CREAMY TUSCAN CHICKEN
Brightened up that chicken dinner with this Creamy Tuscan Chicken recipe.
Categories dinner poultry creamy chicken tuscan chicken best chicken breast recipe best chicken recipe best chicken dinner Italian chicken easy chicken recipe
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a skillet over medium heat, heat oil. Add chicken and season with salt, pepper, and oregano. Cook until golden and no longer pink, 8 minutes per side. Remove from skillet and set aside.
- In the same skillet over medium heat, melt butter. Stir in garlic and cook until fragrant, about 1 minute. Add cherry tomatoes and season with salt and pepper. Cook until tomatoes are beginning to burst then add spinach and cook until spinach is beginning to wilt.
- Stir in heavy cream and parmesan and bring mixture to a simmer. Reduce heat to low and simmer until sauce is slightly reduced, about 3 minutes. Return chicken to skillet and cook until heated through, 5 to 7 minutes.
- Serve with lemon wedges.
Nutrition Facts : Calories 380 calories
TUSCAN CHICKEN SKILLET
Bacon, cream, Parmesan -- is your mouth watering yet? There's no need to go out to dinner when you can make this restaurant-style creamy, cheesy chicken and fettuccine at home.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil. Cook the fettuccine according to package directions; drain.
- Meanwhile, put the bacon in a large, cold skillet, then cook over medium-high heat, stirring occasionally, until crispy, about 8 minutes; transfer to a plate with a slotted spoon.
- Sprinkle the chicken lightly with salt and pepper and add to the skillet in a single layer. Let cook, undisturbed, until golden brown on the underside, 2 to 3 minutes. Continue to cook, stirring occasionally, until cooked through, about 4 minutes more. Transfer to the plate with the bacon.
- Reduce the heat to medium and add the garlic, stirring, until fragrant, about 30 seconds. Add the tomatoes and cream and bring to a simmer, then add the spinach and stir until just wilted. Add the bacon, chicken, fettuccine and Parmesan and toss with tongs until well coated; season to taste with salt and pepper. Sprinkle with basil and serve.
GARLIC TUSCAN CHICKEN
This is a great quick keto-friendly meal. Serve over pasta if desired.
Provided by Tracy Wood
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- Heat olive oil in a large skillet over medium-high heat. Cook chicken until browned and no longer pink in the center, 3 to 5 minutes per side. Remove chicken and set aside on a plate.
- Add heavy cream, chicken broth, Parmesan cheese, garlic powder, and Italian seasoning to the skillet. Whisk sauce over medium-high heat until starting to thicken, about 5 minutes. Add spinach and sun-dried tomatoes; simmer until spinach starts to wilt, about 1 minute. Return chicken to the skillet and cook until heated through, 2 to 3 minutes.
Nutrition Facts : Calories 505 calories, Carbohydrate 7 g, Cholesterol 178.9 mg, Fat 35.4 g, Fiber 1.2 g, Protein 39.6 g, SaturatedFat 17.4 g, Sodium 540.5 mg, Sugar 3.1 g
TUSCAN CHICKEN FOR TWO
This moist and savory entree is ready in an unbelievable 15 minutes flat! Debra Legrand - Port Orchard, Washington
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- Flatten chicken to 1/2-in. thickness; sprinkle with salt and pepper., In a large skillet over medium heat, cook and stir the garlic, rosemary, sage and thyme in oil for 1 minute. Add chicken; cook for 5-7 minutes on each side or until chicken juices run clear.
Nutrition Facts : Calories 217 calories, Fat 10g fat (2g saturated fat), Cholesterol 78mg cholesterol, Sodium 364mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 1g fiber), Protein 29g protein. Diabetic Exchanges
CREAMY TUSCAN CHICKEN RECIPE BY TASTY
Picture yourself on the coast of Tuscany, Italy. Flowy clothes, a beautiful breeze, and a view of the Tuscan Sea: you're ready to book your next vacation, aren't you? Well, we're here to bring Tuscany to you. How, you may ask? Well, that's what our easy Tuscan chicken is here for. Loaded with fresh veggies, herbs, and rich Parmesan cheese, it'll have you saying 'That's amore!'
Provided by Alvin Zhou
Categories Dinner
Time 55m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Season the chicken all over with salt and pepper.
- Heat the oil in a skillet over medium-low heat.
