Tuscan Tomato Parmesan Chicken Recipes

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!

TOMATO CHICKEN PARMESAN

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Pour beaten eggs into a shallow dish or bowl. In another shallow dish or bowl, mix together the grated Parmesan cheese and bread crumbs. Dip chicken breasts into beaten egg, then into bread crumb mixture to coat.
• In a large skillet, heat oil over medium high heat. Add coated chicken and saute for about 8 to 10 minutes each side, or until chicken is cooked through and juices run clear.
• Pour tomato sauce into a lightly greased 9x13 inch baking dish. Add chicken, then place a slice of Monterey Jack cheese over each breast, and bake in the preheated oven for 20 minutes or until cheese is completely melted.

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!

TUSCAN CHICKEN WITH CHERRY TOMATOES

Steps:

• Heat oil in a large skillet over medium heat. Season chicken with cayenne, salt, and pepper. Add chicken to the hot skillet and brown for 4 minutes on each side. Remove chicken to a plate; it will not be cooked through yet.
• Add onion to the hot skillet; saute until translucent, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add cherry tomatoes; cook until skins begin to wrinkle, about 2 minutes. Add spinach and cook until wilted, 1 to 2 minutes.
• Add coconut cream and Parmesan cheese; simmer for 7 to 10 minutes. Return chicken to the pan and simmer, basting with the sauce as it cooks, until the juices run clear, another 7 to 10 minutes.