Tuscan-style Chicken Recipe

Prep breasts

Pat the 4 chicken breasts dry with paper towels. If very thick, butterfly or pound to an even thickness about 3/4 inch. Season both sides with 1.5 tsp kosher salt, 1 tsp freshly ground black pepper and 2 tsp fine herb blend. Lightly dredge each breast in 1/2 cup all-purpose flour, shaking off excess.

Sear chicken

Heat a large skillet over medium-high heat. Add 2 tbs olive oil and 1 tbs unsalted butter. When butter foams and oil shimmers, add chicken breasts (do not crowd; sear in batches if necessary). Cook until golden brown, about 4–5 minutes per side, until an instant-read thermometer registers 155°F (will finish cooking in sauce). Transfer seared chicken to a plate and tent with foil.

Sweat aromatics

Reduce heat to medium. Add a touch more oil (about 1 tbs) to the same skillet if dry. Add 1 chopped yellow onion and sauté until translucent, about 4 minutes. Add 4 minced garlic cloves and sauté 30–45 seconds until fragrant, taking care not to brown the garlic.

Cook mushrooms and peppers

Add 8 oz sliced cremini mushrooms to the pan and sauté until they release liquid and begin to brown, about 5–6 minutes. Add 3 julienned roasted red peppers and cook 1–2 minutes just to warm through. Add 4 cups fresh baby spinach and toss until wilted, about 1–2 minutes. Season vegetables lightly with a pinch of salt and the optional 1/4 tsp crushed red pepper flakes.

Deglaze

Push the vegetables to the perimeter of the pan and pour in 1/2 cup dry white wine (or chicken stock) to deglaze, scraping up browned bits with a wooden spoon. Let the wine reduce by about half, roughly 2–3 minutes.

Build the creamy rose sauce

Stir in 1 tbs sun-dried tomato paste and cook 30 seconds. Add 1/2 cup low-sodium chicken broth and 1 cup heavy cream; stir to combine. Bring to a gentle simmer and reduce heat to low. Stir in 1/2 cup freshly grated Parmesan and 1 tbs fresh lemon juice. Simmer gently until sauce thickens slightly, 3–5 minutes. Taste and adjust seasoning with a pinch more salt and pepper if needed.

Return chicken to sauce

Nestle the seared chicken breasts back into the skillet, spooning sauce over the tops. Simmer gently, uncovered, for 5–7 minutes until chicken reaches 165°F internal temperature and sauce has thickened to coat the back of a spoon.

Remove from heat. Sprinkle 2 tbs chiffonaded fresh basil (or parsley) over the chicken and sauce. Let rest 3 minutes. Serve chicken breasts with plenty of the creamy rose sauce spooned over, garnished with extra Parmesan or a crack of black pepper if desired.