Description
This Italian Chicken Recipe features tender, marinated chicken breasts coated in a flavorful seasoned flour mixture, pan-seared and then baked to perfection. Served with linguine pasta tossed in a creamy garlic, sun-dried tomato, and spinach sauce enriched with Parmesan cheese, this dish offers a classic and satisfying Italian-inspired meal perfect for family dinners.
Ingredients
Scale
Chicken and Marinade
- 6 boneless, skinless chicken breasts
- 1 cup whole milk
- 1 teaspoon lemon juice
Chicken Coating
- 1 cup all-purpose flour
- 2 teaspoons kosher salt
- 1 ½ teaspoons black pepper
- 2 teaspoons Italian seasoning
- 1 tablespoon powdered sugar
Cooking Oil
- 3 tablespoons olive oil (divided: 2 tablespoons + 1 tablespoon)
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 (additional)
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 cup Parmesan cheese, grated
Pasta
- 1 box (16 oz) linguine noodles
Instructions
- Marinate Chicken: Place the chicken breasts in a bowl and pour the milk and lemon juice over them. Cover and refrigerate for 2-4 hours to tenderize and enhance flavor.
- Prepare Chicken Coating: In a shallow dish, combine the all-purpose flour, kosher salt, black pepper, Italian seasoning, and powdered sugar, mixing well.
- Coat and Cook Chicken: Drain the chicken breasts from the marinade. Dredge each breast evenly in the flour mixture to coat thoroughly. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the coated chicken breasts and cook for about 3 minutes on each side until they are lightly browned. Remove the chicken and place them on a foil-lined baking sheet.
- Bake Chicken: Preheat your oven to 350°F (175°C). Bake the browned chicken breasts for 18-20 minutes or until they are cooked through and reach an internal temperature of 165°F (74°C).
- Cook Pasta: While the chicken is baking, cook the linguine noodles according to the package directions in salted boiling water until al dente. Drain and set aside.
- Make Sauce: In the same skillet used for the chicken, add the remaining 1 tablespoon of olive oil or use the oil from the sun-dried tomatoes if preferred. Add the minced garlic and finely diced sun-dried tomatoes. Cook over medium heat for several minutes until fragrant.
- Thicken Sauce: Sprinkle 1 tablespoon of cornstarch evenly over the tomatoes and stir well. Gradually whisk in the chicken broth, blending smoothly. Allow the sauce to cook for about 5 minutes until it slightly thickens.
- Finish Sauce: In a small bowl, whisk together the remaining 2 tablespoons of cornstarch with the additional 1 cup whole milk until smooth. Add this mixture to the skillet along with the heavy cream, roughly chopped fresh spinach, kosher salt, and black pepper. Reduce the heat to low and simmer the sauce until it thickens and the spinach wilts. Stir in the grated Parmesan cheese until melted and fully incorporated.
- Serve: Toss the cooked linguine noodles with the creamy sauce, then plate the pasta and serve alongside the baked Italian chicken breasts. Enjoy this comforting and flavorful Italian meal hot.
Notes
- Marinating the chicken in milk and lemon juice helps tenderize the meat and adds a subtle tangy flavor.
- The powdered sugar in the coating adds a slight sweetness balancing the savory herb spices.
- Allow the chicken to rest for a few minutes after baking to keep it juicy.
- You can substitute chicken thighs if preferred, adjusting baking time accordingly.
- For a lighter version, use half-and-half instead of heavy cream and reduce oil in cooking.
- Leftover sauce can be stored in the refrigerator for up to 2 days and reheated gently.
