One-Pan Tuscan Chicken
This fragrant chicken skillet will transport you to Italy's Tuscany region as its aromas fill the air. It also cooks quickly and is a meal all by itself.
Servings: 6
Ingredients
- ¼ cup extra-virgin olive oil divided
- 1 lb boneless, skinless chicken breasts cut into ¾-inch pieces
- 1 onion chopped
- 1 red bell pepper chopped
- 3 cloves garlic minced
- ½ cup dry white wine
- 1 (14oz) can crushed tomatoes undrained
- 1 (14oz) can chopped tomatoes drained
- 1 (14oz) can white beans drained
- 1 Tbsp dried Italian seasoning
- ½ tsp sea salt
- ⅛ tsp freshly ground black pepper
- ⅛ tsp red pepper flakes
- ¼ cup chopped fresh basil leaves
Instructions
- In a large skillet over medium-high heat, heat 2 tablespoons of olive oil until it shimmers.
- Add the chicken and cook for about 6 minutes, stirring, until browned. Remove the chicken from the skillet, and set aside on a platter, tented with aluminum foil to keep warm.
- Return the skillet to the heat and heat the remaining 2 tablespoons of olive oil until it shimmers.
- Add the onion and red bell pepper. Cook for about 5 minutes, stirring occasionally, until the vegetables are soft.
- Add the garlic and cook for 30 seconds, stirring constantly.
- Stir in the wine, and use the side of the spoon to scrape and fold in any browned bits from the bottom of the pan. Cook for 1 minute, stirring.
- Add the crushed and chopped tomatoes, white beans, Italian seasoning, sea salt, pepper, and red pepper flakes. Bring to a simmer and reduce the heat to medium. Cook for 5 minutes, stirring occasionally.
- Return the chicken and any juices that have collected to the skillet. Cook for 1 to 2 minutes until the chicken heats through. Remove from the heat and stir in the basil before serving.