This Cheesecake Factory Tuscan Chicken copycat is a light, Mediterranean-style dinner made with juicy grilled chicken, roasted tomatoes, and artichokes in a tangy balsamic mix. It’s healthy-ish, super flavorful, and comes together without much effort — great for lazy weeknights or meal prep days when you can’t deal.

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Quick Summary

Prep time: 10 mins (plus 2 hr brine)
Cook time: 20 mins
Flavor: tangy, herby, fresh
Great for: meal prep, low-fuss dinners, light cravings

Why I Like This Recipe

I had no energy the day I made this — I mean like, actual zombie mode. Tossed the chicken in a quick brine, roasted the veggies on a tray, grilled the chicken while zoning out to YouTube. Somehow it turned out so put-together? It’s one of those “looks like effort, wasn’t” type meals.

Ingredients

4 boneless skinless chicken breasts
2 cups water
¼ cup granulated sugar
¼ cup kosher salt
2 cups grape tomatoes
1 (12 oz) jar marinated artichoke hearts (with liquid)
¼ cup balsamic vinegar
2 tbsp capers
1 tbsp chopped fresh basil

How To Make Tuscan Chicken

Brine the chicken: Mix water, sugar, and salt in a bowl ‘til it dissolves. Drop in the chicken. Cover and throw it in the fridge — leave it for 2 hours (don’t rush it).
Marinate the veggies: In a separate bowl, combine tomatoes, artichokes (plus all that marinated juice), balsamic vinegar, capers, and basil. Cover and chill — same 2 hours.
Roast the vegetables: Heat your oven to 220°C. Spread the veggie mix on a tray. Roast for 20 mins or so — the tomatoes should look blistery and slightly collapsed.
Grill the chicken: Heat up a grill pan. Take the chicken out of the brine, pat it dry. Grill it until fully cooked (around 8–12 mins depending on size). Should hit 74°C inside.
Assemble it all: Chicken on the plate. Spoon the warm roasted veggie mix over the top. Done. Serve with farro, rice, or whatever you’ve got lying around.

Tuscan Chicken – Easy Cheesecake Factory Copycat

Tips for Success

Brine = juicy chicken. No shortcuts here.
Use the artichoke jar liquid — trust me, it’s flavor gold.
Tomatoes should pop — it’s how you know they’re sweet enough.
Grill should be hot hot hot. You want those nice grill marks, not pale chicken sadness.
Add the basil after — if you cook it, it just… disappears.

Storage and Reheating

Fridge: Let it cool, toss it in a sealed container. Keeps for about 3 days.
Freezer: Pack chicken and veggies into a freezer-safe container. Freeze for up to 2 months.
Reheat: Pan works best. Medium heat, lid on. Stir once or twice. Should take about 6–7 mins to heat through.

Frequently Asked Questions

Can I skip the brine?
Technically yes, but the chicken won’t be as juicy. It’s a small step that makes a big difference.
Can I use canned artichokes?
Only if they’re marinated. You need that seasoned liquid to boost the flavor.
What if I don’t have balsamic vinegar?
Red wine vinegar works in a pinch. Maybe add a pinch of sugar to balance it out.
What sides go with this?
Rice, farro, couscous… honestly anything grain-y. Or even a crusty piece of bread to mop up the juices.
Can I bake the chicken instead?
Yeah, just roast it at 200°C for 20–25 mins depending on thickness. Still good.

Common Mistakes and How to Dodge Them

Forgetting the brine time: Two hours feels like forever, I get it. But it’s what makes the chicken actually taste like something. Set a timer and move on.
Draining the artichokes: Noooo. That marinade is part of the recipe. Dump the whole jar in, liquid and all.
Crowding the baking tray: If your tomatoes are all piled up, they’ll steam instead of roast. Spread them out for max caramelization.
Undercooking the chicken: Use a thermometer. 74°C (165°F) internal is your golden number. No guessing.
Adding basil before roasting: It’ll wilt into nothing. You want that fresh green pop on top, right at the end.

Nutrition Facts (Per Serving)

Calories: 183 kcal
Total Fat: 5g
Saturated Fat: 1g
Cholesterol: 65mg
Sodium: 496mg
Potassium: 24mg
Total Carbohydrate: 6g
Dietary Fiber: 2g
Sugars: 3g
Protein: 24g

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