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Tuscan Chicken Breasts

“I teach a college humanities class one night a week and rely on quick recipes to make dinner for my family before I race out the door,” writes Erin Mylroie of St. George, Utah. “This has been a favorite that everyone adores. To save even more time, I often buy chopped onion and bell peppers from the produce section.”
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings


  • 1 cup chopped onion
  • 1 cup each chopped sweet yellow and red peppers
  • 1 tablespoon olive oil
  • 1 tablespoon minced garlic
  • 4 boneless skinless chicken breast halves (4 to 6 ounces each)
  • 1 can (14-1/2 ounces) Italian diced tomatoes, drained
  • 2/3 cup chicken broth
  • 1 tablespoon balsamic vinegar
  • 3/4 teaspoon salt
  • 1/4 teaspoon sugar
  • 1/8 teaspoon crushed red pepper flakes
  • 1/8 teaspoon pepper
  • Hot cooked pasta
  • 1/4 cup shredded Parmesan cheese


  • In a large skillet, saute onion and peppers in oil for 4-5 minutes or until crisp-tender. Stir in garlic; cook 1-2 minutes longer or until vegetables are tender.
  • Flatten chicken to 1/2-in. thickness; place over vegetables. Add the tomatoes, broth, vinegar, salt, sugar, pepper flakes and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until chicken juices run clear and sauce is thickened. Serve with pasta. Sprinkle with Parmesan cheese.
Nutrition Facts
1 each: 164 calories, 6g fat (2g saturated fat), 19mg cholesterol, 653mg sodium, 19g carbohydrate (11g sugars, 3g fiber), 10g protein.

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  • ccwhitney
    Apr 25, 2014

    This was deliscious, the flavor of the sauce was perfect. The little touch crushed red pepper was so slight but so present!! The chicken melted in your mouth. The family loved it. Practically licked the pan.

  • katlaydee3
    Nov 6, 2012

    This did not turn out as I had hoped. The sauce was delicious but the chicken was really tough.

  • Kayellenm
    Jun 6, 2011

    No comment left

  • agnes24
    Jun 1, 2011

    This was really good. I served it over linguine. I would make this again. This would also be delicious using shrimp instead of chicken.

  • cheriwinkle
    Apr 28, 2011

    Made this for a luncheon today and it was a big hit! Served it with whole grain angel hair pasta. The kitchen smelled wonderful, too. The recipe is easy, but you could also buy a bag of frozenchopped sweet peppers/onions to make it even easier. I will be making this regularly!

  • crazystamper
    Dec 6, 2010

    No comment left

  • marie8641
    Oct 28, 2009

    Great recipe - I took the chicken out of the skillet, put penne pasta in the skillet and tossed. Put in casserole dish, added chicken and then covered with some shredded mozzerella - stuck it in the oven for a few minutes - terrific!!

  • srenodin
    Jul 6, 2009

    No comment left

  • robandkate
    Jun 24, 2009

    No comment left

  • muffnette
    Feb 4, 2009

    What a very flavorful recipe! sooo yummy! i also add fresh basil to the dish - yummo!