Chicken Toscana Recipe

Pound and Marinate

If chicken breasts are uneven, place between plastic and pound to about 1/2-inch thickness for even cooking. In a shallow bowl or zip-top bag combine 3 tbs olive oil, 2 tbs lemon juice, 3 minced garlic cloves, 1 tsp dried oregano, 1.5 tsp salt and 1 tsp black pepper. Add the chicken, turn to coat thoroughly, cover or seal and refrigerate for at least 30 minutes and up to 4 hours.

Remove chicken from refrigerator 10 minutes before cooking to come closer to room temperature.

Heat a large skillet (12-inch) over medium-high heat. Add 1 tbs olive oil and 1 tbs butter. When oil shimmers, add chicken breasts (discard excess marinade). Cook undisturbed until a golden crust forms, about 4–5 minutes per side depending on thickness. Internal temperature should reach 160–165°F (71–74°C). Transfer cooked chicken to a plate and tent with foil to rest while you make the sauce.

Reduce heat to medium and add remaining 1 tbs olive oil and 1 tbs butter to the same skillet. Add 1 cup finely diced onion and sauté until soft and translucent, 4–5 minutes. Add 4 minced garlic cloves, 3 oz thinly sliced sun-dried tomatoes, 0.25 tsp crushed red pepper flakes and 1 tbs fresh thyme. Cook, stirring, for 1 minute until fragrant.

Pour in 1/2 cup dry white wine (or 1/2 cup chicken broth if not using wine) to deglaze the pan, scraping up browned bits from the bottom. Let the liquid reduce by about half, 2–3 minutes.

Stir in 1 cup chicken broth and bring to a gentle simmer. Add 5 cups packed baby spinach in batches, stirring until wilted and incorporated. Simmer 2 minutes to blend flavors.

Lower heat to medium-low and pour in 1 cup heavy cream. Stir to combine, then add 0.75 cup grated Parmesan cheese. Cook, stirring, until the sauce thickens slightly, about 3–4 minutes. Taste and adjust seasoning with additional salt and freshly ground black pepper as needed.

Return the rested chicken to the skillet, nestling breasts into the sauce. Spoon sauce, spinach and sun-dried tomatoes over each piece. Simmer gently for 2–3 minutes to reheat chicken and meld flavors; do not boil.

Sprinkle with 2 tbs chopped fresh parsley and squeeze lemon wedges over the top if using. Check final seasoning and add salt and pepper to taste.

Serve warm family-style from the skillet or transfer to a platter. Recommended accompaniments: mashed potatoes, polenta, or a simple pasta tossed with olive oil. For a catered party, keep sauce warm in a covered chafing dish and arrange chicken in overlapping rows on a warmed tray.