This easy chicken skillet is full of Tuscan-inspired ingredients like cannellini beans, fresh herbs, white wine, and tomatoes. It’s a one-pan 30-minute dinner that’s light and fresh.
Tuscan-Style Chicken Skillet
Even after almost nine (!) years of blogging I still manage to surprise myself when I share something like this chicken skillet mostly because there’s no pasta. If I shared this back in January I know without a doubt it would have included a generous amount of pasta, but because it’s now April and spring looks like it might settle in and stay awhile it felt right to go with a light-yet-still-comforting chicken skillet dinner sans pasta. Which, by the way, I still enjoyed with toasted bread on the side because I am in no way someone who likes to go carb-less at dinner. Just taking a break from pasta, that’s all.
Some Ingredients You’ll Need
- Boneless, skinless chicken breast
- Onion and lots of fresh garlic
- A little white wine to deglaze the pan
- Diced tomatoes
- Cannellini beans
- Lots of fresh herbs like parsley and basil
- Some grated Parmesan cheese, for garnish
And it’s a recipe that checks a lot of boxes – One-pan! Only 30 minutes! Quick & Easy! – so many, in fact, that I imagine myself as one of those carnival barkers who entices customers to spend their dollars in hopes of some great prize, but ends up with a dingy stuffed animal. Except at my carnival, you don’t get scammed and instead walk away with a recipe for an easy-to-make Tuscan-style chicken skillet. A recipe, I might add, that’s full of fresh flavors like basil, white wine, tomatoes, and just a touch of Parmesan cheese. Sounds like a win to me, so, step right up, folks!
More Easy Chicken Recipes
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Tuscan-Style Chicken Skillet
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Prep Time: 10 minutes - Cook Time: 20 minutes
- Total Time: 30 minutes
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Yield: 4 servings -
Category: Dinner
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Pin RecipeDescription
This easy chicken skillet is full of Tuscan-inspired ingredients like cannellini beans, fresh herbs, white wine, and tomatoes. It’s a one-pan 30-minute dinner that’s light and fresh.
Ingredients
- 2 tablespoons olive oil
- 1/2 cup chopped onion
- 4 large cloves of garlic, minced
- 1 pound boneless skinless chicken breast, cut into bite-sized pieces and seasoned with salt and pepper
- 1/4 cup white wine
- 1 (15-ounce)can diced tomatoes, drained
- 1 (15-ounce) can cannellini beans
- 2 tablespoons thinly sliced fresh basil
- 1 tablespoon chopped fresh parsley
- 1/4 cup grated Parmesan cheese
- Toasted bread, for serving
Instructions
- In a 10-inch pan, heat the olive oil over medium heat. Add the onion and garlic and cook them in the oil for one minute, or just until the garlic is fragrant. Add the chicken and cook it with the onions and garlic until it’s no longer pink about 5 minutes.
- Add the wine and let it simmer in the pan for a minute or so and scrape up any browned bits off the bottom of the pan. Add the tomatoes and beans and bring the pan to a simmer. Simmer it all for about ten minutes or until the tomatoes start to break down. Add half of the parsley and basil and stir to combine.
- Garnish each serving with the rest of the basil, parsley, and the parmesan cheese. Serve with toasted bread on the side.
Notes
Nutrition estimates do not include the toasted bread.
Nutrition
- Calories: 336
- Fat: 14.4g
- Carbohydrates: 16.6g
- Fiber: 4.4g
- Protein: 35.1g
After looking at the ingredients and simple cooking instructions, I doubled the recipe to make sure I had plenty of left-overs. This recipe is a keeper!
★★★★★
Oh, that’s great! So glad you enjoyed it 🙂