Tuscan Braised Chicken Breasts Recipes

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CREAMY TUSCAN CHICKEN



Creamy Tuscan Chicken image

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

1 tbsp. extra-virgin olive oil
4 boneless skinless chicken breasts
Kosher salt
Freshly ground black pepper
1 tsp. dried oregano
3 tbsp. butter
3 cloves garlic, minced
1 1/2 c. cherry tomatoes, halved
3 c. baby spinach
1/2 c. heavy cream
1/4 c. freshly grated Parmesan
Lemon wedges, for serving

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

BRAISED CHICKEN BREASTS IN TASTY MIREPOIX RAGOUT



Braised Chicken Breasts in Tasty Mirepoix Ragout image

A very flavorful, chicken dish that my friends rave about. Serve over halved baked potatoes, using the sauce as a gravy for the potato and the chicken. Can also be served over pasta noodles.

Provided by Gordon

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Skillet

Time 2h25m

Yield 6

Number Of Ingredients 12

4 boneless, skinless chicken breast halves
salt and pepper to taste
1 cup all-purpose flour
3 tablespoons olive oil
2 cups diced onion
1 cup diced celery
1 cup diced carrots
2 tablespoons finely chopped garlic
3 bay leaves
1 teaspoon dried thyme
1 cup dry white wine
2 (32 fluid ounce) containers chicken broth

Steps:

  • Season chicken breasts with salt and pepper, then dredge in flour until completely coated. Heat 2 tablespoons oil in a Dutch oven and fry breasts until lightly browned, about 5 minutes on each side. Remove chicken from pan and set aside.
  • Add remaining tablespoon of oil to the pan and saute the onions for 2 minutes. Stir in the celery and carrots and cook for about one more minute. Season with garlic, bay leaves, thyme and salt and pepper to taste. Cook for another minute.
  • Deglaze the pot with white wine, stirring until nothing is stuck to the pan, then pour in the chicken broth. Simmer for 90 minutes.
  • Return the chicken breasts to the pan and simmer for an additional 30 minutes. The mixture should reduce considerably by this time so check frequently to see that the chicken is covered. Spoon baste if necessary. The ragout should have a stew like consistency when finished.

Nutrition Facts : Calories 314 calories, Carbohydrate 26.4 g, Cholesterol 53.1 mg, Fat 9 g, Fiber 2.6 g, Protein 22.9 g, SaturatedFat 1.3 g, Sodium 1559.5 mg, Sugar 6.3 g

NO YOLKS® TUSCAN BRAISED CHICKEN WITH NOODLES



NO YOLKS® Tuscan Braised Chicken with Noodles image

Assemble the chicken, vegetables and sauce for this dish in the morning or night before so that you have dinner ready to pop in the oven when you get home from work.

Provided by NO YOLKS(R) Noodles

Categories     Trusted Brands: Recipes and Tips     NO YOLKS® Canada

Time 2h15m

Yield 4

Number Of Ingredients 12

2 teaspoons olive oil
8 boneless, skinless chicken thighs
Pinch salt
Pinch ground black pepper
8 ounces sliced cremini or white mushrooms
1 ½ cups baby carrots
1 onion, sliced
2 ⅓ cups basil and olive pasta sauce
½ cup white wine or sodium-reduced chicken broth
½ (12 ounce) package NO YOLKS® Extra Broad Noodles
1 teaspoon Chopped fresh parsley
1 pinch Grated Parmesan cheese

Steps:

  • Preheat the oven to 350 degrees F (180 degrees C). Heat the oil in a nonstick skillet set over medium-high heat. Season the chicken with the salt and pepper; add to the skillet in batches and brown all over.
  • Transfer the chicken to a 10 cup (2.5 L) casserole dish. Scatter the mushrooms, carrot and onion over top. Stir the sauce with the wine and drizzle over the casserole. (Casserole can be prepared up to this point and reserved, tightly covered in the refrigerator, for up to 1 day.)
  • Bake, covered, for 30 minutes; uncover and bake for 30 minutes or until chicken is tender and vegetables are cooked through. Meanwhile, prepare the noodles according to package directions. Arrange the noodles in a large serving bowl and spoon over the chicken, vegetables and sauce. Garnish with parsley and Parmesan (if using).

Nutrition Facts : Calories 555 calories, Carbohydrate 63.5 g, Cholesterol 86.2 mg, Fat 14.7 g, Fiber 9.1 g, Protein 34.6 g, SaturatedFat 3.8 g, Sodium 778.6 mg, Sugar 18.9 g

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