It was so delicious, we made this twice over the course of 16 weeks. Both times we made this, we used chicken thighs, per the recipe, and chicken breasts. You’ll want to use chicken thighs; tastes so much better with them. And the sun-dried tomatoes? So delicious. I don’t think I’ve ever used sun-dried tomatoes in a meal.
The only thing we need to figure out about this recipe is how to add a little more seasoning to the chicken. While it was delicious, something about the way the chicken was seasoned was missing. However, the sun-dried tomato and creamy garlic sauce made up for that. When we make this again, we’ll have to explore.
Creamy Garlic Tuscan Chicken is our new comfort food.
As fall comes and goes and winter sets in, keep this recipe close by. You’ll want to make it over and over and over!
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If you don’t have a cast iron, you should get one. Why? It’s one of the most versatile things in the kitchen. They’re naturally non-stick which makes them easy to clean. They go from stove top to oven and you can make sweet and savory meals! It’s probably our most used pan in the kitchen.
Yes, it’s heavy. Yes, cleaning can be a process. But once you get over that, you’ll love your cast iron skillet. The key to cleaning the skillet is to clean it while it’s warm. NO SOAP. Stuck on food? Use coarse salt to rub the little bits away. We’ve made everything from this meal, to turkey biscuit pie, to nachos, to a skillet cookie.
For the recipe, visit The Recipe Critic.
