Tuscan Chicken Skillet


Main Dish
Tuscan Chicken Skillet

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Take a one-pan trip to the coast of Italy. Italian-seasoned chicken breasts are simmered in a cannellini bean-tomato sauce and served with toasted sourdough bread.

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Servings and Ingredients

Serves 6
1 (2-lb.) pkg. Hy-Vee fresh 100% natural boneless
3 tsp. Good Graces gluten-free organic Italian dressing mix, divided
¾ tsp. Hy-Vee salt, plus additional to taste
¾ tsp. Hy-Vee black pepper, plus additional to taste
2 tbsp. Gustare Vita olive oil, divided
2 tbsp. Hy-Vee unsalted butter, divided
3 medium cloves garlic, minced
1 medium shallot, chopped
2 (14.5-oz.) cans Hy-Vee fire roasted diced tomatoes with garlic
1 (15-oz.) can Hy-Vee cannellini beans, drained and rinsed
1 tbsp. fresh lemon juice
1 c. lightly packed organic baby spinach & kale blend
Hy-Vee Bakery sourdough slices, toasted; for serving

Things To Grab

  • Cutting board
  • Sharp knife
  • Plastic wrap
  • Meat mallet
  • Paper towels
  • Deep 12-in. nonstick skillet or sauté pan
  • Tongs
  • Platter
  • Foil
  • Metal spatula or wooden spoon


  1. Place a chicken breast on a cutting board. Using a sharp knife with its edge parallel to the cutting board, start at the thicker side and cut the chicken breast horizontally to form 2 thin pieces. Repeat with remaining chicken breasts.

  2. Place chicken pieces, one piece at a time between 2 pieces of plastic wrap. Using the flat side of a meat mallet, lightly pound chicken to ¼-in. thickness. Remove and discard plastic wrap. Pat chicken pieces dry with paper towels. Season both sides with 1 tsp. Italian dressing mix, ¾ tsp. salt and ¾ tsp. pepper.

  3. Place 1 Tbsp. olive oil and 1 Tbsp. butter in a deep 12-in. nonstick skillet or sauté pan. Heat over medium-high heat until butter is melted; tilt skillet for oil-butter mixture to coat bottom. Add chicken pieces. Cook for 6 to 8 minutes or until chicken reaches 165°F, turning halfway through. Transfer chicken to a platter; loosely cover to keep warm.

  4. Reduce heat to medium; add remaining 1 Tbsp. olive oil, garlic and shallot to same skillet; cook for 30 seconds to 1 minute or until fragrant. Add undrained tomatoes, beans, remaining 2 tsp. Italian dressing mix and lemon juice. Heat and scrape any brown bits from the bottom of skillet.

  5. Add remaining 1 Tbsp. butter to mixture in skillet; stir until melted. Return chicken to the skillet. Simmer, uncovered, over medium heat for 3 to 4 minutes or until heated through and bubbling. Reduce heat to medium-low. Add spinach & kale blend; cook for 1 to 2 minutes or just until slightly wilted.

  6. Serve with sourdough toasts, if desired.

Nutrition facts


360 Calories per serving

Amounts Per Serving

  • Total Fat: 12g
  • Cholesterol: 120mg
  • Sodium: 1020mg
  • Total Carbohydrates: 22g
  • Protein: 39g

Daily Values

Iron 10%
Calcium 10%
Vitamin D 0%
Potassium 20%