Garlic Tuscan Chicken Recipes

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.

LIGHT TUSCAN GARLIC CHICKEN

Steps:

• Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, 10 to 12 minutes; drain.
• Bring a second pot of water to a boil. Cook asparagus until bright green, about 3 minutes. Remove asparagus using tongs and immediately dunk in cold water.
• Mix oregano, basil, thyme, salt, and pepper in a small bowl. Spray chicken breasts with cooking spray; rub herb mixture into chicken.
• Heat 1 teaspoon olive oil in a skillet over medium-high heat; cook chicken in the hot oil until lightly browned and no longer pink in the center, about 3 minutes per side.
• Heat remaining 1 teaspoon olive oil in a saucepan over medium-high heat; cook and stir red bell pepper and garlic in the hot oil until fragrant, about 1 minute. Stir buttermilk, wine, and flour into red bell pepper mixture; cook and stir until sauce is thickened, 2 to 4 minutes. Add spinach; cook until spinach wilts, 2 to 3 minutes. Stir Parmesan cheese into sauce until melted.
• Run hot water over asparagus to warm. Evenly divide linguine among serving plates; top with sauce, asparagus, and 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.

OLIVE GARDEN TUSCAN GARLIC CHICKEN

Steps:

• Preparing the chicken: Combine 1 1/2 cups flour, salt, black pepper and Italian herb seasoning in a shallow dish.
• Dredge chicken in the mixture, shaking off any excess.
• Saute the chicken in batches, in a large, nonstick, ovenproof skillet -- with enough oil to coat -- over medium-high heat for about two to three minutes on each side, or until golden brown and crisp.
• When finished, transfer the skillet to a preheated oven at 350 degrees F. Cook for approximately 15 minutes or until cooked through and the internal temperature reaches 165 degrees F.
• Preparing the pasta: Cook pasta al dente (or according to package instructions).
• Drain and set aside until needed.
• Preparing the sauce: While the pasta is cooking, heat 1/2 to 1 fluid ounce of oil in a sauce pan. Add the garlic and the red pepper and cook for approximately one minute.
• Slowly add remaining one tablespoon of flour and stir to combine.
• Next, add the white wine and bring to a boil for about one minute. Add the spinach and the cream and bring to a boil. The sauce is done cooking when the spinach becomes wilted. Complete by stirring in the parmesan cheese.
• Preparing Tuscan Garlic Chicken entree: Partly coat the pasta with the sauce, transfer to a large bowl (or individual dishes) and then top with the chicken, the remaining sauce and the extra parmesan cheese. Serve and enjoy.

CREAMY TUSCAN GARLIC CHICKEN

Steps:

• Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and keep warm.
• Season chicken breasts with 1 1/2 teaspoons garlic powder and 1 1/2 teaspoons Italian seasoning, making sure both sides are coated.
• Heat oil in a large skillet over medium heat. Add chicken and cook until browned and no longer pink in the center, 3 to 5 minutes per side. Remove chicken to a plate and cut into strips or chunks.
• Add cream, chicken broth, Parmesan cheese, remaining garlic powder, and Italian seasoning to the skillet. Whisk over medium heat until it begins to thicken, about 3 minutes. Add spinach and sun-dried tomatoes; simmer until spinach wilts and sauce reaches desired consistency, about 3 minutes more. Add chicken back to the skillet and cook until heated through.
• Serve over pasta.

TUSCAN GARLIC CHICKEN

Steps:

• Pre-heat oven to 350ºF.
• Cook pasta according to package directions.
• While pasta is cooking, mix 1 1/2 cups flour, salt, pepper and Italian seasoning in a shallow dish. Dredge chicken in the mixture, shaking off any excess.
• Heat 3 Tbsp oil in a large skillet. Cook chicken breasts over medium-high heat until golden brown and crisp (2-3 min).
• Place cooked chicken breasts on a baking sheet and transfer to preheated oven. Cook for 10-15 minutes or until done (internal temperature reaches 165°F.).
• HEAT 2 Tbsp oil in a sauce pan. Add garlic and red pepper and cook for approximately 1 minute. Stir in 1 Tbsp flour, wine, spinach and cream and bring to a boil. Sauce is done when spinach becomes wilted. Complete by stirring in parmesan cheese.
• Coat cooked, drained pasta with sauce, then top with chicken and remaining sauce. Garnish with extra Parmesan cheese.

