Tuscan Chicken

Total Time:
25 min
5 min
20 min

10 servings

  • 2 pounds boneless, skinless chicken thighs
  • 1 1/2 pounds chicken breast tenderloins
  • Salt and pepper
  • 3 tablespoons extra-virgin olive oil
  • 6 cloves garlic, crushed
  • 3 tablespoons white wine vinegar
  • 2 tablespoons butter
  • 2 shallots, chopped
  • 6 sprigs fresh rosemary, finely chopped
  • 2 tablespoons flour
  • 1 cup dry white wine
  • 2 cups beef broth (yes, beef broth)

Heat a large, deep skillet over medium high heat. Season chicken with salt and pepper. Add 2 tablespoons extra-virgin olive oil, half the chicken pieces, and a couple of crushed cloves of garlic.

Brown chicken 2 minutes on each side and remove from pan. Add remaining oil, another single turn of the pan, remaining chicken pieces and garlic. Brown chicken 2 minutes on each side and remove. Add vinegar to the pan. Let it cook off.

Add butter, shallots, and rosemary to the pan and cook 2 minutes, add flour and cook 1 minute more. Whisk in wine, reduce 1 minute. Whisk in broth and bring liquids up to a bubble. Return chicken to the pan and simmer over moderate heat 7 to 8 minutes to finish cooking chicken through.

Dessert: This is a very rich meal. My suggestion for dessert is to set out a small cookie tray and offer coffee or tea.

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    94 Reviews
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    Excellent! Cut this in half to feed my very picky teenage son. He loved it! He said the sauce was tasty! I used only Chicken tenderloins because that is what I had, and used only chicken broth, I did not use the white wine or beef broth. I did not have any on hand. Served it over mashed potatoes and he was happy! I can't wait to try it again would love to add mushrooms. It's a keeper!
    Easy to make and delicious. Great dish for entertaining.
    I made this tonight for dinner and served over rice that I cooked with chicken stock and shallot, and my fiance and I both thought it was delicious! I loved the rosemary flavor, and did not think it was bland at all!!! I did follow the recipe but adjusted the amounts because I only used about two lbs of chicken thighs. Next time I will probably do 1lb chicken thighs and 1lb breast tenders just to have both white and dark meat.
    I made this for my husband this evening for dinner. We were very pleased with this dish. I had to use dry vermouth, and apple cider vinegar instead of white wine vinegar, which gave it a whimsical flavor. Next time I will have the correct ingredients and I can't wait to see how it will taste then. I did use it with a garlic herb rice which was really good.
    Very good! I served it with roasted potatoes, but I think it would be great with a grain, maybe some wild rice. We'll definitely have this again
    This is a fantastic weeknight dish. It comes together really fast and is super yummy. I have found that we like it best over mased potatoes but goes nice over pasta too. I use all boneless ckinless chicken breast that I cut up. I also use dried rosemary and a small onion because I don't always have everything on hand. I always have onios, dried rosemary, and garlic in the house so it is great for last minute. Nothing fancy but has pretty good taste for such a quick meal that can be made last minute.
    Yummy! My husband said this recipe was a keeper. It was pretty easy to make and I really liked the gravy. I just used a pkg of three chicken breasts. Worked great!
    Very nice. Goes great atop a grain like rice or even farro. Added a pinch of smoked paprika and a bit of fresh lime. Next time I may try a touch of fresh orange juice.
    Thought this was good. It wasn't a knock your socks off dish. But, it was quick and easy in a pinch with a bit of a gourmet flare!
    I made this tonight after reading the reviews and was a little concerned. I followed the recipe with minor changes: used chicken tenderloins and as some other reviewers mentioned, I cut back the beef stock to one cup instead of two. I also added two tablespoons of capers as a few had mentioned that it was bland. Served it with whole wheat rotini Pasta. Family all agreed it was great. As usual Rachael is fantastic. When asked what style of cooking I usually favor, Cuban, Italian, etc., my son chimed in, "My Mom cooks Rachael Ray!"
    Tasty, but reminded my more of Chinese food than Tuscan.
    Simply deliscious and satisfying!!
    GROSS! Not a good flavor at all.
    I'm in love with this dish. I did do all white meat though, only 3 pounds instead of the 3 1/2. I found there was more sauce that way, plus I served it over a bed of wide egg noodles with a side of sauteed fresh string beans. The whole crowd I cooked it for thought it was great.
    Loved it. I took out the rosemary and the wine and added mushrooms. It is a great and simple dish.
    this looks much nicer in the picture than it came out. i agree the sauce was thin after adding the beef broth. also i couldn't figure out why people thought this was very rich. i didn't think so at all. the sauce had a nice flavor but nothing so great that i would think of making this again. sorry rach
    I made this according to the recipe with the one exception of adding mushrooms, and my family thought it was just ok. My husband said it was "forgettable".
    This dish was superb. My picky fiancee (food snob extraordinaire)'s first words after taking a bite was "Wow, what is this? Whatever it is, bookmark it. it's the best chicken dish you've ever made"

