My Family RAVED Over This Creamy Tuscan Chicken Recipe
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- Опубліковано 5 жов 2023
- This tasty Tuscan chicken recipe is pan-roasted and served with a creamy spinach, mushroom, and tomato sauce finished with Parmigiana Reggiano. You will love how simple this dish is to prepare and how quickly it comes together.
Ingredients for this recipe:
• 4 boneless-skinless chicken breasts
• 4 tablespoons olive oil
• 1 ½ cups sliced button mushrooms
• 1 ½ cups sliced cremini mushrooms
• 1 peeled small diced shallot
• 3 finely minced cloves of garlic
• ½ cup dry white wine
• 2 cups heavy whipping cream
• ½ cup grated parmigiana Reggiano
• 4 cups packed baby spinach
• 1 cup sliced cherry tomatoes
• 1/3 cup julienne sun-dried tomatoes
• 2 tablespoons minced fresh basil
• coarse salt and fresh cracked pepper to taste
Serves 4
Prep time: 20 minutes
Cook time: 35 minutes
1. Season the chicken breasts on both sides with salt and pepper and briefly set them to the side.
2. In the meantime, prepare the shallots, garlic, tomatoes, mushrooms, and cheese.
3. Next, add the oil to a large 12” cast iron, non-stick, or stainless-steel pan over high heat until it begins to smoke lightly.
4. Add in the seasoned chicken breasts, turn the heat down to medium-high, and sear for 4-5 minutes or until very well browned.
5. Flip the chicken breasts over, turn the heat down to medium, and cook for 6-7 minutes or until the chicken is just finished and is 160° F internally. Set the chicken breasts to the side.
6. Add the sliced mushrooms to the pan over medium heat and sprinkle them with ¼ teaspoons of coarse salt.
7. Sauté the mushrooms for 4 to 6 minutes or until they are lightly browned and tender.
8. Scrape the mushrooms to one side of the pan, and on the other side of the pan, add in the shallots, garlic, and remaining 1 tablespoon of olive oil and quickly stir and sauté for 2 to 3 minutes. Then mix everything together.
9. Deglaze with white wine and cook over high heat until au sec, or almost gone, which takes about 2 to 3 minutes.
10. Add in the cream and parmigiana Reggiano and cook over medium heat for 3 to 4 minutes or until it becomes thick like an alfredo sauce. It should coat the back of a spoon.
11. Stir in the spinach, tomatoes, and sundried tomatoes and mix over low heat just until the spinach is wilted.
12. Adjust the seasonings with coarse salt and fresh cracked pepper.
13. Add the chicken breasts back into the sauce and heat over low heat for 1 to 2 minutes or until the chicken is warmed.
14. Garnish with optional freshly grated parmigiana Reggiano and minced fresh basil. - Навчання та стиль
Who can afford food anymore? I'm here to enjoy a meal vicariously. 😊
I’m telling ya. Getting crazy out there.
Not sure if this is sarcasm... what has been good for me is buying my food in less broken down portions. Today I bought several whole chickens at $1.69/lb. Boneless, skinless chicken breasts were $6.99/lb. Very similar story with whole pork shoulder, also today. Chef Parisi and others have given the gift that has allowed me to confidently understand how to use these sort of deals to afford delicious food all of the time. But, yeah, everything is getting stupid expensive at a ridiculous rate. Seems unnatural somehow.
Comment of the day award.
Chef, I just wanted to write you a quick note to thank you for all your wonderful recipes, under your tutelage I have gained the confidence necessary to venture into this amazing world of cooking. This Creamy Tuscan Chicken blew everybody's mind! I am forever grateful. James V.
Thank you so kindly!!
Just thought you’d like to know, because of your video I gave this a try and it came out BEAUTIFULLY! I am 66 years old and never cooked a day in my life. I followed right along with you (pausing to make sure I followed your directions to a T) and I had remarkable results!
Now it’s on to your other dishes. Thank you sir.
This looks so good definitely gonna make this upcoming weekend! Thanks Chef!
Don't!!
Thank you, Billy. Love your videos.
I really love your recipe videos and the effort you put into it. Especially when it comes to prep and how thorough you are with your explanations! Greetings from Germany.
Looks beautiful and delicious! Thanks for sharing!
Chef, firstly thank you for this recipe. I have made it twice and I love it. It’s easy but has an expensive taste.
Appreciate you trying it. Many thanks!
I cooked the chicken recipe here in Germany and it tastes just great.
Thanks for giving it a shot!!
Made this, this evening. It was wonderful! Thank you 😊
You are simply amazing and so are your recipes!
Great tip using the fontina and asiago cheeses! I just never would've thought of putting those two on garlic cheese bread. The creamy Tuscan chicken recipe is a definite winner. I am so glad I found your channel today. Can't wait to get started on this recipe, too. Thank you so much.
Love your videos and recipes!
Yum. You make it all look so easy.
Made this tonight & it was a hit with the whole fam, thank you so much for a delicious recipe! 😋
Love your videos, thanks
I made this and the cheesy garlic bread for dinner last night. It was outstanding! My bf almost got down on a knee to propose…it’s that good!
made something similar before, doing your way tonight!
