My Family RAVED Over This Creamy Tuscan Chicken Recipe

This tasty Tuscan chicken recipe is pan-roasted and served with a creamy spinach, mushroom, and tomato sauce finished with …


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About the Author: Chef Billy Parisi


  1. 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.

  2. 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.

  3. 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.

  4. 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????

  5. 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 ????

  6. 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 ????

  7. 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?

  8. 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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