This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy.
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!
Dinner 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.
Alyssa’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.
Pin this now to find it later
Pin It
Tuscan Garlic Skillet Chicken
Ingredients
- 1 tablespoon olive oil
- 1 pound thinly sliced chicken breasts
- salt and pepper
- 1 tablespoon sun-dried tomato oil
- ¼ cup chopped onion
- 3 garlic cloves minced
- 12 ounces sliced mushrooms
- ½ cup chopped sun-dried tomatoes
- 2 (15-ounce) cans fire-roasted tomatoes
- ¼ cup grated parmesan cheese
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon oregano
- ¼ teaspoon thyme
- fresh chopped basil for garnish
Instructions
- 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 onion, 3 garlic cloves minced, and 12 ounces sliced mushroomscook until tender.
- Stir in ½ cup chopped sun-dried tomatoes, 2 (15-ounce) cans fire-roasted tomatoes, ¼ cup grated parmesan cheese, 1 teaspoon salt, 1 teaspoon pepper, 1 teaspoon oregano, and ¼ teaspoon thyme.
- Place 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 basil.
Notes
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
Nutrition information is automatically calculated, so should only be used as an approximation.
More Tuscan-Inspired Recipes
The recipe looks great but I’m wondering what kind of tomatoes I could sub for the fire roasted tomatoes (I’ve never seen them in the UK). Would ordinary tinned tomatoes be okay? What kind of flavor do they have when they’re fire roasted?
I made this tonight and it was really good! I love quick and easy recipes like this. I did make two small changes: I only used one can of the fire roasted tomatoes and I didn’t have sun dried tomatoes, but I did have a jar of sun dried tomato bruschetta so I used that instead. Yummy!! Thanks so much for sharing this recipe; I’ll make it often.
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!
I love Tuscan garlic skillet chicken. We make it with heavy cream and white wine, as well as a large shredded spinach leaf, served with fettuccine pasta. Just glorious -you can be sure that it will be a hit wherever you serve it.