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Tuscan Chicken Breasts

 Tuscan Chicken Breasts
“I teach a college humanities class one night a week and rely on quick recipes to make dinner for my family before I race out the door,” writes Erin Mylroie of St. George, Utah. “This has been a favorite that everyone adores. To save even more time, I often buy chopped onion and bell peppers from the produce section.”
4 ServingsPrep/Total Time: 30 min.


  • 1 cup chopped onion
  • 1 cup each chopped sweet yellow and red peppers
  • 1 tablespoon olive oil
  • 1 tablespoon minced garlic
  • 4 boneless skinless chicken breast halves (4 to 6 ounces each)
  • 1 can (14-1/2 ounces) Italian diced tomatoes, drained
  • 2/3 cup chicken broth
  • 1 tablespoon balsamic vinegar
  • 3/4 teaspoon salt
  • 1/4 teaspoon sugar
  • 1/8 teaspoon crushed red pepper flakes
  • 1/8 teaspoon pepper
  • Hot cooked pasta
  • 1/4 cup shredded Parmesan cheese


  • In a large skillet, saute onion and peppers in oil for 4-5 minutes or
  • until crisp-tender. Stir in garlic; cook 1-2 minutes longer or until
  • vegetables are tender.
  • Flatten chicken to 1/2-in. thickness; place over vegetables. Add the
  • tomatoes, broth, vinegar, salt, sugar, pepper flakes and pepper.
  • Bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes
  • or until chicken juices run clear and sauce is thickened. Serve with
  • pasta. Sprinkle with Parmesan cheese. Yield: 4 servings.

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Tuscan Chicken Breasts (continued)

Nutritional Facts: 1 serving (1 each) equals 164 calories, 6 g fat (2 g saturated fat), 19 mg cholesterol, 653 mg sodium, 19 g carbohydrate, 3 g fiber, 10 g protein.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.