Herb-Crusted Tuscan Chicken with Sun-Dried Tomato Cream
This refined Tuscan-inspired dish features tender, herb-crusted chicken breasts nestled in a velvety sun-dried tomato cream sauce. Enhanced with aromatic herbs, a touch of lemon, and finished with fresh spinach and crispy prosciutto, it offers a perfect balance of flavors and textures.
Equipment
- 12×9 inch baking dish
- Plastic wrap
- Meat mallet
- Whisk
- Measuring cups and spoons
- Cutting board and knife
- Small skillet
- Aluminum foil
- Microplane or fine grater
- Instant-read thermometer
Ingredients
Protein
- 4 boneless, skinless chicken breasts 6-8 oz each [170-225g each]
- 2 oz prosciutto thinly sliced [60g]
Produce
- 3 cloves garlic minced
- 1/2 cup sun-dried tomatoes in oil drained and chopped [75g]
- 1 cup fresh baby spinach [30g]
- 1 lemon zested and juiced
- 1 small shallot finely minced
Dairy
- 1 cup heavy cream [240ml]
- 1/3 cup Parmigiano-Reggiano cheese grated [33g]
- 2 tablespoons unsalted butter [30g]
Oils & Vinegars
- 2 tablespoons extra-virgin olive oil [30ml]
Baking & Spices
- 1 teaspoon cornstarch [3g]
- 1 tablespoon fresh rosemary finely chopped [3g]
- 1 tablespoon fresh thyme leaves [3g]
- 1 tablespoon fresh sage finely chopped [3g]
- 1/2 teaspoon kosher salt plus more to taste [3g]
- 1/4 teaspoon freshly ground black pepper [0.5g]
- 1/4 teaspoon red pepper flakes optional [0.5g]
Condiments
- 1 tablespoon honey [15ml]
Instructions
Prepare the Chicken
- Preheat the oven to 400°F (200°C).
- Place the chicken breasts between sheets of plastic wrap and gently pound to an even 1/2-inch (1.3 cm) thickness.
- In a small bowl, mix chopped rosemary, thyme, sage, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper.
- Rub each chicken breast with olive oil, then coat evenly with the herb mixture.
Prepare the Sauce
- In a medium bowl, whisk together heavy cream, minced garlic, shallot, lemon zest, 1 tablespoon lemon juice, cornstarch, and red pepper flakes (if using).
- Stir in the chopped sun-dried tomatoes and grated Parmigiano-Reggiano.
Bake and Finish
- Heat a small skillet over medium heat. Cook prosciutto slices until crisp, about 2-3 minutes per side. Set aside.
- Place the seasoned chicken breasts in the baking dish and pour the sauce around them.
- Bake for 20-25 minutes, or until the internal temperature of the chicken reaches 160°F (71°C).
- Remove from oven, add butter and honey to the sauce, stirring gently to incorporate as it melts.
- Add the spinach to the sauce, pushing it down slightly to submerge.
- Cover the dish with foil and let rest for 10 minutes. The chicken will continue cooking to reach 165°F (74°C).
- Crumble the crispy prosciutto over the dish before serving.
- Taste the sauce and adjust seasoning with salt, pepper, or additional lemon juice if needed.
- Serve hot, spooning the creamy sauce over each chicken breast and garnishing with additional fresh herbs if desired.
Notes:
- For a lighter version, substitute half-and-half for heavy cream, but note the sauce may be thinner.
- If you prefer to omit wine, use an equal amount of chicken broth with a splash of lemon juice.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- To reheat, cover and warm in a 350°F oven for 15-20 minutes or until heated through.
- Fresh herbs make a significant difference in flavor; use dried only if fresh are unavailable.
Quick Tips:
- To thicken the sauce, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir into the sauce after baking.
- For a crispier herb crust, broil for 1-2 minutes at the end of cooking time, watching carefully to prevent burning.
- Let the chicken rest at room temperature for 15 minutes before cooking for more even baking.
Side Dish Suggestions:
- Serve over pasta, such as linguine or penne, to soak up the delicious sauce.
- Pair with roasted vegetables like asparagus, broccoli, or zucchini for a balanced meal.
- A simple arugula salad with lemon vinaigrette complements the rich flavors of the dish.
Nutritional Benefits:
- Chicken provides lean protein essential for muscle maintenance and growth.
- Sun-dried tomatoes are rich in lycopene, an antioxidant that may reduce the risk of certain cancers.
- Spinach offers iron, calcium, and vitamins A and C, supporting overall health and immune function.
Serving Suggestions:
- Portion one chicken breast per person, drizzled with extra sauce.
- Garnish with fresh basil leaves and a sprinkle of grated Parmesan for added flavor and visual appeal.
- Pair with a crisp white wine like Pinot Grigio or a light-bodied red like Chianti.
Meal Prep Tips:
- Mix the herb crust and store in an airtight container for up to 2 days.
- Prepare the cream sauce a day ahead and refrigerate separately.
- Chop sun-dried tomatoes and mince garlic in advance to save time on cooking day.
Customization Ideas:
- For a vegetarian version, replace chicken with thick slices of cauliflower steak or portobello mushrooms.
- Make it gluten-free by ensuring all ingredients, especially the cornstarch, are certified gluten-free.
- Add artichoke hearts or olives for extra Mediterranean flair.
- Swap prosciutto for pancetta or bacon bits for a different smoky flavor.
