Tuscan Style Peppered Chicken Recipes

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TUSCAN-STYLE CHICKEN



Tuscan-Style Chicken image

I found this Italian-style chicken recipe in a magazine and tweaked it to my family's tastes. I have taken it to potlucks and served it at dinner parties and no one ever guesses that it's made in the slow cooker. I serve this chicken entree with crusty bread and spinach salad with lemon vinaigrette. -Mary Watkins, Little Elm, Texas

Provided by Taste of Home

Categories     Dinner

Time 6h25m

Yield 4 servings.

Number Of Ingredients 13

2 cans (14-1/2 ounces each) Italian stewed tomatoes, undrained
10 small red potatoes (about 1 pound), quartered
1 medium onion, chopped
1 can (6 ounces) tomato paste
2 fresh rosemary sprigs
4 garlic cloves, minced
1 teaspoon olive oil
1/2 teaspoon dried basil
1 teaspoon Italian seasoning, divided
1 broiler/fryer chicken (3 to 4 pounds), cut up and skin removed
1/2 teaspoon salt
1/2 teaspoon pepper
1 jar (5-3/4 ounces) pimiento-stuffed olives, drained

Steps:

  • In a 5-qt. slow cooker, combine the first eight ingredients. Stir in 1/2 teaspoon Italian seasoning. Place chicken on top. Sprinkle with salt, pepper and remaining Italian seasoning. Top with olives., Cover and cook on low for 6-7 hours or until chicken is tender. Discard rosemary sprigs before serving.

Nutrition Facts :

HOMEMADE CREAMY TUSCAN CHICKEN RECIPE BY TASTY



Homemade Creamy Tuscan Chicken Recipe by Tasty image

Here's what you need: boneless chicken breasts, butter, garlic paste, chili flakes, black pepper, italian seasoning, salt, heavy cream, cheddar mixed cheese, baby spinach, sundried tomato, mushrooms

Provided by Himna Asad

Yield 3 servings

Number Of Ingredients 12

3 boneless chicken breasts, (thinly-sliced)
3 tablespoons butter
1 tablespoon garlic paste
1 teaspoon chili flakes
½ teaspoon black pepper
½ teaspoon italian seasoning
½ teaspoon salt
1 cup heavy cream
¼ cup cheddar mixed cheese, optional
1 cup baby spinach, chopped
½ cup sundried tomato
4 mushrooms, chopped

Steps:

  • Heat the butter in a pan and add garlic paste, saute for 1-2 minutes.
  • Add the chicken breasts and fry for 7-10 minutes, until it is light brown.
  • Sprinkle all the spices on the chicken (salt, chilli flakes, black pepper, Italian seasoning).
  • Now add the chopped spinach, mushrooms and sundried tomatoes and cook for 2-3 mins.
  • Add cream and cheese. Simmer on low heat for 5 minutes and voila, your finger-licking creamy tuscan chicken is ready !
  • Enjoy!

Nutrition Facts : Calories 781 calories, Carbohydrate 21 grams, Fat 57 grams, Fiber 4 grams, Protein 57 grams, Sugar 13 grams

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

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!

Nutrition Facts : Calories 714 calories, Carbohydrate 9 grams, Fat 64 grams, Fiber 1 gram, Protein 40 grams, Sugar 6 grams

TUSCAN STYLE ROASTED CHICKEN



Tuscan Style Roasted Chicken image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 11

One 6-pound whole chicken, cut into 8 pieces
Kosher salt and freshly cracked black pepper
Olive oil, for cooking
3 cloves garlic, sliced
4 ounces dry vermouth
2 beefsteak tomatoes, cut into eighths
1/2 cup pitted green olives (your favorite kind)
Small bundle fresh oregano, tied with butcher's twine
1 1/2 cups chicken stock
2 tablespoons unsalted butter
Fresh basil, torn, for serving

Steps:

  • Set up a grill for cooking with direct and indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only. Place a large cast-iron pan on the direct-heat side of the grill to preheat.
  • Sprinkle the chicken with salt and pepper on both sides. Add a film of olive oil to the pan, followed by the chicken pieces, skin-side down. Allow the chicken to deeply brown, 4 to 5 minutes, then flip and add the garlic. Briefly sauté until fragrant, then deglaze with the vermouth. Scatter in the tomatoes, olives and oregano bundle. Add the chicken stock and season with salt and pepper. Move the pan to the indirect-heat side of the grill and close the lid. Allow to cook until the chicken is cooked through and the internal temperature reads 160 degrees F, 15 to 20 minutes. Remove the pan from the heat and stir in the butter. Discard the oregano bundle. Top with the basil and serve.

TUSCAN-STYLE PEPPERED CHICKEN



Tuscan-Style Peppered Chicken image

Categories     Chicken     Broil     Low Carb     Quick & Easy     Bon Appétit

Yield Serves 4

Number Of Ingredients 4

2 3 1/2-pound chickens, halved, backbones removed, excess fat trimmed
8 tablespoons olive oil (preferably extra-virgin)
2 tablespoons coarsely ground black pepper
Lemon wedges

Steps:

  • Rub each chicken half all over with 2 tablespoons oil, then 1 1/2 teaspoons pepper. Sprinkle generously with salt. Let stand at room temperature 1 hour.
  • Preheat broiler. Arrange chicken, skin side down, on broiler pan. Watching closely to avoid burning, broil chicken 5 to 6 inches from heat source until golden brown, about 12 minutes. Remove broiler pan from oven. Using tongs, transfer chicken to plate. Pour off any pan drippings. Return chicken, skin side up, to broiler pan. Broil until skin is crisp and golden brown, about 5 minutes. Turn chicken over, skin side down again, and broil until cooked through, about 8 minutes longer. Transfer chicken to platter; let stand 5 minutes. Serve with lemon wedges to squeeze over

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

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.

