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One Pot Tuscan Chicken

School is back in session in SC, and over the next few weeks the rest of the kids in America will be headed back too. Families need to get back on schedules, moms and dads need easy recipes for the family.

I absolutely love this recipe for 3 reasons:

1- It’s a one pot meal

2-It’s inexpensive

3-It’s healthy

You will need:

1 lb boneless chicken breast cut in cubes, seasoned with salt and pepper

2 crushed garlic cloves

1/2 cup chopped onion

1 can cannelloni beans ( dont rinse it will add thickness)

2 fresh tomatoes chopped ( or one can of diced tomatoes)

1 cup kalamata olives

2 handfuls of baby kale

1/2 cup chicken broth ( I like bone broth its richer in flavor)

Olive oil

Red pepper flakes

Grated pecorino romano

Coat the bottom of your pan with olive oil, enough to cover. Add the crushed garlic cloves and a sprinkle of red pepper flakes. When the garlic is light brown add the chicken and sear until golden, turning to get all sides. Add the onion, beans, kale, olives, tomatoes and simmer for about 15 minutes. Add the broth and simmer covered another hour ( hint, the longer you cook it the better it tastes). Take the lid off the last 15 minutes and let it reduce.

Ladle into bowl, drizzle with a little more olive oil, top with grated pecorino romano and some torn basil leaves. Serve with crusty bread.

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