Can I make this dish dairy-free?

Yes! Substitute heavy cream with coconut cream and Parmesan with nutritional yeast for a creamy garlic chicken that’s dairy-free.

Is it possible to prepare this dish ahead of time?

Absolutely! Cook the chicken and sauce separately. Combine and reheat gently when ready to serve for an easy chicken dinner.

Can I freeze Creamy Tuscan Chicken?

Yes, you can! Store it in an airtight container for up to three months. Thaw overnight before reheating to maintain texture.

What can I use instead of heavy cream?

Half-and-half or a mixture of milk and cornstarch work great. These alternatives keep the chicken with creamy garlic sauce luscious.

Can I use fresh tomatoes instead of sun-dried tomatoes?

Fresh tomatoes can work, but sun-dried tomatoes add a more intense flavor to this Italian-inspired chicken.

What is the best way to thicken the sauce?

A cornstarch slurry or additional grated Parmesan can thicken your chicken with creamy Parmesan sauce beautifully.

How do I make this dish gluten-free?

Use gluten-free flour or cornstarch for the sauce. Pair with gluten-free pasta or rice for a complete meal.

Can I make this dish in a slow cooker?

Yes! Sear the chicken first, then cook everything in the slow cooker on low for 4-6 hours for a tender result.

Filipino Chicken Adobo Just Like I Make at Home

Name: Filipino Chicken Adobo Just Like I Make at Home
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Cuisine: Filipino
Ingredients: 4 bay leaves; 1 onion; sliced; 1 cup of chicken stock or just enough to cover the chicken; Marinade; 4 chicken thighs; 5 tbsp of brown sugar; ⅓ cup of soy sauce; ¼ cup of vinegar; 6 cloves of garlic; minced or smashed; 1 tsp of whole black peppercorns

Filipino Chicken Adobo

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Savor the bold, tangy richness of Chicken Adobo—tender chicken simmered in garlic, soy, and vinegar bliss

Author: Genio Ng
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Yield: 4 servings 1x
Category: Chicken
Method: Easy
Cuisine: Filipino

Ingredients

Scale

4 bay leaves
1 onion, sliced
1 cup of chicken stock or just enough to cover the chicken

Marinade

4 chicken thighs
5 tbsp of brown sugar
1/3 cup of soy sauce
1/4 cup of vinegar
6 cloves of garlic, minced or smashed
1 tsp of whole black peppercorns

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Instructions

In a bowl, marinade the chicken with brown sugar, soy sauce, vinegae, garlic and black peppercorns for at least 1 hour or overnight. Set aside.
Then, heat the oil over medium high heat.
Sear the marinated chicken skin-side down and let it cook for 4-5 minutes until the skin is golden brown and flip the chicken over. Set aside.
In the same pan, add in the onion and saute for 2-3 minutes. Then, add the chicken back to the pan.
Pour in the marinade, chicken stock, and bay leaves.
Bring it to a boil, cover with a lid and simmer for 30 minutes.
Turn up the heat to medium-high, start reducing the sauce and pour the sauce all over the chicken for 6 minutes or until it becomes sticky and forms a glaze.
Garnish with green onions, sesame seeds and enjoy with a bowl of rice!

Find it online: https://cookingwithgenius.com/filipino-chicken-adobo/