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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!
– Natalie
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.
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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.
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.
Calories: 188kcalCarbohydrates: 9gProtein: 21gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 52mgSodium: 562mgPotassium: 807mgFiber: 2gSugar: 5gVitamin A: 152IUVitamin C: 7mgCalcium: 64mgIron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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