Tuscan Chicken Breasts Recipes

SIMPLE ITALIAN CHICKEN

Steps:

• In a shallow bowl, combine Parmesan cheese, oregano, parsley, garlic salt and pepper. Dip chicken breasts in melted butter, then coat with Parmesan mixture. Place in a greased 9-in. square baking dish. Drizzle with any remaining butter. Bake, uncovered, at 425° for 15-20 minutes or until the chicken juices run clear. Serve with brussels sprouts if desired.

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:

• 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.

CREAMY TUSCAN CHICKEN

Steps:

• In a large skillet, warm olive oil over medium-high heat. Place flour in a small bowl or plate. Lightly sprinkle each side of the chicken breasts with kosher salt and black pepper, then dredge each side lightly through the flour. Shake off any excess, then place chicken breasts in the warm pan. Cook for 3-4 minutes on each side, just until browned and no longer pink in the center. Remove chicken to a plate and set aside.
• If the skillet is dry, add a tiny bit more olive oil, followed by the garlic. Cook for about 1 minute, just until fragrant. Add chicken broth, and scrape any browned bits from the bottom of the skillet.
• Add cream, Italian seasoning, and Parmesan cheese. Cook over medium heat for 5-7 minutes, stirring frequently, until the sauce visibly thickens.
• Stir in spinach and sun-dried tomatoes, and simmer for 1-2 minutes, until spinach wilts.
• Add chicken back to the skillet, spoon a bit of sauce over each piece, and serve with pasta or other sides as desired.

TUSCAN CHICKEN IN PARMESAN CREAM SAUCE

Steps:

• Season each side of each pounded chicken breast with Italian Seasoning and salt and pepper.
• Combine flour and grated parmesan in a shallow bowl. Dredge each chicken breast in the flour mixture, coating both sides.
• Heat a large skillet over medium high heat. Add the 2 tablespoons butter and stir/melt.
• Cook the chicken (in batches if necessary) for 4-5 minutes per side or until its fully cooked (165F in the center and no longer pink) and browned on both sides. Remove from the skillet and place on a plate. Cover with foil.
• Wipe the skillet clean and return the skillet to medium high heat and add the remaining ¼ cup butter. Use a wooden spoon to scrape the bottom of the pan as the butter melts. The brown bits hold a lot of flavor, so no need to remove.
• Add the garlic and sun-dried tomatoes and cook for 1-2 minutes or until fragrant.
• Whisk in the flour and allow to thicken for approximately 1 minute.
• Whisk in the heavy cream, chicken broth, parmesan cheese, Italian seasoning, and pepper. Stir to combine.
• Add the spinach and reduce heat to simmer. Allow to cook until the sauce slightly thickens and the spinach wilts.
• Add the chicken back into the skillet and turn to coat in the sauce. Allow to continue to simmer until the chicken is heated through, 2-3 minutes. Garnish with fresh parsley.
• Enjoy!

EASY ITALIAN BAKED CHICKEN BREAST RECIPE

Steps:

• Preheat oven to 425 degrees F.
• Pat chicken dry. Place a chicken breast in a large zip-top bag and zip the top (make sure to release any air in the bag first), then place it on your poultry cutting board. Using a meat mallet like this one, pound to flatten the chicken. Repeat the process with the remaining chicken breast pieces.
• Season the chicken with kosher salt and pepper on both sides and place in a large mixing bowl or dish. Add spices, minced garlic, extra virgin olive oil, and lemon juice. Combine to make sure the chicken is evenly coated with the spices and garlic.
• In a large lightly oiled baking dish or pan, spread the onion slices on the bottom. Arrange seasoned chicken on top, and add the tomatoes.
• Cover the baking dish tightly with foil and bake for 10 minutes covered, then uncover and bake for another 8 to 10 minutes or so. Watch carefully. This can take less or more time depending on the thickness of your chicken breasts. To be sure the chicken is cooked through, use an instant digital cooking thermometer. It should register 165 degrees F.
• Remove from the heat. Let the chicken breasts rest (cover with foil or another pan) for 5 to 10 minutes or so before serving. Uncover and garnish with fresh parsley and basil. Enjoy!

TUSCAN CHICKEN BREASTS

Steps:

• In a large skillet, saute onion and peppers in oil for 4-5 minutes or until crisp-tender. Stir in garlic; cook 1-2 minutes longer or until vegetables are tender. , Flatten chicken to 1/2-in. thickness; place over vegetables. Add the tomatoes, broth, vinegar, salt, sugar, pepper flakes and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until chicken juices run clear and sauce is thickened. Serve with pasta. Sprinkle with Parmesan cheese.