Tuscan Chicken

I bought a jar of sun-dried tomatoes some time ago, they were on offer and I knew I’d find a use from them some day. I didn’t just want to squander them though, I wanted them to go in a dish where they’d make all the difference and take centre stage. I saw a recipe on Paleo Leap for Tuscan Chicken Skillet, which called for sun-dried tomatoes. I could see how in this dish, the sun-dried tomatoes were the star player and the game changer, and so it was decided; the sun-dried tomatoes’ moment had arrived. I changed the recipe up a bit but the idea is much the same; chicken in a deliciously rich, Tuscan tasting sauce. I’m already planning to make it again next week, delicious!

Tuscan Chicken

Ingredients: (Serves 2)

  • 2 chicken breasts, either chopped or cut into smaller breast fillets
  • 2 large mushrooms
  • 1 pepper, chopped
  • 1 onion, chopped
  • 2 tbsp of olive oil
  • 2 large tomatoes
  • 1 tsp of oregano
  • 0.5 tsp of thyme
  • Approx 0.5 cup of sun-dried tomatoes, I used about 8 large sun-dried tomatoes, chopped
  • 1 tin of whole tomatoes


  1.  Place 1 tbsp of olive oil in a large skillet or large heavy-bottomed pan and heat on a medium-high heat.
  2. Cook the chicken for a few minutes on each side and then remove from the pan and set aside.
  3. Add the other 1 tbsp of olive to the pan and then cook the mushrooms and peppers for a few minutes, until they begin to brown. Set these aside with the chicken.
  4. Add the tomatoes, sun-dried tomatoes, onion, thyme, oregano and cook for a few minutes.
  5. Add the tinned tomatoes and any a tbsp or two of oil from the sun-dried tomatoes (optional), allow to simmer for ten minutes.
  6. Add the chicken, mushrooms and peppers back into the pan and cook until the chicken is completely cooked through (5-10 minutes).
  7. Season to taste.
  8. Serve and enjoy!

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