Tuscan Chicken Recipe

Chicken breasts: Boneless and skinless, these are the main protein component of the dish.

Olive oil: Used for cooking the chicken and adding a rich flavor.

Heavy cream: Provides the creamy base for the sauce.

Chicken broth: Adds depth and enhances the flavor of the sauce.

Sun-dried tomatoes: Offer a tangy and slightly sweet flavor that complements the creaminess of the sauce.

Garlic: Adds a robust and aromatic flavor to the dish.

Dried oregano: Brings a slightly bitter and earthy flavor.

Dried basil: Adds a sweet and slightly peppery flavor.

Fresh baby spinach: Adds a fresh and vibrant touch to the dish.

Salt: Enhances the overall flavor.

Pepper: Adds a bit of heat and depth to the seasoning.

When cooking the chicken breasts, ensure they are of even thickness to promote uniform cooking. If needed, use a meat mallet to pound them to an even thickness. This will help achieve a golden brown exterior while ensuring the inside is cooked through without drying out.

• boneless, skinless chicken breasts - Substitute with boneless, skinless turkey breasts: Turkey breasts have a similar texture and flavor profile, making them a suitable alternative.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a mild flavor, making it a good replacement for olive oil.

• heavy cream - Substitute with coconut cream: Coconut cream provides a rich and creamy texture similar to heavy cream, with a slight coconut flavor.

• low sodium chicken broth - Substitute with vegetable broth: Vegetable broth can provide a similar depth of flavor and is a good option for those looking to reduce meat consumption.

• chopped sun-dried tomatoes - Substitute with cherry tomatoes: Cherry tomatoes can provide a fresh and slightly sweet flavor, though they lack the concentrated taste of sun-dried tomatoes.

• minced garlic - Substitute with garlic powder: Garlic powder can provide a similar flavor, though it is less pungent than fresh minced garlic.

• dried oregano - Substitute with dried thyme: Dried thyme has a similar earthy flavor and can be used as a substitute for oregano.

• dried basil - Substitute with dried parsley: Dried parsley offers a mild flavor that can complement the other herbs in the dish.

• fresh baby spinach - Substitute with kale: Kale has a similar texture and can provide a slightly different but still delicious flavor.

• salt - Substitute with soy sauce: Soy sauce can add a savory umami flavor while also providing the necessary saltiness.

• pepper - Substitute with cayenne pepper: Cayenne pepper can add a bit of heat and spice, offering a different but enjoyable flavor profile.

• Allow the Tuscan chicken to cool completely before storing. This helps prevent condensation, which can make the dish soggy.
• Transfer the chicken breasts and sauce into an airtight container. Make sure the container is large enough to hold the chicken without squishing it.
• For short-term storage, place the container in the refrigerator. The Tuscan chicken will stay fresh for up to 3-4 days.
• If you plan to store the dish for a longer period, consider freezing it. Use a freezer-safe container or heavy-duty freezer bags to prevent freezer burn.
• When using freezer bags, remove as much air as possible before sealing. This helps maintain the quality and flavor of the chicken and sauce.
• Label the container or bag with the date to keep track of how long it has been stored.
• To reheat, thaw the Tuscan chicken in the refrigerator overnight if frozen. This ensures even reheating and maintains the texture of the chicken.
• Reheat the dish in a skillet over medium heat, stirring occasionally until heated through. You can also use a microwave, but be sure to cover the dish to retain moisture.
• If the sauce has thickened too much during storage, add a splash of chicken broth or heavy cream to loosen it up while reheating.
• Enjoy your reheated Tuscan chicken with a fresh side of baby spinach or a light salad to complement the rich flavors.

• Stovetop Method:

  1. Place a skillet over medium heat and add a splash of chicken broth or heavy cream to the pan.
  2. Once the liquid is warm, add the leftover Tuscan chicken.
  3. Cover the skillet with a lid and let it simmer for about 5-7 minutes, stirring occasionally, until the chicken is heated through and the sauce is creamy again.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the Tuscan chicken in an oven-safe dish and cover it with aluminum foil to prevent drying out.
  3. Heat in the oven for about 20-25 minutes, or until the chicken is warmed through.
  4. For an extra touch, you can add a bit more heavy cream or chicken broth before covering with foil to keep it moist.

• Microwave Method:

  1. Place the Tuscan chicken in a microwave-safe dish.
  2. Add a splash of chicken broth or heavy cream to keep it moist.
  3. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape.
  4. Heat on medium power for 2-3 minutes, then stir and check the temperature. Continue heating in 1-minute intervals until the chicken is thoroughly warmed.

• Sous Vide Method:

  1. Place the Tuscan chicken in a vacuum-sealed bag or a resealable plastic bag using the water displacement method.
  2. Set your sous vide machine to 140°F (60°C).
  3. Submerge the bag in the water bath and let it heat for about 30 minutes.
  4. Once done, you can quickly sear the chicken in a hot skillet with a bit of olive oil for a crispy exterior before serving.

• Large skillet: A wide and deep pan used for cooking the chicken breasts and preparing the sauce.

• Tongs: Useful for flipping the chicken breasts to ensure they cook evenly on both sides.

• Measuring spoons: Essential for accurately measuring the olive oil, oregano, and basil.

• Measuring cups: Needed to measure the heavy cream, chicken broth, and chopped sun-dried tomatoes.

• Garlic press: Handy for mincing the garlic cloves quickly and efficiently.

• Wooden spoon: Ideal for stirring the ingredients together in the skillet.

• Cutting board: Provides a stable surface for chopping the sun-dried tomatoes and mincing the garlic.

• Chef's knife: A sharp knife used for chopping the sun-dried tomatoes and mincing the garlic.

• Plate: Used to set aside the cooked chicken breasts while preparing the sauce.

• Spatula: Useful for scraping the bottom of the skillet to incorporate all the flavors into the sauce.

• Serving dish: A dish to present the finished Tuscan chicken when serving.

Pre-cut ingredients: Chop garlic, sun-dried tomatoes, and baby spinach in advance to save time during cooking.

Use pre-cooked chicken: Substitute with pre-cooked or rotisserie chicken breasts to reduce cooking time.

One-pan method: Cook everything in one skillet to minimize cleanup and streamline the process.

Simmer efficiently: Use a lid to help the chicken cook faster and more evenly.

Batch cooking: Double the recipe and freeze half for a quick meal later.