Creamy Tuscan Chicken with Sundried Tomatoes

Creamy Tuscan Chicken with Sun-dried Tomatoes

How do you take plain ole chicken and turn it into something special? Maybe a dish that reminds you of dining under the Tuscan sun?

Smother your chicken in a quick sauce of sun-dried tomatoes, garlic, and a very soft Italian cheese with a fresh, milky, almost sweet flavor like Mascarpone. It adds a silky texture that adds an amazing creaminess to the sauce. 

On a nice fall day there is nothing better than a low crab healthy tuscan chicken. You can make it in one pan so it’s easy to clean. And it’s just tasty. If you don’t mind a little extra carbs you can add it onto rice. Or you can just have chicken with spinach and sun-dried tomatoes and a nice creamy sauce. 

How to Make Tuscan Chicken:

Step one Preparing the ingredients: 

Preheat your broiler and make sure the rack is 6 inches away form the heat source. Add 1 tablespoon butter in a small bowl and set aside at room temperature to soften for later use. Finely chop 1 teaspoon garlic its about  2 pieces off a clove. Take your onion and cut into 1-inch pieces. Pat sun-dried tomatoes dry, and then coarsely chop.

Time to take care of the chicken 

Pat your chicken dry, then pound to ½-inch thickness, if it is necessary. Take a small bowl, and combine 1 teaspoon Italian seasoning, 1 tablespoon flour, and a large pinch each of salt and pepper. Sprinkle seasoning mixture all over chicken, patting to help it stick to the chicken.

Cooking your chicken:

In a medium skillet heat 1 tablespoon oil over medium–high. Add chicken and cook until lightly browned and cooked through, It should be about 3 to 4 minutes per side. Transfer to a plate.

Time to make the sauce: 

Heat 1 tablespoon oil in the same skillet over medium. Add onions to skillet; cook, stirring, until softened, about 6 minutes. Add your sun-dried tomatoes and ¾ teaspoon of the garlic. Cook, stirring, until fragrant, should take about 30 seconds. Stir in chicken broth concentrate and ⅔ cup water and bring to a simmer. Take a wooden spoon and, scrap up browned bits to add to the sauce. Cook until reduced by ⅓, about 3 minutes. Lastly  stir in mascarpone to give it that creamy feel.

Add a little color in the form of spinach: 

Add spinach to skillet with sauce. Cook over medium-high heat, stirring occasionally, until spinach is wilted, about 2 minutes. Season to taste with salt and pepper. Return chicken and any resting juices back to the skillet, then keep warm over low heat.

Adding a little carb to the meal making the garlic bread & serve: 

Add remaining chopped garlic to bowl with softened butter; mash to combine. Spread butter over cut sides of ciabatta; place on a piece of aluminum foil (or a baking sheet). Broil on top of the oven rack until butter is melted and bread is lightly browned, 1–2 minutes.

Storing Creamy Tuscan Chicken:

Leftovers with this dish is going to be unlikely.  But if you have some, this is how you should save it.  First let it cool completely, then, within the first 2 hours of cooking. Make sure you can store it in an airtight container. If you leave it in the refrigerator it’s good for 3 to 4 days If you freeze it it can last for up to 6 months.

Creamy Tuscan Chicken with Sundried Tomatoes

Creamy Tuscan Chicken with Sun dried Tomatoes

How do you take plain ole chicken and turn it into something special? Maybe a dish that reminds you of dining under the Tuscan sun?
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Main Course
Cuisine Italian
Servings 2
Calories 880 kcal

Equipment

  • medium skillet

Ingredients
  

  • olive oil
  • kosher salt & ground pepper
  • butter
  • all-purpose flour
  • 1 ciabatta roll
  • 5 oz baby spinach
  • 3 oz mascarpone cheese
  • 1 pkt chicken broth concentrate
  • Italian seasoning use 1 tsp 12 oz pkg boneless, skinless chicken breasts
  • 2 oz sun-dried tomatoes
  • 1 medium onion
  • garlic

