Tuscan Chicken Recipe

Prepare and Marinate

Pat the chicken breasts dry with paper towels. If breasts are very thick, butterfly or pound them to even thickness (about 1/2 inch). In a shallow dish combine 3 tbs olive oil, 2 tbs lemon juice, 3 minced garlic cloves, 1 tsp dried oregano, 1 tsp dried thyme, 1 tsp kosher salt and 1 tsp freshly ground black pepper. Add chicken, turn to coat, cover and refrigerate for at least 30 minutes or up to 4 hours.

Sear the Chicken

Heat a large heavy skillet (preferably cast iron) over medium-high heat and add 2 tbs olive oil. Remove chicken from marinade, letting excess drip off. Add chicken to hot skillet and sear undisturbed 4–5 minutes until golden brown. Flip and cook 3–4 minutes more until just cooked through (internal temperature 160–165°F / 71–74°C). Transfer chicken to a plate and tent with foil; reserve pan with fond for the sauce.

Sauté Aromatics

Lower heat to medium and add the chopped shallot to the same skillet. If pan is dry, add a teaspoon of oil. Sauté 1–2 minutes until translucent, then add 2 sliced garlic cloves and cook 30 seconds until fragrant.

Add Tomatoes and Wilt Spinach

Add 1 cup sliced sun-dried tomatoes and 2 diced Roma tomatoes to the pan; cook 2–3 minutes to warm and release juices. Add 4 cups chopped spinach in batches, stirring, until wilted, about 2 minutes.

Deglaze and Simmer

Pour in 1 cup chicken broth to deglaze, scraping up browned bits from the bottom of the pan. Bring to a gentle simmer and let reduce 2–3 minutes.

Finish the Cream Sauce

Reduce heat to low and stir in 1 cup heavy cream, 1 tsp Italian seasoning, 1 tsp red pepper flakes, 1 cup grated Parmesan, 1 tsp salt and 1/2 tsp black pepper. Stir continuously until cheese melts and sauce thickens slightly, 2–4 minutes. Taste and adjust seasoning.

Return Chicken to Sauce

Nestle the seared chicken breasts back into the skillet, spoon sauce and vegetables over them. Simmer gently 2–3 minutes to rewarm the chicken and finish cooking (internal temperature 165°F / 74°C).

Turn off heat. Stir in 1 tsp extra-virgin olive oil and half of the chiffonaded basil into the sauce. Spoon sauce and vegetables over each chicken breast. Garnish with remaining basil and lemon wedges. Serve immediately with desired sides (polenta, mashed potatoes, pasta or a green salad).