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20Garlic Tuscan Chicken
Dinner · Meat & Poultry Mains
Garlic Tuscan Chicken
Thin chicken cutlets simmer in a Parmesan cream sauce with spinach and sun-dried tomatoes. Garlic powder and Italian seasoning keep the ingredient list simple.
- Prep
- 12 minutes
- Cook
- 20 minutes
- Total
- 32 minutes
- Serves
- 4 people
Bring it to the table
About this recipe.
Thin chicken cutlets in a Parmesan cream sauce with garlic powder, spinach, and sun-dried tomatoes.
Before you start
Gather your ingredients.
Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.
See the ingredient checklist
- 2 Tbsp Olive Oil
- 1½ lbs Chicken Breast (raw, boneless and skinless; cut horizontally into even cutlets about 1/2 inch thick)
- 1 Cup Heavy Cream
- ½ Cup Chicken Broth
- ½ Cup Parmesan Cheese (freshly grated)
- 1 tsp Garlic Powder
- 1 tsp Italian Seasoning
- 1 Cup Spinach (chopped. fresh is preferred )
- ½ Cup Sun-Dried Tomatoes in Oil (drained and sliced)
Use thin, even cutlets
Even thickness helps the chicken cook consistently. Check each piece with a food thermometer, then keep the cream sauce at a gentle simmer and stir the Parmesan in over low heat.
Adapted from Alyssa Rivers at The Recipe Critic.
The cooking plan
How to make Garlic Tuscan Chicken.
Heat the olive oil in a large skillet over medium-high heat. Pat the cutlets dry and cook in a single layer, in batches if needed, about 3–5 minutes per side. Cook until each thickest part reaches 165°F (74°C) on a food thermometer; clear juices are not a reliable test. Transfer to a clean plate.
Reduce the heat to medium-low. Add the heavy cream, chicken broth, garlic powder, and Italian seasoning, scraping up the browned bits. Bring to a gentle simmer, stirring, for about 3–5 minutes until slightly reduced. Avoid a hard boil.
Reduce the heat to low and stir in the Parmesan a little at a time until melted. Add the chopped spinach and drained sun-dried tomatoes. Stir for 1–2 minutes until the spinach wilts.
Return the cooked chicken and its plate juices to the skillet. Spoon sauce over the cutlets and warm gently for 1–2 minutes. Serve with the sauce; optional cooked pasta or rice is not included in the recipe timing.
Let’s cook
The full recipe.
Check off ingredients as you get them ready.
Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.
Garlic Tuscan Chicken
Thin chicken cutlets in a Parmesan cream sauce with garlic powder, spinach, and sun-dried tomatoes.
Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.
Ingredients
2 Tbsp Olive Oil- 1½ lbs Chicken Breast raw, boneless and skinless; cut horizontally into even cutlets about 1/2 inch thick
- 1 Cup Heavy Cream
- ½ Cup Chicken Broth
- ½ Cup Parmesan Cheese freshly grated
- 1 tsp Garlic Powder
- 1 tsp Italian Seasoning
- 1 Cup Spinach chopped. fresh is preferred
- ½ Cup Sun-Dried Tomatoes in Oil drained and sliced
Equipment
Equipment images are illustrative. Exact products may vary.
Instructions
- Heat the olive oil in a large skillet over medium-high heat. Pat the cutlets dry and cook in a single layer, in batches if needed, about 3–5 minutes per side. Cook until each thickest part reaches 165°F (74°C) on a food thermometer; clear juices are not a reliable test. Transfer to a clean plate.
- Reduce the heat to medium-low. Add the heavy cream, chicken broth, garlic powder, and Italian seasoning, scraping up the browned bits. Bring to a gentle simmer, stirring, for about 3–5 minutes until slightly reduced. Avoid a hard boil.
- Reduce the heat to low and stir in the Parmesan a little at a time until melted. Add the chopped spinach and drained sun-dried tomatoes. Stir for 1–2 minutes until the spinach wilts.
- Return the cooked chicken and its plate juices to the skillet. Spoon sauce over the cutlets and warm gently for 1–2 minutes. Serve with the sauce; optional cooked pasta or rice is not included in the recipe timing.
Notes
Timing is an estimate for thin cutlets; thicker pieces or cooking in batches take longer. Use heavy cream and freshly grated Parmesan for the sauce. The original ingredient amounts and four-serving yield are retained. No nutrition calculation is supplied.
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Beef Stroganoff Soup
Beef and mushrooms simmer in a savory red-wine broth until the meat is tender. Egg noodles and a sour cream finish turn it into a comforting bowl of soup.
Nashville Hot Chicken
Dinner · Meat & Poultry Mains
Nashville Hot Chicken
Crisp fried chicken gets a cayenne glaze made with butter, lard, brown sugar, and smoked paprika. Plan ahead for the refrigerated buttermilk marinade and fry in small batches.
