Craving restaurant-quality comfort food without the fuss? Tuscan chicken delivers that dreamy, creamy satisfaction right to your dinner table. We’ve gathered 20 irresistible recipes that transform simple ingredients into elegant meals perfect for busy weeknights or cozy weekends. From classic versions to creative twists, get ready to fall in love with this Italian-inspired favorite. Let’s dive into these deliciously simple dishes that will become your new go-to comfort meals!
Slow Cooker Tuscan Chicken Stew
A cozy, hands-off dinner that transforms simple ingredients into pure comfort. This stew simmers all day while you live your life, emerging rich, creamy, and packed with Italian flavor. Get ready for the easiest, most impressive meal of your week.
Ingredients
- 2 lbs boneless, skinless chicken thighs, trimmed of excess fat
- 1 tbsp extra-virgin olive oil
- 1 large yellow onion, finely diced
- 4 cloves garlic, minced
- 1 cup dry white wine (such as Sauvignon Blanc)
- 1 cup heavy cream
- 1/2 cup sun-dried tomatoes in oil, drained and thinly sliced
- 2 cups low-sodium chicken broth
- 1 tsp dried oregano
- 1/2 tsp crushed red pepper flakes
- 3 cups fresh spinach leaves
- 1/2 cup grated Parmigiano-Reggiano cheese
- Kosher salt and freshly ground black pepper
Instructions
- Season chicken thighs generously on all sides with kosher salt and freshly ground black pepper.
- Heat extra-virgin olive oil in a large skillet over medium-high heat until shimmering.
- Sear chicken thighs for 4-5 minutes per side until deeply golden brown, working in batches to avoid overcrowding.
- Transfer seared chicken to the slow cooker insert, arranging in a single layer.
- Add finely diced yellow onion to the same skillet and cook for 4-5 minutes until translucent and lightly caramelized.
- Stir in minced garlic and cook for 1 minute until fragrant but not browned.
- Deglaze the skillet with dry white wine, scraping up all browned bits from the bottom, and simmer for 2 minutes to reduce slightly.
- Pour the onion-wine mixture over the chicken in the slow cooker.
- Add thinly sliced sun-dried tomatoes, dried oregano, and crushed red pepper flakes to the slow cooker.
- Pour in low-sodium chicken broth and heavy cream, ensuring the liquid nearly covers the chicken.
- Cover and cook on LOW for 6 hours or HIGH for 3 hours until chicken is fork-tender.
- Remove chicken from the slow cooker and shred using two forks, then return to the sauce.
- Stir in fresh spinach leaves and grated Parmigiano-Reggiano cheese until spinach wilts and cheese melts completely.
- Let the stew rest for 10 minutes off heat to allow flavors to meld and sauce to thicken slightly.
Glistening with creamy richness and studded with tender chicken, this stew delivers deep umami from sun-dried tomatoes and a subtle heat from red pepper flakes. Serve it over creamy polenta to soak up every drop of the luxurious sauce, or spoon it into hollowed-out crusty bread bowls for the ultimate comfort food experience.
Grilled Tuscan Chicken with Herb Butter
A perfectly charred, herb-kissed chicken that’ll have your taste buds doing backflips. Achieve that rustic Italian flavor with minimal effort—this grilled masterpiece delivers tender, juicy results every single time. Forget boring chicken forever with this flavor-packed upgrade.
Ingredients
- 4 bone-in, skin-on chicken thighs (6-8 oz each)
- 1/4 cup European-style unsalted butter, softened
- 2 tbsp extra virgin olive oil
- 3 garlic cloves, microplaned
- 2 tbsp fresh rosemary, finely minced
- 1 tbsp fresh thyme leaves
- 1 tsp flaky sea salt
- 1/2 tsp freshly cracked black pepper
- 1 lemon, zested and halved
Instructions
- Combine softened European-style unsalted butter, microplaned garlic cloves, minced fresh rosemary, fresh thyme leaves, and lemon zest in a small bowl.
- Gently loosen the skin from each bone-in, skin-on chicken thigh using your fingertips, creating a pocket between skin and meat.
- Spread half of the herb butter mixture evenly beneath the skin of each chicken thigh.
