A rustic Tuscan chicken skillet that is full of flavor and ready in under 30 minutes. Don't forget to serve with a chunk of bread to sop up the sauce!
There is something so comforting about Tuscan-inspired flavors! We love Slow Cooker Tuscan Chicken Stew as well as this One Pan Gnocchi with Sun-Dried Tomatoes & White Beans, and this Tuscan chicken skillet is another family favorite.
Simple to prepare in a single pan, it gets a ton of flavor thanks to the sun dried tomatoes, fresh rosemary, and white wine.
Loaded with chicken breast, mushrooms and kale, it has a delicious sauce that is perfect for dunking bread in!
Reasons you'll ♡ this Tuscan chicken skillet:
- it only takes 30 minutes to make and cooks in one pan
- it tastes just like comfort food but has lots of vegetables
- with sun dried tomatoes, rosemary, mushrooms and white wine, it is loaded with flavor
Ingredients you'll need
- Chicken breast- can swap for thighs
- Mushrooms- use button or cremini
- Onion- red or brown
- White wine- I've used cooking wine, you can use your favorite kind (here are some options).
- Rosemary- fresh is best, freeze leftovers
- Sun-dried tomatoes- drained, thinly sliced
- Kale- use curly or lacinato, remove stems and chop into bite-sized pieces
Building flavors
We build layers of flavor in this recipe in a few different ways. Sauteeing the onions and garlic helps mellow their flavors out while bringing out a subtle sweetness while sauteeing the mushrooms adds umami and a 'meaty' flavor to the base of the recipe.
Deglazing the pan with white wine adds acidity and additional sweetness. As we cook it, the alcohol simmers off the wine, so this is perfectly safe to serve to kids.
Rosemary adds a woodsy flavor to the recipe that goes well with the sweet/tart flavors of sun-dried tomatoes.
Thickening the sauce
After cooking the onions, garlic, and peppers through, we toss them in a tablespoon of flour. Returning them to the pan helps thicken the sauce. If you are gluten-free, try subbing for gluten-free flour, or half a tablespoon of arrowroot starch.
How to serve
This Tuscan chicken skillet is a super rustic recipe that is best served with something to sop up the gravy.
Serve with:
- A crusty baguette or sourdough
- Honey rye beer bread
- Grilled naan or pita bread
- Perfect, fluffy rice
- Pasta
Swaps + substitutions
- Swap chicken breasts for chicken thighs; use white beans for a vegetarian option
- Swap kale for spinach
- Swap rosemary for thyme
- Swap white wine for sherry; can be left out and pan deglazed with chicken stock as an alternative
- Flour may be swapped for ½ tablespoon arrowroot starch for a gluten-free version
- Parmesan cheese would be a great addition
Meal prep tips + storage directions
This recipe works well for meal prep. Here are some ways you can prep it ahead:
- Ingredient prep: Kale may be washed, dried, and shredded up to 1 week ahead and stored in an airtight container.
- Chicken may be cut 3-4 days ahead (check the expiration date on the package to be sure).
- Onions and mushrooms may be chopped up to 4 days ahead (mushrooms will brown but still taste delicious).
- Leftovers: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat until steaming hot in the microwave and enjoy!
Find my favorite meal prep containers here!
More easy and delicious dinner recipes
- Winter One Pan Chicken and Veggies
- Sheet Pan Chicken Fajitas
- Zucchini Noodle Pad Thai
- Low Carb Lasagna Skillet
- Caprese Chicken Gnocchi Skillet
30 Minute Tuscan Chicken Skillet
Ingredients
- 1 tablespoon olive oil
- 1 red onion cut into chunks
- 7 oz cremini mushrooms sliced (200 g); see note 1
- 1 tablespoon flour see note 2
- ¼ teaspoon salt
- 1 lb boneless chicken breasts cut into 1 inch cubes
- salt & pepper
- ⅛ teaspoon red pepper flakes
- ¼ cup white wine
- 1 sprig of rosemary
- 1 cup chicken stock
- ½ cup sun dried tomatoes drained and rinsed thoroughly, and sliced thinly
- 2 cups tuscan kale chopped + loosely packed
Instructions
- Heat oil in a large non-stick pan over medium heat.
- Add the onion and cook for 2-3 minutes, until softened slightly.
- Add the mushrooms and cook for 3 more minutes. Remove the onions and mushrooms from heat and place them in a large bowl. Add 1 tablespoon flour and ¼ teaspoon salt, and toss to coat.
- Add additional oil to the pan if necessary. Add the chicken breasts and season with salt & pepper and red pepper flakes. Cook for 5-7 minutes, until there is no pink when you cut into one.
- Add the white wine and rosemary, and cook for 1 minute. Add the chicken stock, sun dried tomatoes, and return the mushrooms and onions to the pan.
- Cook, stirring for 3-4 more minutes, until sauce is slightly thickened.
- Stir in the kale and stir until wilted.
Notes
- Kale may be washed, dried, and shredded up to 1 week ahead and stored in an airtight container.
- Chicken may be cut 3-4 days ahead (check the expiration date on the package to be sure).
- Onions and mushrooms may be chopped up to 4 days ahead (mushrooms will brown but still taste delicious).