- Prep
- 25 minutes
- Cook
- 40 minutes
- Refrigerated marinating and coating rest
- 2 hours 15 minutes
- Total
- 3 hours 20 minutes
- Serves
- 6 people
Bring it to the table
About this recipe.
Buttermilk-marinated fried chicken brushed with a spicy cayenne, butter, and lard glaze.
Before you start
Gather your ingredients.
Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.
See the ingredient checklist
Ingredients
- 1 Whole Chicken (raw, bone-in and skin-on, cut into 8 pieces)
Marinade
- 1 Cup Buttermilk
- ¼ Cup Pickle Brine
- 2 Tbsp. Hot Sauce (Louisiana style of course)
- 1 Large Egg
Flour
- 2 Cups All-Purpose Flour
- 2 Tsp. Salt
Sauce
- ¼ Cup Unsalted Butter
- ¼ Cup Lard
- 2 Tbsp. Cayenne Pepper
- 1 Tbsp. Light Brown Sugar (packed)
- 1 Tsp. Smoked Paprika
- ½ Tsp Garlic Powder
- ½ Tsp. Kosher Salt
- ½ Tsp. Ground Black Pepper
- Vegetable Oil (as needed for frying; about one-third of the skillet depth)
Check every piece
Chicken pieces vary in size. Use a food thermometer in the thickest part, away from bone, and cook each piece to 165°F before removing it. Keep the glaze in a separate saucepan and stir before brushing.
Adapted from Chef John at Allrecipes, with smoked paprika.
The cooking plan
How to make Nashville Hot Chicken.
Whisk buttermilk, pickle brine, hot sauce, and egg. Coat the chicken pieces, cover, and refrigerate 2–4 hours. Keep separate from ready-to-eat food.
Mix the flour with the 2 teaspoons salt in a shallow dish. Lift chicken from the marinade and let excess drip off. Coat in flour, dip back into the marinade, then coat in flour again. Set on a rack for 15 minutes while the oil heats. Discard leftover raw-chicken marinade and coating flour after breading.
In a separate small saucepan, melt butter and lard over low to medium-low heat. Stir in cayenne, brown sugar, smoked paprika, garlic powder, kosher salt, and black pepper. Heat gently just until combined, then remove from the heat. Stir again before brushing; the fats may separate.
Use a deep, heavy skillet with enough vegetable oil to reach about one-third of its depth, leaving room for the chicken and bubbling. Heat to 350°F (175°C), monitoring with a frying thermometer. Carefully lower in only a few pieces, skin-side down; avoid crowding.
Maintain the oil near 325°F (163°C), adjusting the heat as needed. Turn the pieces and cook about 8–10 minutes per side as a guide; large pieces can take longer. Check each piece in its thickest part, avoiding bone, and continue cooking until it reaches at least 165°F (74°C). Remove pieces individually as they are done. Let the oil return to temperature between batches.
Use clean tongs to transfer cooked chicken to a clean rack over a sheet pan. Stir the spicy glaze, then brush both sides. Serve promptly; white bread and pickle slices are optional accompaniments.
Let’s cook
The full recipe.
Check off ingredients as you get them ready.
Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.
Nashville Hot Chicken
Buttermilk-marinated fried chicken brushed with a spicy cayenne, butter, and lard glaze.
Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.
Ingredients
Ingredients
- 1 Whole Chicken raw, bone-in and skin-on, cut into 8 pieces
Marinade
- 1 Cup Buttermilk
- ¼ Cup Pickle Brine
- 2 Tbsp. Hot Sauce Louisiana style of course
- 1 Large Egg
Flour
- 2 Cups All-Purpose Flour
- 2 Tsp. Salt
Sauce
- ¼ Cup Unsalted Butter
- ¼ Cup Lard
- 2 Tbsp. Cayenne Pepper
- 1 Tbsp. Light Brown Sugar packed
- 1 Tsp. Smoked Paprika
- ½ Tsp Garlic Powder
- ½ Tsp. Kosher Salt
- ½ Tsp. Ground Black Pepper
- Vegetable Oil as needed for frying; about one-third of the skillet depth
Equipment
Equipment images are illustrative. Exact products may vary.
Instructions
- Whisk buttermilk, pickle brine, hot sauce, and egg. Coat the chicken pieces, cover, and refrigerate 2–4 hours. Keep separate from ready-to-eat food.
- Mix the flour with the 2 teaspoons salt in a shallow dish. Lift chicken from the marinade and let excess drip off. Coat in flour, dip back into the marinade, then coat in flour again. Set on a rack for 15 minutes while the oil heats. Discard leftover raw-chicken marinade and coating flour after breading.