- Place the chicken thighs skin side down in the skillet and cook for about 13 minutes to crisp up the skin. Move the chicken around from time to time to ensure it cooks evenly. The skin should be hard to the touch.
- Flip the chicken, then cook for about another 15 minutes, until the chicken is cooked through. Remove from pan.
- Add the garlic and onion, stirring until onions are translucent. Stir in the tomatoes and spinach until the spinach is wilted.
- Add the heavy cream, salt, and pepper, bringing to a boil.
- Add the Parmesan cheese and parsley, stirring until the sauce has thickened slightly.
- Place the chicken back in the pan, spooning the sauce on top of the chicken.
- Enjoy!
Nutrition Facts : Calories 714 calories, Carbohydrate 9 grams, Fat 64 grams, Fiber 1 gram, Protein 40 grams, Sugar 6 grams
CREAMY TUSCAN CHICKEN
Steps:
- Cook chicken: In a large skillet heat the olive oil over medium high heat. Once heated, add the chicken and cook for 3 minutes on each side or until browned and cooked though. Once cooked transfer to a plate; set aside.
- Saute the sauteables: In the same skillet, add the saved sun-dried tomato oil and heat over medium heat. Next, add the onion and let cook for about 5 minutes until softened or translucent. Add the garlic and let it cook for about 30 seconds until aromatic. Then, add the sun-dried tomatoes and let cook for an additional 1 minute. Finally, add the spinach and cook until it begins to wilt - about 1 - 2 minutes.
- Bring to a boil: Stir in the half and half cream, Italian seasoning, and salt and pepper and bring everything to a boil.
- Simmer: Once at a boil, bring the heat down and allow the dish to simmer, while stirring in the parmesan cheese until the sauce thickens.
- Serve: Add the chicken back to the skillet and cook for an additional minute until it has heated through. Spoon the sauce over the chicken, garnish with basil, and serve any way you wish!
Nutrition Facts : Calories 558 kcal, Carbohydrate 19 g, Protein 60 g, Fat 27 g, SaturatedFat 11 g, Cholesterol 187 mg, Sodium 859 mg, Fiber 4 g, Sugar 7 g, ServingSize 1 serving
HEALTHY TUSCAN CHICKEN PASTA
One-pot Tuscan Chicken Pasta recipe is creamy, cheesy, and garlicky yet packed with Tuscan flavors with the addition of sun-dried tomatoes, spinach, garlic, and chicken! Plus, this healthy chicken pasta recipe can also be prepared gluten-free and/or dairy-free and is ready in under 30 minutes!
Provided by Olena Osipov
Categories Dinner
Time 30m
Number Of Ingredients 14
Steps:
- Preheat large Dutch oven or heavy bottom pot on medium heat and swirl oil to coat.
- Add chicken and sprinkle with 1/4 tsp salt and ground black pepper. Sear for 3-4 minutes per side.
- Add broth, pasta, bell pepper, Italian seasoning and remaining 1/4 tsp salt. Gently stir, cover and bring to a boil.
- Reduce heat to medium and cook for 10 minutes, stirring once after 2 minutes to prevent pasta from sticking. Keep in mind gluten free pasta cooks faster than wheat. Pasta should be al dente (not too soft, so it doesn't become a mush).
- Remove chicken onto a plate or cutting board.
- In a large measuring cup whisk cold milk with cornstarch and pour over pasta. Stir gently, bring to a boil and simmer for a minute until sauce thickens a bit.
- Turn off heat and add sun dried tomatoes, Parmesan cheese, spinach and garlic. Cover for a few minutes to let flavors develop.
- In the meanwhile, slice chicken into thin pieces.
- Add chicken to the pot, stir gently and serve immediately. Tuscan chicken pasta is one of those dishes that tastes best right after cooking. That's when it's most saucy, spinach is not too wilted and it's just fresh.
Nutrition Facts : ServingSize 1.5 cups, Calories 549 kcal, Sugar 15 g, Sodium 612 mg, Fat 15 g, SaturatedFat 5 g, Carbohydrate 81 g, Fiber 6 g, Protein 46 g, Cholesterol 93 mg
TUSCAN CHICKEN IN CREAMY SUN DRIED TOMATO SAUCE
Packed with flavour, my Tuscan Chicken in Creamy Sun Dried Tomato Sauce is the ultimate chicken dinner. Serve with pasta, potatoes or just a big hunk of bread to dip into that creamy sauce.
