Creamy Tuscan Chicken


I had fun with this recipe! I was cooking for my family and needed something good but inexpensive since I expected about 12 people (and factor in going back for seconds, because I just knew it would be good!). I looked up some chicken recipes and just gathered ideas and decide on this!

(if you are not wanting to make as big a portion as I did, just cut all the ingredients in half. This recipe feeds about 10-15 people)


What you need:

  • Chicken. Kroger had boneless organic chicken on sale so I bought a couple packages, about 18 pieces ranging from medium to small. In total, 10 of us ate and I had enough left over for them to get seconds and to make a couple plates for lunch.

  • 2 tbsp Tony's Chachere

  • 2 tbsp. paprika

  • 2 tbsp. garlic powder

  • 2 tbsp. black pepper

  • olive oil

  • 1/2 white onion

  • 3-4 garlic cloves

  • 1 jar sun dried tomatoes

  • 1 1/2cup low sodium Chicken Stock

  • 1 carton heavy cream

  • salt

  • 1/2 cup mozeralla cheese

  • 1/2 cup parmesan cheese

  • parsely

What to do:

Wash chicken first, I cut most of the fat off, and I cut some of the larger pieces in half. Cutting the pieces in half made this dish spread more; you can choose to keep the thighs in one piece. Place chicken in a bowl and cover with olive oil and the first four seasonings. mix chicken in bowl with hands(massage the chicken to make sure it is all covered with olive oil and seasoning). Cover bowl or put chicken in Ziploc bag and place in fridge to marinate overnight.

Chop onion and garlic cloves. Heat a pan/skillet to medium and lightly cover skillet with olive oil. Add onions and garlic cloves and let cook for a few seconds, then add chicken to pan. Cook through on each side about 4-6 minutes on each side or until done. Halfway through, add about a half a cup of chicken stock and allow chicken to finish cooking. When chicken is done, transfer chicken to a Pyrex/oven safe deep baking dish. In the same skillet used to cook the chicken, (do not rinse out) add the rest of the chicken stock, the heavy cream, sun dried tomatoes & a teaspoon of the oil that the tomatoes are in and the cheese. Turn heat to low and let simmer, stirring in between to get the leftover from the chicken and so the cheese wont clump together. add a dash of paprika, black pepper and salt to taste. After about 3-4 min, pour sauce on top of chicken and sprinkle some parmesan on top. place in oven on 325 for no more than 10 min (you just want it to slightly thicken). Remove pan from oven and sprinkle parsley to garnish. Let sit for a few minutes then serve over rice or alfredo noodles!

For the Green Beans:

The easiest part! I bought 2 bags of frozen greens beans from HEB, let them sit out to thaw while cooking the chicken. Then I oiled a pot with olive oil and added a few pieces of chopped onion and put the green beans in. I seasoned them with black pepper and garlic powder & Tony's to taste.




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