the split screen just fine, btw.
You could use more beans if you wanted to, or any other vegetable that would cook in about the same time. Zucchini or squash would both work just fine if you like either of those.