One pan tuscan chicken is a thirty minute masterpiece of tender chicken, white beans, herbs and fire roasted tomatoes. Bake up some crusty french bread to serve alongside. Everyone in our house loves it!
Course Main Course
Prep Time 10minutes
Cook Time 30minutes
Total Time 40minutes
Author Rachel Ballard
2large boneless skinless chicken breasts cut into 1 piecesin to 1 inch pieces
1 12ouncepackage mushroomsstems removed and sliced
214-ounce cans fire roasted tomatoeswith the juice
114-ounce cannellini beansrinsed and drained
2/3cupsun dried tomatoes roughly choppedin oil
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.