Provided by Nicky Corbishley
Categories Dinner
Time 40m
Number Of Ingredients 25
Steps:
- Preheat the oven to 160C/320F. Trim the chicken breasts to remove any fatty parts.
- Whisk the egg lightly in a shallow bowl.
- In a separate shallow bowl, mix together the flour, salt, pepper, oregano, thyme, paprika and garlic salt.
- Heat 2 tbsp of the olive oil in a large frying pan (skillet) on a medium-to-high heat.
- Dip the chicken breasts in the egg, then dredge in the flour mixture.
- Place the chicken in the pan and fry on both sides until golden.
- Take the chicken out of the pan and place on a tray in the oven for 10 minutes to finish cooking whilst you make the sauce.
- Add the oil to the pan and heat on a medium heat.
- Add the onion and cook for 3-4 minutes until they start to soften.
- Add the garlic, oregano, paprika, sun dried tomatoes, red pepper and tomato puree. Cook for 2 minutes, moving around the pan with a spatula.
- Next pour in the wine and allow to bubble for 2 minutes,
- Now add the chicken stock, salt and pepper. Bring the boil, then simmer for 5 minutes.
- Add the cream, parmesan and the spinach to the sauce and stir and cook for a couple of minutes until the spinach wilts.
- Remove the chicken from the oven. Check it's done (insert a knife into the fattest piece of one of the chicken breasts - it should no longer be pink) and place in the pan with the sauce and cook for another couple of minutes.
- Serve topped with a sprinkling of fresh parsley. Tastes great with pasta, courgetti (zoodles), rice or saute potatoes.
Nutrition Facts : Calories 667 kcal, Carbohydrate 36 g, Protein 63 g, Fat 30 g, SaturatedFat 10 g, Cholesterol 224 mg, Sodium 1129 mg, Fiber 7 g, Sugar 18 g, ServingSize 1 serving
TUSCAN CHICKEN SANDWICH
This Tuscan Chicken Sandwich features seasoned grilled chicken, provolone cheese, baby spinach leaves, roasted red peppers, and pesto mayo on Ciabatta rolls or sandwich buns.
Provided by Zona
Categories Chicken-Poultry
Time 20m
Number Of Ingredients 10
Steps:
- Place the chicken cutlets between sheets of plastic wrap and pound thin.
- Sprinkle the chicken on both sides with garlic powder, dried oregano, salt and pepper.
- Drain and slice or dice the roasted red peppers.
- Pre-heat the grill for medium-high direct heat.
- In a small bowl, whisk together the mayonnaise and the pesto and set aside.
- Grill the chicken until cooked through, about 3 - 5 minutes per side.
- Place the provolone slices onto the chicken to melt just a little during the last minute or two.
- Transfer the chicken to a plate and let rest about 3 minutes.
- If desired, toast the sandwich buns or Ciabatta rolls on the grill until heated through and lightly browned.
- Spread the pesto mayo onto both sides of the sandwich buns or rolls.
- On the bottom halves of the sandwich buns, layer the spinach leaves, chicken with melted provolone cheese, and roasted red peppers followed by the sandwich roll tops.
Nutrition Facts : Calories 865 calories, Carbohydrate 42 grams carbohydrates, Cholesterol 208 milligrams cholesterol, Fat 48 grams fat, Fiber 5 grams fiber, Protein 64 grams protein, SaturatedFat 13 grams saturated fat, ServingSize 1, Sodium 1163 milligrams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 32 grams unsaturated fat
CHICKEN VALDOSTANA FOR TWO
Steps:
- Coat chicken breast in flour, then saute chicken in 1/2 teaspoon of butter for about 4 minutes on each side. Add salt and pepper to taste. Cover chicken with prosciutto and cheese. Pour vermouth over chicken and reduce until vermouth evaporates. Add tomato sauce and bring to boil. Add heavy cream and blend together. Serve over rice pilaf or your favorite pasta.
ZESTY ITALIAN CHICKEN FOR TWO
Just you two for dinner tonight? How lucky for you! Here's a tasty chicken skillet recipe to add to the menu-but only if you like zesty deliciousness!
Provided by My Food and Family
Categories Home
Time 25m
Yield 2 servings
Number Of Ingredients 8
Steps:
- Heat oil in large nonstick skillet on medium-high heat. Add chicken; cook 5 min. on each side or until chicken is evenly browned on both sides.
- Mix broth, dressing and italian seasoning until blended; stir in onions. Pour over chicken. Bring just to boil; cover. Simmer on medium-low heat 3 min.
