Tuscan Chicken Recipe
The rustic and flavourful ambience of the Tuscan countryside is well captured in the meal known as Tuscan chicken, which is a wonderful dish influenced by Italian cuisine.
Ingredients such as sun-dried tomatoes, garlic, spinach, and fragrant herbs like rosemary and thyme are often used in the preparation of this meal, which normally consists of delicate chicken breasts or thighs that have been cooked in a sauce that is very rich and creamy.
In many cases, the sauce is prepared by combining heavy cream, chicken broth, and Parmesan cheese, which results in a flavour profile that is both silky and savoury.
Tuscan chicken is a well-liked option for those who are looking for a dinner that is both cosy and gratifying, while also including a touch of Mediterranean flavour. This is because Tuscan chicken is noted for its perfect balance of textures and flavours.
It doesn’t matter whether you serve it with crusty bread, spaghetti, or rice; this recipe is a great way to bring the warmth and flavours of Tuscany to your table.
For the chicken, you will need the following ingredients:
- 1 teaspoon of salt
- ½ teaspoon of powdered black pepper
- 2 teaspoons of paprika
- 2 teaspoons of onion powder
- 2 pounds of boneless, skinless chicken breasts split horizontally so that you get 6-8 pieces of chicken.
- 4 tablespoons reserved sun-dried tomato oil or olive oil, divided
For the Sauce:
- 2 tablespoons garlic, minced
- 1 5-ounce jar sun-dried tomato strips in oil, drained (reserve 4 tablespoons of oil for cooking)
- 2 teaspoons Dijon mustard
- 2 cups heavy cream
- 1 cup baby spinach, chopped
- ¾ cup Parmesan cheese, freshly grated
- ¼ cup fresh basil, chopped, for serving, optional
- 1 pound fettuccine
Instructions:
- In a separate bowl, mix together the paprika, onion powder, black pepper, and salt before proceeding. The mixture should be stirred to blend.
- Make sure to apply the spice mixture that you just created on both sides of each chicken breast. Thank you.
- Over medium to medium-high heat, heat two teaspoons of the sun-dried tomato oil that has been set aside in a large saute pan or skillet with high sides.
- At the point when the oil is heated, add the chicken. Prepare the food for six to eight minutes, or until the side that is in contact with the pan has a good golden colour. (Hold off on making too many changes to it;
- simply give it some time to cook.) It is recommended that you turn the chicken over once and allow it to cook on the second side for an additional six to eight minutes, or until the internal temperature of the chicken reaches 165 degrees Fahrenheit on an instant-read thermometer (if your pan is not big enough, you may consider working in batches).
- The fettuccine should be cooked in accordance with the instructions on the box while the chicken is cooking.