Tuscan Styled Chicken
About this recipe
Tuscan Styled Chicken is a quick and flavorful dish that brings the essence of Italy to your table in just 25 minutes. This one-pot recipe is not only easy to make but also packed with creamy garlic goodness that will impress anyone you serve it to.
Chef Jack Ovens shares a straightforward method to create a delicious sauce that elevates simple chicken breasts into a rich, satisfying meal. Perfect for busy weeknights, this dish combines tender chicken with a creamy sauce made from sun-dried tomatoes, garlic, and fresh herbs.
Ingredient notes
- You can use 4 small chicken breasts or 2 large butterflied ones for this recipe.
- If you prefer not to use alcohol, substitute the white wine with chicken stock.
Tips from Chef Jack Ovens's video
- Massage the chicken with olive oil and spices to ensure even flavor distribution before cooking.
- Sear the chicken until golden brown for a nice color and flavor before adding it to the sauce.
- Deglaze the pan with white wine or chicken stock to lift the flavorful bits stuck to the bottom, enhancing the sauce's depth.
No life story here — the video and the recipe are the whole point. All credit to Chef Jack Ovens: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Prepare the onion by peeling, halving, and slicing it thinly, then dice it finely.
- 2
Minced the garlic cloves using a microplane or box grater to create a paste.
- 3
Roughly chop the sun-dried tomatoes if they are whole or half.
- 4
Roughly chop the fresh basil leaves.
- 5
Place the chicken breasts in a mixing bowl and add olive oil, onion powder, garlic powder, paprika, salt, and pepper. Massage the chicken to coat it evenly.
- 6
Heat a large high-rimmed pan over medium-high heat and add olive oil. Once hot, sear the chicken for 3 minutes on each side until golden brown. Remove and set aside.
- 7
In the same pan, add clarified butter and allow it to melt. Add the diced onion and sauté for 3 minutes until golden and translucent.
- 8
Add the minced garlic, tomato paste, sun-dried tomatoes, oregano, paprika, and a pinch of salt. Sauté for 1 minute to prevent the garlic from burning.
- 9
Deglaze the pan with white wine or chicken stock and let it reduce for 2 minutes until mostly evaporated.
- 10
Add chicken stock to the pan and bring to a boil, then reduce for 1 minute.
- 11
Stir in the thickened cream and bring to a boil again. Reduce heat to medium-low and let it simmer for 7 minutes until thickened.
- 12
Add grated parmesan, chopped basil, and baby spinach. Mix for 1 minute until the cheese melts and the spinach wilts.
- 13
Return the seared chicken to the sauce, coating it well. Increase heat to medium-high and bring to a simmer, adjusting seasoning as needed.
- 14
Serve the chicken with the sauce, garnished with basil and cracked black pepper.
Heads up — we had to guess a little:
- The quantity for 'seasoning to taste' was inferred as it is not specified in the original signals.
Credit where it's due: this recipe was transcribed from Chef Jack Ovens's original video on YouTube. Follow them there — it's their dish.
Are you Chef Jack Ovens? Claim this page or ask us to take it down. Your call, always.
