Go Back
–+ servings
tuscan chicken cooking instructions

Tuscan Chicken Recipe: Herb-Kissed Italian Comfort

No ratings yet
This elegant Tuscan chicken features tender chicken tenderloins simmered in a rich, aromatic sauce of white wine, fresh rosemary, and garlic. Ready in under 30 minutes with just one pan, this restaurant-worthy dish delivers incredible depth of flavor with minimal effort.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 people
Course: Main Course
Cuisine: Italian
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 tablespoons butter
  • 2 cups beef broth
  • 1 1/2 pounds chicken tenderloins
  • 2 tablespoons flour
  • 3 cloves garlic minced
  • 2 tablespoons olive oil
  • 6 sprigs fresh rosemary finely chopped
  • salt and pepper for seasoning
  • 2 shallots chopped
  • 3 tablespoons white wine vinegar
  • 1 cup white wine dry variety

Equipment

  • Large skillet
  • Whisk

Method
 

  1. Season chicken tenderloins generously with salt and pepper on both sides.
  2. Heat olive oil in a large skillet over medium-high heat. Add the chicken and minced garlic, browning for about 2 minutes per side. The chicken should develop a golden crust but not be fully cooked through.
  3. Remove the chicken from the pan and set aside on a plate.
  4. Pour white wine vinegar into the hot pan to deglaze, scraping up the flavorful brown bits from the bottom. Allow the vinegar to mostly evaporate.
  5. Add butter to the pan along with chopped shallots and finely chopped fresh rosemary. Cook the aromatics for about 2 minutes until fragrant and shallots begin to soften.
  6. Sprinkle flour into the pan and stir continuously for 1 minute to cook out the raw flour taste.
  7. Whisk in white wine and let it reduce for about 1 minute.
  8. Add beef broth and bring the mixture to a gentle simmer.
  9. Return the chicken to the pan and simmer for 7-8 minutes until the chicken is cooked through and the sauce has thickened to a silky consistency.

Nutrition

Calories: 320kcal

Notes

For the best flavor, use a dry white wine that you would enjoy drinking. The sauce should be silky and coat the back of a spoon when properly thickened. If it's too thick, add a splash more broth; if too thin, simmer a bit longer.
This dish pairs beautifully with creamy polenta, risotto, or roasted vegetables. For a lighter option, serve with an arugula salad dressed with lemon vinaigrette.
Leftovers can be refrigerated for up to 3 days and gently reheated on the stovetop with a splash of broth to revive the sauce.

Tried this recipe?

Let us know how it was!