tuscan chicken

Brightened up that chicken dinner with this recipe from Delish.com

Creamy Tuscan Chicken

olive oil

chicken breasts

Kosher salt

black pepper

oregano

butter

garlic,

c. cherry tomatoes, halved

c. baby spinach

heavy cream

c. Parmesan

Lemon wedges,

Soooo good! This will be added to the rotation. Thank you for this one! I doubled the cream and spinach, added some pepper flakes too. 
Also, why are we being so sensitive to cuss words ? It’s clearly an enthusiastic compliment 🙄

I'm but a young lad of 20 years of age. I've been cooking for a while now but mostly just for myself or whatever. Occasionally I cook for my family or my girlfriend's. I decided to make this for my mom and pops one night and I'm telling you that it slammed. I added mushrooms (and planned to add zucchini and asparagus among other greens but forgot to because of a time crunch) during the same step of adding in the tomatoes to the pan and the entire dish turned out absolutely amazing. It took me a bit longer than an hour to make it, but that's because I also cooked rice. Serving the chicken on a bed of rice and pouring some of that sauzzz over it really was the right move. Everything was super flavorful and I swear this was the juiciest and most tender chicken I've ever had in my life. As an aside, I suppose I had thicker chicken breasts because my cook time in the sauce was closer to 10-20 minutes rather than the 5-7 that they said. Could've also been that I didn't cook the chicken long enough prior to that. Either way, Wich thicker breasts be prepared for a longer cook time in either stage. Another aside, my father said that I should open up a restaurant after I made this for him. Another aside, I did take some liberties in seasoning, but I made this a while ago and don't really remember what I changed or added.

I used fish, because I didn't have chicken. I substituted Mrs Dash for salt, because of my high blood pressure. I'm on a low fat diet so I used water instead of cream. I then ran out of minced garlic, so I used garlic powder. I don't like pepper, oregano, tomatoes and spinach, so I just skipped that. Finally, I used saltines instead of cheese to throw in a wild card. Not sure what went wrong, but it tasted disgusting. I wouldn't recommend it, at all. I almost left a bad review, but decided to maybe try the actual recipe. Surprisingly, it was incredible. Yummmm! Maybe there's something to using the listed ingredients.

Hahahaaa. All kidding aside, here's a piece of advice to achieve excellent recipes (that others have already taste tested):
1) If you're looking for keto, low fat, low cal, etc, there's plenty of speciality sites that have tons of similar recipes, just for you. 
2) If you don't have an ingredient, go to the store and get it, or find a recipe that calls for ingredients that you do have. 
3) Finally, if you don't like things in it, move on.

I have to agree with the other reviews, this is fantastic! I've made it 3 times in the last month alone. I used grape tomatoes, quartered portabella mushrooms and served it on spaghetti. When I didn't have spinach on hand I used spring mix. My daughter said "you WILL make this for me!"

This is amazing! 😍 I might double up on the sauce next time - I texted this to like 15ppl to make! It's now one of my husband's all time faves

This was absolutely delicious! The chicken needed a bit more cooking and I added wayyyyyyyyyyy more parm. I mean who doesn't like parm?!

My husband said, "this is my favorite dish you've made yet!"  (We've been married 8 months!)
I used sun-dried tomatoes instead of fresh tomatoes.  For the oil, I used the oil that the tomatoes come in.  It was super delicious.  Served with spaghetti noodles.  SO GOOD.

Great recipe!  I substitute sun dried tomatoes for fresh, they hold up better and give a more intense tomato flavour.  I have done it with both coconut milk & cream, can’t decide which I like better.

Absolutely delicious. The sweet and savory scent of the tomatoes sizzling with the garlic and herbs is delightful. The cream, parsley and a gentle squeeze of fresh lemon heighten the richness and freshness of the dish at the same time, resulting in a lovely simple and satisfying dish packed with flavorful goodness.

I made this for my family tonight, I also added some penne at the end to feed more. This recipe was super easy to follow, I loved how it was a one pan dish, turned out SUPER TASTY! This will definitely be a recipe I go back to again and again to make!!

Made this today, really good. Added a bit of chopped onion with the garlic. Chopped up just a regular tomato, used less butter and a bit more cream and parm, reduced a little bit longer and then added Capers when I put the chicken back in to simmer.

I am not a cook, but I wanted to impress the better half. This recipe looked tasty and pretty simple for me to do. WOW! It was a resounding success, we both loved it, and that sauce is definitely amazing! If I can make this, literally anyone can. Thank you!

