Tuscan Chicken Recipes

Tuscan Chicken is a beloved dish that brings the rich flavors of Tuscany straight to your table. With its savory blend of herbs, creamy sauce, and tender chicken, it’s no wonder this recipe is a favorite. Let’s explore some variations of this delightful dish, ensuring you have a perfect recipe for any occasion.

Ingredients

To make Tuscan Chicken, you’ll need:

• Essential Ingredients:
  • 4 boneless, skinless chicken breasts
  • 2 tablespoons olive oil
  • 1 tablespoon unsalted butter
  • 1 cup heavy cream
  • 1/2 cup chicken broth
  • 1/2 cup grated Parmesan cheese
  • 1 cup sun-dried tomatoes, chopped
  • 3 cups fresh spinach
  • 3 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and pepper to taste
• Optional Additions for Extra Flavor:
  • 1/2 cup mushrooms, sliced
  • 1/2 cup white wine
  • Fresh parsley for garnish

Preparation

Prepping the Chicken:

1. Season the chicken breasts with salt, pepper, dried oregano, and basil.
2. Heat olive oil and butter in a large skillet over medium-high heat.

Chopping the Vegetables:

1. While the chicken is browning, chop the sun-dried tomatoes and mince the garlic.

Classic Tuscan Chicken Recipe

Cooking the Chicken:

1. Add the chicken breasts to the skillet and cook until golden brown and cooked through, about 6-7 minutes per side. Remove and set aside.

Making the Sauce:

1. In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant.
2. Add the chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the pan.

Combining Chicken and Sauce:

1. Stir in the heavy cream and grated Parmesan cheese until well combined and smooth.
2. Add the sun-dried tomatoes and fresh spinach, cooking until the spinach wilts.
3. Return the chicken to the skillet, coating it in the creamy sauce.

Creamy Tuscan Chicken

Adding Dairy for Richness:

1. Increase the amount of heavy cream to 1 1/2 cups for an extra creamy sauce.

Incorporating Spinach and Sun-Dried Tomatoes:

1. Ensure plenty of spinach and sun-dried tomatoes for a robust, flavorful dish.

Tuscan Chicken Pasta

Cooking the Pasta:

1. Cook your choice of pasta according to package instructions while preparing the chicken and sauce.

Blending with Chicken and Sauce:

1. Toss the cooked pasta with the creamy Tuscan chicken sauce, ensuring even coverage.

Tuscan Chicken Skillet

One-Pan Method:

1. Use a large skillet to cook the entire dish, from browning the chicken to simmering the sauce.

Simplifying the Steps:

1. Follow the classic recipe steps but keep everything in one pan for easier cleanup.

Baked Tuscan Chicken

Preparing for the Oven:

1. Preheat your oven to 375°F (190°C).
2. Brown the chicken and prepare the sauce as described, then transfer everything to a baking dish.

Baking to Perfection:

1. Bake for 20-25 minutes until the chicken is fully cooked and the sauce is bubbly.

Serving Suggestions

Ideal Side Dishes:

1. Serve with a fresh green salad, garlic bread, or roasted vegetables for a complete meal.

Presentation Tips:

1. Garnish with fresh parsley and additional grated Parmesan for a touch of color and flavor.

Storage Tips

Keeping Leftovers Fresh:

1. Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating Instructions:

1. Reheat gently in a pot over medium heat or in the microwave until warmed through.

Variations

Using Different Meats:

1. Substitute the chicken with turkey, pork, or even shrimp for a different twist on the recipe.

Adding Different Vegetables:

1. Incorporate vegetables like bell peppers, mushrooms, or zucchini to add variety and nutrition.

Tips for Success

Ensuring Tender Chicken:

1. Avoid overcooking the chicken; simmer it gently to keep it tender and juicy.

Balancing the Flavors:

