Creamy Tuscan Garlic Butter Chicken with Kale and Paprika Roasted Carrots

This creamy Tuscan garlic butter chicken is a restaurant-quality dish you can make at home in under an hour. Chicken cutlets are seasoned with a warm Tuscan spice blend, seared until golden, then finished in a luscious garlic herb butter sauce. On the side, tender kale is simmered with sour cream for a velvety texture and carrots are roasted with paprika until caramelized and sweet.

Perfect for a special dinner or a comforting weeknight meal, this recipe brings together bold Italian flavors with simple, wholesome ingredients. Serve with a glass of red wine and enjoy!

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Ingredients

1 unit OnionView ingredient guideLike ingredientDislike ingredient

12 ounce CarrotView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

4 ounce KaleView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 teaspoon PaprikaView ingredient guideLike ingredientDislike ingredient

2 tablespoon Garlic Herb ButterView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Tuscan Heat SpiceView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F. Line a baking sheet with parchment paper.
2. Peel and slice the carrots into ½-inch thick rounds. Dice the onion. Remove kale leaves from stems and roughly chop.
3. On the prepared baking sheet, toss the carrot rounds with 1 teaspoon of paprika, a drizzle of cooking oil, salt and pepper. Spread in an even layer. Roast for 20-25 minutes, until tender and slightly caramelized.
4. While carrots roast, season the chicken cutlets on both sides with the Tuscan Heat Spice, salt and pepper.
5. Heat a large skillet over medium-high heat. Add 2 teaspoons of cooking oil. Sear the chicken cutlets for 3-4 minutes per side, until golden and cooked through. Transfer to a plate and tent with foil.
6. Reduce heat to medium. Add 1 tablespoon of butter to the skillet. Add the diced onion and cook, stirring, for 2-3 minutes until softened.
7. Add the garlic herb butter and chicken stock concentrate, stirring until melted. Pour in ¼ cup of water and bring to a simmer. Cook for 1-2 minutes until slightly thickened.
8. Return the chicken to the skillet, turning to coat in the sauce. Simmer for 1 minute, then remove from heat.
9. In a separate small saucepan, heat the kale with 2 tablespoons of water over medium heat. Cover and steam for 3-4 minutes until wilted. Stir in the sour cream and cook for 1 minute until warmed through. Season with salt and pepper.
10. Serve the chicken and sauce alongside the creamy kale and paprika roasted carrots.

Recipe Tips

FAQ

Can I use boneless skinless chicken breasts instead of cutlets?

Yes, just slice them horizontally to create thinner cutlets or pound to even thickness for quicker cooking.

What can I substitute for kale?

Spinach or Swiss chard work well. Simply sauté until wilted, then stir in the sour cream.

Is this recipe gluten-free?

Yes, all ingredients are naturally gluten-free. Ensure your chicken stock concentrate is certified gluten-free.