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Baked Tuscan Chicken Recipe

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4.2 from 61 reviews

  • Author: Ezabella
  • Total Time: 40 minutes
  • Yield: 4-5 servings

Description

This Baked Tuscan Chicken is a delightful, family-favorite dish made in just 30 minutes using a single pot. Featuring tender chicken thighs sautéed and baked with Italian seasonings, broccoli, garlic, sundried tomatoes, and creamy parmesan sauce, this savory recipe is perfect for a quick and comforting meal.

Ingredients

Chicken

  • 4-5 Chicken Thighs (2-2 ½ lb total)
  • ½ teaspoon Salt
  • ¼ teaspoon Pepper
  • 1 tablespoon Olive Oil
  • 1 teaspoon Italian Seasoning Blend
  • ½ teaspoon Smoked Paprika

Vegetables & Aromatics

  • ¼ cup Onion, small diced
  • 1 cup Broccoli Florets, raw and finely chopped
  • 3 Garlic Cloves, minced

Grains & Liquids

  • 1 cup Instant Rice
  • 2 ¼ cups Chicken Broth

Dairy & Extras

  • 2 tablespoons Butter
  • ⅓ cup Sundried Tomatoes, drained of oil & sliced
  • ½ cup Heavy Cream
  • ⅓ cup Parmesan Cheese, shredded
  • 1 tablespoon Lemon Juice
  • 1 tablespoon Fresh Parsley, chopped

Optional Garnish

  • Parsley
  • Parmesan Cheese
  • Lemon Slices

Instructions

  1. Preheat Oven: Preheat your oven to 375°F to prepare for baking the chicken later in the recipe.
  2. Season the Chicken: Coat the chicken thighs with olive oil, then evenly sprinkle salt, Italian seasoning blend, smoked paprika, and pepper over them for flavorful seasoning.
  3. Sauté the Chicken: In a large cast iron skillet over medium-high heat, sauté the seasoned chicken thighs for 5-6 minutes, or until they are mostly cooked through. Remove the chicken and set aside, keeping the pan drippings for the next step.
  4. Sauté Aromatics and Vegetables: Melt butter in the hot skillet with the drippings, then add garlic, diced onion, and chopped broccoli. Sauté for 2-3 minutes until fragrant and softened.
  5. Add Rice and Garlic: Stir in the minced garlic again (to boost flavor) and instant rice, mixing well to coat and heat through.
  6. Add Broth and Simmer: Pour chicken broth into the skillet and bring the mixture to a boil. Let it cook for around 3 minutes to begin softening the rice and melding flavors.
  7. Incorporate Cream and Other Ingredients: Stir in parmesan cheese, lemon juice, fresh parsley, sliced sundried tomatoes, and heavy cream. Simmer gently for another 2-3 minutes, allowing the sauce to thicken and all flavors to combine.
  8. Bake the Chicken: Place the chicken thighs back into the skillet, nestling them into the creamy sauce. Cover the skillet and bake in the preheated oven for 30 minutes, ensuring the chicken finishes cooking and absorbs flavors.
  9. Garnish and Serve: Remove from oven and garnish with additional fresh parsley, parmesan cheese, and lemon slices if desired. Serve immediately while hot and creamy.

Notes

  • Using a cast iron skillet helps retain heat evenly and enhances browning of the chicken.
  • Instant rice is used here for quick cooking; regular rice would require longer simmering and baking times.
  • You can substitute broccoli with other vegetables like spinach or kale if preferred.
  • Covering the skillet during baking keeps the chicken moist and allows the sauce to thicken.
  • For a lighter version, substitute heavy cream with half-and-half or a dairy-free alternative.
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian-American

Find it online: https://kitchenloving.com/baked-tuscan-chicken-recipe/