And, it turns out it’s a fairly popular way of making fried chicken. It had 64 million views, and we had to make to see if it was legit - and it was! Thank you dans la cuisine de sou for the inspiration.

Make this recipe gluten free by swapping gluten free flour in for the all purpose flour.Before you think this sounds odd (which it does) this came from our first ‘Legit or Shit’ video.

Add some heat to the dish with a couple pinches of crushed red pepper flakes.

Swap the boneless, skinless chicken breasts out for large seared shrimp for a protein alternative for this dish.

Fresh diced tomatoes can also replace the sun-dried tomatoes.

Thinly sliced and sautéed strips of red bell pepper (or roasted red bell pepper) can used used instead of the sun-dried tomatoes.

In the process, the chicken is fried until the skin is just starting to crisp.Then it’s removed from the hot oil and set aside to rest for several minutes. This is best exhibited in superpopular, exceptionally crunchy Korean fried chicken, which employs a two-fry method.

Torn kales leaves are a heartier alternative to spinach. One way to do both: Double-fry your poultry.

Sautéed wild mushrooms can be incorporated into the creamy sun-dried tomato and spinach sauce to bulk it up.

You really can customize it to fit your taste exactly! Some of our favorite variations are:

a crusty baguette – to soak up all the delicious cream sauce.

steamed or roasted vegetables – and keep it low carb!.

over a baked potato – that’s right! Give that chicken a quick chop, stir it back into the sauce and ladle everything over the baked potatoes.

other grains – some of our favorites are quinoa, farro, bulgar, or a combination!.

steamed rice – either white or brown taste delicious.

Pasta is most commonly served with this dish, but there are a variety of other serving suggestions that we love: Nestle chicken breasts into the simmering sauce and continue to simmer for 3 to 5 minutes or until chicken has warmed through. Stir Parmesan into sauce and continue to simmer until sauce slightly thickens, about 2 minutes. Pour sauce into a skillet and gently simmer over medium-low heat, stirring occasionally. Cool and transfer dish to an airtight container and store in the refrigerator. Make Aheadįully make tuscan chicken as instructed, except don’t add the Parmesan cheese. Yes! Our recipe can be made up to 3 days ahead of time. Serve.Ĭan This Creamy Tuscan Chicken Recipe be Made Ahead of Time? Spoon sauce over chicken pieces and simmer until sauce has thickened and chicken has just cooked through.

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