Tuscan Chicken

 

IMG_5546Have you ever ordered a Tuscan Chicken dish at the restaurant claiming when you’re there you’re family? Well first of all, my family has never made Italian food that unauthentic before. This restaurant actually has a menu item called Tuscan Chicken. It’s nothing like a dish you would get in Tuscany and, frankly, it is full of cream and has an identity crisis. Instead,a Tuscan dish should be simple with clean ingredients and isn’t always drowning in red sauce like you may think. I made a Tuscan Chicken dish that got me to say, “damn, I’d order this in a restaurant!”.

Best part? It’s made in ONE SKILLET! You only dirty one pan in the process of making this. 10 common ingredients. That’s it.

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Ingredients:

  • 6 boneless chicken thighs
  • 4 roasted red peppers, cut intro strips
  • 2 cups fresh whole leaf spinach
  • 10 oz can artichoke hearts, sliced
  • 1 medium yellow onion, julienned
  • 2 cloves garlic, chopped (you will use half in step 2 and half in step 3)
  • 1/4 tsp lemon zest
  • 1 tbsp lemon juice
  • 1 tsp dried oregano
  • sea salt and pepper to taste
  • 2 tbsp olive oil (for the skillet)

 

Directions:

1. Liberally salt and pepper the chicken thighs. Add half the amount of oregano to the chicken as well (1/2 tsp). Set them aside.

2. Sweat the onions and one garlic clove in a skillet on medium heat. Be sure not to burn the garlic – so you may lower the heat.

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3. Add the chicken to the skillet and sear it on both sides for about 2 minutes each on medium-high heat. You may want to push the onions out of the way so the chicken touches the pan directly.

Once seared, lower to medium heat and add all remaining ingredients except for spinach. The remaining ingredients to add will be 1 chopped garlic clove, lemon juice & zest, peppers, and artichokes. Season with oregano, salt, and pepper.

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4. Let the chicken cook for about 15 more minutes, flipping once halfway through. Once the chicken has cooked fully with the rest of the veggies, pull the skillet off the heat.

5. Add spinach and toss until the spinach is wilted, but still bright green. Only about a minute.

6. Serve!

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MANGIA!

12 thoughts on “Tuscan Chicken

  1. I never comment on websites, but this recipe was so delicious I was compelled to tell you! My husband made this for dinner last week and it was fantastic. Thanks for sharing something so terrific!

  2. I am a junk food junkie, and I finally said enough is enough! I feel sluggish, am overweight, and depressed. I am changing my life, and part of what I am doing is eating a low carb diet. I am so excited to find these recipes in here-it is motivating me to try new things. Can’t wait to try the Tuscan Chicken!

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  4. The directions call for lemon juice, but the ingredients didn’t list lemon juice. It also isn’t clear that when sweating the onions and garlic that you should only use one of the garlic cloves. Otherwise, a wonderful recipe! Thanks for sharing!

    • Leah,

      Thank you for correcting the oversight. Now if only I had an editor! haha. It’s been corrected now. I would have written the recipe to add garlic in every step, but I think my Italian taste buds are a bit different than most…and it would have been even more confusing, huh? ;)
      Glad you are enjoying the recipes. Mangia!

      With good health,
      Laura

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  6. I’d appreciate your adding the number of servings to your recipes. They sound delicious, and looking forward to trying.
    Sandra

    • Thank you for your feedback, Sandra. I usually would go by the amount of meat. In this case, if you eat 2 chicken thighs it will serve 3. That is recommended for one meal in my opinion. However, if you are eating it for lunch or a lighter fare it may serve 6. This one in particular is really easy to add more of any ingredient you like!

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