Easytuscanchicken Recipes

HEARTY TUSCAN CHICKEN PASTA

Steps:

• In a large pot of salted boiling water, cook pasta according to package directions until al dente. Drain, reserving 1 cup pasta water.
• Meanwhile, in a large skillet over medium-high heat, heat oil. Season chicken with salt and pepper and cook until golden and no longer pink inside, about 8 minutes per side. Let rest 10 minutes, then thinly slice.
• Meanwhile, in same skillet, cook bacon over medium heat until crispy, 8 minutes. Drain on a paper towel-lined plate, then chop. Pour off half of fat from skillet.
• Add garlic, tomatoes, and spinach to skillet and cook over medium heat until fragrant and slightly wilted, 2 minutes. Season with salt and pepper, then add heavy cream, Parmesan, and 1/2 cup of reserved pasta water. Simmer 5 minutes.
• Add cooked pasta and toss until fully coated, then add chicken and bacon and toss until combined. (For a looser sauce, stir in more reserved pasta water.)
• Garnish with basil before serving.

EASY ITALIAN CHICKEN II

Steps:

• To Marinate: Pour salad dressing into a large, resealable plastic bag. Add chicken breasts, seal bag and shake to coat. Place in refrigerator for at least 1 hour or overnight (the longer you marinate, the more taste the chicken will absorb).
• Preheat oven to 350 degrees F (175 degrees C).
• Remove chicken from bag, discarding remaining marinade. Place chicken in a lightly greased 9x13 inch baking dish and bake at 350 degrees F (175 degrees C) for 1 hour, or until chicken is cooked through and juices run clear. Note: Turn chicken occasionally while baking.

CHICKEN PICCATA

Steps:

• Sprinkle both sides of each chicken cutlet with salt and freshly ground black pepper. Spread the flour out on a plate and dredge each piece of chicken in the flour to thoroughly coat all sides. Shake to remove excess flour.Heat the butter in a skillet over medium heat. Fry the chicken until golden brown, about 4 minutes on each side. Transfer to a plate and keep warm in the oven.
• Add the garlic and shallot to the pan and fry for a minute, adding a little extra butter if needed. Add the wine and boil steadily, scraping up the browned bits from the bottom of the pan, until it is reduced by half.Combine the chicken broth, lemon juice and flour, stirring until dissolved. Add this mixture to the pan and simmer until thickened. Add the capers, parsley and butter.Return the chicken to the pan, coating with the sauce, and heat through for a minute. Add some sliced lemons for garnish. Serve immediately. Traditionally served with pasta. Alternatively can be served with potatoes or rice.

EASY 30 MINUTE CREAMY TUSCAN CHICKEN

Steps:

• Season both sides of chicken with salt and pepper.
• Heat a large skillet to medium high heat.
• Add avocado oil to the pan and then chicken breast. Sear chicken for 4-5 minutes per side.
• Remove from pan and set aside.
• Then immediately add butter (or ghee) to the pan and let melt. Add in garlic and saute for 30 seconds, stirring the entire time.
• Add in onions and saute until translucent, about 2 minutes.
• Deglaze the pan with white wine, scrapping with a wooden spoon to get any brown bits from the bottom. Season with salt and 1/8 teaspoon of red pepper flakes.
• Add in cherry tomatoes and cook for 3-4 minutes. As the cherry tomatoes start to soften, press down on them with a spoon to make them burst.
• Next add in spinach and saute until wilted down, about 2 minutes.
• Pour in the coconut milk. Stir and simmer for 3-4 minutes.
• Then add lemon juice and fresh basil. Stir to combine.
• Place the chicken back in the pan and serve!

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!

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.

TUSCAN CHICKEN

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.

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!

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.

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.

WEIGHT WATCHERS TUSCAN CHICKEN PASTA

Steps:

• Lightly spray your pot with cooking spray and set Instant Pot to sauté. Once your pot is hot add tomatoes, garlic, Italian seasoning, and pepper. Cook until just fragrant using a wooden spoon or spatula to prevent sticking.
• Brown chicken on all sides for 3-5 minutes. This will prevent chicken from sticking together when under pressure.
• Add your whole wheat noodles and chicken broth to the pot. Stir and make sure all of the pasta is pushed below the liquid.
• Close and lock the lid and turn the pressure valve to sealing. Select Pressure Cook (high) and set the cook time for 3 minutes.
• While the pasta is cooking, blend the Greek yogurt and cottage cheese together until smooth and set aside.
• When the cook time is complete, quick release the pressure and remove the lid. Drain extra liquid, if necessary.
• Add spinach and fresh basil to the pot and stir until the leaves have wilted, then drain the excess liquid from the pot. Allow the pasta to cool for a minute or two so the dairy doesn't curdle.
• Add the parmesan along with the blended yogurt and cottage cheese, then stir until mixed.
• Lightly spray a skillet with cooking oil, then add tomatoes, garlic, Italian herbs, and pepper. Sauté over high heat for 30 seconds.
• Next, add the cubed chicken and brown for 1-2 minutes until chicken no longer sticks together.
• Place all of the contents of your skillet into your crockpot, and add chicken broth.
• Cover with the lid and cook on high for 2-3 hours or low for 4-5 hours.
• During the last 30 minutes of the cook time, stir in your noodles, and make sure all the pasta is covered in liquid. If you need to add more liquid, do so now.
• Once the cook time is complete, add your spinach and basil Stir until spinach is wilted. Drain the excess liquid from the pot.
• Blend cottage cheese and Greek yogurt until smooth, and add to the pot.
• Stir in parmesan cheese and serve immediately, topped with fresh basil.
• Lightly spray a large skillet or pot with cooking oil, then add tomatoes, garlic, Italian herbs, and pepper. Sauté over high heat for 30 seconds.
• Next, add cubed chicken to the skillet and brown for 1-2 minutes until chicken no longer sticks together.
• Add your pasta and chicken broth to the skillet, stir, and make sure all the noodles are covered. Once the broth begins to boil, cover your skillet and reduce heat to medium. Simmer for 12-15 minutes, stirring occasionally.
• Once the pasta is cooked, add spinach and basil. Stir until the spinach is wilted. Drain any excess liquid from the pan.
• Blend the cottage cheese and Greek yogurt until smooth, then add to the pan.
• Stir in parmesan cheese and serve immediately topped with fresh basil.

EASY TUSCAN CHICKEN

Steps:

• In a skillet with a tight-fitting lid, heat oil until it shimmers. Add chicken strips and garlic and saute until chicken is beginning to brown, about 5 minutes. Add beans, tomatoes and Italian seasoning. Stir well, cover, and simmer until chicken is cooked through, about 10 minutes.