Tuscan Chicken Recipe

Prepare Chicken

Pat chicken breasts dry with paper towels. If breasts are very thick, butterfly or pound to an even 3/4-1 inch thickness for even cooking.

Make Spice Rub

In a small bowl combine smoked paprika, garlic powder, onion powder, dried oregano, dried thyme, cayenne, salt, and black pepper. Stir to blend evenly.

Season

Brush each chicken breast with about 1/2 tbs olive oil, then evenly coat both sides with the blackening spice mix, pressing lightly so the spices adhere.

Cook

Heat a large heavy skillet (cast iron preferred) over medium-high heat until very hot. Add 1 tbs olive oil and 2 tbs butter. When butter foams and oil shimmers, add the chicken breasts (do not crowd; cook in batches if needed). Sear undisturbed 4-5 minutes until a dark crust forms, flip and cook 4-5 minutes more until internal temperature reaches 165°F (74°C). Remove to a plate and tent loosely with foil to rest 5 minutes before serving.

Combine Ingredients

In a medium bowl, add halved cherry tomatoes, chopped sun-dried tomatoes, minced garlic, capers, chopped parsley, and chiffonade basil.

Dress

Whisk together lemon juice, extra-virgin olive oil, and red wine vinegar in a small cup. Pour over tomato mixture, season with salt and black pepper. Toss to combine and let sit at room temperature at least 10 minutes to meld flavors. Taste and adjust seasoning or acidity as needed.

Finish

Just before serving, toss again. The salsa can be made up to 4 hours ahead and refrigerated; bring to room temperature before serving.

Roast or Steam

Two options: - Oven roast: Preheat oven to 425°F (220°C). Toss broccoli florets with 1 tbs olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread on a baking sheet in a single layer and roast 12-15 minutes until edges char and stems are tender. Finish with lemon zest if using. - Steam/stovetop: Bring 1 inch of water to a simmer in a saucepan with a steamer basket. Add broccoli, cover and steam 4-6 minutes until bright green and tender-crisp. Toss with olive oil, salt, pepper and lemon zest.

Cook Rice

Rinse rice under cold water until water runs clear. In a medium saucepan combine rinsed rice, 3 cups water, 1/2 tsp salt and 1 tbs butter or oil. Bring to a boil uncovered, then reduce heat to low, cover and simmer 15-18 minutes until water is absorbed and rice is tender. Remove from heat and let rest covered 5 minutes, then fluff with a fork.

Plate a scoop of rice, a portion of broccoli, and a blackened chicken breast sliced or whole. Spoon generous Tuscan salsa over each chicken breast and a little alongside the rice. Garnish with extra basil leaves if desired. Serve immediately.