- In a separate small saucepan, melt butter and lard over low to medium-low heat. Stir in cayenne, brown sugar, smoked paprika, garlic powder, kosher salt, and black pepper. Heat gently just until combined, then remove from the heat. Stir again before brushing; the fats may separate.
- Use a deep, heavy skillet with enough vegetable oil to reach about one-third of its depth, leaving room for the chicken and bubbling. Heat to 350°F (175°C), monitoring with a frying thermometer. Carefully lower in only a few pieces, skin-side down; avoid crowding.
- Maintain the oil near 325°F (163°C), adjusting the heat as needed. Turn the pieces and cook about 8–10 minutes per side as a guide; large pieces can take longer. Check each piece in its thickest part, avoiding bone, and continue cooking until it reaches at least 165°F (74°C). Remove pieces individually as they are done. Let the oil return to temperature between batches.
- Use clean tongs to transfer cooked chicken to a clean rack over a sheet pan. Stir the spicy glaze, then brush both sides. Serve promptly; white bread and pickle slices are optional accompaniments.
Notes
The listed total includes the minimum 2-hour refrigerated marinade, 15-minute coating rest, and an estimated 40 minutes for frying in batches. Larger pieces or more batches need longer; use the thermometer endpoint. The original chicken, coating, glaze amounts, and six-serving yield are retained. The two tablespoons cayenne make a very hot glaze; brush on to taste. Oil quantity depends on the skillet. No nutrition calculation is supplied.
Tried this recipe?
Let us know how it was!A couple of useful answers.
How do I change the number of servings?
Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.
Can I print or check off the ingredients?
Choose Print recipe near the title for a printable version. On this page, check ingredients off as you prepare them, then use Reset ingredient checks to start again.
Keep the good food going
Similar Recipes
Choose your next craving. Each card includes its recipe’s total time.
Beef Stroganoff Soup
Beef and mushrooms simmer in a savory red-wine broth until the meat is tender. Egg noodles and a sour cream finish turn it into a comforting bowl of soup.
Greek Chicken Gyros with Tzatziki
Dinner · Meat & Poultry Mains
Greek Chicken Gyros with Tzatziki
Chicken thighs marinate in yogurt, lemon, garlic, oregano, and a little honey Dijon before cooking. Warm pita, cucumber-tomato salad, and creamy tzatziki complete the wraps.
- Prep
- 25 minutes
- Cook
- 25 minutes
- Refrigerated marinating
- 4 hours
- Total
- 4 hours 50 minutes
- Serves
- 6 servings
Bring it to the table
About this recipe.
Yogurt-marinated chicken thighs in warm pita with cucumber-tomato salad and homemade tzatziki.
Before you start
Gather your ingredients.
Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.
See the ingredient checklist
Ingredients
- 2 lb Chicken Thighs (raw, boneless and skinless)
Marinade
- 3 Cloves Garlic (minced)
- 1 Tbsp. White Wine Vinegar (red wine or apple cider is acceptable)
- 3 Tbsp. Lemon Juice
- 1 Tbsp. Extra Virgin Olive Oil
- 3 Tbsp. Greek Yogurt (full fat preferred)
- 1½ Tbsp. Dried Oregano
- 1 Tsp. Salt
- 1 pinch Black Pepper (to taste)
- 1 Tbsp. Honey Dijon mustard
Tzatziki
- 1/2–3/4 cup Grated cucumber (measured after seeding, grating, and squeezing dry)
- 1¼ Cups Greek Yogurt (full fat preferred)
- 1 Tbsp. Lemon Juice
- 1 Tbsp. Extra Virgin Olive Oil (use more if you want it richer)
- 1 Clove Garlic (minced)
- ¼ tsp salt
- 1 Pinch Black Pepper (to taste)
Salad
- 3 Roma Tomatoes (deseeded and diced)
- 3 English Cucumbers (diced fine)
- ½ red onion (peeled and finely chopped)
- ¼ Cup Parsley (fresh, chopped, optional)
- 1 Pinch Salt (to taste)
- 1 Pinch Black Pepper (to taste)
To Serve
- 6 Pita Breads (or flatbreads)
- Cooking oil (a little for the grill or skillet)
Plan for the marinade
Refrigerate the chicken while it marinates. The salad and tzatziki can be prepared during that time; keep them chilled and separate from raw chicken. Check the cooked thighs with a thermometer before slicing.
Adapted from Nagi at RecipeTin Eats, with this version’s honey Dijon addition.
The cooking plan
How to make Greek Chicken Gyros with Tzatziki.
Mix all marinade ingredients: garlic, vinegar, 3 tablespoons lemon juice, 1 tablespoon olive oil, 3 tablespoons yogurt, oregano, 1 teaspoon salt, pepper, and honey Dijon mustard. Add raw chicken and turn to coat. Cover and refrigerate about 4 hours, or at least 2 hours and no longer than 24 hours.
