Chicken, Pasta

Tuscan Garlic Chicken Skillet


This little beaut was something that was a happy accident (with my lack of spinach I was afraid for the sauce) but who are we to argue with happy accidents? They make the world go round, amiright? Anyone? I’m just sayin’ gosh! For a quick meal that you need to make in a snap, this was mighty tasty…. No, not only was it tasty, but it was also easy to execute! Cant argue with that reasoning. Sometimes forgetting to pick something up at the grocery store does not always end in a kitchen flop!  Now if only everything else in life was as easily executed as this dish… Meh, whatever keeps the blood pumping I suppose!


I located this hot little number at Mel’s Kitchen Cafe. Absolutely genius if I do say so myself! The only thing that I changed with this recipe was the spinach (and it was on accident.. I wanted it but I am just absent minded sometimes). I tend to get distracted at the grocery store and happened to walk out with out a bag… Sorry! I am planning on making this again real soon so when I do, I will be sure to add better quality pictures which will absolutely include spinach magic happening in the sauce as well! YAY!



3/4 Cups Flour

1/2 Tbsp Salt

1 Tsp Pepper

Handful of Basil Leaves; sliced

1/2 Tsp Dried Oregano

2 Large Boneless Skinless Chicken Breast; butterflied OR 4 thin sliced chicken breast

5 Tbsp Extra Virgin Olive Oil; divided

4-5 Garlic Cloves; minced

1 Large Red Bell Pepper; cut into thin strips

1/2 Cup Chicken Broth

6 Oz Fresh Spinach ** I did not have this so its not pictured

2 Cups Heavy Cream

2 Tsp Corn Starch; you can substitute four as a thickening agent

1 – 1 1/2 Cup Freshly Grated Parmesan Cheese

1 Lb Cooked Fettuccine


Preheat oven to 350f. Combine flour, salt, pepper, and oregano well in a shallow plate. Dredge chicken breast in the four being sure that they are evenly coated.

Heat a large sauce pan with 3 tbsp olive oil over medium heat. Once the oil sizzles when a pinch of four hits the oil, carefully add the chicken breast. Cook 2-3 minutes on each side until they turn nice and golden but are not all the way cooked.

Carefully transfer chicken breast to a prepared baking sheet. Bake for about 15 minutes or until the chicken is cooked throughly. Remove from oven and tent with aluminum foil.

In the same sauce pan you used for the chicken, wipe it clean with a paper towel and return it to medium heat with the remaining 2 tbsp olive oil.

Once oil is hot, toss in your minced garlic and sliced bell peppers. Saute 2-3 minuted or until tender.

Stir in 1 Tbsp flour and stir constantly while cooking for another minute. Add chicken broth and bring to a low simmer whisking constantly until slightly thickened.

In a separate bowl, combine corn starch and cream. If no cornstarch, use flour in its place. Slowly pour cream mixture into skillet as well as the spinach if your using it. Bring mixture to a simmer and cook stirring occasionally until thickened or 2-4 minutes. Stir in parmesan cheese.

Once the sauce is finished, toss half of the sauce with your cooked fettuccine.

To serve plate a bed of the coated fettuccine and top with a chicken breast. Spoon a heaping ladle of sauce over the chicken then top with fresh sliced basil and serve immediately.



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