Recipes › Main Course › Tuscan Chicken Recipe

Tuscan Chicken Recipe

Recipe by Pedro M. A. Neves

This Tuscan chicken features tender breasts simmered in a rich sauce of sun-dried tomatoes, garlic, and fresh basil, finished with a touch of cream for silky richness. It captures the essence of Tuscan cooking with simple, high-quality ingredients that come together in one elegant pan. Serve alongside pasta or crusty bread to soak up every drop of the aromatic sauce.

Ingredients

• 4 boneless, skinless chicken breasts (about 700 g / 1.5 lbs)
• 60 ml (1/4 cup) extra virgin olive oil
• 4 cloves garlic, minced
• 120 g (1 cup) sun-dried tomatoes, packed in oil, roughly chopped
• 240 ml (1 cup) dry white wine
• 240 ml (1 cup) chicken stock
• 120 ml (1/2 cup) heavy cream
• 25 g (1/4 cup) fresh basil, loosely packed
• 15 ml (1 tbsp) balsamic vinegar
• 2.5 ml (1/2 tsp) dried oregano
• Salt and freshly ground black pepper to taste
• 15 ml (1 tbsp) butter

Instructions

1. Pat chicken breasts dry with paper towels and season both sides generously with salt, pepper, and oregano.

2. Heat olive oil in a large skillet over medium-high heat. Once shimmering, carefully place chicken breasts in the pan and sear for 5-6 minutes per side until golden brown. Transfer to a plate and set aside.

3. Reduce heat to medium, add minced garlic to the same skillet, and sauté for 1-2 minutes until fragrant, stirring occasionally.

4. Stir in the chopped sun-dried tomatoes and cook for 1 minute to release their flavors.

5. Deglaze the pan by pouring in white wine and scraping up any browned bits from the bottom with a wooden spoon. Simmer for 2-3 minutes until slightly reduced.

6. Add chicken stock and balsamic vinegar, then return the chicken breasts to the skillet, nestling them into the sauce. Simmer for 12-15 minutes until chicken reaches 74°C (165°F) internal temperature.

7. Remove from heat and stir in the heavy cream and butter until smooth and well combined.

8. Taste and adjust seasoning with salt and pepper as needed. Tear fresh basil leaves and stir them in just before serving.

Substitutions

• Use half-and-half instead of heavy cream for a lighter sauce with similar results.
• Substitute boneless, skinless chicken thighs for breasts; increase cooking time by 5 minutes for tenderness.
• Replace sun-dried tomatoes with 240 g (8 oz) of fresh tomato puree plus 30 ml (2 tbsp) tomato paste.
• Use dry vermouth or dry sherry in place of white wine for a subtle flavor variation.

Tips

• Do not skip the searing step; it develops a flavorful crust and seals in juices.
• Tear basil by hand rather than cutting it with a knife to prevent oxidation and browning.
• If sauce is too thin, simmer uncovered for an additional 3-5 minutes; if too thick, add a splash of stock or pasta water.
• This dish reheats beautifully; store in an airtight container in the refrigerator for up to 3 days.

Tuscan cuisine emphasizes seasonal, locally-sourced ingredients prepared simply to let their natural flavors shine. Sun-dried tomatoes and fresh herbs like basil are staples of the region, reflecting the sun-drenched Mediterranean landscape where they thrive abundantly.

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