Italian Chicken Recipe
- cook TIME 18 mins
- prep TIME 7 mins
- total TIME 25 mins
Ingredients (18)
- 20 oz skinless boneless chicken breast butterflied
- 3 oz tomato diced
- 1 oz parmesan cheese shredded, divided
- 1/2 tbsp Italian seasoning
- 2 oz spinach chopped
- 1/2 cup milk
- 4 tbsp heavy cream
- 1/2 tbsp flour
- 2 tbsp olive oil divided
- 1 tbsp garlic minced
- 1/2 cup unsalted chicken broth
- 1 tsp paprika
- 1/2 tsp ground black pepper
- 1/4 tsp salt
- 1/4 tsp garlic powder
- 2 tbsp parsley chopped
- 0.5 oz basil chopped
- 6 oz French baguette cut into slices
INSTRUCTIONS
Prep:
Butterfly the chicken breast: Place the chicken breast on a cutting board. From the long side of the chicken breast, slice the meat in half using a sawing motion, but leave about 1/4" so that the two pieces are still intact. Set it aside and repeat with the remaining pieces.
Dice the tomato: Half the tomato lengthwise, slice to remove the stem, and scoop the seeds out. Cut each half into 1/4" strips, then each strip into small cubes.
Peel and mince the garlic: Cut to remove the root part of each garlic clove and mash them down with a knife to remove the peel with ease. Mince the peeled cloves.
Pick the spinach, wash the leaves, let them dry, and chop them up.
Finely chop the parsley
Chop the basil.
Cut the French baguette into diagonal slices.
Cook:
Season the chicken: In a large plate/bowl, add 20 oz skinless boneless chicken breasts, 1 tsp paprika, and 1/4 tsp garlic powder. Rub the meat with the seasonings to coat evenly inside out.
Pan-sear the chicken: In a skillet over medium heat, add 1 tbsp olive oil and the seasoned chicken breasts. Pan-sear both sides of the meat for a total of 7 minutes. Remove from the heat and set the chicken aside.
Sauté the garlic and flour in olive oil: Add 1 tbsp olive oil, 1 tbsp garlic, and 1/2 tbsp flour. Stir well for 30 seconds.
Add the chicken broth, dairy products, and other seasonings: Add 1/2 cup unsalted chicken broth, 1/2 cup milk, 4 tbsp heavy cream, 0.5 oz parmesan cheese, 1/4 tsp salt, 1/2 tsp ground black pepper, and 1/2 tbsp Italian seasoning. Stir well for 1 minute.
Add the chicken, tomato, and spinach: Add the pan-seared chicken, 3 oz tomato, and 2 oz spinach. Stir and cook for 2 minutes.
Add basil, cheese, and parsley: Add 0.5 oz basil, 0.5 oz parmesan cheese, and 2 tbsp parsley on top, then remove from the heat.
Air-fry the baguette: Place the baguette slices in the air fryer’s basket and bake at 400 °F for 5 minutes.
Plate and serve the Italian chicken with toasted baguette.
