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overhead shot of a large skillet with tuscan chicken and wood spoon
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5 from 2 votes

30 Minute Tuscan Chicken Skillet

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!
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Italian
Servings: 4
Calories: 244kcal

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
  • 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

Serve with a chunk of bread to sop up extra sauce.
1- you may use any type of mushroom including cremini, button or chopped portobellos
2-  swap flour for gluten-free flour of ½ tablespoon arrowroot starch
 
storage
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat until steaming hot in the microwave and enjoy!
 
meal 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).

Nutrition

Serving: 1/4 batch | Calories: 244kcal | Carbohydrates: 12g | Protein: 30g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 70mg | Sodium: 358mg | Fiber: 3g | Sugar: 5g