Why You’ll Love this Tuscan Chicken
This Tuscan chicken recipe is my absolute go-to when I want to impress without spending hours in the kitchen. The combination of white wine, rosemary, and garlic creates a sauce that’s restaurant-worthy but takes just minutes to prepare.
I love how the chicken stays tender while soaking up all those aromatic flavors. The touch of butter adds richness without heaviness, and those shallots melt into the sauce beautifully.
Ready in under 20 minutes? Yes, please.
Trust me, your dinner guests will think you’ve been channeling an Italian grandmother all day. The best part? It’s just one pan to clean afterward.
What Ingredients are in Tuscan Chicken?
This Tuscan chicken recipe relies on simple, high-quality ingredients that combine to create a dish with incredible depth of flavor. The magic happens when aromatic herbs meet a rich, wine-infused sauce that coats perfectly tender chicken.
I always recommend getting the freshest ingredients possible, especially when it comes to the herbs and chicken—it really makes a difference in the final dish.
- 1 1/2 pounds chicken tenderloins
- Salt and pepper (for seasoning)
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 3 tablespoons white wine vinegar
- 2 tablespoons butter
- 2 shallots, chopped
- 6 sprigs fresh rosemary, finely chopped
- 2 tablespoons flour
- 1 cup white wine
- 2 cups beef broth
When shopping for this recipe, try to find free-range chicken tenderloins if possible—they tend to be more flavorful and juicy.
For the white wine, you don’t need anything fancy, just something dry that you’d actually enjoy drinking (never cook with wine you wouldn’t drink!).
And those fresh rosemary sprigs? They’re non-negotiable. Dried rosemary simply won’t deliver the same aromatic punch that makes this Tuscan chicken so memorable.
Feel free to adjust the garlic to your preference, though three cloves gives just the right balance in my opinion.
How to Make this Tuscan Chicken
To prepare this mouthwatering Tuscan chicken, begin by heating a large, deep skillet over medium-high heat. Season 1½ pounds of chicken tenderloins generously with salt and pepper—don’t be shy with the seasoning, it builds the foundation of flavor.
Add 2 tablespoons of olive oil to the hot pan along with the chicken pieces and 3 cloves of minced garlic. Let the chicken brown for about 2 minutes on each side, developing that gorgeous golden crust that locks in moisture. Once browned (but not fully cooked), remove the chicken from the pan and set aside.
Next comes the magical sauce that transforms this dish. Pour 3 tablespoons of white wine vinegar into the same pan and let it sizzle away, deglazing all those flavorful brown bits from the bottom. When the vinegar has mostly evaporated, add 2 tablespoons of butter along with 2 chopped shallots and 6 sprigs of finely chopped fresh rosemary.
The aroma at this point is absolutely heavenly—I often find myself leaning over the pan just to breathe it in. After cooking these aromatics for about 2 minutes, sprinkle in 2 tablespoons of flour and stir continuously for another minute to cook out the raw flour taste.
Now for the liquids that bring everything together. Whisk in 1 cup of white wine (I love watching it bubble and reduce), and let it cook down for a minute before adding 2 cups of beef broth.
Bring this luxurious mixture to a gentle bubble, then return the chicken to the pan. Let everything simmer together for 7 to 8 minutes, allowing the chicken to finish cooking through while soaking up all those incredible flavors. The sauce will gradually thicken to a silky consistency that clings beautifully to the chicken.
I sometimes give the pan a gentle swirl during this final simmer—not necessary, but somehow makes me feel like a real chef in a Tuscan kitchen.
Tuscan Chicken Substitutions and Variations
While the classic Tuscan chicken recipe is absolutely delightful, I’ve discovered several substitutions and variations that can adapt to your pantry or dietary preferences.
Can’t find chicken tenderloins? Boneless thighs work beautifully, offering even more flavor. No white wine? Try chicken broth with a splash of lemon juice instead.
For a lighter version, substitute heavy cream for the butter-flour combination.
Sometimes I add sun-dried tomatoes and spinach for a pop of color and nutrition. My family goes crazy for this twist, especially when I serve it over cauliflower rice rather than pasta.
The possibilities? Endless.
What to Serve with Tuscan Chicken
Deciding what to serve alongside Tuscan chicken can elevate your meal from simply delicious to absolutely memorable.
I love pairing mine with creamy polenta or risotto—they’re perfect for soaking up that rich, wine-infused sauce. Can you imagine anything more comforting?
Roasted vegetables work beautifully too. Think bell peppers, zucchini, and cherry tomatoes tossed with olive oil and herbs. My family devours them every time.
For a lighter option, try a simple arugula salad with lemon vinaigrette and shaved Parmesan. The peppery greens cut through the richness of the chicken, creating what I call the perfect bite balance.
Final Thoughts
These three elements make Tuscan chicken a standout dish in my repertoire—the tender chicken, aromatic herbs, and that velvety sauce that keeps everyone coming back for seconds.
I’ve made this countless times, and it never disappoints.
What I love most? How quickly it comes together. In under 30 minutes, you’ve got a restaurant-quality meal that feels special without the fuss. The rosemary and white wine create such depth of flavor, you’d think it simmered all day.
Trust me, this will become your go-to for both weeknight dinners and impressing guests. Comfort food with an Italian accent, what could be better?
