Prep Time: 2 hrs 30 mins | Cook Time: 30 mins | Total Time: 3 hrs | Yield: Serves 6
This is an incredibly delicious and super easy chicken dish that is perfect for a simple weeknight dinner! This Italian Chicken is loaded with amazing flavours from spinach, garlic, and sun-dried tomatoes that no one should miss. Crazy good, I am sure to make this again and again!
Ingredients
Chicken:
3 tbsp olive oil
6 boneless, skinless chicken breasts
1 c. all-purpose flour
2 tsp Italian seasoning
1 tbsp powdered sugar
1 c. whole milk
1 tsp lemon juice
2 tsp kosher salt
1 ½ tsp black pepper
Sauce:
2 tbsp olive oil
¼ c. sun-dried tomatoes in oil drained and finely diced
4 cloves garlic, minced
3 tbsp cornstarch, divided
1 c. heavy cream
1 c. chicken broth
1 c. whole milk
1 c. Parmesan cheese, grated
1 box (16 ounces) linguine noodles
1 tsp kosher salt
½ tsp pepper (don’t skimp on this)
3 c. fresh spinach, roughly chopped
How to make Italian Chicken
Step 1: Into a bowl, place the raw chicken and pour over the milk and lemon juices. Cover the bowl and place it in the fridge for about 2 to 4 hours.
Step 2: To make the chicken crust, combine the flour, salt, pepper, Italian seasoning, and powdered sugar in a pie plate, or shallow dish.
Step 3: Remove the chicken from the milk marinade. Drain, then dip each chicken into the flour, evenly coating them.
Step 4: Heat the olive oil in a large skillet over medium-high heat. Once hot, add the chicken strips to the skillet and cook for about 3 minutes per side. When done, transfer the chicken strips to a foil-lined baking sheet. Place in a 350 degrees oven and bake for approximately 18 to 20 minutes.
Step 5: In the meantime, cook the linguine (or favourite pasta) following the package directions.
Step 6: For the sauce, add the olive oil in the same skillet as the chicken and scrape the bits from the bottom. Add the garlic and sun-dried tomatoes and heat for a few minutes over medium heat. Over the tomatoes, sprinkle 1 tbsp cornstarch, and whisk well.
Step 7: To the skillet, pour in the chicken broth, stirring until incorporated. Continue to cook for another 5 minutes.
Step 8: Mix the rest of the cornstarch with milk in a small bowl. Pour this into the broth and keep stirring while adding the cream, spinach, salt, and pepper.
Step 9: Adjust the heat to low and simmer the sauce until it has thickened and the spinach has wilted. Stir in the Parmesan cheese. Cook further until done.
Step 10: When done, ladle the dish in a large bowl. Serve right away. Enjoy!
Nutrition Facts:
Yield: 6, Serving Size: 1
Amount Per Serving: Calories: 695Total Fat: 37gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 19gCholesterol: 169mgSodium: 1785mgCarbohydrates: 38gFiber: 2gSugar: 3gProtein: 50g
Ingredients
- Chicken:
- 3 tbsp olive oil
- 6 boneless, skinless chicken breasts
- 1 c. all-purpose flour
- 2 tsp Italian seasoning
- 1 tbsp powdered sugar
- 1 c. whole milk
- 1 tsp lemon juice
- 2 tsp kosher salt
- 1 ½ tsp black pepper
- Sauce:
- 2 tbsp olive oil
- ¼ c. sun-dried tomatoes in oil drained and finely diced
- 4 cloves garlic, minced
- 3 tbsp cornstarch, divided
- 1 c. heavy cream
- 1 c. chicken broth
- 1 c. whole milk
- 1 c. Parmesan cheese, grated
- 1 box (16 ounces) linguine noodles
- 1 tsp kosher salt
- ½ tsp pepper (don’t skimp on this)
- 3 c. fresh spinach, roughly chopped
Instructions
Step 1: Into a bowl, place the raw chicken and pour over the milk and lemon juices. Cover the bowl and place it in the fridge for about 2 to 4 hours.
Step 2: To make the chicken crust, combine the flour, salt, pepper, Italian seasoning, and powdered sugar in a pie plate, or shallow dish.
Step 3: Remove the chicken from the milk marinade. Drain, then dip each chicken into the flour, evenly coating them.
Step 4: Heat the olive oil in a large skillet over medium-high heat. Once hot, add the chicken strips to the skillet and cook for about 3 minutes per side. When done, transfer the chicken strips to a foil-lined baking sheet. Place in a 350 degrees oven and bake for approximately 18 to 20 minutes.
Step 5: In the meantime, cook the linguine (or favourite pasta) following the package directions.
Step 6: For the sauce, add the olive oil in the same skillet as the chicken and scrape the bits from the bottom. Add the garlic and sun-dried tomatoes and heat for a few minutes over medium heat. Over the tomatoes, sprinkle 1 tbsp cornstarch, and whisk well.
Step 7: To the skillet, pour in the chicken broth, stirring until incorporated. Continue to cook for another 5 minutes.
Step 8: Mix the rest of the cornstarch with milk in a small bowl. Pour this into the broth and keep stirring while adding the cream, spinach, salt, and pepper.
Step 9: Adjust the heat to low and simmer the sauce until it has thickened and the spinach has wilted. Stir in the Parmesan cheese. Cook further until done.
Step 10: When done, ladle the dish in a large bowl. Serve right away. Enjoy!