1. Taste the sauce and adjust the seasonings, adding more herbs or Parmesan if needed.

FAQs

1. Can I Make This Dish Ahead of Time?
   • Yes, Tuscan Chicken can be made a day in advance. The flavors will deepen as it sits.
2. How Do I Store Leftovers?
   • Store leftovers in an airtight container in the refrigerator for up to 3 days.
3. Can I Freeze Tuscan Chicken?
   • Yes, you can freeze it for up to 3 months. Thaw in the refrigerator overnight before reheating.
4. What Type of Pasta Should I Use?
   • Use any pasta you prefer, such as penne, fettuccine, or spaghetti.
5. Can I Make This Dish Dairy-Free?
   • Yes, substitute the heavy cream with a dairy-free alternative such as coconut milk or almond cream, and use dairy-free cheese.

Conclusion

Tuscan Chicken is a delicious and comforting dish that brings the rich flavors of Tuscany straight to your table. With its savory blend of herbs, creamy sauce, and tender chicken, it’s a perfect meal for any occasion. Try these recipes and enjoy the wonderful flavors of Tuscan cuisine!

Yield: 4

Tuscan Chicken Recipes

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Tuscan Chicken is a beloved dish that brings the rich flavors of Tuscany straight to your table. With its savory blend of herbs, creamy sauce, and tender chicken, it's no wonder this recipe is a favorite. Let's explore some variations of this delightful dish, ensuring you have a perfect recipe for any occasion.

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

• For the Chicken
• 4 boneless, skinless chicken breasts lightly pounded to even thickness
• 1 teaspoon Italian Seasoning
• Kosher salt and freshly ground black pepper
• 4 tablespoons all-purpose flour
• 3 tablespoons freshly grated Parmesan cheese
• 2 tablespoons European-style butter
• For the Sauce
• ¼ cup European-style butter
• 4 cloves garlic minced
• 8.5 ounces sun-dried tomatoes drained and rinsed (1 jar)
• 1 tablespoon all-purpose flour
• ½ cup heavy cream
• 1 cup low-sodium chicken broth
• ½ cup freshly grated Parmesan cheese
• 1 teaspoon Italian seasoning
• ¼ teaspoon ground black pepper
• 1 cup baby spinach chopped
• Chopped fresh parsley optional, for garnish

Instructions

• Season each side of each pounded chicken breast with Italian Seasoning and salt and pepper.

  4 boneless, skinless chicken breasts,Kosher salt and freshly ground black pepper,1 teaspoon Italian Seasoning

• Combine flour and grated parmesan in a shallow bowl. Dredge each chicken breast in the flour mixture, coating both sides.

  4 tablespoons all-purpose flour,3 tablespoons freshly grated Parmesan cheese

• Heat a large skillet over medium-high heat. Add the 2 tablespoons butter and stir/melt.

  2 tablespoons European-style butter

• Cook the chicken (in batches if necessary) for 4-5 minutes per side or until its fully cooked (165°F in the center and no longer pink) and browned on both sides. Remove from the skillet and place on a plate. Cover with foil.

• Return the skillet to medium-high heat, and add the remaining ¼ cup butter. Use a wooden spoon to scrape the bottom of the pan as the butter melts. The brown bits hold a lot of flavor, so no need to remove them.

  ¼ cup European-style butter

• Add the garlic and sun-dried tomatoes and cook for 1-2 minutes or until fragrant.

  4 cloves garlic,8.5 ounces sun-dried tomatoes

• Whisk in the flour and allow to thicken for approximately 1 minute.

  1 tablespoon all-purpose flour

• Whisk in the heavy cream, chicken broth, parmesan cheese, Italian seasoning, and pepper. Stir to combine.

  ½ cup heavy cream,1 cup low-sodium chicken broth,½ cup freshly grated Parmesan cheese,1 teaspoon Italian seasoning,¼ teaspoon ground black pepper

• Add the spinach and reduce heat to simmer. Allow to cook until the sauce slightly thickens and the spinach wilts.

  1 cup baby spinach

• Add the chicken back into the skillet and turn to coat in the sauce. Allow to continue to simmer until the chicken is heated through, 2-3 minutes. Garnish with fresh parsley.