Tuscan Chicken Recipe

Pound and season

If chicken breasts are thick, place each between two sheets of plastic wrap and pound gently to an even thickness (about 3/4-inch). Pat dry with paper towels. In a small bowl combine paprika, garlic powder, onion powder, oregano, thyme, crushed red pepper, kosher salt and black pepper. Rub each breast with 1/2 tbs olive oil, then evenly coat both sides with the spice mixture.

Blacken and rest

Heat a large heavy skillet (cast iron preferred) over medium-high until very hot. Add remaining 1.5 tbs olive oil and swirl. Add chicken breasts (work in batches if necessary) and sear 4-5 minutes per side until a dark brown crust forms and internal temperature reaches 160-165°F (71-74°C). Remove to a plate and tent loosely with foil to rest while you make the Tuscan salsa (resting adds 5-7 minutes and will finish cooking the center).

Using the same skillet (wipe out and leave any fond), reduce heat to medium and add 1 tbs olive oil. Add the chopped shallot and sauté 1-2 minutes until softened. Add the minced garlic and cook 30 seconds until fragrant.

Add the sliced sun-dried tomatoes and halved cherry tomatoes. Cook 2-3 minutes until the cherry tomatoes begin to soften and release juices. Stir in the tomato paste and cook 1 minute to deepen flavor.

Pour in 1/2 cup chicken broth, scraping up any browned bits from the pan. Simmer 2 minutes to reduce slightly. Stir in the heavy cream and bring to a gentle simmer; cook 2-3 minutes until sauce slightly thickens.

Add the chopped spinach and cook until wilted (about 1-2 minutes). Stir in grated Parmesan, lemon juice, chopped basil (if using), and season with 1/2 tsp salt and 1/4 tsp black pepper. Adjust seasoning to taste. If sauce is too thick, add 1-2 tbs water or broth to reach desired consistency.

Return the rested chicken breasts to the skillet, spooning some sauce over them. Warm together 1-2 minutes so chicken finishes to 165°F and absorbs some sauce flavor. Remove from heat.

Cook rice

Rinse 1.5 cups rice under cold water until water runs clear. In a medium saucepan bring 3 cups water or broth and 1/2 tsp salt to a boil. Add rice, stir once, reduce heat to low, cover and simmer 15-18 minutes until water is absorbed and rice is tender. Remove from heat and let sit covered 5 minutes, then fluff with a fork.

Steam or sauté broccoli

While rice cooks, steam broccoli florets for 4-6 minutes until bright green and crisp-tender (or sauté in a skillet with 1 tbs butter/olive oil for 5-7 minutes). Season with salt, pepper and optional lemon zest.

To serve: divide rice among 4 plates, place one blackened chicken breast over rice, spoon generous amounts of Tuscan salsa over chicken and alongside, and arrange broccoli on the side. Garnish with extra grated Parmesan or chopped basil if desired.