Tuscan Chicken Recipe

Prepare chicken

Pat chicken breasts dry with paper towels. If breasts are very thick, butterfly or pound to an even thickness about 1/2 inch thick so they cook evenly.

Make spice rub

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

Season chicken

Brush both sides of each chicken breast with 2 tbs olive oil, then rub the spice blend evenly onto both sides, pressing so the spices adhere. Let rest 10 minutes at room temperature (or refrigerate up to 30 minutes).

Cook chicken

Heat a large heavy skillet (preferably cast iron) over medium-high heat until hot. Add a thin film of oil if pan is dry. Add chicken breasts and cook undisturbed 4-5 minutes until well browned and blackened at the edges. Flip and cook another 4-5 minutes until internal temperature reaches 74°C (165°F). Transfer to a plate and tent with foil to rest 5 minutes.

Prepare tomatoes

Core and dice the Roma tomatoes into roughly 1/2-inch pieces. If you prefer a less juicy salsa, scoop out and discard some seeds and excess liquid.

Combine ingredients

In a medium bowl combine diced Roma tomatoes, chopped sun-dried tomatoes, finely diced red onion, minced garlic, sliced basil, chopped parsley and capers. Add lemon juice and 2 tbs extra-virgin olive oil. Gently toss to combine.

Season and rest

Season with 1 tsp salt and 1/2 tsp black pepper. Taste and adjust acidity or salt as needed. Let the salsa sit 10-15 minutes at room temperature to allow flavors to meld before serving. If making ahead, refrigerate up to 24 hours and bring back to room temp before serving.

Preheat and toss

Preheat oven to 220°C (425°F). Toss broccoli florets with 1 tbs olive oil, 1/2 tsp salt, 1/4 tsp black pepper and the optional lemon zest so they are lightly coated.

Roast

Spread in a single layer on a rimmed baking sheet. Roast 12-15 minutes, stirring once halfway, until edges are lightly browned and tender-crisp. Alternatively steam broccoli 5-7 minutes until tender then toss with oil, salt, pepper and lemon zest.

Rinse rice

Rinse rice under cold water until the water runs mostly clear to remove surface starch; drain well.

Cook rice

In a medium saucepan bring 3 cups water or broth, 1 tbs butter or olive oil and 1/2 tsp salt to a boil. Add rice, stir once, reduce heat to low, cover and simmer gently 15-18 minutes until liquid is absorbed and rice is tender. Remove from heat and let rest covered 5 minutes, then fluff with a fork.

Divide rice among 4 plates (about 3/4 cup cooked rice per plate). Slice each rested blackened chicken breast diagonally and place atop or beside the rice. Spoon generous portions of the Tuscan salsa over the chicken so the juices mingle. Add a portion of roasted broccoli to each plate. Garnish with extra basil leaves or a lemon wedge if desired.

Serve immediately. Leftover salsa keeps 2–3 days refrigerated; reheat chicken and broccoli gently in a 175°C (350°F) oven for 8–10 minutes or until warmed through.