- Stir in broccoli and cheese; cook, covered, 3 to 4 min. or until vegetables are crisp-tender and chicken is done (165ºF).
Nutrition Facts : Calories 270, Fat 13 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 80 mg, Sodium 430 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 29 g
TUSCAN CHICKEN
Moist, juicy chicken breasts smothered in a garlic cream sauce served over pasta!
Provided by Niki Medlin
Categories Main Course
Number Of Ingredients 11
Steps:
- Heat the oil in a skillet over medium high heat
- Season the chicken breasts with salt and pepper on both sides
- Add the chicken to the skillet and cook turning half way through until the center is no longer pink, about 5-7 minutes per side depending on the size of the chicken breasts
- Remove the chicken from the skillet and set aside
- Add the heavy cream, chicken broth, garlic powder, Italian seasoning, and parmesan cheese to the skillet and whisk until the sauce has thickened
- Stir in the sundried tomatoes and the spinach
- Add the chicken back to the skillet and coat with the sauce
- Serve the chicken and sauce over noodles, if desired
Nutrition Facts : ServingSize 2 Servings, Calories 813 kcal, Carbohydrate 7 g, Protein 51 g, Fat 64 g, SaturatedFat 29 g, Cholesterol 307 mg, Sodium 538 mg, Fiber 1 g, Sugar 1 g
CHICKEN TUSCANY FOR TWO
If you have about an hour (two if you're unfamiliar with Italian cooking) and need to impress a significant other, this will accomplish your aims.
Provided by Recipe Junkie
Categories Chicken Breast
Time 1h15m
Yield 2 breasts, 2 serving(s)
Number Of Ingredients 16
Steps:
- In a large bowl, add 1 cup of flour and 1/4 tsp garlic powder.
- In a small bowl, combine egg, 2 tbsp water and 1 tbsp olive oil. Mix will.
- Add egg mixture to flour. Mix and knead until smooth.
- Divide dough into two parts.
- On a floured countertop, roll part into a flat about 20 inches in diameter.
- using a pizza cutter, cut dough into 1/4 inch wide strips. Place pasta on cooling rack or floured surface.
- repeat for second part of dough.
- Bring about 3 cups of water to a boil in a medium pot.
- Boil pasta for 6-8 minutes, until tender. Drain.
- Meanwhile, place 1tbsp olive oil and 1 tsp minced garlic in a large skillet. Bring to a low heat.
- Slowly cook chicken breasts in olive oil/garlic, keeping covered and turning every ten minutes 'til cooked (about 30-45 minutes, depending on thickness of chicken).
- Meanwhile, in a medium saucepan, add can of evaporated milk.
- Add Jaminson's chicken base, cumin. basil and pepper.
- Bring sauce to a very low simmer using very low heat, until the chicken base is dissolved.
- Ad tbsp flour to thicken, stirring vigorously.
- Once all this is done, Place half of the pasta on a plate.
- Slice each breast and place on the bed of pasta. Cover generously with sauce. Dust with Paprika and Parmesan cheese.
CHICKEN TUSCANY
Steps:
- 1. In a small flat dish, sprinkle half the oregano, thyme, rosemary, garlic and black pepper.
- 2. Place the chicken breast halves in a single layer on top of the herbs.
- 3. Pour 4 tablespoons olive oil over the chicken.
- 4. Sprinkle the remaining herbs, garlic and pepper over the chicken breasts.
- 5. Cover and refrigerate for at least 3 hours or overnight.
- 6. While chicken is marinating, prepare the Marsala reduction.
- 7. In a saucepan, heat 1 1/2 teaspoons olive oil.
- 8. Add shallots and saute until tender.
- 9. Add the Marsala and chicken broth and stir to scrape up any brown bits from the bottom of the pan
- 10. Bring to a simmer and cook until reduced by half.
- 11. Skim off excess fat and strain to remove shallots.
- 12. Set aside.
- 13. Grill or broil chicken breasts for about 7 to 8 minutes per side or until done.
- 14. While the chicken is cooking, preheat a saute pan.
- 15. Add the Marsala reduction, mushrooms, tomatoes and green onions.
- 16. Bring to a simmer and reduce by half.
- 17. Remove from heat and stir the butter into the sauce bit by bit, stirring constantly, until the sauce is slightly thickened.
- 18. Serve the chicken breasts topped with the sauce.
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