Tuscan Chicken (Marry Me Chicken)


My son made this dish on his own with my just giving him a few guidelines. He learned a lot from this dish. Like to have your spices ready to go before you turn the pan on so the olive oil doesn’t burn. Yes, he started over again. But, in the end he did a wonderful job. He said to me after dinner, “I think I will be fine at college with the cooking and food stuff. It is just the paying for it that may be difficult.” Even I understand that one!

We have always called this dish Tuscan Chicken but I heard someone refer to it as Marry Me Chicken. As the story goes someone once upon a time made this dish for her date and it was the THE DISH that made him fall in love with her so they named it “Marry Me Chicken.” I like Tuscan Chicken better even though I don’t think there is anything Tuscan about it.

Verdict:

This amazing dish could be served to company! It is fairly easy to make (my 16 year-old made this) and has tons of flavor. Make enough for leftovers as the chicken is even better the second day as the flavors meld together for a nice lunch.

We served this over mashed potatoes (which at first I was questioning) but they were delicious with this. You could also serve it over Angel Hair pasta or rice. I added green beans and a green side salad to complete the meal.

Tuscan Chicken

A flavorful chicken dish good enough for company.

Ingredients:

  • 1 Tablespoon olive oil
  • 1 1/2 -2 lbs. chicken breast, pounded down to 1″ even
  • Salt
  • Pepper
  • 2 garlic cloves, finely minced
  • 1 teaspoon thyme
  • 1 teaspoon red pepper flakes (may add only 1/2 teaspoon for less spice)
  • 3/4 cup chicken stock
  • 1/2 cup heavy cream
  • 1/2 cup Sundried tomatoes, chopped
  • 1/4 – 1/2 cup Parmesan cheese, freshly shredded
  • basil leaves, fresh

Directions:

  1. Preheat oven to 375 degrees.  In a large oven-safe skillet heat oil over medium-high heat.  Season chicken generously with salt and pepper and cook chicken to golden color about 3-5 minutes each side.  Remove chicken to plate.
  2. Return skillet to medium heat.  Add garlic and cook for 1 minute or until fragrant. Stir in thyme, red pepper flakes, chicken broth, and heavy cream.  Cook for 5 minutes, stirring often.  Mix in sundried tomatoes and Parmesan cheese.
  3. Return chicken to skillet and spoon sauce over the chicken breasts.  Bake until chicken is cooked through about 20 minutes.  Garnish with basil and grated Parmesan cheese.

12 Comments Add yours

  1. syl65 says:

    It is so cool that your kids learning they way around the kitchen (not just the eating part). I still believe there’s a cookbook in your future, Marci 😊

    Liked by 3 people

    1. koolaidmoms says:

      Thank you, Sylvester! You are so sweet!

      Like

      1. syl65 says:

        You’re welcome always!! 😊

        Like

  2. Wonderful read. Delicious post. 😍

    Liked by 2 people

    1. koolaidmoms says:

      Thank you!

      Liked by 1 person

  3. Erika Kind says:

    Wonderful how your son hangs in there and joins the kitchen-team. Great job, it looks fantastic!

    Liked by 2 people

    1. koolaidmoms says:

      Thank you! It was even better the second day!

      Liked by 1 person

      1. Erika Kind says:

        That’s a good tip. We should cook a bit too much to have an even improved meal the next day with less work… hehe!

        Liked by 1 person

        1. koolaidmoms says:

          I do that all the time! Shhh, it’s my secret. 😁

          Liked by 2 people

          1. Erika Kind says:

            I won’t tell anyone 🙊

            Liked by 1 person

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