Prep Time: 2 hrs 30 mins | Cook Time: 30 mins | Total Time: 3 hrs | Yield: Serves 6
This is another easy chicken dinner that you and your family will love! Italian Chicken packed with flavour from spinach, garlic, and sun-dried tomatoes. A restaurant-quality meal with tender, juicy chicken in a luscious creamy sauce made in a single skillet. A must-try recipe and to keep!
Ingredients
Chicken:
1 c. all-purpose flour
2 tsp kosher salt
1 ½ tsp black pepper
2 tsp Italian seasoning
1 tbsp powdered sugar
6 boneless, skinless chicken breasts
1 c. whole milk
1 tsp lemon juice
3 tbsp olive oil
Sauce:
2 tbsp olive oil
4 cloves garlic, minced
¼ c. sun-dried tomatoes in oil, drained and finely diced
3 tbsp cornstarch, divided
1 c. chicken broth
3 c. fresh spinach, roughly chopped
1 c. heavy cream
1 c. whole milk
1 tsp kosher salt
½ tsp pepper (don’t skimp on this)
1 c. Parmesan cheese, grated
1 box (16 ounces) linguine noodles
How to make Italian Chicken
Step 1: Into a bowl, place the chicken breast. Pour the milk and lemon juice over and cover the bowl. Place in the fridge for 2 to 4 hours.
Step 2: Make the chicken crust once ready to cook. Combine the flour, salt, pepper, Italian seasoning, and powdered sugar in a pie plate or shallow dish.
Step 3: From the marinade, take the chicken and drain. Then, dip into the flour, making sure the chicken is coated evenly.
Step 4: Heat the olive oil in a large skillet over medium-high heat. Once the oil is hot, place the chicken strips in the skillet and cook for approximately 3 minutes per side. When done, remove from the hot oil and transfer onto a foil-lined baking sheet.
Step 5: Place the chicken in 350 degrees preheated oven and bake for about 18 to 20 minutes.
Step 6: Meanwhile, cook the linguine (or favourite pasta) following the package directions.
Step 7: For the sauce, start by adding extra olive oil in the same skillet where you cooked the chicken. Scrape the bits from the pan, then add the garlic and sun-dried tomatoes. Cook for a few minutes over medium heat. Over the tomatoes, sprinkle a tbsp cornstarch and whisk. Pour in the broth, stirring until combined, and continue to cook for another 5 minutes.
Step 8: Whisk the rest of the cornstarch with milk in a small bowl. Add this to the broth, constantly stirring while adding the cream, spinach, and salt & pepper to taste.
Step 9: Adjust the heat to low and simmer until the sauce has thickened and the spinach has wilted. Then, add the Parmesan cheese. Stir and continue to cook over low heat until the chicken and noodles are done.
Step 10: When done, remove from the heat and transfer in a large bowl. Enjoy!
Notes:
For even cooking, pound the chicken in the same thickness first using a meat tenderizer before coating it in the flour mixture.
For additional flavour, you can use the oil from the sun-dried tomatoes instead of the additional olive oil.
Nutrition Facts:
Amount Per Serving: Calories: 695 | Total Fat: 37g | Saturated Fat: 16g | Trans Fat: 1g | Unsaturated Fat: 19g | Cholesterol: 169mg | Sodium: 1785mg | Carbohydrates: 38g | Fiber: 2g | Sugar: 3g | Protein: 50g
Ingredients
- Chicken:
- 1 c. all-purpose flour
- 2 tsp kosher salt
- 1 ½ tsp black pepper
- 2 tsp Italian seasoning
- 1 tbsp powdered sugar
- 6 boneless, skinless chicken breasts
- 1 c. whole milk
- 1 tsp lemon juice
- 3 tbsp olive oil
- Sauce:
- 2 tbsp olive oil
- 4 cloves garlic, minced
- ¼ c. sun-dried tomatoes in oil, drained and finely diced
- 3 tbsp cornstarch, divided
- 1 c. chicken broth
- 3 c. fresh spinach, roughly chopped
- 1 c. heavy cream
- 1 c. whole milk
- 1 tsp kosher salt
- ½ tsp pepper (don’t skimp on this)
- 1 c. Parmesan cheese, grated
- 1 box (16 ounces) linguine noodles
Instructions
Step 1: Into a bowl, place the chicken breast. Pour the milk and lemon juice over and cover the bowl. Place in the fridge for 2 to 4 hours.
Step 2: Make the chicken crust once ready to cook. Combine the flour, salt, pepper, Italian seasoning, and powdered sugar in a pie plate or shallow dish.
Step 3: From the marinade, take the chicken and drain. Then, dip into the flour, making sure the chicken is coated evenly.
Step 4: Heat the olive oil in a large skillet over medium-high heat. Once the oil is hot, place the chicken strips in the skillet and cook for approximately 3 minutes per side. When done, remove from the hot oil and transfer onto a foil-lined baking sheet.
Step 5: Place the chicken in 350 degrees preheated oven and bake for about 18 to 20 minutes.
Step 6: Meanwhile, cook the linguine (or favourite pasta) following the package directions.
Step 7: For the sauce, start by adding extra olive oil in the same skillet where you cooked the chicken. Scrape the bits from the pan, then add the garlic and sun-dried tomatoes. Cook for a few minutes over medium heat. Over the tomatoes, sprinkle a tbsp cornstarch and whisk. Pour in the broth, stirring until combined, and continue to cook for another 5 minutes.
Step 8: Whisk the rest of the cornstarch with milk in a small bowl. Add this to the broth, constantly stirring while adding the cream, spinach, and salt & pepper to taste.
Step 9: Adjust the heat to low and simmer until the sauce has thickened and the spinach has wilted. Then, add the Parmesan cheese. Stir and continue to cook over low heat until the chicken and noodles are done.
Step 10: When done, remove from the heat and transfer in a large bowl. Enjoy!
Notes
For even cooking, pound the chicken in the same thickness first using a meat tenderizer before coating it in the flour mixture. For additional flavour, you can use the oil from the sun-dried tomatoes instead of the additional olive oil.
