Description
This Italian Chicken recipe features tender chicken breasts marinated in milk and lemon juice, then coated with a seasoned flour mixture, pan-seared, and finished by baking. Served over linguine noodles tossed in a creamy, garlicky spinach and sun-dried tomato sauce, this dish combines classic Italian flavors with a rich, comforting sauce perfect for a hearty family meal.
Ingredients
Scale
Chicken and Coating
- 6 boneless, skinless chicken breasts
- 1 cup whole milk (for marinade)
- 1 teaspoon lemon juice
- 1 cup all-purpose flour
- 2 teaspoons kosher salt (for coating)
- 1 ½ teaspoons black pepper
- 2 teaspoons Italian seasoning
- 1 tablespoon powdered sugar
- 3 tablespoons olive oil (for cooking)
Sauce
- 2 tablespoons olive oil (or reserved oil from sun-dried tomatoes)
- 4 cloves garlic, minced
- ¼ cup sun-dried tomatoes in oil, drained and finely diced
- 3 tablespoons cornstarch, divided
- 1 cup chicken broth
- 1 cup whole milk (for sauce)
- 1 cup heavy cream
- 3 cups fresh spinach, roughly chopped
- 1 teaspoon kosher salt (for sauce)
- ½ teaspoon black pepper (for sauce)
- 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 infuse flavor.
- Prepare Chicken Coating: In a shallow dish, combine the all-purpose flour, kosher salt, black pepper, Italian seasoning, and powdered sugar to create an evenly balanced coating mixture.
- Coat and Cook Chicken: Remove the chicken from the marinade and dredge each breast in the flour mixture, ensuring an even coating. Heat 3 tablespoons of olive oil in a large skillet over medium-high heat. Add the coated chicken breasts and cook for about 3 minutes per side, until they develop a light golden-brown crust. Transfer the chicken to a foil-lined baking sheet.
- Bake Chicken: Place the baking sheet with the chicken into a preheated oven at 350°F (175°C). Bake for 18 to 20 minutes, or until the internal temperature reaches 165°F (74°C) and the chicken is cooked through.
- Cook Pasta: While the chicken bakes, cook the linguine noodles according to the package directions until al dente. Drain and set aside.
- Make Sauce: In the same skillet used for the chicken, add the remaining 2 tablespoons of olive oil or use the oil from the sun-dried tomatoes if preferred. Over medium heat, sauté the minced garlic and diced sun-dried tomatoes for several minutes until fragrant and the tomatoes soften.
- Thicken Sauce: Sprinkle 1 tablespoon of cornstarch over the tomatoes and stir well to incorporate. Gradually whisk in the chicken broth to create a smooth base. Cook this mixture for about 5 minutes, allowing it to thicken slightly.
- Finish Sauce: In a small bowl, whisk together the remaining 2 tablespoons of cornstarch with the 1 cup milk until smooth. Add this mixture to the skillet along with the heavy cream, roughly chopped spinach, kosher salt, and black pepper. Reduce the heat to low and simmer gently until the sauce thickens further and the spinach wilts. Stir in the grated Parmesan cheese until melted and combined.
- Serve: Toss the cooked linguine with the creamy spinach and sun-dried tomato sauce. Plate the pasta and top with the baked Italian chicken breasts for a complete, flavorful meal.
Notes
- Marinating the chicken in milk and lemon juice tenderizes the meat and adds subtle flavor.
- Using powdered sugar in the coating helps with browning and adds a slight sweetness balancing the savory flavors.
- Reserve the oil from the sun-dried tomatoes as it can enhance the sauce’s depth of flavor.
- Ensure the chicken reaches an internal temperature of 165°F for safe consumption.
- Spinach wilting in the sauce adds freshness and a pop of color to the dish.
- This dish pairs well with a crisp green salad or garlic bread for a full Italian-inspired meal.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
