Italian Chicken

Prep Time: 2 hrs 30 mins | Cook Time: 30 mins | Total Time: 3 hrs | Yield: 6 Servings

With this very simple set of ingredients, you can enjoy this spectacular dish! This Italian Chicken is simply the best! 3 hours of preparation is so worth it! Try this recipe now. Enjoy!

Ingredients:

For the chicken:

1 tbsp powdered sugar

1 c all-purpose flour

2 tsp Italian seasoning

1 tsp lemon juice

3 tbsp olive oil

1 c whole milk

6 boneless, skinless chicken breasts

1 ½ tsp black pepper

2 tsp kosher salt

For the sauce:

3 c fresh spinach, roughly chopped

4 cloves garlic, minced

3 tbsp cornstarch, divided

1 box (16 ounces) of linguine noodles

2 tbsp olive oil

1 tsp kosher salt

½ tsp pepper (don’t skimp on this)

1 c Parmesan cheese, grated

¼ c sun-dried tomatoes in oil, drained and finely diced

1 c whole milk

1 c chicken broth

1 c heavy cream

Directions:

Add lemon juice, chicken breast, and milk into a large mixing bowl. Toss until the chicken breasts are well coated.

Cover the bowl with plastic, then place it inside the fridge to marinate the chicken for about 2 to 4 hours.

Prepare the oven and preheat to 175 degrees C or 350 degrees F.

Add Italian seasoning, powdered sugar, flour, pepper, and salt into a mixing bowl. Whisk until well mixed.

Remove the chicken breasts from the marinade, then shake off any excess marinade.

Add each chicken into the bowl with the flour mixture, then toss until well coated.

Line a baking sheet with aluminium foil.

Place a large skillet on the stove and turn the heat to medium-high.

Add olive oil and allow it to become hot.

Add the chicken pieces into the hot skillet, then sear each side for about 3 minutes or until they turn golden brown.

Transfer the seared chicken onto the prepared baking sheet.

Place them inside the preheated oven and bake for about 18 to 20 minutes or until done.

Cook the pasta according to the directions provided on the package. Drain and set aside.

Sauce:

In the same empty skillet, add olive oil and allow it to become hot.

Add the sun-dried tomatoes and garlic, then sauté for a few minutes until aromatic and soft.

Sprinkle 1 tbsp of cornstarch on top of the garlic, then stir until well mixed.

Add chicken broth, then scrape the bottom of the skillet to get the browned bits. Stir until well blended. Simmer for 5 minutes.

Add slurry, then stir until well blended. Add spinach, pepper, cream, and salt.

Reduce the heat to low, then simmer the sauce for a few minutes until thick.

Add the cooked noodles and chicken, then stir until well coated with the sauce.

Serve and enjoy!

Nutrition Facts: