Description
This Italian Chicken Recipe features tender, marinated chicken breasts coated with a flavorful seasoned flour mixture, lightly pan-seared, and finished in the oven for juicy perfection. Accompanied by linguine in a creamy sun-dried tomato and spinach sauce enriched with Parmesan cheese, this dish offers a delightful balance of textures and rich Italian-inspired flavors.
Ingredients
Scale
Chicken Marinade
- 6 boneless, skinless chicken breasts
- 1 cup whole milk
- 1 teaspoon lemon juice
Seasoned Coating
- 1 cup all-purpose flour
- 2 teaspoons kosher salt
- 1 ½ teaspoons black pepper
- 2 teaspoons Italian seasoning
- 1 tablespoon powdered sugar
Cooking Oils
- 3 tablespoons olive oil (divided as needed)
- Oil from ¼ cup sun-dried tomatoes in oil, drained
Sauce Ingredients
- 4 cloves garlic, minced
- ¼ cup sun-dried tomatoes in oil, drained and finely diced
- 3 tablespoons cornstarch, divided
- 1 cup chicken broth
- 3 cups fresh spinach, roughly chopped
- 1 cup heavy cream
- 1 cup whole milk
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 cup Parmesan cheese, grated
Pasta
- 1 box (16 oz) linguine noodles
Instructions
- Marinate the Chicken: Place the chicken breasts in a bowl and pour the whole milk and lemon juice over them. Cover the bowl and refrigerate for 2 to 4 hours to tenderize and infuse flavor.
- Prepare the Flour Mixture: In a shallow dish, whisk together the all-purpose flour, kosher salt, black pepper, Italian seasoning, and powdered sugar to create a seasoned coating for the chicken.
- Coat and Brown the Chicken: Remove the chicken from the marinade, draining off excess liquid. Dredge each breast evenly in the flour mixture. Heat 3 tablespoons of olive oil in a large skillet over medium-high heat. Add the coated chicken breasts and cook for about 3 minutes per side, until they develop a light golden crust. Transfer the browned chicken to a foil-lined baking sheet.
- Bake the Chicken: Preheat the oven to 350°F (175°C). Place the baking sheet with chicken into the oven and bake for 18 to 20 minutes or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
- Cook the Linguine: While the chicken bakes, prepare the linguine noodles according to the package instructions. Drain and set aside.
- Sauté Garlic and Sun-Dried Tomatoes: Using the same skillet from browning the chicken, add the remaining olive oil (or use the oil drained from the sun-dried tomatoes). Add minced garlic and diced sun-dried tomatoes, sautéing over medium heat until fragrant, about 2 to 3 minutes.
- Create the Sauce Base: Sprinkle 1 tablespoon cornstarch over the tomato mixture and stir well to combine. Gradually whisk in the chicken broth, stirring continuously until smooth. Allow the sauce to cook and thicken slightly for about 5 minutes.
- Finish the Sauce: In a small bowl, whisk together the remaining 2 tablespoons of cornstarch with 1 cup whole milk until dissolved. Add this mixture to the skillet along with the heavy cream, chopped spinach, kosher salt, and black pepper. Reduce the heat to low and simmer until the sauce thickens further and the spinach wilts, approximately 3 to 5 minutes. Stir in the grated Parmesan cheese until melted and fully incorporated.
- Combine and Serve: Toss the cooked linguine noodles in the creamy tomato and spinach sauce until evenly coated. Plate the pasta alongside the baked Italian chicken breasts and serve immediately for a delicious, hearty meal.
Notes
- Marinating the chicken for the full 4 hours will yield the most tender results, but a minimum of 2 hours still works well.
- Using the oil from the sun-dried tomatoes adds extra flavor to the sauce—feel free to use it instead of plain olive oil.
- If you prefer a thicker sauce, allow it to simmer a bit longer, stirring frequently to avoid burning.
- For a lower-fat version, you can substitute half-and-half for the heavy cream.
- Ensure chicken is fully cooked by checking with a meat thermometer to reach 165°F (74°C).
