A Delicious and Easy Tuscan Chicken Recipe
Hello friends well today I am sharing my version of Tuscan chicken, a quick and easy recipe just like my Mom used to make when I was a kid! I always went back for seconds! Oh, oh, oh, it is sooo good! Tuscan Chicken is made with tender pieces of chicken in a creamy and delicious tomato sauce. Add white wine, garlic, sundried tomatoes, bell peppers, oregano, freshly chopped sage, and of course the ingredient that brings them all together, Parmigiana Reggiano cheese, and you have an irresistible dish that is sure to become a favorite. And so easy to make. So, let me teach you how to make this traditional Tuscan Chicken just like my mom used to make it. You are going to love it! Well, let's get cooking!
Recipe Video
Recipe Ingredients
- 4 skinless and boneless Breast of Chicken, or skinless Tights and Legs
- 2 tablespoons of Clarified Butter, or your favorite cooking oil
- 2 tablespoons of Regular Butter
- 1 large Onion cut into julienne strip
- 1 Red Bell Pepper cut into ½ julienne
- 1 Green Bell Pepper cut into ½ julienne
- 2 tablespoons Sundried Tomatoes cut into very fine julienne
- 1 tablespoon Oregano or Sage freshly cut
- 1 ½ tablespoons Garlic
- 2 cups approx. White Wine
- 1 cup Tomato Puree
- 1 cup Chicken Stock
- 2 cups Spinach Leaves roughly chopped
- 1 28 ounces can of Cannellini Beans
- 2 tablespoons of Cooked Roux if you have it, if not use a little Corn Starch
- ½ cup Heavy Whipping Cream
- ½ cup Parmigiana Reggiano
Flour for Dredging:
- 2 cups of Flour
- 1 ½ tablespoons of Paprika
- 1 tablespoon Onion Powder
- 1 tablespoon Garlic Powder
- 1 teaspoon of Cayenne (optional)
- 1 tablespoon Mixed dried herbs Thyme, Oregano, Rosemary, Basil (the Chef uses Herb De Provence)
- 1 ½ tablespoons Salt
Recipe Instructions
Preheat Oven to 375°F/ 160°C
- In a frying pan add a couple tablespoons of clarified butter and sauté the chicken breast until golden brown on each side. Bake in the oven for about 10 to 15 minutes (depending on their sizes) or until inside temperature read about 165°F.
- In a Dutch oven add the regular butter and when hot add the onion and sauté them until light golden brown. Add the peppers, sundried tomatoes, garlic, oregano. When the garlic is fragrant (after a few seconds) add the wine and let it reduce until about 1 cup remains. Add the tomatoes puree and the beans and their water. Cook for about 15/20 minutes. Add a couple tablespoons of cooked roux if you have it, if not use a little corn starch. Add the cream and the cheese at the last minute.
Flour for Dredging:
- In a bowl add the flour and all the dried ingredients. Dust the chicken on both sides.
Equipment - You can find the items below at our online store!
Private Notes
