Best 3 Chicken Toscana Recipes

Chicken Toscana is a classic Italian dish originating from the Tuscany region of Italy. This flavorful dish combines succulent chicken, creamy tomato sauce, and a delicious mix of herbs, spices, and vegetables. It's a delightful and versatile dish that can be prepared in various ways and served with different sides. Whether you're looking to impress your friends and family or simply enjoy a cozy meal, Chicken Toscana is a perfect choice. Let's delve into the journey of discovering the best recipe for this delectable dish, exploring various techniques and ingredients to create your own authentic Chicken Toscana experience.

Check out the recipes below so you can choose the best recipe for yourself!

CHICKEN TOSCANA

Chicken Toscana image

Make and share this Chicken Toscana recipe from Food.com.

Provided by Homegourmet

Categories Chicken Breast

Time 30m

Yield 3-4 serving(s)

Number Of Ingredients 10

Ingredients

1 1/2 lbs thinly sliced chicken cutlets
flour, to dredge cutlets
2 tablespoons butter
2 tablespoons olive oil
1 1/2 cups tawny port (Osbourne Ruby or Fairbanks)
3/4 cup chicken stock
3/4 cup beef stock (may use bouillon cubes)
1 tablespoon flour
salt and pepper
5 -6 ounces roasted peeled chestnuts

Steps:

Earlier in day or prior to cooking chicken:.
Combine port, and broths in saucepan and cook down over medium heat until almost half. Remove 4 ounces of mixture, let cool and add 1 T flour to these 4 ounces until thoroughly dissolved.
Return to pan and cook over medium low until thickened.
Just before serving on chicken, add chestnuts and heat through.
Salt and pepper to taste.
Dredge chicken cutlets in flour.
Heat non stick fry pan (use PAM if necessary).
Add butter and oil.
Saute cutlets on each side over medium high heat until lightly browned (can let rest covered a few minutes as you add chestnuts to port gravy mixture).
Pour thickened port gravy over cutlets and serve.

QUICK & LIGHT CHICKEN TOSCANA SOUP INSIRED BY MACARONI GRILL

Quick & Light Chicken Toscana Soup Insired by Macaroni Grill image

This is a delicious and light version of Macaroni Grill's Chicken Toscana Soup. This recipe could use some thickening up with half & half and butter to be more like Macaroni Grill's, but I like it lower calorie so this is the way I make it. On the days I am making this, I run by Macaroni Grill and get one of their loaves of bread to go with it (they charge $1 per loaf and include the oil/vineger/black pepper dipping sauce) or you can make your own - there is an easy, highly rated version on RecipeZaar (#64446). I have made this in a crockpot (I cooked the sauted onions and garlic, broth, and raw chicken for 7 hours on low,,,shredded the chicken....then I transferred it to a pot on the stove and finished it according to recipe).

Provided by Spazy

Categories < 60 Mins

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 teaspoon olive oil
1 medium onion, chopped
2 garlic cloves, minced
45 ounces low-sodium low-fat chicken broth (3 small cans or 1 large can )
1 large tomatoes, drained and chopped
1 -2 cup cooked chicken (roasted chicken from grocery store works great)
8 ounces 1% low-fat milk (you can use half & half if you want to be decadent)
8 ounces mini gnocchi (Recipe online or Trader Joes carries it, get parmesan gnocchi if they have it. If you can't find min)
5 ounces Baby Spinach (fresh, half bag)
parmesan cheese
fresh basil (if you only have dried, rub approx. 3/4 tsp. between palms and add when you add the milk)

Steps:

Cook the onion and garlic in olive oil until transparent (5-10 minutes). Add the chicken broth and bring to boil. Add chicken and tomatoes; bring back to a good simmer for 5 minutes. Add gnocchi; cook for 1 or 2 minutes if mini size, a little longer if larger.
Add milk and heat until steaming. Stir in spinach just long enough to wilt. Ladel into bowls and top with parmesan cheese and fresh basil if you have it.

CHICKEN TOSCANA

Chicken Toscana image

On a trip to Tuscany, we stopped at a small, hilltop village for lunch. Dining outside in the warm, golden fall air, we asked our server to bring us whatever the kitchen recommend. "I'll bring you my family's meal," our charming host said. He produced a dish so simple, yet so delicious, I wrote down the ingredients to try when I...

Provided by Candace Karu

Categories Chicken

Time 55m

Number Of Ingredients 5

Ingredients

1 1/2-2 lb chicken thighs, skinless and boneless
1 can(s) artichoke hearts, canned (quartered, water packed)
10 - 12 large spanish olives stuffed with pimento (halved)
1 c white wine (or chicken broth)
salt and pepper to taste

Steps:

1. Preheat oven to 350º. Place chicken in a 3 quart casserole dish.
2. Drain artichoke hearts and place them on top of the chicken.
3. Cut olives in half and toss them on top of the artichokes.
4. Add white wine and season to taste.
5. Cover with casserole lid or aluminum foil and place in center of preheated oven. Cook until chicken is done and tender, about 45.

Tips:

Use boneless, skinless chicken breasts or thighs for a quick and easy meal.
If you don't have sun-dried tomatoes, you can use chopped fresh tomatoes.
Add a pinch of red pepper flakes for a little spice.
Serve over cooked pasta, rice, or roasted vegetables.
Garnish with fresh basil or parsley.

Conclusion:

Chicken Toscana is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is packed with flavor from the sun-dried tomatoes, spinach, and garlic. This dish is sure to be a hit with your family and friends.