In my house, the freezer is always stocked with various chicken parts. First, because we love it. But also, it’s undeniably healthier than some other meats, and let’s face it, beef and pork prices are scary right now.
So, my family has become architects of creative chicken dishes. We are the Bubba Gump of the chicken world if you will. We do fried chicken, chicken Marsala, herb roasted chicken, chicken fajitas, chicken soup, baked chicken, and, well, you get the point.
However, one of my absolute favorites is Tuscan chicken. This dish is hearty and delicious with muted earthy flavors. It uses juicy chicken, a creamy Parmesan sauce, spinach, and sun dried tomatoes to make an impressive dish for company, Sunday dinner for the family, or a quick midweek reheat for those busy days.
While it’s easy to get wrapped up in the singular deliciousness of this rich chicken recipe, we must consider what to eat with Tuscan chicken to make it a full meal. It turns out that this dish is quite versatile and can be served with vegetables, an array of breads, starchy sides, salads, seafood, and even sauces and salsas.
So the next time you’re wondering what to eat with Tuscan chicken, remember these sides.
When trying to think of what goes with Tuscan chicken, my thoughts immediately go to bread. When I’m in the mood for something offensively tasty, this easy garlic bread is my go-to recipe.
It’s a quick 10-minute prep between slicing the bread (French or Italian loaves work best), and making a garlic topping that includes butter and parsley. Then you just lay your bread on a pan and slather on the garlic.
Just make sure you have a good pastry brush to get in all the nooks and crannies. This crispy bread is a great way to sop up all the extra sauce from the chicken.
Baked polenta chips can be served before your Tuscan chicken, as an appetizer, or on the table during dinner for everyone to pick at and dip in the creamy spinach sauce.
Polenta is made from cornmeal so the chips, while satisfying, won’t overpower the flavor of the main course. The only thing is, while the polenta cooks super quick and rolling it out is a breeze, it does need to stay in the fridge for 8–12 hours.
After that you and the kids can cut them up into cute shapes, season them, and bake for 20 minutes.
This deliciously creamy smooth risotto recipe is the perfect match for a creamy chicken. The combination will definitely fill hungry bellies in the tastiest way possible.
The risotto offers an array of layered flavors like saffron, shallots, beef marrow, white wine, and fresh Parmesan cheese. It takes about an hour of your full attention. The key to a good risotto is the stirring, lots of stirring.
I will tell you it’s worth the effort for the sweet, velvety comfort this classic side will bring.
I don’t know about you, but I love those quick, no sweat sides, that make you look like a rock star. You know the ones where we can convince people we did everything from scratch, going so far as to churn the butter? This lemon butter orzo is THAT side.
It takes a total of 15 minutes. It’s just a matter of boiling the little rice sized pasta until there’s no visible water. Then mix in butter, lemon, parsley, salt, pepper, and you’re done.
The smooth buttery taste will blend nicely with the creamy flavor of the Tuscan chicken. A word of caution, stir the orzo frequently, and be mindful not to burn it.
This sauteed potato and onion dish has made me never want to mash again. It’s simple to make with just a few ingredients like butter, salt, pepper, and of course some good russet potatoes and sweet onions.
Basically, you just chop everything up evenly, and toss it in the pan. Just flip them around every so often until the taters are crispy brown on the outside, but tender on the inside.
This dish’s robust dark appearance is visually pleasing next to the colorful cream of the chicken. Pro-tip, use a good quality knife to chop, it makes things easier.
Now, in the spirit of full transparency, I must tell you that these Italian rolls take 4 hours from start to finish. But hear me out. Most of that time is spent waiting for the dough to rise, and stretching and folding (which is actually kind of fun).
It’s easy because there are only 4 ingredients (good old-fashioned flour, water, salt, and instant yeast). It’s a nice activity to do with the kids, so you can show them how bread is actually made. You can also pawn the kneading of the dough off on them!
The result will be nicely shaped rolls with a crisp crust and airy dough. This makes it the perfect bread to dip in your chicken or spread on some yummy garlic aioli.
I promise, this bread will not take all day, but the zesty herb flavor will taste like it did. It only takes about 10 minutes and looks beautiful when done.
With the decorative specks of green, black, white, and brown, this round flat bread can definitely act as an edible centerpiece for your Tuscan chicken table.
Take a picture though, because it won’t last long. It goes great with a lemon butter sauce too.
