Tuscan Skillet Chicken Recipe
Seared chicken, asparagus, and rice absorb the rich flavors of sun-dried tomatoes and broth in this Tuscan Skillet Chicken. A satisfying one-pan meal ready in just 35 minutes.
Servings: 4 servings
Calories: 578kcal
Ingredients
- 2 tablespoons olive oil
- 2 chicken breasts halved and seasoned*
- 12 small crimini mushrooms or 2 medium portabellos, sliced
- 2 large shallots diced
- 1/3 cup sun-dried tomatoes chopped**
- 1/4 cup marinated artichoke hearts chopped
- 3 cloves garlic minced
- 1 1/2 cup short-grained arborio rice
- 3 1/2-4 cup low-sodium chicken stock
- 1 tsp salt
- 1/2 teaspoon ground black pepper
- 1 bunch asparagus chopped into 2" pieces
Instructions
- In a large skillet set over medium-high heat, add the oil. Once the oil is hot, add the chicken. Cook undisturbed for about 3–4 minutes, or until it has a sear, then flip and sear again. Remove the chicken from the pan and set it aside on a plate.
- Reduce the heat to medium and add the mushrooms. Cook until browned. Add the shallots and garlic, then cook until translucent and fragrant. Stir in the tomatoes, artichokes, and rice until everything is coated with oil. Pour in the broth and stir gently to combine. Bring the mixture to a boil, then cover and reduce the heat to low. Cook for 14 minutes, then remove the lid and add the chicken and asparagus. Cook for an additional 6–8 minutes.
- Remove the skillet from the heat. Garnish with chopped parsley and shaved parmesan, if desired.
Notes
*I used a blend of paprika, garlic powder, salt, black pepper, and herbes de Provence.
**For the sun-dried tomatoes, I used marinated ones and removed the oil. You can also use ones that aren’t marinated.
STORE any Tuscan chicken and rice leftovers in an airtight container in the refrigerator for up to 4 days. To FREEZE, let the dish cool completely before transferring it to a freezer-safe container. It will stay good for up to 2 months.
When REHEATING, warm it in a skillet over low heat with a splash of broth to bring back moisture. If microwaving, cover it with a damp paper towel to prevent the rice from drying out.
Nutrition
Serving: 4serving | Calories: 578kcal | Carbohydrates: 78g | Protein: 39g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 72mg | Sodium: 840mg | Potassium: 1517mg | Fiber: 7g | Sugar: 8g | Vitamin A: 1092IU | Vitamin C: 16mg | Calcium: 77mg | Iron: 8mg
