Tuscan-Spiced Chicken & Cheesy Broccoli
with Garlic-Tomato Pan Sauce & Roasted Carrots
- Milk
For a magical “wow, I think I love broccoli” moment, whip up this Tuscan-spiced chicken dinner! Creamy garlic-tomato sauce tops chicken for extra flair and umami, while roasted broccoli is served on the side, topped with Monterey Jack for a gratifying, melty cheese-pull finish. Tender roasted carrots round out the meal. It’s saucy, savory, and all-around satisfying!
Ingredients
9 ounce
Carrots
8 ounce
Broccoli Florets
1 unit
Roma Tomato
1 clove
Garlic
10 ounce
Chicken Cutlets
1 tablespoon
Tuscan Heat Spice
2 tablespoon
Cream Cheese
(Contains: Milk)
1 unit
Mushroom Stock Concentrate
¼ cup
Monterey Jack Cheese
(Contains: Milk)
Not included in your delivery
1 tablespoon
Olive Oil
2 teaspoon
Cooking Oil
1 tablespoon
Butter
(Contains: Milk)
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position (top and middle for 4 servings) and preheat oven to 425 degrees. 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 necessary. Peel and mince or grate garlic. Dice tomato into 1⁄4-inch pieces.
• 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 the broccoli then).
• Once carrots have roasted 5 minutes, remove baking sheet from oven. Carefully toss broccoli on empty side with a large drizzle of olive oil, salt, and pepper. (For 4, toss broccoli on a second baking sheet; roast broccoli on top rack and carrots on middle rack.) • Return sheet to top rack and roast until veggies are browned and tender, 15-20 minutes.
• Meanwhile, pat chicken* dry with paper towels and season all over with 1⁄2 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. (TIP: if chicken starts to brown too quickly, reduce heat to medium and add a splash or two of water.) • Turn off heat; transfer to a cutting board to rest. Wipe out pan.
• Heat a drizzle of oil in same pan over medium-high heat. Add garlic and tomato. Cook, stirring, until fragrant and softened, 30-60 seconds. • Stir in cream cheese, stock concentrate, half the Monterey Jack, 1⁄2 cup water (1 cup for 4 servings), and a pinch of Tuscan Heat Spice (we used 1⁄4 tsp; about 1⁄3 tsp for 4) until melted and combined. Cook, stirring occasionally, until sauce has thickened, 1-3 minutes. • Remove pan from heat and stir in 1 TBSP butter (2 TBSP for 4) until melted. Season with salt and pepper.
• When veggies are almost done, remove sheet from oven. Carefully push broccoli into two bunches on sheet and sprinkle with remaining Monterey Jack (for 4 servings, remove sheet with broccoli from oven and carefully push broccoli into four bunches). Return to top rack and roast until cheese melts, 2-3 minutes. • Slice chicken crosswise. • Divide chicken, broccoli, and carrots between plates. Spoon sauce over chicken and serve.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: The garlic-tomato pan sauce was the star of the dish — rich, savory, and deeply flavorful. Some found the Tuscan Heat Spice quite spicy, so use it sparingly if you prefer milder heat 🌶️.
- Ease of prep: Most found this straightforward to make, though a few noted it took longer than expected, especially when managing the oven and stovetop simultaneously.
- Suggestions: Use less water when making the sauce — many reviewers found half a cup (or even less) produced a watery result; reducing the amount or simmering longer helped it thicken. Add rice, mashed potatoes, or couscous on the side to soak up the delicious sauce, as several reviewers felt the double-veggie plate needed a starch.
- Leftovers: One reviewer noted the dish smelled amazing from the fridge the next day and held up well as leftovers.
- Cheese: Many felt the broccoli needed more Monterey Jack to truly earn the "cheesy" label — consider using the full cheese portion on the broccoli rather than splitting it with the sauce.
Reviews from our home cooks
This was super yummy with a savory pan sauce that was just mouth watering! I fudged with the sauce a bit since I didn't put any of the mozz in it (just on the broccoli) or any of the Tuscan heat spice, I just put a bit extra on the chicken. It smells AMAZING coming out of the fridge the next day for leftovers! Two thumbs up for the two veg portions, too!
The garlic tomato sauce was the best. It really added good flavor to the chicken. We had some rice leftover from the night before and we put the sauce on that too. It was a good dinner. The cheesy broccoli was a nice change from the standard roasted broccoli.
I really loved this meal. The Tuscan seasoning was quite tasty. The pan sauce was the star of the dish. I love roasted vegetables. The broccoli and carrots roasted perfectly. Another winner.
The garlic tomato sauce was excellent. Tuscan spice brings heat so use very sparingly if you're not a fan of spicy food. Sliced, sauted mushrooms would be a nice addition to this meal.
Since I'm cutting my carb intake, this meal is great and it was pretty simple to make. Taste is great. I gotta find a Tuscan spice for my chicken.
One of my husband's favorites, just has good flavor, the sauce is the star of the dish of course, but it is a pretty easy dish imo, and I've cooked the chicken in the skillet, but I've also cooked everything in the oven except for the sauce of course. Just made it a wee bit easier, gave me time to clean up some and make the sauce then serve so it worked out well that way. Over all very good dish.
I finely diced the broccoli and added cheese sauce and it was much tastier. Quick and easy and tasty. Perfect for a weeknight. We will keep this one in the rotation
Cheesy broccoli is a misleading title. The small amount of cheese that was melted onto the broccoli hardly gave it any extra flavor.
This was amazing! Loved the extra veggies. I'm tired of potatoes and this was a great change. Sauce was wonderful and the Tuscan heat spice is a favorite. I would order this every time.
This was good but our sack of ingredients has Tunisian Spice instead of Tuscan Spice. Since the recipe was called Tuscan-Spiced Chicken, we rummaged through our collection of extra/left-over spices and luckily found 1 package (1 Tbsp) of Tuscan Spice. The Tunisian Spice smelled more like India food which we don't really like, so we were glad we had saved the Tuscan Spice. I'm sure this was an honest mistake, but it might have ruined the meal for us.
