Description
This Italian Chicken Recipe features tender chicken breasts marinated in a citrus-infused milk blend, coated with a flavorful seasoned flour mixture, lightly pan-seared, and finished in the oven. It is served with a creamy garlic, sun-dried tomato, and spinach sauce tossed with linguine for a comforting, restaurant-quality Italian dinner that’s perfect for family meals or entertaining guests.
Ingredients
Scale
Chicken and Marinade
- 6 boneless, skinless chicken breasts
- 1 cup whole milk
- 1 teaspoon lemon juice
Flour 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 and Flavorings
- 3 tablespoons olive oil
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- ¼ cup sun-dried tomatoes in oil, drained and finely diced
Sauce and Pasta
- 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
- 1 box (16 oz) linguine noodles
Instructions
- Marinate the Chicken: Place the chicken breasts in a bowl and pour the whole milk mixed with 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, ensuring they are evenly combined.
- Coat and Sear the Chicken: Remove the chicken from the marinade, draining off excess liquid. Dredge each breast in the seasoned flour mixture to coat evenly. 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 lightly browned. Transfer the browned chicken to a foil-lined baking sheet.
- Bake the 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 the Linguine: While the chicken bakes, prepare the linguine noodles according to package instructions until al dente. Drain and set aside.
- Prepare the Sauce Base: Using the same skillet, add the remaining 2 tablespoons of olive oil or use the oil from the sun-dried tomatoes if preferred. Add the minced garlic and sun-dried tomatoes, sautéing over medium heat until fragrant and garlic is lightly golden.
- Thicken the Sauce: Sprinkle 1 tablespoon of cornstarch over the tomato mixture and stir well. Gradually whisk in the chicken broth, making sure to eliminate lumps, and cook for about 5 minutes until the sauce starts to thicken slightly.
- Finish the Sauce: In a small bowl, whisk the remaining 2 tablespoons of cornstarch with 1 cup whole milk until smooth. Add this mixture to the skillet along with the heavy cream, chopped spinach, kosher salt, and black pepper. Reduce heat to low and simmer the sauce until it thickens further and the spinach wilts. Stir in the grated Parmesan cheese until melted and well incorporated.
- Combine and Serve: Toss the cooked linguine noodles thoroughly with the creamy spinach and sun-dried tomato sauce. Plate the pasta and top or serve alongside the baked Italian chicken breasts for a complete meal.
Notes
- Marinating the chicken in milk and lemon juice not only tenderizes it but also enhances moisture and flavor.
- Using the oil from sun-dried tomatoes adds extra depth to the sauce.
- For a sharper flavor, you can substitute Parmesan with Pecorino Romano cheese.
- Be careful not to overcook the chicken; baking time may vary depending on thickness.
- If thickening sauce too quickly, reduce heat to prevent burning or separation.
- This dish pairs well with a crisp green salad and a glass of Italian white wine like Pinot Grigio.
