Tuscan Chicken Bowl Recipe

Prepare and marinate chicken

Pat the chicken breasts dry with paper towels. If breasts are thick, slice in half horizontally to make two thinner cutlets (about 1/2" thick) so they cook evenly. In a shallow bowl or zip-top bag combine 2 tbsp olive oil, 2 tsp minced garlic, 1 tsp dried oregano, 1 tsp dried basil, 1 tsp lemon zest, 3 tsp salt, and 1 tsp freshly ground black pepper. Add the chicken, coat thoroughly, and marinate at room temperature for 15–20 minutes or in the refrigerator for up to 2 hours.

Heat a large skillet (preferably cast-iron or heavy-bottom) over medium-high heat until hot. Add a thin drizzle of oil or wipe the pan with oil. Remove the chicken from the marinade, letting excess drip off. Sear the chicken 3–4 minutes on the first side without moving until a golden crust forms. Flip and cook another 3–4 minutes until the internal temperature reaches 160–165°F (71–74°C) for fully cooked chicken. Transfer chicken to a cutting board and tent with foil to rest 5 minutes before slicing into 1/2" strips or bite-sized pieces.

Sauté aromatics

In the same skillet over medium heat add 1 tbsp olive oil. Add the finely diced shallot and sauté 1–2 minutes until translucent. Add 2 tsp minced garlic and cook 30 seconds until fragrant — do not let brown.

Build tomato sauce

Stir in the sliced sun-dried tomatoes and 1 cup halved cherry tomatoes. Cook 2–3 minutes until tomatoes begin to soften. Add 1 tbsp dry white wine (or chicken broth) and scrape up any browned bits from the pan; let the liquid reduce for about 1 minute.

Wilt spinach and finish

Add 4 cups fresh baby spinach in batches, stirring until wilted. Pour in 1 tbsp heavy cream and 1 tbsp grated Parmesan; stir to combine into a loose, silky sauce. Sprinkle in 1 tsp red pepper flakes, 1/2 tsp salt, and 1/4 tsp black pepper. Taste and adjust seasoning. Simmer 1–2 minutes until the sauce slightly thickens. If the pan is dry, add an extra splash (1–2 tsp) of olive oil or broth to loosen.

Return the sliced chicken to the skillet and toss gently to coat in the tomato–spinach sauce just to warm and meld flavors, about 1 minute. Remove from heat.

Divide 2 cups cooked farro (or brown rice/quinoa) between two bowls (about 1 cup per bowl). Top each with 1 cup baby arugula or mixed greens.

Arrange the sauced chicken and tomato–spinach mixture over the grains and greens, distributing evenly.

Finish each bowl with a drizzle of 1/2 tsp extra virgin olive oil, a sprinkle of the remaining chopped fresh basil or parsley (about 2 tbsp per bowl), and a squeeze of lemon wedge to brighten. Optionally, add extra Parmesan if desired.

Serve warm. Leftovers keep refrigerated in an airtight container for up to 3 days; reheat gently to avoid overcooking the chicken and wilting the greens further.