Tuscany Chicken

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“This dish is a nice change from spaghetti with marinara and/or meatballs. I've made it with both chicken and shrimp, and get rave reviews every time from family and company alike. Serve with a salad and crusty bread to soak up the sauce and dinner is served!”

Ingredients Nutrition


  1. Cook and drain spaghetti according to package directions (12 minutes is usually perfect).
  2. Coat chicken with flour. Brown in olive oil in a skillet.
  3. Remove chicken and set aside.
  4. In same skillet, saute onion and garlic until golden.
  5. Add mushrooms and cook 2 minutes.
  6. Add wine and cook 10 minutes.
  7. Add remaining ingredients, including chicken.
  8. Cover and simmer 30 minutes. (Note: At this stage, I like to break the chicken apart into bite-sized pieces).
  9. Serve over cooked spaghetti.
  10. COOK'S NOTES: The alcohol from the wine is removed during the cooking process, but chicken broth may be substituted for the wine if desired. Or, a combination of both may be used. If a saucier dish is desired, more of either the wine or the broth, or both, may be added before covering and simmering at the end.

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