- Rub remaining herb butter mixture over the exterior of the chicken thighs.
- Season both sides of each chicken thigh with flaky sea salt and freshly cracked black pepper.
- Preheat grill to medium-high heat (425°F) and brush grates with extra virgin olive oil.
- Place chicken thighs skin-side down on the hot grill and cook for 8 minutes without moving.
- Flip chicken thighs using tongs and grill for another 7-10 minutes until internal temperature reaches 165°F.
- Transfer grilled chicken to a resting rack and let stand for 5 minutes to redistribute juices.
- Squeeze fresh lemon halves over the rested chicken thighs before serving.
Buttery, herb-infused chicken emerges with crackling-crisp skin and impossibly moist meat. The garlic-rosemary notes shine through each succulent bite, while the lemon finish cuts through the richness beautifully. Serve over creamy polenta or alongside charred asparagus for a complete Tuscan-inspired meal that transports you straight to the Italian countryside.
Tuscan Chicken and Mushroom Risotto
A creamy risotto that’s pure comfort in a bowl—Tuscan chicken and mushroom risotto delivers rich, savory flavor with every spoonful. Achieve that perfect al dente texture while infusing earthy mushrooms and tender chicken for a restaurant-worthy meal at home. Get ready to impress with this foolproof method.
Ingredients
- 1 lb boneless, skinless chicken thighs, diced into ¾-inch pieces
- 8 oz cremini mushrooms, thinly sliced
- 1½ cups Arborio rice
- 4 cups chicken stock, kept at a gentle simmer
- 1 cup dry white wine, such as Sauvignon Blanc
- 1 large yellow onion, finely diced
- 3 cloves garlic, minced
- ½ cup grated Parmigiano-Reggiano
- 3 tbsp unsalted butter, divided
- 2 tbsp extra-virgin olive oil
- 1 tsp kosher salt
- ½ tsp freshly cracked black pepper
- 2 tbsp fresh flat-leaf parsley, finely chopped
Instructions
- Heat olive oil in a heavy-bottomed Dutch oven over medium-high heat until shimmering.
- Season chicken thighs with kosher salt and black pepper, then sear for 4–5 minutes until golden brown on all sides.
- Transfer chicken to a clean plate, reserving rendered fat in the pot.
- Add 1 tablespoon butter to the pot and sauté mushrooms for 6–7 minutes until deeply browned and any liquid evaporates.
- Stir in diced onion and cook for 4 minutes until translucent and fragrant.
- Add minced garlic and cook for 30 seconds until aromatic but not browned.
- Tip in Arborio rice and toast for 2 minutes, stirring constantly, until grains are lightly golden and nutty-smelling.
- Deglaze with white wine, scraping up any fond from the bottom of the pot, and cook until the wine is fully absorbed.
- Ladle in 1 cup of simmering chicken stock, stirring continuously until the liquid is nearly absorbed.
- Continue adding stock ½ cup at a time, stirring constantly and waiting for each addition to be absorbed before adding the next—this should take 18–20 minutes total.
- Return seared chicken and any accumulated juices to the pot during the last 5 minutes of cooking.
- Test rice for doneness—it should be tender with a slight bite (al dente) and the overall consistency should be creamy but not soupy.
- Remove from heat and stir in remaining 2 tablespoons butter and grated Parmigiano-Reggiano until fully incorporated and glossy.
- Fold in chopped parsley and let rest for 2 minutes off the heat before serving.
Taste the luxurious creaminess from the starchy Arborio rice, balanced by earthy mushrooms and savory chicken. Serve immediately in shallow bowls, garnished with extra Parmigiano-Reggiano and a drizzle of high-quality olive oil for a restaurant-style finish. This risotto holds its texture beautifully for about 10 minutes, so plan your timing to enjoy it at peak perfection.
Lemon Butter Tuscan Chicken Skillet
Perfectly seared chicken swimming in a creamy lemon butter sauce with sun-dried tomatoes and spinach—this one-pan wonder delivers restaurant-quality Tuscan flavors in under 30 minutes. Packed with vibrant colors and zesty aromas, it’s the ultimate weeknight upgrade that feels indulgent yet effortlessly simple.