Soooo good! At a minimum, double the ingredients for the sauce. This pairs well with mini bowties

Made it for my wife and I tonight.  It turned out fantastic!!

https://streaming.hearstdigitalstudios.com/a9cdacb3-2ff3-4274-a387-30777e2169d3/video_rover_16x9_1080p_hd_1522777302_23962.mp4

This Creamy Tuscan Chicken Is Almost As Good As A Trip To Italy

Crockpot Tuscan Chicken is the perfect busy night meal!  It is big on flavor and light on prep. Serve it over pasta or rice, or with a big slice of garlic bread.

Crock Pot Tuscan Chicken

lbs chicken breast (boneless, skinless)

garlic (pressed)

salt

tsp black pepper

artichoke hearts

tomatoes

oz baby spinach

onion (diced)

Lay the chicken breast in the crock pot and season with salt, pepper and pressed garlic.

On top of the chicken combine the sun dried tomatoes (with oil and herbs,) artichoke hearts, and onion.

Cook on high for 2.5-3 hours, or low for 3.5-4 hours.

Once the chicken is cooked through (165˚F internal temp) open the crock pot and add the spinach on top. Leave the lid closed for 5-10 minutes to let the spinach wilt.  Then stir it into the toppings.

Serve hot either as whole chicken breasts with the toppings, or shredded and mixed with the toppings.  Enjoy!

<p>Crock-Pot Tuscan chicken is a creamy chicken slow cooker recipe with delicious Italian flavors. The breasts are first cooked with garlic, sun-dried tomatoes, and artichoke hearts. Once they're super tender, we mix in a creamy parmesan sauce to make this dish irresistible.</p>

½ teaspoon EACH: salt and pepper

garlic cloves,

chicken stock

baby spinach leaves

parmesan cheese

Add the chicken breasts to your Crock-Pot and sprinkle the salt and pepper over the top. Add the garlic, artichoke hearts, and chicken stock and stir the pot. 

Set the timer to cook on high for 4 hours or use the MyTime™ technology to tell your Crock-Pot when you want dinner ready. 

When the chicken is fully cooked, remove it from the pot. Add the spinach, stir, and let it wilt. Add the cream, parmesan, salt, and pepper to the pot and stir well. Serve the chicken with the sauce poured over the top. 

Creamy Tuscan Garlic Chicken has the most amazing creamy garlic sauce with spinach and sun dried tomatoes. This meal is a restaurant quality meal ready in 30 minutes!

Creamy Tuscan Garlic Chicken

chicken breasts (thinly sliced)

chicken broth

garlic powder

italian seasoning

spinach (chopped)

In a large skillet add olive oil and cook the chicken on medium high heat for 3-5 minutes on each side or until brown on each side and cooked until no longer pink in center. Remove chicken and set aside on a plate.

Add the heavy cream, chicken broth, garlic powder, italian seasoning, and parmesan cheese. Whisk over medium high heat until it starts to thicken. Add the spinach and sundried tomatoes and let it simmer until the spinach starts to wilt. Add the chicken back to the pan and serve over pasta if desired.

If you&#039;re looking for a delicious weeknight meal my Rustic Creamy Tuscan Chicken and Potatoes is sure to become a family favorite. Your family will love this simple country dish and you&#039;ll love how easy it is to make.

Rustic Creamy Tuscan Chicken and Potatoes

chicken thighs (bone-in, skin-on.)

potatoes

garlic

shallots

Tuscan kale (or your favorite green)

½ cup Romano cheese (finely grated)

sea salt & pepper (to taste)

paprika

bacon (or pancetta - chopped (optional))

tbsp parsley (finely chopped as garnish)

Preheat your oven to 375 F;

Season the chicken thighs on both sides with sea salt, black pepper and sweet paprika.

Add olive oil to a large skillet over high heat.

Add the seasoned chicken to the skillet skin side down and cook until nicely browned for about 4-5 minutes.  Turn the chicken over once it has browned and cook the other side for  2 minutes.

Remove the chicken from the skillet and set aside until needed.

Discard all but one tablespoon of the oil from the skillet. Add the garlic and shallots to the oil, allow to cook for a minute.  Then add the heavy cream and chicken stock to the pan.

Bring the mixture to a light boil, reduce the heat and allow the sauce to reduce for about five minutes until thickened. Add spinach and sun-dried tomatoes to the sauce. Remove the pan from the heat.

Add the grated Romano cheese, and mix well.  Taste the sauce and reseason as needed.

Place the cut potatoes into a baking dish so they make one layer in the baking dish. *If the potatoes are on top of each other you need a larger baking dish

Pour the sauce over the potatoes and place the chicken chicken thighs on top of the potatoes.

Place the baking dish in the 375 degree preheated oven and bake for 50-60 minutes until the potatoes are fork tender and the chicken is fully cooked.*use a meat thermometer to make sure the chicken has reached an internal temperature of at least 165 degrees.

While your chicken is in the oven, add the chopped bacon to a clean skillet and cook until golden brown and crispy.  Set aside until needed.

