40 Clove Garlic Tuscan Chicken
Juicy, bone-in chicken breasts are seared and braised in a rich sauce with sun-dried tomatoes, artichokes, white wine, and herbs. A handful of greens at the end adds freshness, while lemon zest and parsley bring it to life. Built for weeknight ease but dinner-party worthy, it’s a Homemade Live! favorite—free to make and full of flavor.
40 Clove Garlic Tuscan Chicken
Servings: 4–6
Prep time: 10 minutes
Cook time: 45 minutes
Ingredients:
- 2 airline-cut chicken breasts (bone-in, skin-on)
- Kosher salt and freshly ground black pepper
- 1 Tbsp olive oil
- 2 Tbsp unsalted butter, divided
- 40 Dorot Gardens Crushed Garlic cubes
- 4 Dorot Gardens Chopped Sautéed Glazed Onions cubes
- 1⁄2 cup sun-dried tomatoes, chopped
- 1 cup artichoke hearts, quartered (jarred or canned, drained)
- 1 tsp dried oregano
- 1⁄2 tsp red pepper flakes (optional)
- 1⁄2 cup dry white wine
- 1 cup low-sodium chicken broth (homemade)
- 1⁄2 tsp dried thyme (or 2 sprigs fresh)
- 1 bay leaf
- Optional greens: 2 cups baby kale, spinach, or arugula
- Zest of 1 lemon
- 2 Tbsp chopped fresh parsley
- Focaccia, for serving
Instructions:
- Sear the chicken: Heat olive oil and 1 Tbsp butter in a large skillet or braiser over medium-high heat. Season the airline chicken breasts with salt and pepper. Sear skin-side down for 4–5 minutes, flip, and cook another 3 minutes. Transfer to a plate.
- Melt the garlic cubes & sauté the aromatics: Reduce heat to medium. Add remaining butter, then stir in 40 garlic cubes. Let melt and become fragrant, about 2 minutes. Add sun-dried tomatoes, artichokes, oregano, and red pepper flakes. Cook for 2 more minutes.
- Deglaze the pan: Pour in white wine, scraping up browned bits. Reduce by half, about 3 minutes. Stir in chicken broth, thyme, and bay leaf.
- Simmer & braise the chicken: Return chicken to the pan, skin-side up. Spoon sauce over top. Reduce heat to low, cover, and simmer 25–30 minutes until cooked through. Baste chicken occasionally.
- Add greens (if using): Stir in baby kale, spinach, or arugula. Let wilt for 1–2 minutes.
- Finish & serve: Discard bay leaf. Stir in lemon zest and parsley. Serve with crusty focaccia for soaking up the sauce.