Ingredients
- 1.5 lbs boneless, skinless chicken thighs, patted dry
- 2 tbsp clarified butter
- 3 garlic cloves, finely minced
- 1 cup heavy cream
- 1/2 cup chicken stock, reduced by half
- 1/4 cup sun-dried tomatoes in oil, julienned
- 2 cups fresh baby spinach
- 1 lemon, zested and juiced
- 1/4 cup grated Parmigiano-Reggiano
- 2 tbsp fresh basil, chiffonade-cut
Instructions
- Season chicken thighs generously with kosher salt and freshly cracked black pepper on both sides.
- Heat clarified butter in a 12-inch cast iron skillet over medium-high heat until shimmering but not smoking.
- Sear chicken thighs presentation-side down for 5-6 minutes until a golden-brown crust forms.
- Flip chicken and cook for another 4-5 minutes until internal temperature reaches 165°F.
- Transfer chicken to a resting plate, allowing juices to redistribute—this keeps the meat succulent.
- Reduce heat to medium and sauté minced garlic for 30 seconds until fragrant but not browned.
- Deglaze pan with reduced chicken stock, scraping up all the fond with a wooden spatula.
- Pour in heavy cream and simmer for 2 minutes until slightly thickened.
- Stir in julienned sun-dried tomatoes and fresh baby spinach, wilting the leaves completely.
- Whisk in lemon zest, lemon juice, and grated Parmigiano-Reggiano until the sauce is emulsified.
- Return chicken to the skillet, spooning sauce over each piece to coat thoroughly.
- Garnish with chiffonade-cut fresh basil just before serving to preserve its bright flavor.
Buttery, tender chicken contrasts with the silky, citrus-kissed sauce, while sun-dried tomatoes add chewy sweetness. Serve it over al dente pappardelle or with crusty bread to soak up every drop, or top with extra Parmigiano-Reggiano shavings for a salty finish.
Tuscan Chicken Stuffed Peppers
Whip up these Tuscan chicken stuffed peppers that transform basic ingredients into restaurant-worthy perfection. Packed with creamy, herby filling and vibrant colors, they deliver maximum flavor with minimal effort—your new weeknight hero.
Ingredients
- 4 large bell peppers, halved lengthwise and seeded
- 1 lb boneless, skinless chicken thighs, diced into ½-inch pieces
- 2 tbsp extra-virgin olive oil
- 1 cup yellow onion, finely diced
- 3 garlic cloves, minced
- 1 cup sun-dried tomatoes in oil, drained and chopped
- 1 cup fresh spinach, roughly chopped
- 4 oz cream cheese, softened
- ½ cup heavy cream
- ¼ cup grated Parmesan cheese
- 1 tbsp Italian seasoning blend
- ½ tsp crushed red pepper flakes
- Kosher salt and freshly ground black pepper
Instructions
- Preheat your oven to 375°F and arrange the bell pepper halves cut-side up in a 9×13-inch baking dish.
- Season the pepper cavities generously with kosher salt and black pepper.
- Heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
- Add diced chicken thighs and cook for 5–6 minutes, stirring occasionally, until golden brown and cooked through.
- Transfer the chicken to a plate using a slotted spoon, leaving drippings in the skillet.
- Add diced onion to the skillet and sauté for 4 minutes until translucent and lightly browned.
- Stir in minced garlic and cook for 30 seconds until fragrant.
- Add sun-dried tomatoes and chopped spinach, cooking for 2 minutes until spinach is wilted.
- Reduce heat to low and stir in softened cream cheese until fully melted and combined.
- Pour in heavy cream, then add Parmesan, Italian seasoning, and red pepper flakes.
- Return the cooked chicken to the skillet and stir until the mixture is uniformly creamy.
- Taste and adjust seasoning with salt and pepper if needed.
- Spoon the chicken mixture evenly into the prepared pepper halves, mounding slightly.
- Cover the baking dish tightly with foil and bake for 25 minutes.
- Remove the foil and bake for an additional 10–12 minutes until peppers are tender and filling is bubbly.
- Let the peppers rest for 5 minutes before serving to allow the filling to set.
