Easy Tuscan Chicken Recipes

TUSCAN GARLIC CHICKEN

Steps:

• Preheat the oven to 375˚F.
• Lay the chicken flat in the bottom of a large casserole dish. Season with salt and pepper then press garlic and spread it evenly over the chicken breast. Place the spinach, artichoke hearts and sun dried tomatoes on top of the chicken and then drizzle the tablespoon of oil reserved from the sun dried tomatoes. Finish by topping with mozzarella cheese.
• Bake for 45-50 minutes total. Cook 20 minutes uncovered then loosely cover with foil for 25-30 minutes or until the chicken is cooked through (165˚F internal temperature).
• Serve with your choice of sides and ENJOY!

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.

EASY ITALIAN CHICKEN

Steps:

• In a large skillet, brown the chicken pieces in oil and cook for about 15 minutes over medium heat.
• Crush garlic cloves and squeeze over chicken. Cover skillet and cook over low heat for 10 minutes each side. Remove cover, sprinkle with red pepper flakes and salt to taste, add water and simmer over low heat until water evaporates and the chicken pieces are sticky and yummy!

EASY TUSCAN CHICKEN

Steps:

• Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
• Mix 2 tablespoons olive oil and 1 teaspoon black pepper in a small bowl. Dip the chicken breasts into the pepper mixture until well coated, then place the chicken on a baking dish.
• Broil the chicken in the preheated oven until no longer pink in the center and the juices run clear, about 5 minutes on each side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Meanwhile, heat the remaining 2 tablespoons olive oil in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the mushrooms, artichoke hearts, Italian seasoning, salt, and pepper. Continue to cook and stir for about 6 minutes, then stir in the white wine. Allow the wine to simmer and reduce by half, about 10 minutes.
• Stir in the roma tomatoes; cook and still until the tomatoes are warmed through. Stir in the butter until it melts. Serve the sauce over the cooked chicken breast.

CROCK POT TUSCAN CHICKEN

Steps:

• Add the chicken breasts to your Crock-Pot and sprinkle the salt and pepper over the top. Add the garlic, artichoke hearts, sun-dried tomatoes, 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 CHICKEN

Steps:

• Heat olive oil in a large skillet over medium heat.
• Season chicken with salt and pepper.
• Place the chicken in the skillet and cook for about 7 minutes; flip and continue to cook for 6 more minutes, or until done. Cooking time also depends on the thickness of the chicken breasts; use thinner chicken breasts for faster cooking.
• Remove chicken from pan and set aside.
• Add butter to the pan and melt.
• Stir in onions and cook for 2 minutes.
• Stir in garlic and continue to cook for 1 more minute, or until onions are soft.
• Stir in tomatoes; cook for 1 minute.
• Stir in spinach and continue to cook until wilted, about 1 to 2 minutes more.
• Add heavy cream, basil, oregano, rosemary, salt, and pepper; bring to a boil.
• Mix in parmesan cheese; stir until sauce has thickened.
• Place chicken back in the pan and cook for 1 minute to heat through.
• Spoon sauce over the chicken, sprinkle with parsley, and serve.