Tuscan Garlic Chicken
User Reviews
4.5
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Prep Time
30 mins
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Cook Time
35 mins
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Total Time
1 hr 5 mins
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Servings
6 Servings
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Calories
708 kcal
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Course
Main Course
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Cuisine
Italian
Tuscan Garlic Chicken
Description
The chicken breasts are coated evenly in a seasoned mixture of all-purpose flour, salt, pepper, dried basil, and oregano, which crisps up when seared in olive oil. After developing a golden surface on the stovetop, the chicken finishes cooking in the oven to ensure juiciness without overbrowning. The sauce is built with sautéed garlic and red bell pepper, simmered in chicken broth and enriched with heavy cream, milk, and Parmesan cheese for a smooth finish. Fresh spinach is added near the end to wilt gently without overcooking.
The use of cornstarch helps thicken the sauce to a coating consistency suitable for tossing with cooked fettuccine, making a unified dish. The balance of herbs and garlic provides an aromatic backdrop, while creamy elements lend warmth and richness.
Chicken breasts may be butterflied if thick to ensure even cooking. Sauce quantity is moderate, so increasing the cream and broth portions may be preferred for those desiring a saucier pasta dish.
Ingredients
- ¾ cup all-purpose flour
- ½ tablespoon salt
- 1 teaspoon black pepper
- ½ teaspoon basil dried
- ½ teaspoon oregano dried
- 4 chicken breast boneless skinless
- 5 tablespoons extra virgin olive oil divided
- 1 tablespoon garlic about 4-5 cloves, finely minced
- 1 red bell pepper cut into thin strips or chopped
- ½ cup chicken broth low-sodium
- 6 ounces spinach fresh
- ½ cup heavy cream
- 2 teaspoons cornstarch
- 1 cup milk lowfat
- 1 cup Parmesan Cheese freshly grated
- 1 pound Fettuccine pasta
Instructions
- Preheat the oven to 350 degrees F.
- In a shallow pie plate or similar dish, combine the flour, salt, pepper, basil and oregano. Dip each chicken piece in the flour mixture until both sides are well coated.
- In a large 12-inch nonstick skillet, heat 3 tablespoons of the olive oil over medium heat until the oil is hot and shimmering. Carefully place the chicken breasts in the pan, cooking them for 2-3 minutes on each side, until they are golden and browned but not cooked all the way through (they’ll finish up in the oven). Don’t scoot the chicken around once you lay it in the hot oil! Let the oil work it’s magic to sear the crust on the chicken. If you get all antsy and try flipping too early and/or moving the chicken around the pan, the breading is lightly to fall off.
- Gently remove the chicken to a foil-lined, lightly greased baking sheet and bake in the preheated oven for about 15 minutes, until the chicken is cooked through. Set aside and tent with foil until ready to use.
- While the chicken is cooking, heat a large pot of water to a boil and add the noodles, cooking until al dente. Also, wipe out the skillet with a couple paper towels and return it to medium heat, adding the remaining 2 tablespoons olive oil. When the oil is hot, add the garlic and bell pepper, sauteing for 2-3 minutes.
- Stir in one tablespoon flour and stir constantly while cooking for another minute. Add the chicken broth to the skillet and bring the mixture to a low simmer, whisking constantly, until slightly thickened, about 3-4 minutes. In a small liquid measure, whisk together the cornstarch and cream. Add the spinach, milk and cream mixture to the skillet. Bring the mixture to a simmer and cook, stirring occasionally, until the spinach is wilted and sauce is slightly thickened, about 2-4 minutes. Stir in the Parmesan cheese. Add additional salt and pepper to the sauce, if needed!
- When the pasta has finished cooking, drain and return it to the pot. Toss the pasta with half of the cheese sauce. Place some of the coated pasta on each plate. Top with a breaded chicken breast and spoon some of the sauce over the top of the chicken and pasta. Serve immediately.
Notes
- Butterfly chicken breasts if very thick to ensure even cooking.
- This recipe yields a moderately sauced dish; double the sauce ingredients if you prefer more sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 708 kcal
% Daily Value*
| Serving | 1 Serving | |
| Calories | 708kcal | 35% |
| Carbohydrates | 73g | 24% |
| Protein | 38g | 76% |
| Fat | 29g | 45% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 152mg | 51% |
| Sodium | 1007mg | 42% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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