Creamy, savory filling contrasts beautifully with the tender-crisp pepper shells. The sun-dried tomatoes add a chewy sweetness that balances the rich cream sauce perfectly. Serve these atop a bed of creamy polenta or with crusty bread to soak up every last bit of the delicious sauce.
Tuscan Chicken and Potato Bake
Brace yourself for a flavor explosion that’ll make your weeknight dinners feel like a Tuscan vacation. This one-pan wonder combines juicy chicken with crispy potatoes in a creamy, herb-infused sauce that’ll have everyone asking for seconds. Seriously, your kitchen will smell like an Italian grandmother’s dream.
Ingredients
– 1.5 lbs boneless, skinless chicken thighs, patted dry
– 1.5 lbs Yukon Gold potatoes, cut into 1-inch cubes
– 3 tbsp extra virgin olive oil, divided
– 1 cup heavy cream
– 1/2 cup sun-dried tomatoes in oil, drained and julienned
– 1/2 cup freshly grated Parmigiano-Reggiano
– 1/4 cup fresh basil leaves, chiffonaded
– 3 cloves garlic, microplaned
– 1 tbsp fresh rosemary, finely minced
– 1 tsp kosher salt
– 1/2 tsp freshly cracked black pepper
– 1/4 tsp crushed red pepper flakes
Instructions
1. Preheat your oven to 400°F and position the rack in the center.
2. Toss the potato cubes with 2 tablespoons of olive oil, kosher salt, and black pepper in a large mixing bowl until evenly coated.
3. Arrange the potatoes in a single layer on a rimmed baking sheet, ensuring they don’t overlap for optimal crisping.
4. Roast the potatoes for 15 minutes at 400°F until they develop light golden edges.
5. Meanwhile, season the chicken thighs thoroughly with remaining salt and pepper on both sides.
6. Heat the remaining 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat until shimmering.
7. Sear the chicken thighs for 3-4 minutes per side until deeply golden brown, developing a flavorful fond.
8. Remove the skillet from heat and arrange the partially roasted potatoes around the chicken thighs.
9. Whisk together the heavy cream, microplaned garlic, minced rosemary, and crushed red pepper flakes in a small bowl.
10. Pour the cream mixture evenly over the chicken and potatoes, ensuring coverage.
11. Scatter the julienned sun-dried tomatoes throughout the skillet.
12. Sprinkle the freshly grated Parmigiano-Reggiano evenly over the entire surface.
13. Transfer the skillet to the oven and bake at 400°F for 25 minutes until the chicken reaches 165°F internally and the sauce bubbles vigorously.
14. Remove from oven and let rest for 5 minutes to allow the sauce to thicken slightly.
15. Garnish with chiffonaded fresh basil just before serving.
Let this dish rest those crucial 5 minutes—the sauce thickens beautifully as it cools slightly. The potatoes become creamy inside while maintaining crisp edges, and the chicken stays incredibly moist. Layer leftovers between crusty bread for an epic next-day sandwich, or serve over polenta to soak up every drop of that garlicky cream sauce.
Tuscan Chicken Alfredo Flatbread
Sizzle up your weeknight dinner game with this Tuscan Chicken Alfredo Flatbread. Transform store-bought naan into crispy perfection while creamy Alfredo sauce gets a gourmet upgrade with sun-dried tomatoes and fresh spinach.
