My Family RAVED Over This Creamy Tuscan Chicken Recipe

36 Comments

1. This is amazing, I made this tonight and my partner’s son loved it so much, he asked for the recipe. He’ll be passing it on to his mum to make.

2. Half a cup of cream per serving seems a lot. I think I’ll add more chicken to stretch it out more

3. Chef, firstly thank you for this recipe. I have made it twice and I love it. It’s easy but has an expensive taste.

4. Made the recipe last night to great reviews! thanks

5. Made this, this evening. It was wonderful! Thank you ????

6. Love your videos and recipes!

7. Bc ur pan is well seasoned no issue w the wine being acidic?

8. NEEDS BACON! RAWR! ????

9. I made this and the cheesy garlic bread for dinner last night. It was outstanding! My bf almost got down on a knee to propose…it’s that good!

10. Looks beautiful and delicious! Thanks for sharing!

11. I know this is a strange question but is there anything I could substitute for the mushrooms?

12. Love your videos, thanks

13. I really love your recipe videos and the effort you put into it. Especially when it comes to prep and how thorough you are with your explanations! Greetings from Germany.

14. ????????????????????

15. Never trust a thin chef

16. love your videos my friend.

17. Good

18. I cooked the chicken recipe here in Germany and it tastes just great.

19. His family is easier to please than my family.

20. Serious food porn????

21. Chef, I just wanted to write you a quick note to thank you for all your wonderful recipes, under your tutelage I have gained the confidence necessary to venture into this amazing world of cooking. This Creamy Tuscan Chicken blew everybody's mind! I am forever grateful. James V.

22. Sounds delicious! Hey, where can we get that box grater?

23. Thank you, Billy. Love your videos.

24. I made this recipe last night. It was absolutely delicious. I will definitely be making this dish again.

25. This looks great, I'll definitely give it a try, though probably using chicken thigs as that's just what I usually have. There is a dish that is similar to this that I use to have long ago (~86-91), when I was commercial fishing I would have some Marie Callender's "tv" dinner that was chicken with sun dried tomatoes and a white sauce but also noodles. They don't make it any more but I can cook better then anything they make, but, like you said, memories. I spent my middle and high school summers commercial fishing with my grandfather as my dad did before me, both are now passed.

26. Looks wonderful but I wouldn't want to eat that too often. Two cups of cream, three cups of cheese, two sticks of butter, my goodness, I hear the ambulance already.
    But I'll tone it down a bit and go for it????

27. Hi! Tuscan here, I've been around for 30 years and I could be wrong but I've never heard of this recipe… but I could be wrong, meanwhile I suggest you this: Pollo alla Cacciatora. And please don't buy a chicken that hasn't its feathers on ???? know your chickens ????

28. nice,multumesc

29. Just wondering why olive oil? It doesn’t have a very high heat point..wouldn’t it be better to use avocado oil? Just wondering ???? thanks for the recipe yum ????

30. I favor gouda or edam with Asiago. Mozz is basically a filler. A stretchy, rubbery, bland filler.????

31. Great dish. I made somthing similar and it was good. Need to make this again soon.

32. Good morning chef Billy… just started to seriously cook…yep I'm a what you call a comie… I'm going to make this for a Thanksgiving dinner on Sunday (I'm Canadian). If I was to use chicken thighs would you do anything different?

33. Who can afford food anymore? I'm here to enjoy a meal vicariously. ????

34. I’m making this! I’ll need a non dairy substitute for the heavy cream however. Allergies! ????. What can I use. Any ideas?

35. This looks so good definitely gonna make this upcoming weekend! Thanks Chef!

36. I’m done buying chicken breasts. No matter the brand, or if they are “cold chilled,” most chicken breasts have a woody, off-putting texture. It’s a well documented issue, which has arisen in the last 10 years, due to growing methods and processing. Disgusting texture at an exorbitant price. And I’ve tried hand selecting the chicken at a butcher and it’s still a crap shoot. You don’t know if the chicken breast is woody, until you cut it and see the weird striations in the meat. I’ll make the recipe with thighs, but I really miss chicken breast for certain recipes.

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