Tuscan Chicken Recipe

Prepare and blacken the chicken

Pat chicken breasts dry with paper towels. If breasts are very thick, butterfly or pound to an even thickness about 1/2–3/4 inch. In a small bowl combine paprika, garlic powder, onion powder, dried oregano, dried thyme, black pepper, kosher salt and crushed red pepper flakes. Rub 1 tablespoon olive oil over the chicken, then evenly coat both sides with the spice mixture, pressing gently so it adheres. Let sit at room temperature for 10 minutes (or refrigerate up to 30 minutes).

Cook the chicken

Heat a large heavy skillet (cast iron preferred) over medium-high heat until very hot. Add remaining 1 tablespoon olive oil and swirl. Add the seasoned chicken breasts and cook undisturbed 4–6 minutes until a deep browned/blackened crust forms. Flip and cook 4–6 minutes more until the internal temperature reaches 165°F (74°C) or juices run clear. Transfer chicken to a plate and tent loosely with foil to rest 5 minutes before serving.

Prepare aromatics and tomatoes

While chicken rests, mince the shallot and garlic. Halve cherry tomatoes (or quarter if large). Chop sun-dried tomatoes and halve the olives.

Cook the salsa

In the same skillet used for chicken (wipe out excess burnt bits but keep fond), reduce heat to medium and add 1 tablespoon extra virgin olive oil. Add shallot and cook 1–2 minutes until translucent. Add garlic and cook 30 seconds until fragrant. Add cherry tomatoes and sun-dried tomatoes, stirring to scrape up browned bits. Pour in 1/4 cup white wine or chicken broth and simmer 2–3 minutes until tomatoes begin to soften and liquid reduces slightly. Stir in olives, capers, lemon juice, basil, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cook 1–2 more minutes to warm through and marry flavors. Taste and adjust salt/acid as needed.

Assemble the topping

Spoon generous portions of the warm Tuscan salsa over each blackened chicken breast. If desired, sprinkle grated parmesan over the warm salsa to melt slightly.

Cook the rice

While the chicken cooks, rinse the rice under cold water until the water runs clear. In a medium saucepan combine 1.5 cups rice, 3 cups water or broth and 1/2 teaspoon salt. Bring to a boil over high heat, then reduce heat to low, cover and simmer 15–18 minutes until liquid is absorbed and rice is tender. Remove from heat and let rest, covered, 5 minutes. Fluff with a fork and stir in 1 tablespoon unsalted butter.

Prepare the broccoli

Steam or blanch broccoli florets: bring a pot of water to a boil, add a pinch of salt and blanch florets 2–3 minutes until bright green and tender-crisp. Drain and plunge into ice water to stop cooking if not serving immediately. Alternatively, toss broccoli with 1 teaspoon olive oil, salt and pepper and roast at 425°F/220°C for 10–12 minutes until edges brown. Just before serving, reheat or finish broccoli in a skillet with 1 teaspoon olive oil and a pinch of salt and pepper to taste.

Plate a scoop of rice alongside a portion of broccoli. Place a blackened chicken breast on the plate and spoon Tuscan salsa over the chicken. Sprinkle chopped parsley and grated parmesan over the top. Serve with lemon wedges on the side for extra brightness.