Chicken Toscana

Candace Karu


On a trip to Tuscany, we stopped at a small, hilltop village for lunch. Dining outside in the warm, golden fall air, we asked our server to bring us whatever the kitchen recommend. "I'll bring you my family's meal," our charming host said.

He produced a dish so simple, yet so delicious, I wrote down the ingredients to try when I got home.

Fast forward to a snowy night when I needed a great meal in a hurry with ingredients I had on hand. I remembered that afternoon in Italy and decided to try to replicate that perfect dish.

This easy, elegant dish comes close. I hope you enjoy it!

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10 Min


45 Min


1 1/2-2 lb
chicken thighs, skinless and boneless
1 can(s)
artichoke hearts, canned (quartered, water packed)
10 - 12 large
spanish olives stuffed with pimento (halved)
1 c
white wine (or chicken broth)
salt and pepper to taste

Directions Step-By-Step

Preheat oven to 350ยบ. Place chicken in a 3 quart casserole dish.
Drain artichoke hearts and place them on top of the chicken.
Cut olives in half and toss them on top of the artichokes.
Add white wine and season to taste.
Cover with casserole lid or aluminum foil and place in center of preheated oven. Cook until chicken is done and tender, about 45.

About this Recipe

Course/Dish: Chicken
Other Tags: Quick & Easy, Healthy
Hashtags: #low-carb, #simple