CREAMY TUSCAN GARLIC CHICKEN
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
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 BREASTS
"I teach a college humanities class one night a week and rely on quick recipes to make dinner for my family before I race out the door," writes Erin Mylroie of St. George, Utah. "This has been a favorite that everyone adores. To save even more time, I often buy chopped onion and bell peppers from the produce section."
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 14
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.
Nutrition Facts : Calories 164 calories, Fat 6g fat (2g saturated fat), Cholesterol 19mg cholesterol, Sodium 653mg sodium, Carbohydrate 19g carbohydrate (11g sugars, Fiber 3g fiber), Protein 10g protein.
ROASTED TUSCAN CHICKEN DINNER
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
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.
CREAMY TUSCAN CHICKEN RECIPE BY TASTY
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
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 GARLIC CHICKEN BREASTS
Make and share this Tuscan Garlic Chicken Breasts recipe from Food.com.
Provided by Chef Gorete
Categories Poultry
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In a large skillet, heat the oil. Lightly season the chicken with salt and pepper, then cook on medium heat 3 - 5 minutes per side, or until browned on each side and fully cooked. Remove chicken from the pan and set aside.
- To the pan, add the heavy cream, chicken broth, garlic powder, italian seasoning & parmesan cheese. Whisk over medium heat until it starts to thicken.
- Add the spinach & sun dried tomatoes and simmer until the spinach starts to wilt.
- Place the cooked chicken and any juices back in the skillet and simmer just until the chicken is hot.
Nutrition Facts : Calories 468.9, Fat 35.7, SaturatedFat 17.5, Cholesterol 168, Sodium 502.5, Carbohydrate 4.5, Fiber 0.5, Sugar 1.2, Protein 32.4
TUSCAN CHICKEN BREASTS AND VEGETABLES SHEET-PAN DINNER
This fresh, easy and complete chicken-and-veggies dinner comes together quickly and delivers on delicious Italian flavor - all in one pan.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 4
Number Of Ingredients 13
Steps:
- Heat oven to 425°F. Spray 18x13-inch rimmed sheet pan with cooking spray.
- In large bowl, mix oil, vinegar, garlic, Italian seasoning and salt. Pour 2 tablespoons of the mixture into medium bowl; add chicken, and toss to coat. Cover and refrigerate. Add tomatoes, zucchini, bell pepper, onion and beans to remaining mixture in large bowl; toss. Pour vegetable mixture in pan. Roast 15 minutes.
- Add chicken to pan with vegetables. Bake 20 to 25 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F) and vegetables are tender. Top with Parmesan cheese and basil leaves.
Nutrition Facts : Calories 610, Carbohydrate 36 g, Cholesterol 135 mg, Fat 4, Fiber 9 g, Protein 61 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 1190 mg, Sugar 8 g, TransFat 0 g
HOMEMADE CREAMY TUSCAN CHICKEN RECIPE BY TASTY
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
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
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- Heat olive oil in a large skillet over medium heat. Add chicken breasts then season with salt, pepper and oregano. Cook chicken 8 minutes per side.
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- Place chicken breasts on a cutting board and cover with a piece of plastic wrap. Use a rolling pin, smooth meat mallet or small frying pan to flatten the thick side of the chicken so that it is roughly an even thickness.
- Place chicken breasts in a 9x13" baking dish (or a larger one if you are using very large chicken breasts -- you don't want them smushed together or they will take longer to cook).
- Combine 1/2 teaspoon salt, Italian seasoning, paprika and 1/8 teaspoon pepper. Drizzle chicken with oil and rub with seasoning (I just do the top, since the bottom will be sitting in sauce).
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