Seed and grate cucumber, then squeeze firmly in a clean towel. Measure 1/2–3/4 cup of the squeezed cucumber. Mix with the tzatziki yogurt, tablespoon lemon juice, tablespoon olive oil, garlic clove, 1/4 teaspoon salt, and pepper. Cover and refrigerate at least 20 minutes and until serving.
Mix diced tomatoes and salad cucumbers with chopped red onion and optional parsley. Season lightly with the salad salt and pepper and refrigerate until needed.
Heat a lightly oiled grill or large skillet over medium-high heat. Lift chicken from the marinade and let excess drip away. Cook in batches if crowded, about 5–7 minutes per side depending on thickness, until each piece reaches 165°F in the thickest part on a food thermometer. Discard raw marinade.
Transfer cooked chicken to a clean plate and rest 5 minutes, then slice. Warm pita according to its package or briefly in a dry skillet. Fill with chicken, salad, and tzatziki. Serve extra salad and sauce alongside.
Let’s cook
The full recipe.
Check off ingredients as you get them ready.
Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.
Greek Chicken Gyros with Tzatziki
Yogurt-marinated chicken thighs in warm pita with cucumber-tomato salad and homemade tzatziki.
Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.
Ingredients
Ingredients
- 2 lb Chicken Thighs raw, boneless and skinless
Marinade
- 3 Cloves Garlic minced
- 1 Tbsp. White Wine Vinegar red wine or apple cider is acceptable
- 3 Tbsp. Lemon Juice
- 1 Tbsp. Extra Virgin Olive Oil
- 3 Tbsp. Greek Yogurt full fat preferred
- 1½ Tbsp. Dried Oregano
- 1 Tsp. Salt
- 1 pinch Black Pepper to taste
- 1 Tbsp. Honey Dijon mustard
Tzatziki
- 1/2–3/4 cup Grated cucumber measured after seeding, grating, and squeezing dry
- 1¼ Cups Greek Yogurt full fat preferred
- 1 Tbsp. Lemon Juice
- 1 Tbsp. Extra Virgin Olive Oil use more if you want it richer
- 1 Clove Garlic minced
- ¼ tsp salt
- 1 Pinch Black Pepper to taste
Salad
- 3 Roma Tomatoes deseeded and diced
- 3 English Cucumbers diced fine
- ½ red onion peeled and finely chopped
- ¼ Cup Parsley fresh, chopped, optional
- 1 Pinch Salt to taste
- 1 Pinch Black Pepper to taste
To Serve
- 6 Pita Breads or flatbreads
- Cooking oil a little for the grill or skillet
Equipment
Equipment images are illustrative. Exact products may vary.
Instructions
- Mix all marinade ingredients: garlic, vinegar, 3 tablespoons lemon juice, 1 tablespoon olive oil, 3 tablespoons yogurt, oregano, 1 teaspoon salt, pepper, and honey Dijon mustard. Add raw chicken and turn to coat. Cover and refrigerate about 4 hours, or at least 2 hours and no longer than 24 hours.
- Seed and grate cucumber, then squeeze firmly in a clean towel. Measure 1/2–3/4 cup of the squeezed cucumber. Mix with the tzatziki yogurt, tablespoon lemon juice, tablespoon olive oil, garlic clove, 1/4 teaspoon salt, and pepper. Cover and refrigerate at least 20 minutes and until serving.
- Mix diced tomatoes and salad cucumbers with chopped red onion and optional parsley. Season lightly with the salad salt and pepper and refrigerate until needed.
- Heat a lightly oiled grill or large skillet over medium-high heat. Lift chicken from the marinade and let excess drip away. Cook in batches if crowded, about 5–7 minutes per side depending on thickness, until each piece reaches 165°F in the thickest part on a food thermometer. Discard raw marinade.
- Transfer cooked chicken to a clean plate and rest 5 minutes, then slice. Warm pita according to its package or briefly in a dry skillet. Fill with chicken, salad, and tzatziki. Serve extra salad and sauce alongside.
Notes
The listed total includes 4 hours of refrigerated marinating. The tzatziki cucumber amount is measured after squeezing, so cucumber size does not change the sauce ratio. Chicken thickness determines cooking time; use the thermometer rather than relying on a short sear. Keep raw-chicken utensils separate from the salad, sauce, and cooked chicken.
Tried this recipe?
Let us know how it was!A couple of useful answers.
How do I change the number of servings?
Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.
Can I print or check off the ingredients?
Choose Print recipe near the title for a printable version. On this page, check ingredients off as you prepare them, then use Reset ingredient checks to start again.
Keep the good food going
Similar Recipes
Choose your next craving. Each card includes its recipe’s total time.
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Chicken Recipes
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