Description
This Italian Chicken recipe features tender chicken breasts marinated in a tangy milk and lemon juice mixture, coated with a flavorful blend of spices and flour, pan-seared to a golden brown, then finished in the oven. Served alongside linguine pasta tossed in a creamy sun-dried tomato and spinach sauce, enriched with garlic, Parmesan cheese, and a touch of heavy cream, this dish combines classic Italian flavors for a comforting and satisfying meal.
Ingredients
Scale
Chicken and Coating
- 1 cup all-purpose flour
- 2 teaspoons kosher salt
- 1 ½ teaspoons black pepper
- 2 teaspoons Italian seasoning
- 1 tablespoon powdered sugar
- 6 boneless, skinless chicken breasts
- 1 cup whole milk
- 1 teaspoon lemon juice
- 3 tablespoons olive oil
Sauce
- 2 tablespoons olive oil
- 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 Chicken: Place the chicken breasts in a bowl and pour the milk and lemon juice over them. Cover and refrigerate for 2 to 4 hours to tenderize and add subtle flavor.
- Prepare Chicken Coating: In a shallow dish, combine the all-purpose flour, kosher salt, black pepper, Italian seasoning, and powdered sugar, mixing well to ensure an even coating.
- Coat and Cook Chicken: Drain the chicken from the marinade and dredge each piece 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 about 3 minutes per side until they are lightly browned. Remove from the skillet and place on a foil-lined baking sheet.
- Bake Chicken: Preheat the oven to 350°F (175°C). Bake the chicken breasts for 18 to 20 minutes or until fully cooked through and juices run clear.
- Cook Pasta: While the chicken bakes, cook the linguine noodles according to the package instructions until al dente. Drain and set aside.
- Make Sauce: In the same skillet used for frying the chicken, add 2 tablespoons of olive oil or the oil from the sun-dried tomatoes. 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 over the tomato mixture and stir well to combine. Gradually whisk in the chicken broth to create a smooth sauce base. Cook this mixture for about 5 minutes until it slightly thickens.
- Finish Sauce: In a small bowl, whisk together the remaining 2 tablespoons of cornstarch and 1 cup whole milk. Add this mixture into the skillet along with the heavy cream, chopped 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 pasta in the creamy sun-dried tomato and spinach sauce. Plate the pasta and serve with the baked Italian chicken breasts alongside for a delicious, complete meal.
Notes
- Marinating the chicken in milk and lemon juice tenderizes the meat and imparts a subtle tangy flavor.
- Be careful not to overcook the chicken during the skillet stage; browning is sufficient before finishing it in the oven.
- You can substitute gluten-free flour if you require a gluten-free version.
- Use freshly grated Parmesan for best flavor and melting.
- The sauce can be prepared ahead and reheated gently before serving.
- This dish pairs well with a light Italian salad or garlic bread.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
