Description
This Italian Chicken recipe features tender chicken breasts marinated in milk and lemon juice, coated with a flavorful blend of flour, Italian seasoning, and spices, then pan-seared and baked to perfection. Served over linguine pasta with a creamy sun-dried tomato and spinach sauce, this dish combines rich flavors and a comforting texture perfect for a hearty family dinner.
Ingredients
Scale
Chicken Marinade
- 6 boneless, skinless chicken breasts
- 1 cup whole milk
- 1 teaspoon lemon juice
Chicken 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
- 3 tablespoons olive oil (for searing)
- 2 tablespoons olive oil (for sauce, or use oil from sun-dried tomatoes)
Sauce Ingredients
- 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, pour the milk and lemon juice over them, cover, and refrigerate for 2-4 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 thoroughly to create the flavorful coating mixture.
- 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 chicken breasts and cook for approximately 3 minutes per side until lightly browned. Remove and place on a foil-lined baking sheet.
- Bake Chicken: Preheat oven to 350°F (175°C). Bake the chicken on the prepared baking sheet for 18-20 minutes until fully cooked through.
- Cook Pasta: While the chicken bakes, cook linguine noodles according to the package directions until al dente. Drain and set aside.
- Make Sauce: Using the same skillet from the chicken, add 2 tablespoons olive oil or use the oil from the sun-dried tomatoes. Add minced garlic and finely diced sun-dried tomatoes and cook over medium heat for several minutes until fragrant and aromatic.
- Thicken Sauce: Sprinkle 1 tablespoon of cornstarch over the tomatoes, stirring well. Gradually whisk in chicken broth until smooth. Let the sauce cook and thicken for about 5 minutes.
- Finish Sauce: In a small bowl, whisk remaining cornstarch with whole milk until smooth. Add this mixture to the sauce along with heavy cream, chopped spinach, kosher salt, and black pepper. Reduce heat to low, simmer until sauce thickens and spinach wilts. Finally, stir in the grated Parmesan cheese until melted and blended.
- Serve: Toss the cooked linguine with the creamy sun-dried tomato and spinach sauce, plate the pasta, and serve with the baked Italian chicken breasts on the side for a complete flavorful meal.
Notes
- Marinating the chicken in milk and lemon juice helps tenderize the meat and adds moisture.
- Powdered sugar in the flour mixture adds a subtle sweetness that balances the savory spices.
- Be sure not to overcrowd the skillet when searing to ensure even browning.
- Using the same skillet for the sauce adds extra flavor from the chicken drippings.
- Sun-dried tomatoes can be substituted with fresh cherry tomatoes if desired, though flavor will differ.
- Adjust seasoning to taste, especially salt and pepper, based on preference.
- The sauce thickens properly with gradual addition of cornstarch slurry to prevent lumps.
