Tuscan-Spiced Chicken with Cheesy Broccoli and Roasted Carrots

Get ready for a dinner that turns broccoli into the star of the show! This Tuscan-spiced chicken features juicy cutlets seasoned with a warm spice blend, topped with a luscious garlic-tomato pan sauce. On the side, roasted broccoli gets a blanket of melted Monterey Jack cheese for an irresistible, gooey finish.

Roasted carrots add a touch of natural sweetness to round out the meal. It’s a saucy, savory and all-around satisfying dish that comes together in under an hour. Perfect for a weeknight dinner that feels special.

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Ingredients

9 ounce CarrotsView ingredient guideLike ingredientDislike ingredient

8 ounce Broccoli FloretsView ingredient guideLike ingredientDislike ingredient

1 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Tuscan Heat SpiceView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

1 unit Mushroom Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.25 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

1 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Wash and dry produce. Trim, peel and cut carrots on a diagonal into 1/2-inch-thick pieces. Cut broccoli florets into bite-size pieces if needed. Peel and mince or grate garlic. Dice tomato into 1/4-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.
3. Remove baking sheet from oven. Toss broccoli on empty side with a drizzle of olive oil, salt and pepper. Return sheet to top rack and roast until veggies are browned and tender, 15-20 minutes.
4. Meanwhile, pat chicken dry with paper towels. Season all over with 1/2 tsp Tuscan Heat Spice, 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 chicken browns too quickly, reduce heat to medium and add a splash of water. Transfer chicken to a cutting board to rest. Wipe out pan.
5. Heat a drizzle of oil in same pan over medium-high heat. Add garlic and tomato; cook until fragrant and softened, 30-60 seconds. Stir in cream cheese, stock concentrate, half the Monterey Jack, 1/2 cup water and a pinch of Tuscan Heat Spice (about 1/4 tsp). Cook, stirring, until sauce thickens, 1-3 minutes. Remove from heat; stir in 1 TBSP butter until melted. Season with salt and pepper.
6. When veggies are almost done, remove sheet from oven. Push broccoli into two bunches on sheet; sprinkle with remaining Monterey Jack. Return to oven and roast until cheese melts, 2-3 minutes. Slice chicken crosswise. Divide chicken, broccoli and carrots between plates. Spoon sauce over chicken.

Recipe Tips

FAQ

Can I use a different cheese instead of Monterey Jack?

Yes, you can substitute with mozzarella, provolone or any mild melting cheese.

What can I use instead of Tuscan Heat Spice?

Mix equal parts dried oregano, basil, rosemary and a pinch of red pepper flakes for a similar flavor.

How do I store leftovers?

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