Tuscan Chicken Skillet

Tuscan Chicken Skillet

Tuscan Chicken Skillet

This easy weeknight dinner has it all: sun-dried tomatoes, mushrooms, rosemary and chicken to pull together a full-bodied savory flavor.

Serves 4

  • 2 tablespoons olive oil, divided
  • 3 pounds bone-in, skin-on chicken breasts (3 to 4 split breasts)
  • Freshly ground black pepper
  • 1-pound cremini mushrooms, trimmed and sliced (about 5 cups sliced)
  • 1/2 cup thinly sliced sun-dried tomatoes, patted dry if oil packed
  • 1 tablespoon chopped fresh rosemary leaves
  • 2 cloves garlic, minced
  • 1/2 teaspoon kosher salt, plus more for seasoning
  • 1 (15-ounce) can white beans, drained and rinsed
  • 1/2 cup low-sodium chicken broth

Arrange a rack in the middle of the oven and heat to 450°F.

Heat 1 tablespoon of the oil in a large oven-safe skillet with a lid over medium-high heat until shimmering. Season the chicken on both sides with salt and pepper. Place skin-side down in the pan and sear until golden-brown, about 5 minutes. Flip and sear until the other side is golden-brown, 4 to 5 minutes more. Transfer skin-side up to a plate.

Add the remaining 1 tablespoon of oil to the skillet along with the mushrooms. Sauté, scraping up the browned bits at the bottom of the pan, until browned and just tender, about 5 minutes. Stir in the sun-dried tomatoes, rosemary, garlic, 1/2 teaspoon of salt, and a few grinds of black pepper. Sauté for 1 minute more. Stir in the white beans and broth.

Nestle the seared chicken breasts skin-side up in the mushroom mixture, and add any accumulated chicken juices on the plate. Roast uncovered until the thickest piece of chicken reaches an internal temperature of 165°F, about 30 minutes. Serve in shallow bowls, spooning some of the sauce over the chicken and vegetables.

Recipe Notes

Using boneless, skinless chicken: You can use 4 boneless, skinless chicken breasts instead. Sear for about 3 minutes on each side. Continue with the recipe but omit the broth, then cover and roast at 400°F. Keep it covered the entire time, then start checking for doneness after 25 minutes.

Per serving, based on 4 servings Calories: 496 Fat: 21 g Saturated: 5.2 g  Trans: 0.2 g Carbs: 32 g  Fiber: 7 g Sugars: 4 g Protein: 44.1 g

 

Posted in

Leave a Comment





This site uses Akismet to reduce spam. Learn how your comment data is processed.

Subscribe to our weekly newsletter chock full of exercise and healthy lifestyle tips, recipes and motivation.

Please enter your name.
Please enter a valid email address.
Something went wrong. Please check your entries and try again.

Boost your energy and strength with a 30-day jumpstart

Join us for 30 days towards a healthier you!

LEARN MORE