Tuscan Chicken is grilled marinated chicken breasts smothered with vegetables and a balsamic mixture, all on top of a pile of cooked farro. The recipe was inspired by a popular recipe found at The Cheesecake Factory restaurant, but when you can’t get to the restaurant, make your own! You might also want to try my Tuscan Salmon.
Traditional Tuscan foods were all about simplicity and quality. And, of course, you can’t leave out olive oil when it comes to Italian recipes. Most Tuscan dishes are relatively light and this Tuscan Chicken is no exception. In fact, the Tuscan Chicken dish served at the Cheesecake Factory is one of the lowest-calorie and healthy options you can choose from their menu! I also have a Creamy Tuscan Chicken you might enjoy, too.
Ingredients & Substitutions
Farro: The chicken is served on top of farro, a whole grain similar to rice or quinoa. It is packed with nutrients and has a slightly nutty flavor. Farro can be hard to find, and there are three varieties of farro–pearled, semi-pearled, and whole. Look for pearled farro for the shortest cook time (but the least amount of flavor). That is also the most common to find in the grocery store. If you can’t find farro, your next best bet would be to serve this chicken on top of quinoa.
Balsamic Mixture: The balsamic mixture will be added to the vegetables at the end of the recipe. But, you can make it right away and set it aside.
Chicken: Before you marinate the chicken, lightly pound out the chicken breasts until they are about 1/2-inch thick. This allows the chicken to be cooked more evenly and also tenderizes the chicken a bit.
Vegetables: Cherry tomatoes and artichoke hearts are often used to add flavor and texture to the dish, while capers provide a salty and tangy element.
How to Store Tuscan Chicken
If you have any leftovers, let the chicken cool before storing it in an airtight container. It will last in the refrigerator for 3-4 days.
- 6 ounces raw farro, cooked (will yield about 2 cups)
- 1 cup (255 g) balsamic vinegar
- ¼ cup (85 g) honey
- 1 tablespoon olive oil
- salt and pepper, to taste
- 4 boneless skinless chicken breasts, pounded to about ½-inch thickness if they are thick
- ½ cup (106 g) extra virgin olive oil
- 2 tablespoons shallot, minced
- 2 tablespoons lemon juice
- 2 tablespoons red wine vinegar
- ½ tablespoon Dijon mustard
- 1 teaspoon kosher salt
- ½ teaspoon pepper
- 2 cups cherry tomatoes, sliced
- 1 can (14 ounces) artichoke hearts, chopped
- 1 teaspoon capers, drained and rinsed
- In a medium bowl, whisk together balsamic vinegar, honey, oil, salt, and pepper. Set aside.
- In a large bowl, mix together the oil, shallots, lemon juice, red wine vinegar, mustard, salt, and pepper.
- Add the chicken and let marinate for 15-20 minutes. (Up to 2 hours but no longer or chicken with toughen.)
- After the chicken has had time to marinate, heat a skillet to medium-high heat and add the chicken. Cook about 3-5 minutes on each side or until the chicken is cooked through (internal temperature of 165°F).
- Remove the chicken from the skillet and place on a plate. Tent with foil to keep warm.
- To the same skillet, add the grape tomatoes, artichoke hearts, capers, and balsamic mixture.
- Cook the ingredients for 20-30 seconds.
- Mound the cooked farro onto the center of a serving dish.
- Top with the chicken, then the veggies mixture. Drizzle with any leftover balsamic mixture from the pan.
Did you make this recipe?
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