Chicken Tuscany Recipes

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CREAMY TUSCAN CHICKEN RECIPE BY TASTY



Creamy Tuscan Chicken Recipe by Tasty image

Picture yourself on the coast of Tuscany, Italy. Flowy clothes, a beautiful breeze, and a view of the Tuscan Sea: you're ready to book your next vacation, aren't you? Well, we're here to bring Tuscany to you. How, you may ask? Well, that's what our easy Tuscan chicken is here for. Loaded with fresh veggies, herbs, and rich Parmesan cheese, it'll have you saying 'That's amore!'

Provided by Alvin Zhou

Categories     Dinner

Time 55m

Yield 4 servings

Number Of Ingredients 13

4 bone-in, skin-on chicken thighs
2 teaspoons salt, for the chicken
1 teaspoon pepper, for the chicken
1 tablespoon oil
3 cloves garlic, chopped
½ onion, diced
1 tomato, diced
2 cups spinach
2 cups heavy cream
1 teaspoon salt
1 teaspoon pepper
½ cup grated parmesan cheese
2 tablespoons fresh flat-leaf parsley, chopped
Calories714 calories
Carbohydrate9 grams
Fat64 grams
Fiber1 gram
Protein40 grams
Sugar6 grams

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!

EASY TUSCAN CHICKEN



Easy Tuscan Chicken image

This is an amazing dish and easy to make. It has a wonderful aroma and tastes great with baked or mashed potato, rice or pasta.

Provided by RAE0878

Categories     World Cuisine Recipes     European     Italian

Time 30m

Yield 3

Number Of Ingredients 12

¼ cup olive oil, divided
1 teaspoon ground black pepper
3 skinless, boneless chicken breast halves
½ onion, chopped
1 (8 ounce) package sliced fresh mushrooms
¾ (8 ounce) can artichoke hearts in water, drained
2 teaspoons Italian seasoning
1 ½ teaspoons salt
1 ½ teaspoons ground black pepper
¾ cup white wine
4 large roma tomatoes, quartered
6 tablespoons butter
Calories622.9 calories
Carbohydrate17.3 g
Cholesterol128.2 mg
Fat44.5 g
Fiber5.1 g
Protein30.4 g
SaturatedFat18 g
Sodium1738.5 mg
Sugar5.2 g

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.

TUSCAN CHICKEN



Tuscan Chicken image

This moist and savory chicken entree is ready in an unbelievable 15 minutes flat! -Debra Legrand, Port Orchard, Washington

Provided by Taste of Home

Categories     Dinner

Time 15m

Yield 4 servings.

Number Of Ingredients 8

4 boneless skinless chicken breast halves (5 ounces each)
1/2 teaspoon salt
1/2 teaspoon pepper
2 garlic cloves, sliced
2 teaspoons dried rosemary, crushed
1/2 teaspoon rubbed sage
1/2 teaspoon dried thyme
2 tablespoons olive oil
Calories 217 calories
Fat10g fat (2g saturated fat)
Cholesterol78mg cholesterol
Sodium364mg sodium
Carbohydrate1g carbohydrate (0 sugars
Fiber1g fiber)
Protein29g protein. Diabetic Exchanges

Steps:

  • Flatten chicken to 1/2-in. thickness; sprinkle with salt and pepper., In a large skillet over medium heat, cook and stir the garlic, rosemary, sage and thyme in oil for 1 minute. Add chicken; cook for 5-6 minutes on each side or until chicken juices run clear.

GARLIC TUSCAN CHICKEN



Garlic Tuscan Chicken image

This is a great quick keto-friendly meal. Serve over pasta if desired.

Provided by Tracy Wood

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 25m

Yield 4

Number Of Ingredients 9

2 tablespoons olive oil
1 ½ pounds skinless, boneless chicken breasts, thinly sliced
1 cup heavy cream
½ cup chicken broth
½ cup grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon Italian seasoning
1 cup spinach, chopped
½ cup chopped sun-dried tomatoes
Calories505 calories
Carbohydrate7 g
Cholesterol178.9 mg
Fat35.4 g
Fiber1.2 g
Protein39.6 g
SaturatedFat17.4 g
Sodium540.5 mg
Sugar3.1 g

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.

ROASTED TUSCAN CHICKEN DINNER



Roasted Tuscan Chicken Dinner image

When an Italian friend shared many years ago that she often added Italian sausages to her pan of baked chicken, I had to give it a try! The sausages give the chicken an amazing flavor. Over the years, I've turned it into a one-dish meal by adding potatoes, onions and peppers, and it has become a family favorite that I often use for holidays, spur of the moment company and Sunday dinners. -Teri Lindquist, Gurnee, Illinois

Provided by Taste of Home

Categories     Dinner

Time 1h35m

Yield 6 servings.

Number Of Ingredients 13

6 medium red potatoes, cut into wedges
3 tablespoons olive oil, divided
6 bone-in chicken thighs (about 2 pounds)
3 sweet Italian sausage links (4 ounces each), cut in half lengthwise
1 large onion, cut into wedges
1 large green pepper, cut into 1-inch pieces
1 large sweet red pepper, cut into 1-inch pieces
1 teaspoon garlic salt
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon dried rosemary, crushed
1 teaspoon paprika
1 teaspoon pepper
Fat44 g fat (13 g saturated fat)
Cholesterol149 mg cholesterol
Sodium1,181 mg sodium
Carbohydrate26 g carbohydrate
Fiber4 g fiber
Protein43 g protein.

Steps:

  • Preheat oven to 425°. Place potatoes in a shallow roasting pan; drizzle with 1 tablespoon oil and toss to coat. Rub chicken and sausage with 1 tablespoon oil; arrange over potatoes. , In a large bowl, toss onion and peppers with remaining oil; spoon over chicken and sausage. Sprinkle with seasonings., Bake, uncovered, until a meat thermometer inserted into chicken reads 170°-175° and potatoes are tender, 1-1/4 to 1-1/2 hours.

CHICKEN TUSCANY



Chicken Tuscany image

Make and share this Chicken Tuscany recipe from Food.com.

Provided by iewe7726

Categories     Poultry

Time 1h

Yield 4 serving(s)

Number Of Ingredients 8

2 1/2-3 lbs chicken, cut into serving pieces
1 green bell pepper, cut into strips
1 (4 1/2 ounce) jar sliced mushrooms, drained
1 (1 ounce) envelope Lipton Onion Soup Mix
1 (14 1/2 ounce) can whole canned tomatoes, undrained and chopped
1/2 cup orange juice or 1/2 cup water
2 tablespoons brown sugar, firmly packed
1 tablespoon vegetable oil (optional)
Calories463.1
Fat26.7
SaturatedFat7.5
Cholesterol129.7
Sodium832.5
Carbohydrate20.7
Fiber2.3
Sugar14.5
Protein34.9

Steps:

  • In 13 x 9-inch baking pan, arrange chicken,.
  • red pepper and mushrooms.
  • Blend remaining ingredients; pour over chicken.
  • Bake 50 minutes at 425 degrees or until chicken is thoroughly cooked.

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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.
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