Tuscan Chicken
Discover how to make Tuscan Chicken with tender chicken thighs and pillowy gnocchi in a creamy sun-dried tomato sauce. A comforting dish ready in 20 minutes!
Equipment
- 1 Large skillet
- 1 Wooden spoon
- 1 Cutting board
- 1 Knife
- Measuring cups and spoons
Ingredients
- 4 boneless skinless chicken breasts
- 2 tablespoons olive oil
- 4 cloves garlic minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon dried oregano
- 1 cup cherry tomatoes halved
- 1/2 cup sun-dried tomatoes sliced
- 1/2 cup kalamata olives pitted and halved
- 1/4 cup chicken broth
- Salt and pepper to taste
- Fresh basil leaves for garnish
Instructions
- Season the chicken breasts with salt, pepper, and dried herbs.
- Heat olive oil in a large skillet over medium-high heat.
- Add the chicken breasts to the skillet and cook until golden brown, about 4-5 minutes per side. Remove the chicken from the skillet and set aside.
- In the same skillet, add minced garlic and cook until fragrant, about 1 minute.
- Add cherry tomatoes, sun-dried tomatoes, and kalamata olives to the skillet. Cook for 2-3 minutes, until tomatoes start to soften.
- Pour chicken broth into the skillet and stir to combine. Bring to a simmer.
- Return the chicken breasts to the skillet, cover, and cook for an additional 10-12 minutes, or until the chicken is cooked through.
- Remove from heat and garnish with fresh basil leaves.
- Serve the Tuscan chicken with your choice of side dish.
Notes
Feel free to customize the recipe by adding spinach or mushrooms for extra flavor and nutrition.
This dish pairs well with pasta, rice, or a fresh green salad.
This dish pairs well with pasta, rice, or a fresh green salad.