Comments on: Creamy Tuscan Chicken

By: Tonia Schemmel

Tonia Schemmel — Fri, 13 Mar 2026 17:23:58 +0000

In reply to JoAnn. I have not give this a try JoAnn. My concern would be overcooking the chicken when you heat it back up. Perhaps sear on higher heat- not cooking all the way through. When reheating, let it simmer a few more minutes in the sauce to ensure it is hot and cooked to 165F. Let us know how it goes!

By: JoAnn

JoAnn — Fri, 13 Mar 2026 01:02:37 +0000

This is my 3rd time making it! What a dish it is. Wondering if it’s possible to sear the chicken a day ahead, saving the brown bits in the pan. Cream sauce, brown bits and remainder of the recipe next day right before dinner party that evening? Please advise…..

By: Tonia Schemmel

Tonia Schemmel — Wed, 11 Mar 2026 16:33:09 +0000

In reply to Paola. Glad to hear this Paola! Love the capers. Appreciate your review!

By: Paola

Paola — Wed, 11 Mar 2026 15:06:04 +0000

Totally loving the Tuscan chicken. I also added capers for that salty Italian touch.

By: Tonia Schemmel

Tonia Schemmel — Thu, 05 Mar 2026 02:56:13 +0000

In reply to mert. Wonderful, love how you adapted it! Appreciate you sharing this Mert.

By: mert

mert — Thu, 05 Mar 2026 02:19:40 +0000

Wow, I love this recipe. So easy. I subbed homemade cashew cream for heavy cream and it was great. I also baked some bone-in thighs(it was what I had) while I was making the sauce and then added them when they were fully cooked. My family loved it, even my 7 y.o. grandson. Really lovely blend of flavors and a beautiful presentation to boot. Thanks Tonia!

By: Tonia Schemmel

Tonia Schemmel — Wed, 04 Mar 2026 04:25:38 +0000

In reply to Lizzy. Awesome Lizzy, happy you enjoyed!