Tuscan-Spiced Chicken with Cheesy Broccoli and Roasted Carrots

This Tuscan-spiced chicken dinner is a delicious way to enjoy broccoli. The chicken is seasoned with a warm spice blend and cooked until golden, then topped with a creamy garlic-tomato sauce that adds richness and depth. On the side, roasted broccoli gets a blanket of melted Monterey Jack cheese for a satisfying, cheesy finish.

Roasted carrots round out the meal with natural sweetness and a tender bite. It’s a balanced, flavorful plate that comes together in just 35 minutes-perfect for a busy weeknight.

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Ingredients

8 ounce BroccoliView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit Mushroom Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.25 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

9 ounce CarrotView ingredient guideLike ingredientDislike ingredient

0.25 tablespoon Tuscan Heat SpiceView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position (top and middle for 4 servings) and preheat oven to 425°F. Wash and dry produce. Trim, peel and cut carrots diagonally into ½-inch-thick pieces. Cut broccoli into bite-size pieces. Peel and mince garlic. Dice tomato into ¼-inch pieces.
2. Toss carrots on one side of a baking sheet with a drizzle of olive oil, salt and pepper. Roast on top rack for 5 minutes (you’ll add broccoli later).
3. After 5 minutes, remove sheet from oven. Carefully toss broccoli on empty side with olive oil, salt and pepper. (For 4 servings, use a second sheet; roast broccoli on top rack, carrots on middle.) Return sheet to top rack and roast until veggies are browned and tender, 15-20 minutes more.
4. Meanwhile, pat chicken dry and season with ½ tsp Tuscan Heat Spice (1 tsp for 4 servings), salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. If browning too quickly, reduce heat to medium and add a splash of water. Transfer to a cutting board to rest; wipe out pan.
5. Heat another drizzle of oil in the same pan over medium-high heat. Add garlic and tomato; cook until fragrant, 30-60 seconds. Stir in cream cheese, mushroom stock concentrate, chicken stock concentrate, half the Monterey Jack, ½ cup water (1 cup for 4) and a pinch of Tuscan Heat Spice (about ¼ tsp). Cook, stirring, until sauce thickens, 1-3 minutes. Remove from heat and stir in 1 TBSP butter (2 TBSP for 4) until melted. Season with salt and pepper.
6. When veggies are almost done, remove sheet from oven. Push broccoli into two piles and sprinkle with remaining Monterey Jack. (For 4 servings, use the broccoli sheet and push into four piles.) Return to top rack and roast until cheese melts, 2-3 minutes. Slice chicken. Divide chicken, broccoli and carrots among plates. Spoon sauce over chicken and serve.

Recipe Tips

FAQ

Can I use a different cheese instead of Monterey Jack?

Yes, you can substitute with mozzarella, provolone or a mild cheddar for a similar melt.

What can I use instead of Tuscan Heat Spice?

A blend of dried oregano, basil, red pepper flakes and garlic powder can mimic the flavor.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave.