Tuscan Chicken Recipe
blackened chicken breasts, tuscan salsa, broccoli, rice
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Ingredients
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Blackened Chicken
Tuscan Salsa (warm tomato-basil topping)
Broccoli
Rice
Method
Rice
- 1
Cook rice
Rinse the rice under cold water until water runs clear. In a medium saucepan, combine the rinsed rice, 3 cups water or chicken broth, 1/2 tsp salt, and 1 tbsp butter. Bring to a boil over high heat, then reduce to a low simmer and cover. Cook 15–18 minutes, or until liquid is absorbed and rice is tender. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork before serving.
Broccoli
- 2
Roast or steam broccoli
Preheat oven to 425°F (220°C) if roasting. Toss broccoli florets with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. To roast: spread on a sheet pan in a single layer and roast 12–15 minutes until edges are lightly browned and tender. To steam: place florets in a steamer basket over simmering water, cover and steam 4–6 minutes until bright green and tender-crisp. Keep warm until serving.
Tuscan Salsa (warm tomato-basil topping)
- 3
Prepare salsa
Heat 1 tbsp extra-virgin olive oil in a medium skillet over medium heat. Add the finely diced shallot and cook 1–2 minutes until softened. Add the minced garlic and cook 30 seconds until fragrant. Add the diced fresh tomatoes and sun-dried tomatoes, increase heat slightly and simmer 4–6 minutes until tomatoes break down but still hold some shape. Stir in 1 tbsp lemon juice, 2 tbsp heavy cream (optional), salt and 1/2 tsp black pepper. Remove from heat and stir in the julienned fresh basil. Taste and adjust seasoning. Keep warm.
Blackened Chicken
- 4
Season chicken
Pat the chicken breasts dry with paper towels. In a small bowl, combine 2 tsp paprika, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp dried oregano, 1 tsp dried thyme, 1 tsp cayenne pepper, 1 tsp salt, and 1 tsp black pepper. Brush each chicken breast lightly with 2 tbsp olive oil (divided) then rub the spice mix evenly over both sides, pressing so it adheres.
- 5
Cook chicken
Heat a heavy skillet (cast-iron preferred) over medium-high heat until very hot. Add 1 tbsp unsalted butter and let it melt and foam. Add the seasoned chicken breasts (work in batches if needed) and sear 3–4 minutes without moving until a deep brown/blackened crust forms. Flip and cook 3–5 minutes more, or until an instant-read thermometer inserted into the thickest part registers 160–165°F (71–74°C). If breasts are thick, finish in a 375°F (190°C) oven for 5–8 minutes to reach temperature. Transfer to a plate and let rest 5 minutes; residual heat will raise internal temp slightly.
- 6
Assemble
Place rice on each plate, arrange a chicken breast on top or alongside, spoon 3–4 tbsp of the warm Tuscan salsa over each chicken breast, and serve with a generous portion of roasted or steamed broccoli.