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One Pan Tuscan Chicken

This dish was a favorite at a recent cooking class that I taught. Hearty and healthy - the perfect one pan weeknight dinner ready in 30 minutes.

One Pan Tuscan Chicken

Serves 6


3 slices of bacon, cut into cubes or strips ( or use pancetta)

3 boneless, skinless chicken breasts or thighs, cut into cubes or strips

Salt, pepper and garlic powder

1 cup mushrooms, sliced (optional)

1 onion, diced

3 cloves garlic, minced

2 tomatoes, diced or 1 (15oz) can diced tomatoes, drained

1 (15 oz) can Cannellini Beans, drained

2 Tablespoons balsamic vinegar

1 teaspoon oregano

1 teaspoon salt

1 teaspoon pepper

2 cups kale or spinach

Garnish: parsley


Cook bacon in a large skillet until crisp. Remove and set aside, leaving the fat in the skillet.

Season chicken with salt, pepper and garlic powder. Add chicken into the skillet and cook for 6-7 minutes or until chicken is cooked through. Remove and set aside with the bacon.

Add mushrooms to the skillet and sauté for a few minutes. Remove and set aside with the chicken and bacon.

Add in onions and garlic and sauté for a few minutes, adding oil, if needed.

Add in tomatoes, cannellini beans, balsamic vinegar, oregano, salt and pepper and cook for a few minutes.

Add in kale, bacon, chicken and mushrooms and cook for a couple of minutes, until kale is wilted. Garnish with parsley before serving.


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