Serve the chicken with a portion of the potatoes. Garnish with the crispy bacon and chopped parsley.

Creamy Tuscan Chicken in a Parmesan Spinach Sauce is a LOW CARB recipe PACKED with flavour! Garlic is pan fried in sun dried tomato oil, followed closely by sun dried tomatoes releasing all of their flavours in a mouthwatering cream sauce.&nbsp;Inspired by Olive Garden Tuscan Garlic Chicken with added flavours!

(700 grams) large boneless and skinless chicken breasts

salt ((adjust

black cracked pepper ((adjust

onion powder

For The Sauce:

garlic (6 cloves)

tomato oil

Dijon mustard

spinach

Parmesan cheese

parsley (to serve)

Season chicken with salt, pepper, paprika and onion powder.

Heat 2 tablespoons of the reserved sun dried tomato oil in a large skillet over medium-high heat. Sear the chicken for 6-8 minutes each side, or until golden and cooked through (work in batches if your pan isn't large enough). Transfer to a warm plate; set aside.

Add the remaining oil into the pan and fry the garlic until fragrant (about 30 seconds to 1 minute), then add in the sun dried tomatoes. Fry for 1-2 minutes to release their flavours. Mix the Dijon through all of the flavours.

Reduce heat to low-medium heat, add the cream (or evaporated milk) and bring to a gentle simmer, while stirring occasionally. Season with salt and pepper to your taste.

Add in the spinach leaves and allow to wilt in the sauce, then add in the parmesan cheese. Allow sauce to simmer for a further minute until cheese melts through the sauce.

Add the chicken back into the pan; top with parsley and serve&nbsp;over pasta, rice or steamed veg.

This Tuscan Chicken recipe is a restaurant-style dinner with a creamy sauce that’s full of Italian flavors and is an easy one-pot meal to make at home.

Tuscan Chicken

tsp salt

tsp pepper

Italian seasoning

tsp garlic salt

tsp minced garlic

yellow onion

water

chicken bouillon cube

tbsp butter

In a small bowl, mix salt, pepper, Italian seasonings, garlic powder, and garlic salt. Using half of the seasoning mixture, season both sides of the chicken breasts with seasoning mixture. Set the rest of the seasonings aside.

In a large skillet over medium high heat, add the olive oil and chicken breasts. Let the chicken breasts cook for 5 minutes per side, or until browned.

Cover the skillet and turn the heat to medium-low. Allow the chicken breasts to cook until the internal temperature reaches 165 degrees and they are no longer pink in the middle. Depending on how thick your chicken breasts are, this may take 3-5 additional minutes.

Remove the chicken from the skillet and set it aside. Add butter, onions, sun dried tomatoes and garlic to the skillet. Mix well and cook for 1-2 minutes over medium heat.

Add water and the chicken bouillon cube and stir well. Deglaze the bottom of the pan by using your spatula to gently scrape the bottom of the pan to get all browned bits up and into the sauce.

Add the remaining seasoning mixture and stir well. Allow the pan to simmer for 2-3 minutes.

Add the heavy cream and parmesan cheese and stir well to combine. When the pan starts to gently bubble add the spinach and stir.

Turn the heat to low and add the chicken breasts back into the skillet. Cover and let simmer for 2-3 minutes.

Spoon sauce over the top of chicken and serve.

Creamy Italian Chicken Pasta recipe, packed with flavor from spinach, garlic, and sun dried tomatoes, your family will gobble this easy dinner right up!

Italian Chicken

spinach,

milk

pepper (don’t skimp on this)

cheese,

box (16 ounces) linguine noodles

all-purpose flour

sugar

boneless, skinless chicken breasts

lemon juice

Place raw chicken breast into a bowl and...

Place raw chicken breast into a bowl and pour milk and lemon juice over the top. Cover and refrigerate for 2-4 hours. You can also do this in the morning, so that it's ready at dinner time!

When ready to cook, create your chicken crust....

When ready to cook, create your chicken crust. In a pie plate, or shallow dish, combine flour, salt, pepper, Italian seasoning, and powdered sugar.

Drain chicken from milk marinade and dip into...

Drain chicken from milk marinade and dip into the flour, coating evenly.

Heat a large skillet with olive oil over...

Heat a large skillet with olive oil over medium high heat. Place chicken strips in hot skillet for about 3 minutes on each side. Remove and place onto a foil lined baking sheet.

Bake chicken in 350 degree oven for about...

Bake chicken in 350 degree oven for about 18-20 minutes.

While the chicken bakes, cook your linguine (or...

While the chicken bakes, cook your linguine (or favorite pasta) according to package.

To make the sauce, using the same skillet...

