Italian Chicken Recipes for Dinner: Tuscan Taste

Kathleen Blumenthal
I love to cook and expand the boundaries of cooking
Italian Chicken Recipe

This recipe is from Tuscany with love. The simple chicken skillet becomes an example of national cuisine when you put together the particular tastes of seasonings: oregano, thyme, raped tomatoes and garlic.

What else special in this dish? We’d say Cannelini Beans. There is nothing special in it, you think – the ordinary beans. We do not agree this time. The beans provide you with such a large amount of protein that you can even refuse the meat, and together with chicken breast they become a real protein bomb that is needed for those who are engaged in the physical activity.

There is also fiber improving the work of your digestive system and control your weight even if you consume some fatty food. The researches prove the efficiency of cannellini beans in cancer fighting. It regulates a level of sugar in blood and contributes to a healthy heart.

Italian Chicken Recipes for Dinner: Tuscan Taste

It is good when something tasty turns to be very healthy in addition. This is just one of the most appropriate Italian chicken recipes for dinner which is supposed to be rich in nutrients and health benefits. Cook it and pour yourself a glass of wine. This is so in Italian style!

Course Lunch & dinner
Cuisine Italian
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4
Calories 1600 kcal


  • 1 pound chicken breast
  • 1 tsp salt
  • 1 tsp black pepper
  • 2 tbsp olive oil
  • 12 oz brown mushrooms
  • 1/2 cup yellow onion
  • 3 piece cloves garlic
  • 2/3 cup raped tomatoes
  • 1 tsp oregano
  • 1/2 tsp thyme
  • 1 can Cannelini Beans (14.5 oz)
  • 2 cans fire roasted diced tomatoes (14.5 oz)
  • 1 tbsp sugar
  • Salt and pepper, to taste


  1. Take chicken breasts and season them with salt and pepper. 

  2. Take a large pan for saute and pour a tablespoon of olive oil into it. Place it over the medium-high heat and add the chicken. 

  3. Cook the meat for about 3 minutes per every side. The golden brown crust should appear.

  4. Meanwhile wash and slice the mushrooms. You can take any you like but the button ones will be ok.

  5. Without removing the pan from the heat, take out the chicken and transfer it to a plate. Set aside.

  6. Pour the remaining tablespoon olive oil into the hot pan. Add the sliced mushrooms in a thin layer spreading over the bottom. Start cooking and make them brown, stirring often. It will take you just a few minutes per a side.

  7. When the mushrooms are cooked, transfer them to a plate and set aside.

  8. Put the onion to the same pan and stew during 3 minutes.

  9. Now add the garlic and diced tomatoes. Cook for a couple of minutes. 

  10. Stir in the herbs: thyme, oregano, thyme. Then put the beans and diced tomatoes into the pan and sprinkle with sugar.

  11. At last return the precooked chicken to the pan with beans, stirring in a proper way in order the vegetables with sauce coat the chicken. 

  12. Cover a pan with a lid and cook the dish until the chicken is ready completely. The sauce should be bubbling. It usually takes about ten minutes.

  13. Add the precooked mushrooms to the pan, check the taste, if there is a need. Add salt and pepper.

  14. Serve hot.

Recipe Notes

You can cook this dish every day, it is perfect for a family or just for two of us – the remained amount can be left for the next day. You can use this recipe when you welcome the guests.

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