Instructions
 

  • Prep ingredients: Preheat broiler with top rack 6 inches from heat source. Place 1 tablespoon butter in a small bowl and set aside at room temperature to soften until step 6. Finely chop 1 teaspoon garlic. Cut onion into 1-inch pieces. Pat sun-dried tomatoes dry, then coarsely chop.
  • Season chicken: Pat chicken dry, then pound to ½-inch thickness, if necessary. In a small bowl, combine 1 teaspoon Italian seasoning, 1 tablespoon flour, and a generous pinch each of salt and pepper. Sprinkle seasoning mixture all over chicken, patting to help it adhere.
  • Cook chicken: Heat 1 tablespoon oil in medium skillet over medium–high. Add chicken and cook until lightly browned and cooked through, 3–4 minutes per side. Transfer to a plate.
  • Build sauce: Heat 1 tablespoon oil in same skillet over medium. Add onions to skillet; cook, stirring, until softened, about 6 minutes. Add sun-dried tomatoes and ¾ teaspoon of the garlic; cook, stirring, until fragrant, 30 seconds. Stir in chicken broth concentrate and ⅔ cup water. Bring to a simmer; cook, scraping up browned bits, until reduced by ⅓, 3 minutes. Stir in mascarpone.
  • Add spinach: Add spinach to skillet with sauce. Cook over medium-high heat, stirring occasionally, until spinach is wilted, about 2 minutes. Season to taste with salt and pepper. Return chicken and any resting juices back to the skillet, then keep warm over low heat.
  • Make garlic bread & serve: Add remaining chopped garlic to bowl with softened butter; mash to combine. Spread butter over cut sides of ciabatta; place on a piece of aluminum foil (or a baking sheet). Broil on top of the oven rack until butter is melted and bread is lightly browned, 1–2 minutes (watch closely as broilers vary). Serve creamy Tuscan chicken with garlic bread alongside.

Video

Notes

NUTRITION PER SERVING
Calories 880kcal, Fat 57.0g, Proteins 52.0g, Carbs 51.0g
ALLERGENS
Wheat, Soy and Milk. May contain traces of other allergens. Packaged in a facility that packages gluten containing products.
Keyword boneless chicken
Chicken Wonton Stir-Fry

Chicken Wonton Stir-Fry paired with Pinot Noir

Chicken Wonton Stir-Fry with Sugar Snap Peas: This dish has fresh lasagna pasta sheets are cleverly cut into nice wonton-esque squares.

Fresh crisp snap peas, cubed chicken thighs, and a sweet and savory sukiyaki sauce. Finish it off with a sprinkle of toasted sesame seeds and fresh cilantro and you have yourself a great quick meal.

A little history on stir-fry

Buwei Yang Chao’s cook book, How to Cook and Eat in Chinese (1945) gave us stir fry. The book describes the chǎo technique. One of the dishes are a simple chicken stir fry.

Stir fry is healthy and appealing, the integration of vegetables, meats, fish. Along with the moderate use of fat and sauces which are not overly rich and somewhat low calorie. One of the most popular dishes are a simple chicken stir fry.

Raw chicken breasts

The benefit of organic chicken

When you are shopping for ingredients make sure to get organic chicken breast. One study found that organic chicken contained 38% more heart-healthy omega-3 fatty acids. Eating organic chicken may also lower your food-poisoning risk.

Organic may contain less salt and other additives. Salt, and preservatives or add moisture and boost flavor are not allowed in organic chicken. (Check the ingredients label for salt or other additives.) The upshot is higher sodium.

The organic label guarantees certain standards. If you label your chicken organic, growers are legally prohibited from using sewage sludge as fertilizer. Synthetic chemicals not approved by the National Organic Program of the U.S. Department of Agriculture (USDA). Genetically modified organisms (GMOs)—any plant, animal, or microorganism that has been altered through genetic engineering—in the production process. There fore Chickens labeled as “natural,” on the other hand, don’t necessarily meet those standards.


