Tuscan Chicken

Tuscan Chicken

Tuscan Chicken

Allrecipes.com is my go-to online cookbook. I adapted a featured recipe by adding some of my homemade pesto which adds a lot of flavor to the chicken. Few ingredients, easy to assemble, and one-dish in the oven. My favorite kind of recipe!


4 skinless, boneless chicken breasts – butterfly if thick. (I only buy Perdue which is free of antibiotics)

1 (4-ounce) can sliced black olives, drained

1 (15-ounce) can cannellini beans, rinsed and drained

¼ cup of pesto

1 jar of spaghetti sauce – any flavor

Freshly grated Parmesan cheese


  1. Preheat oven to 400 degrees.
  2. In a 9×13 baking pan, line with non-stick foil or spray with cooking spray.
  3. Place the chicken breasts in the baking dish.
  4. Spread the pesto on top of each breast.
  5. Sprinkle olives on top.
  6. Pour the beans over the chicken.
  7. Pour the sauce over all. (See serving suggestion below. Reserve some sauce to toss with pasta.)
  8. Cover with aluminum foil and bake for 30 minutes.
  9. Remove foil and generously sprinkle freshly grated Parmesan on top.
  10. Return to oven and bake 10 more minutes or until chicken no longer pink.

To serve, place the chicken over lightly-sauced penne pasta in a serving dish. Makes a beautiful presentation to serve from the table.

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