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 fake Italian food that disgusting before. The Olive Garden is a disgrace. But they do have an 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, I made a Tuscan Chicken dish that made me think, “damn, I’d order this in a restaurant!”.
- 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
- lemon zest, sea salt, pepper , oregano to taste
- olive oil
Liberally salt and pepper the chicken thighs. Set them aside. Sweat the onions and garlic in a skillet on medium heat.
Add the chicken and sear it on both sides for about 2 minutes each on medium high heat. Then lower to medium heat and add all remaining ingredients except for spinach; 1 remaining garlic clove, lemon juice & zest, peppers, artichokes Season with salt and pepper. Do not add spinach yet.
Remember to layer with seasonings as you add each ingredient. Once the chicken has cooked fully with the rest of the veggies, pull the skillet off the heat. Then add spinach and toss until the spinach is wilted, but still bright green. Serve!