Wow, it is sure great to be back at the grill again!
This Tuscan Chicken Cast Iron Skillet Recipe is a real winner, perfect for the grill and easy enough to make while camping, and uses easy to find ingredients. Of course it is very flexible if you want to mix things up a bit to add your our style and flavors to it. You don't need a grill, but everything taste better outdoors, this will cook up just fine on the stove top, side burner or even in your favorite Dutch oven.
Tuscan Chicken Cast Iron Skillet Recipe
Ingredient list
1 – 3 tbs olive oil
5 – 6 Chicken tenders
5 mushrooms, sliced
1/2 med onion, sliced
1 small orange bell pepper, coarse chopped
3 cloves garlic, minced
1 15 oz can Cannellini beans, drained
1 14.5 oz can of Fire roasted tomatoes with juice
1 sprig of fresh oregano
1/4 tsp lemon pepper
1/4 tsp salt
1/2 cup chicken stock or water as needed
Preparation
Start your charcoal. You will only need about 12 – 14 coals as this recipe cooks fairly fast.
I used my Weber 21″ kettle with the Weber 7420 Gourmet BBQ System Sear Grate Set.
My 10″ Lodge cast iron skillet fits in the sear grate hole perfectly.
Prepare your ingredients.
Pre-heat your skillet with the charcoal directly under the skillet.
Note: Make sure your coals are not to hot as this will make cooking more difficult with everything burning!
Sprinkle the chicken tenders with lemon pepper and salt.
Add a tablespoon of olive oil to the hot skillet.
Brown your chicken tenders, then remove and set aside.
Brown mushrooms, remove and set aside.
Add more olive oil if necessary.
Sweat onions and bell peppers.
Just before onions become translucent, add garlic to cook for 1 – 2 minutes.
Return chicken and mushrooms (including any juices) to skillet.
Add can of fire roasted tomatoes and can of Cannellini beans.
Stir together ingredients, add chicken stock or water to just cover ingredients half way.
Add sprig of thyme.
Bring to a boil, then reduce to a simmer until Tuscany Chicken recipe thickens – approximately 5 minutes.
Note: Do not over cook as the beans will become soggy.
Check internal temperature of chicken with thermometer, it should be no less than 165° F.
Remove from heat and serve.
- 1 – 3 tbs olive oil
- 5 – 6 Chicken tenders
- 5 mushrooms, sliced
- ½ med onion, sliced
- 1 small orange bell pepper, coarse chopped
- 3 cloves garlic, minced
- 1 15 oz can Cannellini beans, drained
- 1 14.5 oz can of Fire roasted tomatoes with juice
- 1 sprig of fresh oregano
- ¼ tsp lemon pepper
- ¼ tsp salt
- ½ cup chicken stock or water as needed
- Start your charcoal. You will only need about 12 – 14 coals as this recipe cooks fairly fast.
- Prepare your ingredients.
- Pre-heat your skillet with the charcoal directly under the skillet.
- Note: Make sure your coals are not to hot as this will make cooking more difficult with everything burning!
- Sprinkle the chicken tenders with lemon pepper and salt.
- Add a tablespoon of olive oil to the hot skillet.
- Brown your chicken tenders, then remove and set aside.
- Brown mushrooms, remove and set aside.
- Add more olive oil if necessary.
- Sweat onions and bell peppers.
- Just before onions become translucent, add garlic to cook for 1 – 2 minutes.
- Return chicken and mushrooms (including any juices) to skillet.
- Add can of fire roasted tomatoes and can of Cannellini beans.
- Stir together ingredients, add chicken stock or water to just cover ingredients half way.
- Add sprig of thyme.
- Bring to a boil, then reduce to a simmer until Tuscany Chicken recipe thickens – approximately 5 minutes.
- Check internal temperature of chicken with thermometer, it should be no less than 165° F.
- Remove from heat and serve.
My 10″ Lodge cast iron skillet fits in the sear grate hole perfectly.