Ingredients
– 2 large naan flatbreads
– 1 lb boneless, skinless chicken thighs, diced into ½-inch pieces
– 1 cup heavy cream
– ½ cup grated Parmigiano-Reggiano
– ¼ cup sun-dried tomatoes in oil, julienned
– 2 cups fresh baby spinach
– 3 garlic cloves, minced
– 2 tbsp unsalted butter
– 1 tbsp extra virgin olive oil
– 1 tsp Italian seasoning
– ½ tsp freshly ground black pepper
– ¼ tsp crushed red pepper flakes
– Kosher salt to season
Instructions
1. Preheat your oven to 425°F and place naan flatbreads directly on the middle rack.
2. Heat olive oil in a large skillet over medium-high heat until shimmering.
3. Season chicken thighs generously with kosher salt and black pepper.
4. Sear chicken until golden brown on all sides, about 6-8 minutes total.
5. Transfer chicken to a plate, reserving drippings in the skillet.
6. Reduce heat to medium and melt butter in the same skillet.
7. Sauté minced garlic until fragrant, about 45 seconds.
8. Pour in heavy cream, stirring constantly with a wooden spoon.
9. Simmer cream until slightly thickened, about 3-4 minutes.
10. Whisk in Parmigiano-Reggiano until completely melted and smooth.
11. Fold in sun-dried tomatoes, Italian seasoning, and red pepper flakes.
12. Add baby spinach and cook just until wilted, about 1 minute.
13. Return chicken to the skillet, stirring to coat in sauce.
14. Remove naan from oven when edges are crisp and lightly browned, about 8 minutes.
15. Spread Alfredo chicken mixture evenly over both flatbreads.
16. Return to oven and bake until bubbly and golden, 5-7 minutes.
17. Let rest for 2 minutes before slicing to allow sauces to set.
Ultimate comfort meets elegance in every bite—the crisp naan base contrasts beautifully with the velvety Alfredo, while sun-dried tomatoes add chewy sweetness against the peppery chicken. Serve it sliced into wedges for easy sharing, or top with fresh basil for an aromatic finish that elevates this from weeknight staple to dinner party star.
Tuscan Chicken and Artichoke Casserole
Tired of the same old chicken dinners? Transform your weeknight with this creamy Tuscan masterpiece. Bold flavors, minimal effort—this casserole delivers restaurant-quality results right from your oven.
Ingredients
– 2 lbs boneless, skinless chicken thighs, trimmed
– 1 cup heavy cream
– ½ cup chicken stock, reduced by half
– 1 cup marinated artichoke hearts, quartered
– ½ cup sun-dried tomatoes in oil, julienned
– 4 oz cream cheese, softened
– 1 cup freshly grated Parmigiano-Reggiano
– 3 garlic cloves, microplaned
– 2 tbsp clarified butter
– 1 tbsp fresh thyme leaves
– 1 tsp smoked paprika
– ½ tsp freshly cracked black pepper
– ¼ tsp fine sea salt
Instructions
1. Preheat your oven to 375°F and position the rack in the center.
2. Pat chicken thighs completely dry with paper towels to ensure proper browning.
3. Heat clarified butter in a large oven-safe skillet over medium-high heat until shimmering.
4. Sear chicken thighs for 4-5 minutes per side until deeply golden brown.
5. Transfer chicken to a plate while maintaining the fond in the skillet.
6. Reduce heat to medium and sauté microplaned garlic for 45 seconds until fragrant.
7. Deglaze with reduced chicken stock, scraping up all browned bits from the pan bottom.
8. Whisk in heavy cream and softened cream cheese until completely emulsified.
9. Stir in quartered artichoke hearts, julienned sun-dried tomatoes, and fresh thyme leaves.
10. Return seared chicken thighs to the skillet, nestling them into the sauce.
11. Sprinkle with freshly grated Parmigiano-Reggiano, smoked paprika, and fine sea salt.
12. Transfer skillet to the preheated oven and bake for 25 minutes until sauce is bubbling.
13. Broil on high for 2-3 minutes until cheese develops a golden-brown crust.
14. Remove from oven and let rest for 8 minutes to allow sauce to thicken.
15. Finish with freshly cracked black pepper just before serving.
Nothing beats the creamy texture against the tender chicken and briny artichokes. Serve this beauty over creamy polenta or crusty sourdough to soak up every drop of that luxurious sauce. The sun-dried tomatoes add just enough acidity to cut through the richness, making each bite perfectly balanced.
Spicy Tuscan Chicken with Roasted Peppers
You’re craving restaurant-quality flavor without the fuss. This Spicy Tuscan Chicken delivers creamy, fire-kissed goodness in under an hour—perfect for weeknight heroics.
Ingredients
- 1.5 lbs boneless, skinless chicken thighs, trimmed
- 2 tbsp extra-virgin olive oil
- 3 garlic cloves, thinly sliced
- 1 cup heavy cream
- 1/2 cup sun-dried tomatoes in oil, drained and julienned
- 2 roasted red peppers, sliced into 1/4-inch strips
- 1 tsp Calabrian chili paste
- 1/2 cup freshly grated Parmigiano-Reggiano
- 1/4 cup fresh basil leaves, chiffonaded
- Kosher salt and freshly cracked black pepper
Instructions
- Pat chicken thighs completely dry with paper towels and season both sides generously with kosher salt and black pepper.
