Tuscan garlic skillet chicken is one of those dinners I make and then wonder why I don’t make it more often. Juicy chicken and sun-dried tomatoes all cook together in one skillet. No heavy cream needed. Just fresh, bold flavor in 30 minutes!
A Reader’s Review
I’ve made this dish twice already in a month, and with some family coming over this weekend.. I’m making it again! It’s so flavorful and easy, I’m in love with it! Thanks for sharing!
– NatalieDinner Goals: Quick, Easy, and Delicious!
Big flavor in 30 minutes: Juicy chicken, garlic, and sun-dried tomatoes come together for a dinner that feels restaurant-worthy without the wait.One-skillet simplicity: Easy cleanup means more time to relax after dinner. Pair it with garlic bread and a nice salad. Family favorite comfort: This dish has hearty flavors everyone will enjoy. It’s perfect for busy weeknights or even a special weekend dinner.Tuscan Garlic Skillet Chicken Ingredients
Make it spicy: Add some chili flakes to the dish for some heat!Spinach: Add fresh spinach for added nutrition.Use Sun-Dried Tomato Oil: Save the oil from your can of sun-dried tomatoes and use it to cook with. It adds tons of flavor!What to Serve it With? This chicken goes great with your favorite pasta, Mashed Potatoes, or Mashed Cauliflower.
How to Make Tuscan Garlic Skillet Chicken
This skillet chicken with sundried tomatoes and mushrooms is one of those meals I can throw together last minute. It’s quick, delicious, and always a hit with everyone! Plus, the leftovers make the best hearty, protein-packed lunch the next day.
Cook Chicken: Heat olive oil in a large skillet over medium-high heat. Season the chicken with salt and pepper and cook in the skillet for about 3 minutes on each side until the chicken is seared and fully cooked. Remove the chicken and set it aside.Cook Mushrooms: Add the sun-dried tomato oil to the skillet with the onion, garlic, and mushrooms, and cook until tender.Add Tomatoes & Seasonings: Stir in the sun-dried tomatoes, fire-roasted tomatoes, parmesan cheese, salt, pepper, oregano, and thyme.Simmer and Serve: Place the chicken back into the skillet and cook until the sauce is bubbling. Remove from heat, then add salt and pepper as needed. Garnish with chopped basil.
lyssa’s Pro Tip
How to know when the chicken is done: Look for the juices to run clear, or use a meat thermometer to be sure you have perfectly cooked chicken. The internal temperature should be 165 degrees.
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Tuscan Garlic Skillet Chicken
Juicy chicken simmered with garlic, sun-dried tomatoes, mushrooms, and a rich Tuscan-inspired sauce, all made in one skillet in just 30 minutes!Course Dinner, Main CourseCuisine American, Italian, Italian AmericanKeyword skillet chicken, tuscan garlic chicken, Tuscan Garlic Skillet Chicken, Tuscan Garlic Skillet Chicken recipePrep Time 10 minutesminutesCook Time 15 minutesminutesTotal Time 25 minutesminutesServings 6ServingsCalories 188kcalAuthor Alyssa RiversIngredients
1tablespoonolive oil1poundthinly sliced chicken breastssalt and pepper1tablespoonsun-dried tomato oilcupchopped onion3garlic cloves minced12ouncessliced mushroomscupchopped sun-dried tomatoes2(15-ounce)cans fire-roasted tomatoescupgrated parmesan cheese1teaspoonsalt1teaspoonpepper1teaspoonoreganoteaspoonthymefresh chopped basilfor garnishInstructions
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season 1 pound thinly sliced chicken breastswith salt and pepperand cook the chicken in the skillet for about 3 minutes on each side until the chicken is seared and fully cooked. Remove the chicken and set aside. Add 1 tablespoon sun-dried tomato oil to the skillet with ¼ cup chopped onion3 garlic cloves minced, and 12 ounces sliced mushroomscook until tender.Stir in ½ cup chopped sun-dried tomatoes2 (15-ounce) cans fire-roasted tomatoes¼ cup grated parmesan cheese1 teaspoon salt1 teaspoon pepper1 teaspoon oregano, and ¼ teaspoon thymePlace chicken back into the skillet and cook until the sauce is bubbling. Remove from heat, add salt and pepper as needed. Garnish with fresh chopped basilNotes
Storing and Reheating Instructions
Refrigerator: Let the chicken cool completely, then store it in an airtight container for 3–4 days.Freezer: Freeze in an airtight container for up to 6 months.Reheat: If frozen, thaw overnight in the fridge. Warm over medium heat on the stove until heated through.Nutrition
Calories: 188kcalCarbohydrates: 9gProtein: 21gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 52mgSodium: 562mgPotassium: 807mgFiber: 2gSugar: 5gVitamin A: 152IUVitamin C: 7mgCalcium: 64mgIron: 2mgMore Tuscan-Inspired Recipes
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