Have 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.
- 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)
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.
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.
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.