Best One Skillet Creamy Tuscan Chicken Recipes

Tuscan Chicken Skillet image

Provided by Food Network Kitchen

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 10

Kosher salt and freshly ground black pepper
12 ounces fettuccine
4 slices bacon, chopped
1 pound chicken tenders, cut into 1-inch pieces
2 cloves garlic, minced
4 plum tomatoes, chopped
1 cup heavy cream
5 ounces baby spinach
3/4 cup grated Parmesan
3 tablespoons chopped fresh basil

Steps:

Bring a large pot of salted water to a boil. Cook the fettuccine according to package directions; drain.
Meanwhile, put the bacon in a large, cold skillet, then cook over medium-high heat, stirring occasionally, until crispy, about 8 minutes; transfer to a plate with a slotted spoon.
Sprinkle the chicken lightly with salt and pepper and add to the skillet in a single layer. Let cook, undisturbed, until golden brown on the underside, 2 to 3 minutes. Continue to cook, stirring occasionally, until cooked through, about 4 minutes more. Transfer to the plate with the bacon.
Reduce the heat to medium and add the garlic, stirring, until fragrant, about 30 seconds. Add the tomatoes and cream and bring to a simmer, then add the spinach and stir until just wilted. Add the bacon, chicken, fettuccine and Parmesan and toss with tongs until well coated; season to taste with salt and pepper. Sprinkle with basil and serve.

One Skillet Creamy Tuscan Chicken image

Provided by Beth Pierce @smalltownwoman

Categories Chicken

Number Of Ingredients 14

2 large chicken breasts cut in half lengthwise to make 4 thinner breasts
3 tablespoon(s) olive oil
2 cloves garlic minced
1/4 teaspoon(s) dried oregano
1/4 teaspoon(s) dried parsley
1/8 teaspoon(s) dried basil
2 pinch(es) dried marjoram
2 pinch(es) crushed red pepper
1/2 cup(s) low sodium chicken broth
1 1/4 cup(s) heavy cream
2/3 cup(s) freshly grated parmesan cheese
3 cup(s) baby spinach
2/3 cup(s) sun-dried tomatoes
salt and pepper to taste

Steps:

Heat 2 tablespoons olive oil to large skillet over medium heat. Add chicken breasts; cook until browned on both sides and cooked through. Remove to plate and cover loosely with foil.
Add remaining 1 tablespoon of olive oil to skillet; reduce heat to low. Add garlic, oregano, parsley, basil, marjoram and crushed red pepper. Cook for 30-60 seconds; stirring several times.
Add the chicken broth and cream; stir to combine. Simmer for 5 minutes. Slowly stir in the Parmesan until melted. Add the spinach and sun dried tomatoes. Cook until the spinach has wilted; approximately 2-3 minutes. Salt and pepper to taste
Add the chicken back to the pan and simmer for 5 minutes. Serve promptly spooning the sauce over the chicken. If desired server over egg noodles or rice.