- Heat olive oil in a large cast-iron skillet over medium-high heat until shimmering, about 2 minutes.
- Sear chicken thighs presentation-side down for 6-8 minutes until deeply golden brown and crust forms.
- Flip chicken and cook for 5-7 minutes until internal temperature reaches 165°F on an instant-read thermometer.
- Transfer chicken to a clean plate, tent loosely with foil, and let rest—this keeps juices locked in.
- Reduce heat to medium-low and add sliced garlic to the skillet; sauté for 45 seconds until fragrant but not browned.
- Stir in Calabrian chili paste and cook for 30 seconds to bloom the spices.
- Pour in heavy cream, using a wooden spoon to scrape up any browned bits from the skillet bottom.
- Add sun-dried tomatoes and roasted pepper strips, simmering for 3-4 minutes until sauce slightly thickens.
- Whisk in grated Parmigiano-Reggiano until fully melted and sauce is velvety smooth.
- Return chicken and any accumulated juices to the skillet, spooning sauce over each piece.
- Garnish with fresh basil chiffonade just before serving to preserve its bright aroma.
Creamy, spicy, and vibrantly textured, this dish balances rich sauce with tender chicken. Serve it over al dente pappardelle or with crusty bread to swipe up every last drop—the roasted peppers add a smoky sweetness that cuts through the heat beautifully.
Tuscan Chicken Stuffed Shells
A creamy, cheesy masterpiece that transforms jumbo pasta shells into elegant vessels for rich Tuscan chicken filling. This elevated comfort food delivers restaurant-quality flavors with surprisingly simple preparation steps. Get ready to impress with layers of texture and sophisticated Italian-inspired taste.
Ingredients
– 24 jumbo pasta shells
– 2 cups shredded rotisserie chicken
– 1 cup whole-milk ricotta cheese
– ½ cup grated Pecorino Romano cheese
– 1 cup fresh spinach, finely chopped
– ½ cup sun-dried tomatoes in oil, drained and minced
– 2 cloves garlic, microplaned
– 1 teaspoon fresh thyme leaves
– ½ teaspoon crushed red pepper flakes
– 2 cups heavy cream
– 1 cup low-sodium chicken stock
– 3 tablespoons unsalted butter
– ¼ cup all-purpose flour
– ½ teaspoon freshly grated nutmeg
– Kosher salt to season
– Freshly cracked black pepper to season
Instructions
1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish with butter.
2. Bring a large pot of heavily salted water to a rolling boil over high heat.
3. Add jumbo pasta shells and cook for 9 minutes until al dente, stirring occasionally to prevent sticking.
4. Drain shells immediately and arrange them in a single layer on a parchment-lined baking sheet to cool.
5. In a medium mixing bowl, combine shredded rotisserie chicken, whole-milk ricotta, grated Pecorino Romano, chopped spinach, minced sun-dried tomatoes, microplaned garlic, fresh thyme leaves, and crushed red pepper flakes.
6. Season the filling mixture with ½ teaspoon kosher salt and ¼ teaspoon freshly cracked black pepper.
7. Using a small spoon, carefully fill each cooled pasta shell with approximately 2 tablespoons of the chicken mixture.
8. Arrange the stuffed shells in a single layer in the prepared baking dish.
9. Melt 3 tablespoons unsalted butter in a saucepan over medium heat until foaming subsides.
10. Whisk in ¼ cup all-purpose flour and cook for 90 seconds until the roux turns pale golden brown.
11. Gradually stream in 2 cups heavy cream while whisking constantly to prevent lumps.
12. Add 1 cup low-sodium chicken stock and continue whisking until the sauce thickens enough to coat the back of a spoon.
