Creamy Tuscan Chicken Food

CREAMY TUSCAN CHICKEN RECIPE BY TASTY

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!

CREAMY TUSCAN CHICKEN

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.

TUSCAN CHICKEN IN CREAMY SUN DRIED TOMATO SAUCE

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.

CREAMY TUSCAN CHICKEN

Steps:

• Season the chicken with the salt & pepper, making sure to mix it in evenly.
• Heat oil in a skillet over medium-low heat.
• Place the chicken thighs skin side down in the skillet and cook for about 13 minutes in order 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 fully cooked. Remove from pan.
• Add the garlic and onion. 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, stirring until the sauce has thickened slightly.
• Place the chicken back in the pan, spooning the sauce on top of the chicken.

CREAMY TUSCAN GARLIC CHICKEN

Steps:

• 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.

TUSCAN CHICKEN SKILLET

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

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.

ONE-POT CREAMY TUSCAN CHICKEN PASTA

Steps:

• Heat reserved oil in Dutch oven or large deep skillet over medium heat. Add chicken; cook 6 to 7 min. on each side or until done (165°F). Remove chicken from pan, reserving drippings in pan. Cover chicken to keep warm.
• Stir garlic into reserved drippings; cook and stir 1 min. or until fragrant. Add milk and bouillon cubes; stir. Bring just to simmer over low heat, stirring constantly.
• Add pasta; stir. Simmer, stirring frequently, over medium-low heat 14 to 15 min. or until pasta is cooked to desired doneness. Add remaining ingredients; cook and stir 2 to 3 min. or until cream cheese spread is completely melted and mixture is well blended. Remove from heat.
• Slice chicken. Serve over pasta mixture.

CREAMY TUSCAN CHICKEN DINNER KIT RECIPE BY TASTY

Steps:

• Fill a 2-quart saucepan two-thirds full of water. Heat to boiling.
• Add pasta; stir. Boil gently 12 minutes, stirring occasionally. Drain; set aside.
• Meanwhile, cut chicken breasts at an angle, into ½-inch medallions.
• Coat chicken with seasoning in shallow bowl or plastic bag.
• Heat butter in 10-inch non-stick skillet over medium heat; carefully add chicken and any excess seasoning. Cook medallions 4 to 5 minutes on each side, until browned.
• Stir in milk; heat to boiling.
• Reduce heat to medium-low, stir in spinach, and sundried tomatoes if using. Simmer 5 minutes.
• Stir in Creamy Garlic Already sauce.
• Top pasta with chicken and sauce. Sprinkle with optional toppings if desired. Enjoy!