Best Tuscan Chicken Breasts Recipes

TUSCAN CHICKEN BREASTS AND VEGETABLES SHEET-PAN DINNER

Steps:

• Heat oven to 425°F. Spray 18x13-inch rimmed sheet pan with cooking spray.
• In large bowl, mix oil, vinegar, garlic, Italian seasoning and salt. Pour 2 tablespoons of the mixture into medium bowl; add chicken, and toss to coat. Cover and refrigerate. Add tomatoes, zucchini, bell pepper, onion and beans to remaining mixture in large bowl; toss. Pour vegetable mixture in pan. Roast 15 minutes.
• Add chicken to pan with vegetables. Bake 20 to 25 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F) and vegetables are tender. Top with Parmesan cheese and basil leaves.

TUSCAN CHICKEN BREASTS

Steps:

• In a large skillet, saute onion and peppers in oil for 4-5 minutes or until crisp-tender. Stir in garlic; cook 1-2 minutes longer or until vegetables are tender. , Flatten chicken to 1/2-in. thickness; place over vegetables. Add the tomatoes, broth, vinegar, salt, sugar, pepper flakes and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until chicken juices run clear and sauce is thickened. Serve with pasta. Sprinkle with Parmesan cheese.

TUSCAN GARLIC CHICKEN BREASTS

Steps:

• In a large skillet, heat the oil. Lightly season the chicken with salt and pepper, then cook on medium heat 3 - 5 minutes per side, or until browned on each side and fully cooked. Remove chicken from the pan and set aside.
• To the pan, add the heavy cream, chicken broth, garlic powder, italian seasoning & parmesan cheese. Whisk over medium heat until it starts to thicken.
• Add the spinach & sun dried tomatoes and simmer until the spinach starts to wilt.
• Place the cooked chicken and any juices back in the skillet and simmer just until the chicken is hot.

HASSELBACK TUSCAN BAKED CHICKEN BREASTS RECIPE

Steps:

• Preheat oven to 375˚F. Lightly grease a 9 x 13 baking dish with cooking spray. *see notes Heat olive oil in a skillet over medium-high heat. Add garlic and cook for 20 seconds. Stir in spinach and sun-dried tomatoes; cook for 2 minutes, or until wilted. Stir frequently. Season with Italian Seasoning and add in the cream cheese; cook for 1 minute, stirring until cheese is melted and mixture is smooth and creamy. Remove from heat and set aside for 2 minutes. Cut 5 to 6 slits/pockets on top of each chicken breast and season with salt and pepper. DO NOT cut through - cut about 3/4 of the way down and keep the base of the chicken breasts intact. Place chicken breasts in the baking dish and fill each pocket of the chicken breasts with the spinach mixture. Bake for 20 to 25 minutes, or until chicken is cooked through. Use a meat thermometer to check for doneness - chicken is cooked at 165˚F. Cooking time depends on the thickness of the chicken breasts. Remove from oven and let stand 5 minutes. Garnish with fresh parsley and serve. Recipe Notes WW FREESTYLE POINTS: 6 Use LIGHT CREAM CHEESE and lower your points down to 4. NOTES: * To minimize cleanup, use an oven safe skillet for the spinach mixture; use the same skillet to bake the chicken breasts. HOW TO STORE LEFTOVERS Refrigerate COMPLETELY cooked Tuscan chicken breasts in an airtight container. Cooked chicken breasts will last for up to 4 days in the fridge.