Tuscan Chicken Recipe

Prep the chicken

Pat chicken breasts dry with paper towels. If breasts are thick, halve horizontally or pound to even thickness (~1/2 inch) for even cooking.

In a small bowl combine paprika, garlic powder, onion powder, dried oregano, dried thyme, black pepper, kosher salt, and cayenne pepper. Mix to form the blackening spice blend.

Rub each chicken breast with 2 tbs olive oil then evenly coat both sides with the blackening spice blend, pressing so it adheres. Let rest 10 minutes at room temperature (or refrigerate up to 30 minutes).

Heat a large heavy skillet (cast iron recommended) over medium-high heat until very hot (about 3–4 minutes). Add 2 tbs butter and swirl to melt.

Add chicken breasts to the skillet (do not crowd). Cook 4–5 minutes per side, flipping once, until a dark crust forms and internal temperature reaches 165°F (74°C). If breasts are thick, reduce heat to medium and cover for 2–3 minutes to finish cooking. Remove chicken to a cutting board and tent with foil to rest 5 minutes.

While chicken rests, prepare the salsa. Halve cherry tomatoes and place in a mixing bowl. Add thinly sliced sun-dried tomatoes, minced garlic, diced red onion, and torn or chiffonade basil.

Whisk together lemon juice, extra-virgin olive oil and balsamic vinegar in a small bowl. Season with 1/2 tsp salt and 1/2 tsp black pepper. Pour dressing over tomato mixture and toss gently to combine.

Stir in grated Parmesan if using. Taste and adjust seasoning with more salt, pepper, or lemon juice as needed. Let sit 5 minutes so flavors marry.

While rice cooks (see below) or while chicken cooks, heat oven to 425°F (220°C) or preheat a skillet for stovetop. Toss broccoli florets with 1 tbs olive oil, 1/2 tsp kosher salt, 1/4 tsp black pepper and lemon zest.

For roasted broccoli: spread on a rimmed baking sheet in a single layer and roast 12–15 minutes, shaking the pan once, until edges are browned and tender. For stovetop: heat a large skillet over medium-high, add broccoli in a single layer and cook 6–8 minutes, stirring occasionally until tender-crisp and slightly charred.

Transfer to a serving bowl and keep warm until plating.

Rinse rice under cold water until water runs clear to remove surface starch (optional but recommended). Drain well.

Combine rinsed rice, 3 cups water, 1/2 tsp salt and 1 tbs butter in a medium saucepan. Bring to a boil over high heat.

Once boiling, reduce heat to low, cover with a tight-fitting lid and simmer undisturbed for 15 minutes. Remove from heat and let sit, covered, 5–10 minutes to steam. Fluff with a fork before serving.

Slice rested chicken breasts on a slight diagonal. Spoon a generous portion of Tuscan salsa over each breast (or serve salsa on the side).

Plate rice and roasted broccoli alongside the chicken. Garnish with extra basil leaves or a light drizzle of olive oil if desired. Serve immediately.