1. Garlic Aioli
What is a foodie to do, if they have a delicious homemade bread, but nothing to dip it in? They make a quick and easy garlic aioli. Yes, the same aioli I said goes great with ciabatta.
The recipe originated in France, and it’s basically a mayonnaise, but the garlic co-mingles perfectly with Italian breads and sides. The ingredients are just oil, egg yolk, and garlic.
A few tips, the key to making a good aioli, is to take your time when mixing the yolk and oil. Slow and steady wins the race. Whisk constantly (in a kitchen that is not too warm), until the mixture is congealed into a creamy consistency.
2. Salsa Verde
I tried this refreshing alternative to red salsa, and I may never go back. It takes a matter of minutes to make this salsa with tomatillos (a cousin of the red guys), and jarred salsa has nothing in this zesty citrus flavored dip.
Just toss a few ingredients like cilantro, onion, jalapeno, and the tomatillos into a blender, and soon you will have a mouthwatering side to table with your Tuscan chicken. You can even add it to give the chicken a spicy kick.
You may be thinking, “how am I going to use a lemon butter sauce with Tuscan chicken“? Well, let me tell you.
Besides a nice spread or dip for any bread, this citrus-based browned butter can be drizzled onto any veggies or starches you serve with the chicken. It is a quick sauce that blows plain old butter out of the water.
Steamed asparagus is one of those veggies that class up any dish. They can hold their own with anything from steak to pasta. Between the crisp earthy taste and the vibrant green color, it’s perfect for any occasion.
This recipe promises to give you a simple, perfectly steamed, delicious bunch of tiny trees. It only takes 5 minutes to steam, then add some olive oil, lemon, salt, and pepper. Be sure to cut the thick ends off before steaming.
This tasty ratatouille is loaded with eggplant, zucchini, tomatoes, and the potatoes of your choice. Herbs and spices can be added, but these magical veggies will naturally caramelize as they roast, giving them their own unique flavor.
I love this for its healthy goodness, but even more because of how easy it is to make. Prep time is just 15 minutes, and once everything has been mixed with some olive oil, you just stick the pan in the oven. In about an hour, you’ll have a visually stunning dish that is a nutritious addition to Tuscan chicken.
Sauteed spinach is one of my favorites because this iron rich green can be on the table in 10 minutes. The tangy, earthy flavors are a nice addition to the sun dried tomatoes and spinach in the chicken.
Add some jalapeños to the pan for some extra zing. Sometimes when I make this, I just use garlic powder rather that peeling and dicing fresh cloves.
I’m just going to say it, historically, I’ve never been a big fan of these tiny cabbages. But over the years, (with the help of the internet), I’ve discovered that, when prepared properly, they can be a tasty treat.
This recipe calls for roasting them at a high temperature of 425 degrees, this helps draw out their natural sweetness. After cutting off the wordy stem and cutting them in half, just simply toss them around in a Ziploc with some olive oil.
Spread them evenly on a pan and sprinkle some garlic, Parmesan cheese, and bread crumbs. Pop them in the oven for 20 minutes, and they’re ready to join the chicken for a nutritious, flavor filled dinner.
Zucchini is one of my favorite vegetables to grow in the garden. It’s fascinating to watch them grow. One day you have a few yellow flowers (which are tasty themselves), and what seems like the next there’s a harvest fit for the Jolly Green Giant. One of my favorite ways to prepare them is to simply grill them.
This recipe is easy, it takes just 10 minutes on the grill after drizzling some olive oil and sprinkling some garlic, Parmesan cheese, smoked paprika, and lemon juice. Grilled zucchini’s smoky, charred taste adds nicely to the Tuscan chicken flavor.
The star of this fresh tomato basil salad is definitely the Burrata cheese. Burrata is made, in part, from Mozzarella cheese and has custard-like consistency. The salad is refreshing and easy to make.
Just be sure to let the cheese reach room temperature before serving. The ingredients, which are simply tomatoes, fresh basil and the cheese, can be arranged on a Charcuterie board for a lovely presentation alongside the Tuscan chicken.
2. Tabbouleh Salad (For A Gluten Free Option)
Tabbouleh is made from cracked wheat (also known as bulged). Mix in some fresh ingredients like scallions, tomatoes, romaine lettuce, and parsley.
