Recipe: Tuscan Chicken

A great dinner option for rushed weeknights that won't add to the belt buckle notches

Olives and artichokes give a tangy flavour to this Tuscan chicken

With this Tuscan chicken you’ll have dinner on the table in 30 minutes or less

This is one that really works — especially for those rushed weeknights!


  • 3 Tbsp. olive oil

  • 1/2 onion, sliced

  • 3 garlic cloves, minced

  • 2 boneless, skinless chicken breasts, cut into strips

  • 1 cup chopped sundried tomatoes

  • 1 cup jarred artichokes, drained and quartered

  • 1 cup green or kalamata olives,
 pitted and chopped

  • 1 cup grated Fontina cheese

  • Chopped fresh basil for garnish


  1. Heat the oil in a sauté pan over medium heat.
  2. Add the onion and garlic and cook until the onion is soft.
  3. Add the chicken breast strips.
  4. Increase the heat to medium-high and brown the chicken.
  5. Add the sundried tomatoes, artichokes and chopped olives.
  6. Mix well and heat through.
  7. Season with sea salt and a good grinding of pepper, to taste.
  8. Sprinkle the cheese evenly over the top.
  9. Cover the pan and let the cheese melt.
  10. Garnish with the fresh basil and serve.

Serves 4.

Originally published in TV Week. For daily updates, subscribe to the free TV Week e-newsletter, or purchase a subscription to the weekly magazine.