Kitchen notes · a little help before you start
Tuscan Garlic Chicken
Golden chicken over creamy fettuccine makes a generous dinner, especially with spinach and red pepper tucked into the sauce. The Parmesan gives every forkful a savory finish.
- Prep
- 20 min
- Cook
- 25 min
- Total
- 45 min
- Original yield
- Serves 6
- Ingredients
- 16 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Dinner · Main course
- Primary protein
- Chicken
- Cuisine
- Italian · Italian American
- Cooking method
- Baking · Baked & roasted
- Preparation & total time
- Prep: 16–30 minutes · Total: 31–60 minutes
A few quick notes
1. Season the flour
Whisk the flour with salt, pepper, basil and oregano before coating the chicken breasts well.
2. Brown, then bake
The skillet gives the coating color; finish the chicken on the prepared sheet until it reaches the stated temperature.
3. Whisk the broth steadily
Add broth slowly to the flour paste and keep whisking as it comes to a light simmer.
Get to know the ingredients
Freshly grated Parmesan
Grate the Parmesan for the sauce and stir it in after the spinach begins wilting.
Cream and cornstarch
Whisk these together separately before adding the mixture to the skillet with spinach and milk.
Prepared red pepper
Cut the red pepper as listed before cooking it with garlic in the wiped-out skillet.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 6. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 11 steps completeMake room for Tuscan Garlic Chicken
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Give the chicken extra sauce
Toss fettuccine into the sauce, top with breaded chicken and spoon more sauce over the chicken before serving.
A little more help as you go
Reset the skillet
Wipe the skillet after browning chicken, then add the remaining olive oil for the pepper and garlic.
Cook pasta alongside the chicken
Use the chicken's oven time to cook the fettuccine according to its package directions.
A few questions you might have
Does the chicken cook completely in the skillet?
Stop once both sides are golden. The breasts finish on the baking sheet in the oven.
When should the spinach go in?
Add it with the cream-cornstarch mixture and milk, then simmer until the leaves start to wilt.
Is the sauce flour cooked first?
Yes, whisk it into the pepper and garlic mixture and stir constantly for a minute before adding broth.
How is the baking sheet prepared?
Line it with foil and spray with cooking spray before placing the browned chicken breasts on it.
What temperature should the chicken reach?
The directions call for 165 degrees Fahrenheit before removing the chicken from the oven and setting it aside.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: therecipecritic.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
