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Sunday Suppers with Lunchbox Love – Tuscan Chicken Skillet

I definitely like one pan dishes for clean up purposes! And, honestly, I rather take a little extra time cooking with less time doing dishes afterwards. And I love a good skillet recipe. Let’s try this one! I found this on Sweet Peas and Saffron.  I’d like to to try the Simple baked Apples for dessert too.

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  • 1 tablespoon olive oil
  • 1 red onion cut into chunks
  • 7 oz/200g cremini mushrooms sliced
  • 1 tablespoon flour
  • 1/4 teaspoon salt
  • 2 large chicken breasts cut into cubes
  • salt & pepper
  • 1/8 teaspoon red pepper flakes
  • 1/4 cup white wine
  • 1 sprig of rosemary
  • 1 cup chicken stock
  • 1/2 cup sun dried tomatoes drained and rinsed thoroughly, and sliced thinly
  • 2 cups loosely packed tuscan kalechopped


    1. Heat oil in a large non-stick pan over medium heat.
    2. Add the onion and cook for 2-3 minutes, until softened slightly.
    3. Add the mushrooms and cook for 3 more minutes. Remove the onions and mushrooms from heat and place them in a large bowl. Add 1 tablespoon flour and ¼ teaspoon salt, and toss to coat.
    4. Add additional oil to the pan if necessary. Add the chicken breasts and season with salt & pepper and red pepper flakes. Cook for 5-7 minutes, until there is no pink when you cut into one.
    5. Add the white wine and rosemary, and cook for 1 minute. Add the chicken stock, sun dried tomatoes, and return the mushrooms and onions to the pan.
    6. Cook, stirring for 3-4 more minutes, until sauce is slightly thickened.
    7. Stir in the kale and stir until wilted.

Recipe Notes

Serve with a chunk of bread to sop up extra sauce.

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