One Skillet Tuscan Chicken
Description
This one pot dinner is not only delicious, but healthy and satisfying as well. It is the perfect meal to make one those busy weeknights when time is precious.
Ingredients
1 lb. boneless, skinless chicken breasts, cubed
8 oz. mushrooms, sliced
1/2 yellow onion, diced
2-3 cloves garlic, minced
2 medium tomatoes, diced
15 oz. can cannellini beans, drained and rinsed
1/2 c. chopped sun-dried tomatoes
1/3 c. black olives
2-3 T. olive oil
1 T. honey
1 T. balsamic vinegar
1 t. oregano
1 t. thyme
2 T. fresh basil, chopped, for garnish
salt and freshly ground black pepper, to taste
Directions
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In a large cast iron skillet, heat oil over medium heat; add cubed chicken; cook for about 8 minutes on both sides, until cooked through; transfer chicken to a plate/platter.
Add 1 T. olive oil to the skillet; sauté mushrooms 5–7 minutes until mushrooms are tender and the juices have evaporated. Set aside.
Add 1 T. olive oil and diced onion to the skillet; sauté onions 3–4 minutes until translucent. Add minced garlic to the onions; sauté 1 minute; add salt and pepper to taste while cooking.
Add 1 T. olive oil to the skillet; toss the diced tomatoes, sun-dried tomatoes, cannelini beans and black olives. Season with salt and freshly ground black pepper; sprinkle in oregano and thyme; drizzle on the balsamic vinegar and honey; stir a few minutes.
Add cooked chicken and mushrooms to the skillet; stir; cook 1-2 minutes or until chicken is heated through. Salt and pepper, if needed.
Serve hot, garnished with the freshly chopped basil.
4 servings.