Wine pairing

Pinot Noir goes great with this meal: Chicken goes great with a lighter-bodied Pinot Noir because it tends to be more acidic; it is not overwhelmed by the chicken flavors and washes it down just right.Pinot noir is a red wine grape variety of the species Vitis vinifera. The name may also refer to wines created predominantly from Pinot noir grapes. The name is French word for pine and black. As a go to rule the lighter the meat, the lighter the wine.


Tips for cooking Chicken:


Marinate or brine your chicken: If you are looking for really juicy chicken, marinate or brine the chicken before cooking. Marinades and brine solutions are really easy to make at home.

You need to let the meat rest: When it’s finished cooking, just like a good steak, chicken needs to rest. Once you have hit 165 degrees, stop the heat and let it rest for a few minutes before cutting, so the juices redistribute themselves back through the meat.

Don’t take the skin off: Whatever cut you choose, keep the skin on if you want the juiciest possible result. “The skin is going to help it stay crispy, retain more fat and more juicy ness. If you are trying to be extra healthy keep it on until you are done cooking then take it off. 


Recipes header
Chicken Wonton Stir-Fry

Faster-Than-Takeout Chicken Wonton Stir-Fry with Sugar Snap Peas

Chicken Wonton Stir-Fry with Sugar Snap Peas: If you are looking for a quick delicious meal then this one’s for you. Fresh lasagna pasta sheets are cleverly cut into nice wonton-esque squares tossed together with fresh crisp snap peas, cubed chicken thighs, and a sweet and savory sukiyaki sauce.
Prep Time 10 mins
Cook Time 10 mins
Course Main Course
Cuisine American
Servings 2
Calories 510 kcal

Equipment

  • colander
  • medium nonstick skillet
  • medium saucepan

Ingredients
  

  • toasted sesame seeds
  • ½ oz fresh cilantro
  • 1 pkt sukiyaki sauce
  • ½ oz toasted sesame oil use1 tsp
  • 6 oz snap peas
  • 10 oz cubed chicken thighs
  • 1 oz fresh ginger
  • garlic use 1 large clove
  • ½ lb pasta sheets use 3
  • neutral oil
  • apple cider vinegar or red wine vinegar
  • kosher salt & ground pepper

Instructions
 

  • Cut pasta squares: Bring a medium saucepan of salted water to a boil. Stack 3 of the pasta sheets (save rest for own use). Cut the stack into 4 (2- x6-inch) strips. Stack strips, then cut across into 2- x2-inch squares (like wonton squares). Cover with a damp paper towel to keep from drying out and set aside until step 4.
  • Prep aromatics & chicken: Peel and finely chop 1 teaspoon garlic and 1 tablespoon ginger. Pat chicken dry, then season all over with salt and pepper.
  • Stir-fry chicken: Heat 2 tablespoons neutral oil in a medium nonstick skillet over high until shimmering. Add chicken and cook, stirring once or twice, until browned in spots, 3–4 minutes. Add chopped garlic and ginger and stir-fry until fragrant, about 1 minute. Remove from heat.
  • Cook wonton squares: Meanwhile, add pasta wonton squares to boiling water and cook, stirring to prevent sticking, until tender, about 2 minutes. Reserve ¼ cup cooking water, then drain wonton squares.
  • Finish stir-fry: Heat skillet with chicken over high. Add snap peas, pasta, and 1 teaspoon of sesame oil. Stir-fry until combined, about 1 minute. Add sukiyaki sauce, 2 tablespoons of the reserved cooking water, and 1 tablespoon vinegar. Stir-fry until pasta is coated in sauce, 2–3 minutes. If pasta is dry, add 1 teaspoon of the remaining cooking water at a time, as needed.
  • Chop cilantro & serve: Coarsely chop cilantro and tender stems together. Serve chicken wonton stir-fry garnished with sesame seeds and chopped cilantro. Enjoy!

Notes

ALLERGENS
Sesame, Wheat, Soy and Egg. May contain traces of other allergens. Packaged in a facility that packages gluten containing products.
Keyword dairy free, healthy, kid friendly, LOW-CALORIE, poultry, UNDER 30 MINUTES

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