13. Stir in ½ teaspoon freshly grated nutmeg and season with ¼ teaspoon kosher salt.
14. Pour the cream sauce evenly over the arranged stuffed shells, ensuring complete coverage.
15. Cover the baking dish tightly with aluminum foil and bake at 375°F for 25 minutes.
16. Remove the foil and continue baking for 10-12 minutes until the sauce is bubbling and the tops develop golden spots.
17. Let the dish rest for 8 minutes before serving to allow the sauce to thicken slightly.
The tender pasta shells yield to reveal a richly textured filling where creamy ricotta balances the savory chicken and vibrant sun-dried tomatoes. That silky cream sauce infused with nutmeg and thyme creates an elegant coating that elevates each bite beyond typical stuffed pasta dishes. Try serving these shells over a bed of wilted garlic spinach or alongside roasted asparagus for a complete Tuscan-inspired meal that feels both comforting and sophisticated.
Tuscan Chicken with Balsamic Glaze
Nailing that restaurant-quality dinner just got easier. Sear golden-brown chicken thighs in a hot skillet, then simmer them in a rich cream sauce with sun-dried tomatoes and fresh spinach. Drizzle with a sweet-tangy balsamic reduction for that final gourmet touch.
Ingredients
- 4 bone-in, skin-on chicken thighs, patted dry
- 2 tablespoons extra-virgin olive oil
- 1 cup heavy cream
- 1/2 cup sun-dried tomatoes in oil, drained and thinly sliced
- 3 cups fresh baby spinach leaves
- 3 garlic cloves, minced
- 1/2 cup chicken stock
- 1/4 cup balsamic vinegar
- 1 tablespoon unsalted butter
- 1/4 cup freshly grated Parmigiano-Reggiano
- 1 teaspoon dried Italian seasoning
- Kosher salt and freshly cracked black pepper
Instructions
- Season both sides of chicken thighs generously with kosher salt and freshly cracked black pepper.
- Heat extra-virgin olive oil in a large oven-safe skillet over medium-high heat until shimmering.
- Place chicken thighs skin-side down in the hot skillet, pressing gently with a spatula to ensure even contact.
- Sear chicken for 6-8 minutes until skin is deeply golden brown and crispy. Tip: Avoid moving the chicken during searing to develop a proper crust.
- Flip chicken thighs and cook for 4-5 minutes until the underside is lightly browned.
- Transfer chicken to a plate and drain all but 1 tablespoon of fat from the skillet.
- Add minced garlic to the skillet and sauté for 30 seconds until fragrant but not browned.
- Pour in chicken stock, scraping the bottom of the skillet to release any browned bits.
- Add heavy cream, sun-dried tomatoes, and dried Italian seasoning to the skillet.
- Bring the sauce to a gentle simmer, then reduce heat to medium-low.
- Return chicken thighs to the skillet, nestling them into the sauce.
- Simmer uncovered for 15-18 minutes until chicken reaches an internal temperature of 165°F. Tip: Use an instant-read thermometer inserted into the thickest part without touching bone.
- Stir in fresh baby spinach leaves and cook for 2-3 minutes until just wilted.
- Remove skillet from heat and stir in freshly grated Parmigiano-Reggiano and unsalted butter until melted and incorporated.
- While chicken simmers, prepare the balsamic glaze by heating balsamic vinegar in a small saucepan over medium heat.
- Simmer balsamic vinegar for 4-5 minutes until reduced by half and thickened to a syrupy consistency. Tip: Watch carefully during the final minute to prevent burning.
- Drizzle the reduced balsamic glaze over the finished chicken and sauce.
Melt-in-your-mouth chicken contrasts beautifully with the velvety cream sauce, while the balsamic glaze adds a sophisticated sweet-tangy counterpoint. Serve this Tuscan masterpiece over creamy polenta or al dente pappardelle to soak up every drop of the rich sauce. The crispy skin gives way to incredibly tender meat that practically falls off the bone.
Tuscan Chicken and Zucchini Noodles
Ready to transform your weeknight dinner game? This Tuscan chicken with zucchini noodles delivers restaurant-quality flavor in under 30 minutes. Rich, creamy, and packed with fresh herbs—it’s the ultimate comfort food that won’t weigh you down.
