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Chicken Toscana

Chicken Toscana

5 4

Inspired by the flavors of the ever popular "Zuppa Toscana", this beautiful one-skillet dish provides loads of delicious flavors and textures. Sautéed chicken is surrounded by a savory sauce flavored with bacon, garlic and lemon, with just the right amount of kick. Fresh spinach and cannellini beans round out the classic "Zuppa Toscana" flavors that will make this dish a family favorite. 

serves 4 people


cost per recipe: $12.23

The price is determined by the national average.

  • 2

    slices bacon

  • 1 1/2

    pounds boneless, skinless chicken breast, cut into 1 1/2-inch pieces

  • 1

    large onion, chopped (about 1 cup)

  • 3

    cloves garlic, minced

  • 1/4

    teaspoon crushed red pepper

  • 1

    can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup

  • 1

    cup Swanson® Unsalted Chicken Stock

  • 1

    can (about 15 ounces) low sodium cannellini beans, rinsed and drained

  • 8

    ounces baby spinach (about 10 loosely packed cups)

  • 1

    tablespoon lemon juice

view nutrition info

How to Make It

Step 1

Cook the bacon in a 12-inch skillet over medium-low heat until crisp.  Remove the bacon from the skillet and drain on paper towels. Crumble the bacon.  Reserve the drippings in the skillet.

Step 2

Season the chicken as desired.  Heat the drippings in the skillet over medium-high heat.  Add the chicken and cook for 5 minutes or until browned, stirring occasionally.  Remove the chicken from the skillet.

Step 3

Add the onion to the skillet and cook for 5 minutes or until tender, stirring occasionally.  Add the garlic and red pepper and cook and stir for 1 minute.

Step 4

Stir in the soup and stock and heat to a boil.  Stir in the beans.  Return the chicken to the skillet. Reduce the heat to medium-low.  Cover and cook for 5 minutes or until the chicken is cooked through.  Stir in the spinach and lemon juice and cook until spinach is wilted.  Season to taste.  Sprinkle with the bacon.

Recipe Tips

  • Recipe Note: We used a deep skillet because it made it easier to add the uncooked spinach all at once.  If you don't have a deep skillet, just add the spinach in batches, it will wilt quickly to make room for more.

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Made With
(10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup

(10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup

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Swanson® Unsalted Chicken Stock

Swanson® Unsalted Chicken Stock

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Ratings & Reviews

  • Carol S.

    October 4, 2017


    What other soup, besides mushroom, could you add for a great flavor. Cream of chicken is by far my least favorite to cook with. Also, would it cook up ok if I left out the beans. Fussy fussy family. I rated this 5, without preparing it, because it looks so good.

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  • Ellen D.

    March 20, 2019

    Really Good!

    We like this one a lot! You don't realize it's a mushroom soup recipe -- just that it tastes great. I accidentally cut the chicken into smaller pieces (read, don't assume) but the result was good; I'll keep doing it that way. Does the two of us for two dinners, generously. I add a salad along side.

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  • Elizabeth J.

    August 29, 2018

    frozen spinach......

    Not so sure about how much I added but about half of a 16 oz bag. It was plentiful and I liked it that way but fresh would have been better. precooked bacon was a mistake though. I nearly burnt the bacon to get a little bacon grease. I added oil to it to finish the chicken in. Though I had issues I loved the whole dish and will make another time.

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  • Terri M.

    December 8, 2017

    Delicious AND Easy

    This was so good that there were no left overs! That is a compliment from my family. It was great way to get fresh spinach onto the plate. To the prior reviewer, the beans are not a prevalent taste and are hidden by the color.

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