Tuscan Chicken, White Bean, and Mushroom Skillet
07
Heeeeeeeeeeey guys. So, as you may have noticed, I took a bit of a blog break. Definitely the longest break this blog has seen in the likes of nearly 11 (!) years. I’ve been busy with work, general kid activities, stuff, and things. Also the thought of pulling out a camera (which more than likely has an uncharged battery and definitely has a faulty lens) before sitting down to finally eat after a long day has not been terribly appealing.
Some stuff that has happened in my world:
- We took a little trip to western Michigan.
- My oldest started 2nd grade.
- My youngest will maybe have a career in comic book illustration?
- I am part of a teaching team for a course freshmen/new students take. It has been a lot of fun, but also extremely time consuming. Plus, imagine how old you feel standing next to a bunch of freshmen. We went to the Chicago History Museum one day and there was a sign in one of the exhibits saying, “Where were you on 9/11?” and then I realized…diapers. THEY WERE IN DIAPERS.
- My congressional representative (*cough*PeterRoskam*cough*) continues to make my blood boil. I have dialed his office number approximately the same number of times I have dialed my own husband.
- The free photo editing app I used is no longer free. Any suggestions? You know, for someone who even after 11 years still knows/cares very little about photo editing?
- I’ve been watching a lot of HBO shows.
- School lunch. Yes, I’m still at making only one lunch per day. But why is it so annoying to make that one lunch day in, day out? WHY. Will someone save me?
- I’ve been attempting to become more social and make, you know, mom friends. Making friends as an adult is hard, guys. Also, I’ve been going to a fair amount of concerts to maintain my level of youthful coolness in light of becoming a soccer mom/feeling old due to surrounding myself with 17-18 year olds at least once a week.
- I’ve been reading a lot. Books are pretty great.
So yeah. What have you been up to?
In the midst of all that stuff, I did make this really simple and really delicious skillet chicken dish. We love cannellini beans (well, all beans) in this house, as we love crispy chicken skin, so I knew this would be a hit (save for the mushrooms, which my children have still not seen the light on. Oh well, more for us.).
I really just loved the intermingling of the ingredients in this dish and, combined with its ease of prep (and all-made-in-one-pan-edness), I am fairly confident this will become a household staple. We had this with some broccoli on the side, but really any green vegetable will work, as will a green salad (or nothing at all).
Tuscan Chicken, White Bean, and Mushroom Skillet
Ingredients
- 2 tablespoons olive oil, divided
- 4-6 bone-in, skin-on chicken thighs
- 1 lb. cremini mushrooms, sliced
- 1/2 cup thinly sliced sundried tomatoes
- 1 Tbsp. chopped fresh rosemary leaves
- 2 cloves garlic, minced
- 1 (15-ounce) can white beans, drained and rinsed
- 1/2 cup low-sodium chicken broth
Directions
- Preheat the oven to 450°F.
- Heat 1 tablespoon of the oil in a large oven-safe skillet (as always, I prefer cast iron) over medium-high heat until shimmering. Season the chicken on both sides with salt and pepper. Place skin-side down in the hot pan and sear until golden-brown, about 5 minutes. Flip and sear until the other side is golden-brown, 4 to 5 minutes more. Transfer skin-side up to a plate.
- Add the remaining 1 tablespoon of oil to the skillet (if your skin has rendered a fair amount of fat, additional oil is not necessary) along with the mushrooms. Sauté, scraping up the browned bits at the bottom of the pan, until browned and just tender, about 5 minutes. Stir in the sun-dried tomatoes, rosemary, garlic, 1/2 teaspoon of salt, and a few grinds of black pepper. Sauté for 1 minute more. Stir in the white beans and broth.
- Nestle the seared chicken breasts skin-side up in the mushroom mixture, and add any accumulated chicken juices from the plate. Roast, uncovered, until the thickest piece of chicken reaches an internal temperature of 165°F, about 25 minutes.
Looks great! Are those sun-dried tomatoes in the photos?
Yes! Just realized I missed them in the ingredient list. I’ve added them now.
You mention that the skillet should have a lid but the instructions say to roast in the oven UNcovered. Is there a point where you need the lid?
Uhh nope, lol. I edited instructions from the Kitchn, who had that direction, and failed to realize it was not needed. Doh.
Looks delicious! I’m not a huge rosemary fan, so any recommendations on a different herb to use?
I think thyme would be great with this set of ingredients.
Perfect! Thanks!