To make the sauce, using the same skillet as the chicken, add additional olive oil, scraping the bits from the pan. Over medium heat, add garlic and sun dried tomatoes to the pan, heat for several minutes.

Sprinkle 1 Tbsp cornstarch over the tomatoes, and...

Sprinkle 1 Tbsp cornstarch over the tomatoes, and mix thoroughly.

Add chicken broth, whisk until combined. Cook for...

Add chicken broth, whisk until combined. Cook for about 5 minutes.

In a small bowl, mix remaining cornstarch with...

In a small bowl, mix remaining cornstarch with milk and whisk. Add to the broth and continue whisking while adding in the cream, spinach, salt, and pepper.

Turn heat to low and simmer until sauce...

Turn heat to low and simmer until sauce thickens and spinach wilts. Add in parmesan cheese.

Stir and heat on low until chicken and...

Stir and heat on low until chicken and noodles are done.

Serve in a large bowl and enjoy.

https://mediavine-res.cloudinary.com/video/upload/btbbodff0cw7vwdlj4yr.mp4

Dinner in 30 minutes with this Creamy Italian Chicken Pasta recipe. Packed with flavor from spinach, garlic, and sun dried tomatoes, your family will gobble this easy dinner right up!

Tuscan Chicken - deliciously creamy one-pot chicken meal served in a rich garlic cream sauce with flavor punches from sun-dried tomatoes and Italian seasoning. Fantastic weeknight family meal loaded with flavor!

chicken breasts (, sliced in half, or 4 thin chicken breasts)

flour (, optional)

Italian seasoning

salt and Pepper

garlic (about 3-4 cloves)

lemon wedges,

In a medium shallow bowl, whisk together, flour (optional), Italian seasoning, garlic powder, and paprika.

Lightly sprinkle each side of the chicken breasts with salt and black pepper. Next season chicken with spice mixture.

In a large skillet or cast-iron, heat 1 tablespoon oil over medium-high heat. add the chicken and cook flipping once, until golden and cooked through - about 3-4 minutes on each side, depending on the thickness of the fillet. Transfer chicken to a plate.

Melt another 1 tablespoon of butter in the same pan; add garlic and Italian seasoning, sauté for about 30 seconds or until fragrant.

Pour in chicken broth, and scrape any browned bits from the bottom or sides of the skillet.

Add cream and Parmesan cheese. Cook over medium heat for 5-7 minutes, stirring frequently until the sauce slightly thickens.

Stir sun-dried tomatoes, and spinach and simmer for about 2-3  minutes or until spinach wilts.

Return chicken fillets back to the skillet. Let it heat for about 2-3 minutes, then spoon some sauce over chicken.

Remove from the heat and serve with pasta.

Creamy, comforting and delicious, this creamy Tuscan chicken pasta is super easy to prepare and comes together in under 1 hour.

Dump-and-Bake Creamy Tuscan Chicken Pasta

rotini pasta

(22 ounce) jar Alfredo sauce (about 2 ½ cups)

chicken

(4 ounce) jar diced roasted red peppers, drained (about ½ cup)

sun-dried tomatoes

baby spinach

mozzarella cheese

Parmesan cheese and fresh chopped herbs (such

Preheat oven to 425F (220C).

In a large 13 x 9-inch baking dish, stir together uncooked pasta, Alfredo sauce, chicken broth, chicken, garlic, red peppers, and sun-dried tomatoes. Cover tightly with aluminum foil and bake for 35 minutes.

Uncover; stir. At this point you should check the pasta to make sure that it is al dente (firm but just about finished cooking). If it’s still too hard, cover the dish and return to the oven until pasta is al dente. Then move on to the next step.

Once pasta is al dente, stir in the fresh spinach. The spinach will wilt almost instantly as you stir it into the hot pasta. Sprinkle mozzarella over the top. Bake uncovered for 10 more minutes (or until cheese is melted and pasta is tender).

Garnish with freshly grated Parmesan or fresh chopped herbs, if desired.

This Weight Watchers Tuscan Chicken Pasta is an easy weeknight meal! Make this easy dinner in the Instant Pot, Crockpot, or on the stove! Blue, Purple, and Green Plan Points Included.

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Top 23 tuscan chicken recipes from across the web

The most viewed tuscan chicken recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Creamy Tuscan Chicken

Crock Pot Tuscan Chicken

Crock Pot Tuscan Chicken

Creamy Tuscan Garlic Chicken

Rustic Creamy Tuscan Chicken and Po...

Creamy Tuscan Chicken

Tuscan Chicken

Italian Chicken

Tuscan Chicken

Dump-and-Bake Creamy Tuscan Chicken...

Weight Watchers Tuscan Chicken Past...

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Crockpot Tuscan Chicken

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The most viewed tuscan chicken recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine