In The Big Tasty Bite, Lila says that this Tuscan chicken bake is packed with flavour. And she is right! It is easy to prepare ahead of time, and I am going to make this for when we are on the barge in France in September. You can serve this with pasta, rice, mash or polenta. Or with roasted vegetables, which is the way I dished this up.
Skip ahead to the recipe for Tuscan Chicken Bake
Visiting Tuscany
The first time Dave and I went to Tuscany, we stayed in Florence. We were on honeymoon, and our hotel was close to the Duomo basilica. During our time there, the only art we saw was Michelangelo’s David. We went back a few years later to walk through the Uffizi Gallery. On this trip, we parked in a parking garage for the afternoon, where they keep your keys. It was our first time doing this, and only after we had left and driven for half an hour, did Dave suggest we check to see if our suitcases were still in the car. I was not at all concerned as they would lose their entire business if they stole something. The year we stayed in Assisi we did a few day trips in and around Toscana. We spent a night in Siena, walking around the Piazza del Campo.
Making memories
After our aperitivo we found a local restaurant off the beaten track for dinner. And like most tourists, we went to Pisa to see the Leaning Tower. On our way back from Livorno we had a memorable late lunch in what looked like a communal hall, and we spent a night in Marina di Grosseto. This was the first year I felt comfortable enough to speak Italian, and ask for room rates, including breakfast. And we scored some great deals, including paying less than half price at one hotel. Dave and I have driven past the Carrara marble works, and been dazzled by their brilliance. And on our last trip to Italy we visited San Gimignano and Pienza. All hold such special memories of our trips to Tuscany over the past 23 years.
Take a look at this inspiring recipe for ♥ Tuscan Chicken Bake ♥ from Lavender and Lime #LavenderAndLime Share on X
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Tuscan Chicken Bake
Ingredients
- 2 skinless chicken fillets
- 30 mls olive oil
- 5 mls Italian herbs
- 2.5 mls dried basil
- 2.5 mls paprika
- 1 clove garlic, peeled and crushed
- salt and freshly ground black pepper to season
- 250 mls cream
- 125 mls milk
- 25 g liquid chicken stock
- 5 mls corn flour
- 65 g Swiss chard, stems removed and chopped
- 60 g sundried tomatoes, roughly chopped
- 10 g parmesan, grated
- 110 g baby tomatoes, halved
Method
- Preheat the oven to 210° Celsius
- Place the chicken into a large ovenproof dish and pour the oil over both sides
- Add the Italian herbs, basil, paprika and garlic, season generously, and rub the seasoning into both sides of the fillets
- Place the cream, milk, stock and corn flour into a large mixing bowl and whisk to combine
- Add the chard, sundried tomatoes and parmesan and mix to combine
- Pour this over the chicken, and distribute evenly around the dish
- Scatter the tomatoes on top then place into the oven and cook for 20 minutes
- Remove from the oven and serve with sides of your choice
See the links below for blog posts I published on May 19:
- 2021: Pistachio And Cranberry Cookies
- 2019: Last Man Standing
- 2017: Olive Cheese Sablés
- 2016: Vietnamese Iced Coffee Milkshake
- 2014: Lemon Tart
- 2012: Food Quiz Number 23 For A Friday
- 2011: Pear And Butterscotch Tart
- 2010: Chorizo and Mushroom Pasta
Well it has taken me about half the night to wriggle past my current firewall to say that firstly I love Tuscany as much as you and secondly your recipe rings a lot of bells suggesting its taste – such a lot of favourte ingredients . . . can see you are preparing for a river cruise n France later in the year . . . I’ll be peagreen with envy > something I have always wanted to do . . .
Barging in France is our favourite way to travel the country side! I am already planning where to go after this year as there are so many routes we have not taken 🙂
My god, I thought you were going to say your suitcases were stolen!!! Thankfully not. This is a great chicken recipe.
It would have been a bad end to our holiday if they had been 😉
This sounds like a very delicious meal served with roasted veggies.
thanks so much 🙂
Looks so creamy and comforting, Tandy! I love those Tuscan-style flavours.
The flavours were amazing 🙂
I’ve never been to Tuscany, but I can certainly appreciate those flavors! I hope I’m so fortunate sometime in the future, but until then, you can bet I’ll veganize this dish.
I look forward to your veganised version!
so your suitcases were still there I take it? 🙂 This sounds like a tasty meal Tandy!
sherry https://sherryspickings.blogspot.com/
Oh, yes they were!
Oh my, this looks so good. Checked the Mediterranean vegetables too.
I do love topping with some crunch, as you did with pumpkin seeds.
Thanks, this was a meal worth making again 🙂
Hi Tandy, this recipe sounds very nice. I’ll try it but for six. TC and I also honeymooned in Italy. We went to see David in Florence 💜
We did the same on Honeymoon! And I am sure your family will love this recipe 🙂
Tuscany is at the top of my Bucket List. This Tuscan chicken bake looks delicious and flavorful.
I hope you get there someday!
I have really been into Tuscan flavors recently. I’ve made a number of recipes already, and I will have to add this one to my list. It looks delicious.
It really is delicious Pattie, so I hope you try it 🙂