Cook This: Tuscan Chicken

In a concerted effort to mix up our weekly rotation, I took a stab at Tuscan Chicken this evening and as expected, it was delicious. Creamy, buttery, smoky and spicy, the recipe below (gleaned from Instagram) is easy and best served with pasta or orzo. 


4 chicken breasts

1 onion

4 gloves fresh chopped garlic

4 teaspoons of sun dried tomatoes

1 teaspoon paprika

1/2 cup chicken broth

1/2 cup heavy cream

Butter or olive oil



Pound the chicken breasts until they are super thin with a mallet. Coat in flour, paprika seasoning and salt. In a pan, add butter and cook chicken on each side until golden brown. Take chicken out of pan and let it rest. In the same pan, add finely chopped onion, finely chopped garlic, sun dried tomatoes and cook until onions are translucent in olive oil or butter. Once onions are cooked, add a 1/2 cup of chicken broth and 1/2 cup of heavy cream. Cook sauce on low until desired consistency. Sauce will thicken once you cut off the heat. You can add fresh spinach during this step too. Add chicken cooked breast and let simmer. I like to serve with rice or penne pasta. Mangia!

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