Cheesecake Factory Tuscan Chicken Recipe
This dish combines tender chicken with vibrant asparagus, juicy tomatoes, artichokes, and the briny pop of capers.A key trick is to let the chicken marinate for at least two hours.I really like how the farro adds a nutty, chewy twist that perfectly complements the other flavors.
Ingredients
- 2 Chicken Breasts
- 2 tbsp Olive Oil
- 2 tbsp Balsamic Vinegar
- 1 tbsp Dijon Mustard
- 2 tbsp French Mustard Vinaigrette
- 1 tsp Salt
- 1 tsp Pepper
- 1 cup Grape Tomatoes halved
- 1 can Artichoke Hearts 14 oz.
- 2 tbsp Capers
- 3 tbsp Fresh Basil chopped
Instructions
- Combine olive oil, balsamic vinegar, Dijon mustard, salt, and pepper.
- Marinate chicken breasts in this mixture for at least two hours in the refrigerator.
- Preheat a griddle pan over medium-high heat and cook the chicken until it is half done.
- This usually takes about 5 minutes on each side.
- Flip the chicken over, and then baste with the French Mustard Vinaigrette.
- Continue cooking until fully done.
- While the chicken cooks, heat a sauté pan over medium-high heat.
- Add grape tomatoes, artichoke hearts, and capers.
- Cook for about 2 minutes.
- Serve the cooked chicken with the vegetable mixture on top.
- Garnish with freshly chopped basil for a bright finish.
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