THE BEST TUSCAN GARLIC CHICKEN

Steps:

• Preheat oven to 375 degrees. Slice the bell pepper julienne and place on a baking sheet. Toss peppers in olive oil and 2 minced gloves of garlic and spread them out. Season with salt and pepper and place in oven.
• Roast peppers for 10-15 minutes until edges begin to darken and the peppers become tender, stirring peppers halfway through. Set roasted red peppers aside.
• Bring a pot of water to boil and cook pasta while following the next steps.
• In a medium sauce pan on low-medium heat, add 3 cloves of minced garlic, 2 tablespoons olive oil, and stick of butter. After butter melts, whisk in the flour.
• Add the white wine to the sauce pan. Add the thyme, basil, and sun-dried tomatoes to the sauce. Allow to simmer 2 minutes until wine has reduced.
• Add the heavy cream to the sauce. After sauce comes back up to temperature, slowly stir in the Parmesan cheese. Stir often until cheese is melted and the sauce becomes smooth. Allow the sauce to simmer on low heat while preparing the chicken.
• In a large saute pan on medium-high, add 2 tablespoons of olive oil and the frozen chicken breast strips. When the chicken is halfway warmed-through, add the roasted red peppers and saute until the chicken is well browned.
• Reduce the heat to medium and pour the sauce over the chicken and roasted red peppers. Stir well to incorporate all the browned chicken bits from the bottom of the pan.
• Add the spinach and stir well to allow sauce to wilt the leaves.
• Add the drained fettuccine pasta to the saute pan and stir using tongs to coat the pasta well.
• Serve with fresh garlic bread and salad. Enjoy!

TUSCAN GARLIC CHICKEN RECIPE - (4.5/5)

Steps:

• Preheat the oven to 350°F In a shallow pie plate or similar dish, combine the flour, salt, pepper, basil and oregano. Dip each chicken piece in the flour mixture until both sides are well coated. In a large 12-inch nonstick skillet, heat 3 tablespoons of the olive oil over medium heat until the oil is hot and shimmering. Carefully place the chicken breasts in the pan, cooking them for 2-3 minutes on each side, until they are golden and browned but not cooked all the way through (they'll finish up in the oven). Don't scoot the chicken around once you lay it in the hot oil! Let the oil work it's magic to sear the crust on the chicken. If you get antsy and try flipping too early and/or moving the chicken around the pan, the breading is likely to fall off. Gently remove the chicken to a foil-lined, lightly greased baking sheet and bake in the preheated oven for about 15 minutes, until the chicken is cooked through. Set aside and tent with foil until ready to use. While the chicken is cooking, heat a large pot of water to a boil and add the noodles, cooking until al dente. Also, wipe out the skillet with a couple paper towels and return it to medium heat, adding the remaining 2 tablespoons olive oil. When the oil is hot, add the garlic and bell pepper, sauteing for 2-3 minutes. Stir in one tablespoon flour and stir constantly while cooking for another minute. Add the chicken broth to the skillet and bring the mixture to a low simmer, whisking constantly, until slightly thickened, about 3-4 minutes. In a small liquid measure, whisk together the cornstarch and cream. Add the spinach, milk and cream mixture to the skillet. Bring the mixture to a simmer and cook, stirring occasionally, until the spinach is wilted and sauce is slightly thickened, about 2-4 minutes. Stir in the Parmesan cheese. When the pasta has finished cooking, drain and return it to the pot. Toss the pasta with half of the cheese sauce. Place some of the coated pasta on each plate. Top with a breaded chicken breast and spoon some of the sauce over the top of the chicken and pasta. Serve immediately.

ITALIAN CHICKEN WITH GARLIC AND LEMON

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Arrange the chicken pieces in a 10x15-inch enameled roasting pan. In a large skillet over medium high heat, fry the potatoes in 1/2-inch-deep oil until golden brown, then put them in the pan with the chicken.
• Combine the vinegar, lemon juice, garlic, oregano, parsley, onion, salt and pepper with the 1/2 cup reserved frying oil and pour this mixture over the chicken and potatoes.
• Bake in the preheated oven for 1 1/4 hours, basting the chicken and potatoes with the sauce mixture. Let rest for 5 minutes and serve hot.

TUSCAN GARLIC CHICKEN PASTA

Steps:

• Bring 4 quarts water to a boil in a large pot.
• Meanwhile, combine garlic, pepper flakes and oil in bowl and microwave until garlic is golden and fragrant, about 1 minute.
• Pat chicken dry with paper towels and season with salt and pepper.
• Transfer 1 tablespoon garlic oil mixture to large skillet and heat over medium-high heat until just smoking.
• Add chicken and cook until well browned and cooked through, about 5 minutes per side.
• Transfer to cutting board and tent with foil.
• Let rest 5 minutes and then slice thin and set aside.
• Add 1 tablespoon salt and pasta to boiling water and cook until al dente.
• Reserve 1/2 cup cooking water.
• Drain pasta and return to pot.
• Stir in sliced chicken, arugula or spinach, basil, lemon juice, Parmesan and remaining garlic mixture, adding reserved pasta water as needed.
• Season with salt and pepper.
• Serve with sprinkling of grated Parmesan.