Ingredients
– 1.5 lbs boneless, skinless chicken breasts, sliced into 1-inch medallions
– 4 medium zucchini, spiralized into 1/8-inch noodles
– 1 cup heavy cream
– 1/2 cup sun-dried tomatoes in olive oil, julienned
– 1/3 cup grated Parmigiano-Reggiano
– 3 cloves garlic, minced
– 2 tbsp unsalted butter
– 2 tbsp extra-virgin olive oil
– 1 tbsp fresh thyme leaves
– 1 tsp kosher salt
– 1/2 tsp freshly cracked black pepper
– 1/4 tsp crushed red pepper flakes
Instructions
1. Pat chicken medallions dry with paper towels and season evenly with kosher salt and black pepper.
2. Heat olive oil in a large skillet over medium-high heat until shimmering, about 90 seconds.
3. Sear chicken in a single layer until golden brown, 3-4 minutes per side, then transfer to a plate.
4. Reduce heat to medium and melt butter in the same skillet until foaming subsides.
5. Sauté minced garlic and red pepper flakes for 45 seconds until fragrant but not browned.
6. Pour in heavy cream and bring to a gentle simmer, stirring constantly with a wooden spoon.
7. Stir in sun-dried tomatoes and fresh thyme, simmering for 2 minutes until slightly thickened.
8. Return chicken to skillet, spooning sauce over each piece, and cook for 4 minutes until internal temperature reaches 165°F.
9. Fold in zucchini noodles and Parmigiano-Reggiano, tossing gently for 90 seconds until noodles are al dente.
10. Remove from heat and let rest for 2 minutes before serving.
Glossy cream sauce clings to tender chicken and delicate zucchini ribbons, creating a luxurious texture that belies how light this dish feels. The sun-dried tomatoes provide bursts of tangy sweetness against the herbaceous thyme and spicy pepper flakes. For an elegant presentation, garnish with extra Parmigiano-Reggiano shavings and serve immediately in shallow bowls to showcase the vibrant colors.
Tuscan Chicken Bruschetta Salad
Ditch the boring lunch routine—this Tuscan Chicken Bruschetta Salad brings Mediterranean sunshine to your table in minutes. Zesty bruschetta topping meets grilled chicken over crisp greens for a meal that’s vibrant, fresh, and totally crave-worthy.
Ingredients
– 1 lb boneless, skinless chicken breasts, pounded to ½-inch thickness
– 2 tbsp extra-virgin olive oil, divided
– 1 tsp dried oregano
– ½ tsp garlic powder
– 4 cups romaine lettuce, chopped
– 2 cups heirloom cherry tomatoes, halved
– ¼ cup red onion, finely diced
– 2 tbsp fresh basil, chiffonade
– 1 tbsp balsamic glaze
– ¼ cup shaved Parmigiano-Reggiano
Instructions
1. Pat chicken breasts dry with paper towels and season both sides with oregano, garlic powder, and ½ tsp kosher salt.
2. Heat 1 tbsp olive oil in a cast-iron skillet over medium-high heat until shimmering.
3. Sear chicken for 6–7 minutes per side until internal temperature reaches 165°F and crust is golden brown.
4. Transfer chicken to a cutting board and rest for 5 minutes to redistribute juices.
5. While chicken rests, combine tomatoes, red onion, basil, and remaining 1 tbsp olive oil in a medium bowl.
6. Toss romaine lettuce with a pinch of flaky sea salt in a large serving bowl.
7. Slice rested chicken against the grain into ½-inch strips.
8. Arrange chicken over lettuce and top evenly with bruschetta mixture.
9. Drizzle balsamic glaze in a zigzag pattern over the salad.
10. Garnish with shaved Parmigiano-Reggiano and serve immediately. Zinging with bright acidity from the tomatoes and rich umami from the cheese, each forkful delivers contrasting textures—juicy chicken, crisp lettuce, and bursting tomatoes. For a stunning presentation, layer components in a wide, shallow bowl to showcase the vibrant colors, or stuff the salad into hollowed-out ciabatta rolls for a portable lunch twist.
Summary
Beyond their delicious simplicity, these Tuscan chicken recipes offer incredible variety for busy weeknights and special occasions alike. We hope you’ll try a few favorites from our collection! Don’t forget to share which recipe you loved most in the comments below and pin this article to your Pinterest boards for easy access.
