Description
This Italian Chicken Recipe features tender chicken breasts marinated in milk and lemon juice, coated with a seasoned flour mixture, and cooked to golden perfection before finishing in the oven. Served with linguine pasta tossed in a creamy sun-dried tomato and spinach sauce enriched with Parmesan cheese, this dish offers a rich and flavorful Italian-inspired meal perfect for family dinners.
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 and Sauce Ingredients
- 3 tablespoons olive oil (divided)
- 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 and pour the whole 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 a seasoned dredging mixture.
- Coat and Cook Chicken: Remove the chicken breasts from the marinade, allowing excess milk to drip off. Dredge each piece evenly in the flour mixture. 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 achieve a light golden brown. Remove the chicken from the skillet and place on a foil-lined baking sheet.
- Bake Chicken: Preheat the oven to 350°F (175°C). Bake the chicken breasts for 18 to 20 minutes, or until they are cooked through and no longer pink inside.
- Cook Pasta: While the chicken bakes, bring a large pot of salted water to a boil and cook the linguine noodles according to package directions until al dente. Drain and set aside.
- Make Sauce: Using the same skillet, add the remaining olive oil (or use the oil from the sun-dried tomatoes). Sauté the minced garlic and diced sun-dried tomatoes over medium heat for several minutes until fragrant.
- Thicken Sauce: Sprinkle 1 tablespoon of cornstarch over the tomato mixture and stir to combine. Gradually whisk in the chicken broth until a smooth sauce forms. Allow to cook for about 5 minutes to thicken.
- Finish Sauce: In a small bowl, whisk together the remaining 2 tablespoons of cornstarch with 1 cup of whole milk until smooth. Add this mixture to the sauce along with the heavy cream, chopped spinach, kosher salt, and black pepper. Reduce heat to low and simmer gently until the sauce thickens and the spinach wilts. Stir in the grated Parmesan cheese for a creamy, flavorful finish.
- Serve: Toss the cooked linguine pasta with the creamy sauce until well coated. Plate the pasta alongside the baked Italian chicken breasts and serve immediately for a hearty, comforting meal.
Notes
- Marinating the chicken in milk and lemon juice helps tenderize the meat and adds subtle flavor.
- Ensure the chicken is cooked to an internal temperature of 165°F (75°C) for safe consumption.
- Using oil from the sun-dried tomatoes can add extra flavor to the sauce.
- The sauce can be adjusted for thickness by modifying the amount of cornstarch.
- Parmesan cheese adds saltiness, so adjust added salt accordingly.
- Leftover chicken and sauce can be stored separately in the refrigerator for up to 2 days.