Made this last night for a party of 10. It was fantastic. I upscaled it by 1/3 and made the following modifications. Left out the sundried tomatoes, because I didn't have any; exchanged baby kale for spinach. I also served it over pasta and had asparagus as the side. My only regret is adding the greens and tomatoes so far in advance of serving. They got overly wilted and the tomatoes got soggy. I would recommend doing everything up to the point of adding the vegetables until just before serving. But the flavor was great and it was a raging it. Paired with chardonnay. So good!
Thanks for giving it a shot!!
Great dish. I made somthing similar and it was good. Need to make this again soon.
Nice. Thanks for watching!
Made the recipe last night to great reviews! thanks
Thanks for giving it a shot!!
This looks great, I'll definitely give it a try, though probably using chicken thigs as that's just what I usually have. There is a dish that is similar to this that I use to have long ago (~86-91), when I was commercial fishing I would have some Marie Callender's "tv" dinner that was chicken with sun dried tomatoes and a white sauce but also noodles. They don't make it any more but I can cook better then anything they make, but, like you said, memories. I spent my middle and high school summers commercial fishing with my grandfather as my dad did before me, both are now passed.
I made this recipe last night. It was absolutely delicious. I will definitely be making this dish again.
Appreciate you trying it many thanks!
love your videos my friend.
nice,multumesc
Good
Bad ass vidio your now my number 1 chef to watch on UA-cam
I love these recipes. What I would really love is tips on how to be able to freeze and then reheat these dishes. I cook for my elderly parents in marathon sessions…I’d like this to be an option for our 24/7 aides to warm for a wonderful dinner. Can you guide me on the best way to do this or will freezing/thawing /reheating ruin this dish?
His family is easier to please than my family.
Yummmm!
Sounds delicious! Hey, where can we get that box grater?
Looks great. You never did plate it on video, did you?
Any suggestions for folks with mushroom allergy?
Don't put the chicken too close you don't want to steam, he proceeds to place them close together and the cutlets steam...
This is amazing, I made this tonight and my partner’s son loved it so much, he asked for the recipe. He’ll be passing it on to his mum to make.
I know this is a strange question but is there anything I could substitute for the mushrooms?
Instead of dry white wine I used dry white vermouth
Bc ur pan is well seasoned no issue w the wine being acidic?
😋😋😋😋😋
Good morning chef Billy... just started to seriously cook...yep I'm a what you call a comie... I'm going to make this for a Thanksgiving dinner on Sunday (I'm Canadian). If I was to use chicken thighs would you do anything different?
Just need a longer cook
I too would rather use chicken thighs. Far less expensive and good a day later, don't dry out much. Leave the skin on for more flavor.
Just wondering why olive oil? It doesn’t have a very high heat point..wouldn’t it be better to use avocado oil? Just wondering 💭 thanks for the recipe yum 😋
I’ve tested this over and over again, and olive oil just continually wins for Malliard and flavor.
How can i get your recipes in writing?
Everyone of my recipes can be found at billyparisi.com
I’m making this! I’ll need a non dairy substitute for the heavy cream however. Allergies! 🥴. What can I use. Any ideas?
I've used coconut milk or coconut cream (unsweetened) before. Sometimes it works, and sometimes it doesn't because it has a different taste. Add a little bit at a time and taste frequently.
You could also try cashew milk or cashew cream, which has a creamy texture.
Good luck!
Half a cup of cream per serving seems a lot. I think I’ll add more chicken to stretch it out more
I favor gouda or edam with Asiago. Mozz is basically a filler. A stretchy, rubbery, bland filler.😅
NEEDS BACON! RAWR! 🙂
BIG PROBLEM; While you're "tasting along the way", when you get to the "au sec" stage, what's to stop you from just eating the mushroom mixture while keeping the chicken breasts for an other day???
Heart attack confirmed
Looks wonderful but I wouldn't want to eat that too often. Two cups of cream, three cups of cheese, two sticks of butter, my goodness, I hear the ambulance already.
But I'll tone it down a bit and go for it😅
Never trust a thin chef
I've made this several times and we LOVE it. Try chicken thighs instead. Even better! Not as pretty.
Billy open a restaurant in ok city! Move outta Chicago
Been outta Chicago since 2020 :-)
Serious food porn😂
Hi! Tuscan here, I've been around for 30 years and I could be wrong but I've never heard of this recipe... but I could be wrong, meanwhile I suggest you this: Pollo alla Cacciatora. And please don't buy a chicken that hasn't its feathers on 😂 know your chickens 😅
Check out the article on my site, I go into more depth about it kind of being Tuscan, but not really. Billyparisi.com
First. I think.
I’m done buying chicken breasts. No matter the brand, or if they are “cold chilled,” most chicken breasts have a woody, off-putting texture. It’s a well documented issue, which has arisen in the last 10 years, due to growing methods and processing. Disgusting texture at an exorbitant price. And I’ve tried hand selecting the chicken at a butcher and it’s still a crap shoot. You don’t know if the chicken breast is woody, until you cut it and see the weird striations in the meat. I’ll make the recipe with thighs, but I really miss chicken breast for certain recipes.
If you have a local farm, that butchers their own chickens, it’s an absolute game changer. Find some red riders.
You lost me at the Mushrooms.
What’s a good sub for the mushrooms.?? They’re gross…