Tuscan Chicken

We have much to be thankful for in our modern, internet and social media-driven world. Through social media, I discovered the Green Goddess Salad and Marry Me Chicken, both family favourites. Thanks to the internet, I discovered the origins of Marry Me Chicken and Tuscan Chicken and have not turned back!

Marry Me Chicken v Tuscan Chicken

Both Marry Me Chicken and Tuscan Chicken are rich, creamy chicken dishes, yet one originates from the internet, and one is a regional specialty.

Marry Me Chicken, has been made popular, as how I discovered it, thanks to social media. It features chicken breasts cooked in a rich, creamy sauce with sun-dried tomatoes and Parmesan, garnished with fresh herbs. The name is based on the premise that it is so delicious that it could inspire a marriage proposal.

Tuscan Chicken, however, is a traditional meal from the Tuscany region of Italy. It features chicken in a creamy sundried tomato and parmesan-rich sauce, but it also includes spinach, Italian flavours with herbs like rosemary and thyme, and sometimes white wine.

What I love about Tuscan Chicken is the depth of flavour and the ability to add extra nutrients. I include Tuscan kale in my version, plus lots of garlic! To give it an even richer flavour, use white wine rather than water to mix with the stock powder to deglaze the pan, and add fresh basil at the end to give it an even bigger Italian vibe!

The recipe is quick to prepare and doesn’t require long to cook, so perfect for midweek.

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Tuscan Chicken

Yield: 4

Author: Lee Newcombe

A deliciously creamy chicken dish full of flavour that hails from Tuscany in Italy. It is a perfect midweek winner.

Ingredients

• 1 Tbsp olive oil
• 1kg chicken fillets, cut into thirds lengthways
• 6 cloves garlic, crushed
• 125g sun-dried tomatoes, finely sliced
• 1 Tbsp Italian herbs
• 1 heaped teaspoon chicken stock powder in ½ cup water
• 120g baby spinach leaves
• ½ bunch Tuscan kale, finely sliced
• 500ml cup cream
• ½ cup parmesan cheese, grated

Instructions

1. Add olive oil to a large cast iron skillet and brown the chicken on medium heat for a few minutes on each side.
2. Remove the chicken and set aside.
3. Add the garlic, sun-dried tomatoes, Italian herbs, spinach, and Tuscan kale to the pan. Stir to cook a little until the spinach is wilted.
4. Pour in chicken stock and deglaze the pan.
5. Pour in the cream and sprinkle over parmesan. Simmer, stirring, for 10 minutes until the sauce thickens and the chicken is thoroughly cooked.
6. Serve and enjoy.

Please note: The nutritional information is included as a guide only.