Nutrition Facts : Fat 44 g fat (13 g saturated fat), Cholesterol 149 mg cholesterol, Sodium 1,181 mg sodium, Carbohydrate 26 g carbohydrate, Fiber 4 g fiber, Protein 43 g protein.

TUSCAN-STYLE CHICKEN



Tuscan-Style Chicken image

This is another variation of Tuscan-Style Chicken. I found it on a recipe card at my Publix supermarket.

Provided by TasteTester

Categories     Chicken

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb boneless chicken cutlet
1/2 teaspoon sea salt
1/4 teaspoon pepper
2 tablespoons extra virgin olive oil
1/4 cup white wine
6 ounces fresh spinach (in salad section of produce, it's already rinsed)
1 cup fresh pre-sliced mushroom (rinsed)
1 (14 1/2 ounce) can of del monte diced tomatoes with basil oregano and garlic, undrained
4 ounces sorrento fresh mozzarella cheese

Steps:

  • Preheat large saute pan on medium-high for 2 minutes. Season both sides of chicken with salt and pepper.
  • Place oil in pan; swirl to coat. Arrange chicken in pan and cook 3-4 minutes on one side or until lightly browned.
  • Turn chicken and add remaining ingredients to pan (except cheese). Cover and cook 4-5 minutes or until internal temperature of chicken reaches 165 degrees. Meanwhile, slice mozzarella thinly.
  • Remove pan from heat. Top chicken with cheese slices; cover and let stand 2-3 minutes or until cheese melts. Serve.

TUSCAN-STYLE PEPPERED CHICKEN



Tuscan-Style Peppered Chicken image

Make and share this Tuscan-Style Peppered Chicken recipe from Food.com.

Provided by Juenessa

Categories     Chicken

Time 40m

Yield 4 serving(s)

Number Of Ingredients 5

7 lbs whole chickens, halved, backbones removed, excess fat trimmed (use a quantity of 2 - 3 1/2 pound chickens)
8 tablespoons olive oil (preferably extra-virgin)
2 tablespoons fresh coarse ground black pepper
salt
lemon wedge

Steps:

  • Rub each chicken half all over with 2 tablespoons oil, then 1 1/2 teaspoons pepper.
  • Sprinkle generously with salt.
  • Let stand at room temperature 1 hour.
  • Preheat broiler.
  • Arrange chicken, skin side down, on broiler pan.
  • Watching closely to avoid burning, broil chicken 5 to 6 inches from heat source until golden brown, about 12 minutes.
  • Remove broiler pan from oven.
  • Using tongs, transfer chicken to plate.
  • Pour off any pan drippings.
  • Return chicken, skin side up, to broiler pan.
  • Broil until skin is crisp and golden brown, about 5 minutes.
  • Turn chicken over, skin side down again, and broil until cooked through, about 8 minutes longer.
  • Transfer chicken to platter; let stand 5 minutes.
  • Serve with lemon wedges to squeeze over chicken.

Nutrition Facts : Calories 1354.2, Fat 108.4, SaturatedFat 27, Cholesterol 374.3, Sodium 350.6, Carbohydrate 2, Fiber 0.8, Protein 88.2

CREAMY TUSCAN GARLIC CHICKEN



Creamy Tuscan Garlic Chicken image

A creamy garlic chicken dish with a Tuscan twist. Enough sauce to serve over noodles; cut the sauce in half for just the chicken dish.

Provided by CAL

Time 30m

Yield 4

Number Of Ingredients 10

12 ounces penne pasta
1 pound skinless, boneless chicken breast
3 teaspoons garlic powder, or to taste, divided
3 teaspoons Italian seasoning, divided
3 tablespoons olive oil
2 cups heavy cream
1 cup chicken broth
1 cup grated Parmesan cheese
2 cups fresh spinach
1 cup chopped sun-dried tomatoes

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.

Nutrition Facts : Calories 1065.9 calories, Carbohydrate 75.9 g, Cholesterol 246.7 mg, Fat 65.3 g, Fiber 5.5 g, Protein 48 g, SaturatedFat 33.6 g, Sodium 998.1 mg, Sugar 9.1 g

TUSCAN CHICKEN WITH TOMATO & PEPPERS



Tuscan Chicken with Tomato & Peppers image

Home-cooking doesn't get any easier-or delicious-than this Tuscan-style baked chicken with potatoes, tomatoes and fresh peppers.

Provided by My Food and Family

Categories     Home

Time 1h20m

Yield 6 servings

Number Of Ingredients 6

1 lb. baking potatoes (about 3), peeled, cut into 1-1/2-inch chunks
1 red pepper, chopped
1 can (14.5 oz.) diced tomatoes, drained
1 cup frozen corn
6 small boneless skinless chicken breasts (1-1/2 lb.)
1/2 cup KRAFT Tuscan House Italian Dressing

Steps:

  • Heat oven to 400ºF.
  • Combine vegetables in 13x9-inch baking dish sprayed with cooking spray. Top with chicken; drizzle with dressing.
  • Bake 30 min. Reduce oven temperature to 350ºF. Bake 30 min. or until chicken is done (165ºF).

Nutrition Facts : Calories 320, Fat 12 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 70 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 27 g

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