Tuscan Chicken Recipe

Prep chicken

Pat the chicken breasts dry with paper towels. If breasts are thick, butterfly or pound them to an even thickness about 1/2 inch for even cooking.

Make blackening spice

In a small bowl combine paprika, smoked paprika, garlic powder, onion powder, dried oregano, dried thyme, cayenne pepper, salt, and black pepper. Mix thoroughly.

Rub each chicken breast with 1/2 tablespoon olive oil, then coat evenly with the blackening spice on both sides, pressing the spice into the meat.

Cook chicken

Heat a large heavy skillet (cast iron preferred) over medium-high heat until very hot. Add 1 tablespoon olive oil and 1 tablespoon butter. When butter foams, add the chicken breasts (do not overcrowd; cook in batches if needed). Sear 3-4 minutes without moving until a dark crust forms, then flip and cook another 3-4 minutes, or until an instant-read thermometer reads 165°F (74°C) at the thickest part. Remove to a plate and tent loosely with foil to rest 5 minutes.

While the chicken rests, make the salsa: halve the cherry tomatoes if large. In a medium bowl combine tomatoes, chopped roasted red peppers, minced garlic, capers, sliced basil, lemon juice, extra-virgin olive oil, salt, and black pepper. Toss gently to combine and taste; adjust salt or lemon if needed. Let sit 5 minutes to meld flavors.

If you prefer a warm salsa, spoon the salsa into the still-warm skillet after removing the chicken and cook 1-2 minutes to heat through (this will slightly soften the basil). Otherwise serve at room temperature.

Cook rice

While the chicken cooks, bring 2 cups water or stock and 1/2 teaspoon salt to a boil in a small saucepan. Add 1 cup rice, stir once, reduce heat to low, cover, and simmer 15-18 minutes until liquid is absorbed. Remove from heat and let sit covered 5 minutes, then fluff with a fork.

Cook broccoli

Steam or blanch broccoli florets: bring a pot of salted water to a boil, add broccoli and cook 2-3 minutes until bright green and just tender. Drain and immediately plunge into ice water for 30 seconds to keep color, then drain. Alternatively, sauté: heat 1 tablespoon olive oil in a skillet over medium-high heat, add broccoli and cook 4-6 minutes until tender-crisp. Finish with lemon zest and grated Parmesan, if using, and season to taste.

Slice each rested chicken breast crosswise and arrange on plates over a scoop of rice. Spoon a generous amount of Tuscan salsa over the chicken. Add a portion of broccoli to each plate on the side. Drizzle any pan juices over the chicken if desired and garnish with extra basil leaves or a lemon wedge.