Best Easy Tuscan Chicken Recipes

EASY TUSCAN CHICKEN

Steps:

• Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
• Mix 2 tablespoons olive oil and 1 teaspoon black pepper in a small bowl. Dip the chicken breasts into the pepper mixture until well coated, then place the chicken on a baking dish.
• Broil the chicken in the preheated oven until no longer pink in the center and the juices run clear, about 5 minutes on each side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Meanwhile, heat the remaining 2 tablespoons olive oil in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the mushrooms, artichoke hearts, Italian seasoning, salt, and pepper. Continue to cook and stir for about 6 minutes, then stir in the white wine. Allow the wine to simmer and reduce by half, about 10 minutes.
• Stir in the roma tomatoes; cook and still until the tomatoes are warmed through. Stir in the butter until it melts. Serve the sauce over the cooked chicken breast.

EASY TUSCAN CHICKEN AND FARRO SKILLET

Steps:

• Heat a large oven-safe skillet over medium-high heat. Add olive oil.
• Season chicken breasts with 1 tablespoon Italian seasoning and 1/2 teaspoon garlic salt; place in the hot skillet. Sear until golden but not cooked through, 1 to 2 minutes per side. Remove to a plate.
• Add butter to the skillet. Add onion to melted butter and cook, stirring occasionally, until onions have caramelized, 5 to 6 minutes. Add mushrooms and garlic and cook, stirring, until mushrooms have softened slightly, 3 to 4 minutes. Season with remaining 1 teaspoon garlic salt and 1/2 teaspoon Italian seasoning; stir until fragrant, another 30 seconds.
• Add chicken broth and farro; bring to a boil. Reduce heat to medium-low, add chicken breasts back into the skillet, nestling them into the vegetables. Cover skillet and simmer until farro has absorbed all the broth, 40 to 45 minutes.
• Preheat the oven to 375 degrees F (190 degrees C).
• Sprinkle 1/2 cup Parmigiano-Reggiano cheese over chicken and vegetables in the skillet.
• Bake in the preheated oven until cheese has melted and is golden brown, 8 to 10 minutes. Serve with remaining cheese, if desired.

EASY INSTANT POT® TUSCAN CHICKEN

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Combine flour, cantanzaro herbs, salt, pepper, and garlic in a shallow bowl. Dredge chicken through the mixture, shaking off excess flour.
• Add olive oil and butter to the pot; allow butter to melt. Add chicken and cook, in batches if necessary, until golden brown, about 3 minutes per side. Remove chicken to a plate. Cook bell pepper with garlic until softened, about 2 minutes, and transfer to a small silicone bowl.
• Add pasta to the bottom of the Instant Pot® and pour heavy cream on top. Add chicken broth and lightly stir to ensure all the pasta is coated with liquid.
• Add the elevated steamer rack. Place chicken on top of rack. Add silicone bowl of peppers to the side of the chicken. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 7 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Remove chicken, peppers, and the elevated rack.
• Select Saute function. Pour white wine into the cream sauce and add spinach. Cook and stir until spinach is wilted, 2 to 4 minutes. Stir in Parmesan cheese until melted. Sauce will thicken slightly as it cools. Serve pasta, sauce, and chicken together immediately.

EASY TUSCAN CHICKEN

Steps:

• In a skillet with a tight-fitting lid, heat oil until it shimmers. Add chicken strips and garlic and saute until chicken is beginning to brown, about 5 minutes. Add beans, tomatoes and Italian seasoning. Stir well, cover, and simmer until chicken is cooked through, about 10 minutes.