Tuscan Chicken Recipe
blackened chicken breasts, tuscan salsa, broccoli, rice
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Ingredients
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Blackened Chicken
Tuscan Salsa
Sides: Broccoli & Rice
Method
Blackened Chicken
- 1
Prep chicken
Pat the chicken breasts dry with paper towels. If any breasts are very thick, butterfly or pound them to an even thickness of about 3/4 inch so they cook evenly.
- 2
Make spice mix
In a small bowl combine smoked paprika, paprika, garlic powder, onion powder, dried oregano, dried thyme, cayenne pepper, black pepper and 1 teaspoon salt. Mix thoroughly to make the blackening rub.
- 3
Season
Brush both sides of each chicken breast with 2 tablespoons olive oil, then rub the spice mix all over each breast, pressing gently so the rub adheres.
- 4
Cook
Heat a large heavy skillet (cast iron recommended) over medium-high heat until very hot, about 3–4 minutes. Add 1 tablespoon butter and swirl to coat. Add chicken breasts and sear without moving for 3–4 minutes until deeply browned. Flip and reduce heat to medium; cook another 4–6 minutes, or until the internal temperature reaches 165°F (74°C). If breasts brown too quickly, lower heat slightly. Remove chicken to a plate, tent with foil and let rest 5 minutes before slicing.
Tuscan Salsa
- 5
Prep salsa ingredients
While the chicken rests, core and dice the roma tomatoes into small pieces. Finely chop the red onion and mince the garlic. Chop sun-dried tomatoes into small strips if they are large. Chop basil and parsley.
- 6
Combine and season
In a medium bowl combine diced roma tomatoes, chopped sun-dried tomatoes, red onion, garlic, basil and parsley. Add 2 tablespoons olive oil, 1 tablespoon lemon juice, 1 teaspoon red wine vinegar, 1/2 teaspoon salt, 1/2 teaspoon black pepper and 1/4 teaspoon crushed red pepper if using. Stir gently to combine. Taste and adjust salt, pepper or lemon as needed. Let sit 5–10 minutes to meld flavors.
- 7
Finish
If you prefer a slightly smoother salsa, pulse half of the mixture 1–2 times in a food processor or use the back of a spoon to mash slightly. Keep at room temperature until ready to serve with the sliced chicken.
Sides: Broccoli & Rice
- 8
Cook rice
Rinse 1.5 cups rice under cold water until water runs clear. In a medium saucepan bring 3 cups water or low-sodium chicken broth and 1/2 teaspoon salt to a boil. Add rice, stir once, reduce heat to low, cover and simmer for 15 minutes (for white rice) or until liquid is absorbed. Remove from heat and let sit, covered, 5 minutes, then fluff with a fork.
- 9
Cook broccoli
While rice cooks (or after), bring a medium pot of salted water to a boil. Add broccoli florets and blanch 2 minutes until bright green and just tender. Drain and immediately plunge into ice water to stop cooking (or transfer to a bowl and toss with 1 tablespoon olive oil if serving hot). If you prefer steamed broccoli, steam 4–5 minutes until tender-crisp.
- 10
Season and finish
If serving hot, toss drained broccoli with 1 tablespoon olive oil, lemon zest (optional) and 2 tablespoons grated Parmesan (optional). Adjust salt and pepper to taste. Keep warm until plating.