    Made a few slight changes to the recipe, but other than that, followed it to a T

    1) Used only breast tenderloins (no thighs)
    2) Red wine vinegar instead of white wine vinegar
    3) Added mushrooms towards the end (after cooking the shallots/etc., and right before adding the chicken back the 2nd time)
    Me and my friend really enjoyed this dish...esp the sauce. served it with some salad and italian bread, which was great to eat with the sauce. I think next time i may add some mushrooms to the sauce and some pasta too....
    This is one of the dishes that keeps me looking for the gems on this website... It's an easy dish to prep and everyone I make it for loves it.
    Everyone I make this for loves it, it is always fabulous and a HUGE crowd pleaser, even for the most picky eaters. I usually serve it with large portions of garlic sauteed spinach and wild long grain rice, or some sort of pilaf. For children or those who are not a huge fan of rice... cheesey rice usually does the trick.

    Thank you Rachael!!!!
    It's practically chilly outside tonight--even for the end of July in Chicago! My husband did all the stirring and with glasses of the rest of the white wine in hand we had a scrumptious candlelight repast. This is a winner any time of the year!

    Served this over pappardelle and had a nice crusty ciabatta. Very nice meal.
    i love cooking. i really love experimenting, and, this recipe was so
    easy. follow the directions, serve and the compliments will follow.

    i served mine with warm crusty bread and a great lite salad.


    heather, florida
    The recipe was quick and easy. The sauce was tasty, but mine ended up looking like a chicken stew from all of the extra broth and wine. I would definitely recommend cooking the wine and broth for much longer or just using less. The chicken thighs just weren't my favorite - but again the flavor of the sauce was nice. I might try it again and play around with it
    Absolutly delish! I just made a few minor changes. 2 because I didn't write down the correct measurements since I was cutting it down from 3 lbs of chicken and it was a very good error and 2 other changes on purpose. First off, I only used boneless, skinless chicken breasts. I absolutely forgot that the vinegar was by tbs and did a cup of white wine vinegar and let it simmer on medium heat. Instead of just Rosemary, I used Herbs de Provence which made it so heavenly. I also used Cider Vinegar instead of white wine and that was 1/2 cup which I also let simmer down a bit. The end result, even with the errors, was a aromatic, juicy and husband happy result. I did with angel hair pasta but next time will do with a veggie mix. Definitely doing this again and will include the errors as my own way of doing RR's recipe. Thank you once again Rachel!
    The chicken was very tender, however, the sauce was just alright. It had a sort-of bland flavor. It was rich because of the oil and butter but it tasted mostly like the beef stock. The beef stock overpowered the dish. I probably wouldn't make this again. I wrote the review because all the reviews were so positive and it is just not that great. I served this over pasta.
    I have made this dish so many times the recipe is embedded in my memory. I can't think of one person that I have made this for that did not love it. Even my picky 6 year old grandson can't get enough. Double or triple or halve it. Pair it with parsley noodles to "sop up" the sauce, or try it with garlic mashed Yukon taters.
    I needed to feed a big group and this was the perfect way. I served this with pasta in a light white sauce and they ate every bite!
    My husband and I enjoyed the Tuscan chicken. I served it pasta. I don't know maybe it was the beef stock but it was very rich. Not sure if I would make it again
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