Why Make This Recipe
Tuscan Chicken is a delightful meal that combines juicy chicken with rich flavors from bacon, sun-dried tomatoes, and a creamy sauce. It’s comforting, satisfying, and perfect for any occasion. You’ll enjoy how easily this dish comes together and can serve it for a weeknight dinner or special gathering. Plus, it’s a great way to bring a taste of Italy to your kitchen!
How to Make Tuscan Chicken
Ingredients:
- 1 pound boneless skinless chicken breasts
- Kosher salt and ground black pepper
- 3 strips thick cut bacon (chopped)
- 3 tablespoons butter (regular or plant-based)
- 1 tablespoon shallots (minced)
- 1 tablespoon garlic (minced)
- 3 tablespoons flour (all-purpose or gluten-free)
- 1 cup Nutpods unsweetened dairy-free creamer
- 1 cup chicken broth (plus more as needed to thin)
- 1/2 cup packed sun-dried tomatoes (chopped if you prefer)
- 2 teaspoons Italian seasoning
- Pinch red pepper flakes (optional)
- 1 teaspoon lemon juice
- 1-2 handfuls fresh kale (chopped; spinach works too)
- 1/4 cup grated parmesan cheese (omit if dairy-free)
- 16 oz gnocchi (regular or gluten-free)
- Fresh basil and additional parmesan cheese for garnish
Directions:
Prepare Chicken: Cut the chicken breasts in half lengthwise to create two chicken cutlets. Pat them dry with a clean paper towel and season lightly with kosher salt and ground black pepper. Set aside.
Cook Bacon: Heat a large cast iron skillet over medium-high heat and add the chopped bacon. Cook until crispy, then remove it from the pan and place it on a paper-towel lined plate. Set aside but leave 1-2 tablespoons of bacon grease in the skillet.
Sear Chicken: In the same skillet, add the chicken cutlets (do this in batches if needed) and sear for 2-3 minutes on each side. Remove from the skillet and place on a plate; set aside.
Make Sauce: Add butter to the skillet along with the remaining bacon grease. Let it melt, then add the minced shallots and garlic. Cook until the shallots soften and the garlic is fragrant, about 1 minute. Sprinkle in the flour and whisk to combine, forming a roux. Keep the heat at medium-high and add the creamer 1/4 cup at a time, whisking constantly. Then, add the chicken broth in the same way.
Add Ingredients: Stir in the sun-dried tomatoes, Italian seasoning, red pepper flakes (if using), lemon juice, kale, parmesan cheese, and gnocchi. Mix everything together and if the sauce becomes too thick, add a bit more chicken broth to thin it out. Taste the sauce and adjust salt or pepper to your liking.
Bacon + Chicken: Add the cooked bacon back into the skillet. Nestle the chicken cutlets into the mixture and cover the skillet. Let it simmer for 10-15 minutes or until the chicken is fully cooked (with an internal temperature of 165 degrees F).
Garnish and Serve: Serve immediately, garnished with fresh basil, additional parmesan cheese, and a sprinkle of fresh cracked pepper.
How to Serve Tuscan Chicken
Serve Tuscan Chicken hot, straight from the skillet. It pairs perfectly with a side of crusty bread or a fresh salad. You can also add extra parmesan cheese on top and fresh basil for an even tastier presentation.
How to Store Tuscan Chicken
Store any leftovers in an airtight container in the refrigerator. They should stay good for 3-4 days. You can reheat on the stove or in the microwave until warmed through.
Tips to Make Tuscan Chicken
- Make the chicken ahead of time for a quicker meal during the week.
- Adjust the amount of sun-dried tomatoes based on your taste preference.
- For a lighter dish, you can substitute with chicken thighs or turkey breast.
Variation
You can add vegetables like bell peppers or mushrooms for extra flavor and nutrition. If you want a spicy kick, increase the amount of red pepper flakes.
FAQs
Can I use frozen chicken for this recipe?
Yes, you can, but make sure to thaw the chicken completely before cooking for even results.Is Tuscan Chicken gluten-free?
This recipe can be made gluten-free by using gluten-free flour and gnocchi.Can I substitute the gnocchi?
Yes, you can use cooked pasta or rice instead of gnocchi if you prefer.
Now you’re ready to make a delicious Tuscan Chicken dish that will impress everyone at the table! Enjoy your cooking!
Tuscan Chicken
Ingredients
Method
- Cut the chicken breasts in half lengthwise to create two chicken cutlets. Pat them dry and season lightly with kosher salt and ground black pepper. Set aside.
- Heat a large cast iron skillet over medium-high heat and add the chopped bacon. Cook until crispy, then remove it from the pan and place it on a paper-towel lined plate. Set aside but leave 1-2 tablespoons of bacon grease in the skillet.
- In the same skillet, add the chicken cutlets and sear for 2-3 minutes on each side. Remove from the skillet and place on a plate; set aside.
- Add butter to the skillet along with the remaining bacon grease. Melt it, then add minced shallots and garlic. Cook until shallots soften and garlic is fragrant, about 1 minute.
- Sprinkle in flour and whisk to combine, forming a roux. Keep heat at medium-high and add creamer 1/4 cup at a time, whisking constantly. Then, add chicken broth in the same way.
- Stir in sun-dried tomatoes, Italian seasoning, red pepper flakes (if using), lemon juice, kale, parmesan cheese, and gnocchi. Mix together and if sauce becomes too thick, add more chicken broth to thin it out. Adjust salt and pepper to taste.
- Add cooked bacon back into the skillet. Nestle chicken cutlets into the mixture and cover the skillet. Let it simmer for 10-15 minutes or until chicken is fully cooked (internal temperature of 165°F).
- Serve immediately, garnished with fresh basil, additional parmesan cheese, and a sprinkle of fresh cracked pepper.