Then top it off with a refreshing minty garlic dressing. The result is a crunchy explosion of earthy goodness that will balance out the smooth texture of the chicken.
Cracked wheat can be found at most Mediterranean and Arabic markets, but it can easily be ordered online.
I make this my staple salad whenever I serve Italian. This robustly zesty leaf has quite the tangy taste, but this recipe uses the power of Parmesan cheese, olive oil, and salt to tame it into a delicate, nutrient rich side.
There’s just enough tang left to help bring out the flavors from the chicken. It’s also a great salad to eat right before digging into the main course, as it can help cleanse the palate, so you get the full flavor of the creamy chicken.
Couscous is a small pasta that, when combined with a few common ingredients, just bursts with flavor. It takes only 10–15 minutes to prepare, and will look dazzling on the dinner table.
The fresh mix of garlic, onions, lemon, and garlic can be served warm or cold. This recipe will yield enough for you to serve with your Tuscan chicken, and have more than enough leftovers for the week.
Whenever I see a recipe that contains dill, I do a double take. It’s my favorite for its versatility and ability to bring muted flavors to the surface. Make no mistake, just because it’s not in this recipe title, does not mean it’s playing second fiddle to the fennel.
Actually, these two ingredients combine to give a delicious flavor to a simple side. Just cut your cucumber (preferably an English variety), add the fennel, dill, and some oil and vinegar. This salad is a nice way to cleanse the palate before digging into the chicken.
Is it just me, or is there anyone else that fully resists mixing veggies and fruits in a salad? It just seems like an odd mixture, ok, maybe it’s just me. Anyway, whatever your stance on a veggie fruit salad may be, this one is sure to capture your taste buds.
I think it is the fresh mozzarella and basil that tie everything together for a unique layered flavor that is sweet and tangy delight.
This salad also presents beautifully with its colorful display. It will pair nicely with Tuscan chicken because the light fruitiness of the salad is a nice contrast to the heavy cream in the chicken.
Now, when I was trying to think about what sides go with Tuscan chicken, I’ll admit that olive tapenade was not on the top of my list. But this is why we research, share, and dish!
It’s another one of those stunners that looks and tastes like you took it toiled away all day, but really it was only about 10 minutes.
The olives, capers, and wine vinegar are just tossed into the food processor. Top it with some pretty garnish and serve with your meal. It’s a unique spread for bread and rolls for folks that don’t like butter.
My main concern when choosing a side is flavor. Then of course the time and simplicity factor. But, if it looks pretty and has an air of originality, a little panache peppered in, I’m one happy camper.
These shrimp scampi skewers are all that and more. Full of a rich garlicky flavor, they are ready in just 20 minutes, you’ll have a unique surf to your Tuscan turf.
While this recipe calls just for the shrimp to be threaded on the skewer, you can add anything you like, from cherry tomatoes and mushrooms, to pineapple and grapes.
What To Serve With Tuscan Chicken? 23 Best Side Dishes
- Homemade Garlic Bread
- Baked Polenta Chips
- Risotto Alla Milanese
- Lemon Butter Orzo
- Fried Potatoes and Onions
- Easy Ciabatta Rolls: Served warm with olive oil and balsamic for dipping.
- Easy Focaccia Bread
Sauces & Dips:
- Garlic Aioli
- Salsa Verde
- Lemon Butter Sauce
- Perfect Steamed Asparagus
- Roasted Vegetable Medley Ratatouille
- Garlic Sauteed Spinach
- Parmesan Roasted Brussels Sprouts
- Grilled Zucchini
Light Salads & Grains:
- Burrata Caprese
- Tabbouleh Salad for a gluten-free grain option.
- Simple Arugula Salad
- Mediterranean Couscous
- Refreshing Fennel Cucumber Salad
- Mozzarella peach and tomato salad
- Olive Tapenade
- Shrimp Scampi Skewers for those looking for an elevated twist.
- Pick a recipe from the list above.
- Click the recipe name and visit the website.
- Enjoy it with your loved ones!
My name is Beth, Elizabeth Evelyn to be exact. A native Tennessean, I was born in the South.
I am the author behind Local Milk Blog.
Local milk is a journal devoted to home cookery, travel, family, and slow living—to being present & finding sustenance of every kind.
It’s about nesting abroad & finding the exotic in the everyday.
Most of all it’s about the perfection of imperfections and seeing the beauty of everyday, mundane life.