Description
This savory Tuscan pancetta chicken breast recipe delivers juicy, pan-seared chicken breasts enveloped in a rich and creamy garlic cream sauce infused with crispy pancetta, sun-dried tomatoes, fresh spinach, and herbs. Bursting with classic Italian flavors, this elegant yet easy dinner is perfect for impressing guests or enhancing a weeknight meal.
Ingredients
Chicken
- 4 boneless, skinless chicken breasts
- Salt and black pepper, to taste
- 1 teaspoon Italian seasoning
- 1 tablespoon olive oil
Tuscan Sauce
- 4 oz pancetta, diced
- 1 tablespoon butter
- 4 cloves garlic, minced
- ½ cup sun-dried tomatoes, sliced (oil-packed recommended)
- 1 cup heavy cream
- ½ cup chicken broth
- ½ cup freshly grated Parmesan cheese
- 1 teaspoon dried basil
- ½ teaspoon paprika
- 2 cups fresh spinach
Optional Garnish
- Fresh basil or parsley, chopped
Instructions
- Season Chicken: Generously season the chicken breasts with salt, black pepper, and Italian seasoning to infuse flavor before cooking.
- Heat Olive Oil: Warm the olive oil in a large skillet over medium-high heat to prepare for searing the chicken.
- Sear Chicken: Place the chicken breasts into the hot skillet and cook for 5 to 6 minutes on each side until they develop a golden brown crust.
- Remove Chicken: Take the seared chicken out of the skillet and set it aside temporarily to rest.
- Cook Pancetta: In the same skillet, add diced pancetta and cook for 3 to 4 minutes until the pancetta is crispy and aromatic.
- Manage Grease: Remove excess pancetta grease, leaving approximately 1 tablespoon in the pan to enrich the sauce.
- Sauté Garlic: Add butter and minced garlic to the skillet. Sauté for about 30 seconds until fragrant, being careful not to burn the garlic.
- Add Sauce Ingredients: Stir in sun-dried tomatoes, chicken broth, heavy cream, dried basil, and paprika to compose the creamy Tuscan sauce.
- Simmer Sauce: Allow the sauce to simmer gently for 4 to 5 minutes until it thickens slightly and flavors meld.
- Incorporate Cheese: Mix in freshly grated Parmesan cheese, stirring until the sauce becomes smooth and creamy.
- Wilt Spinach: Add fresh spinach to the sauce and cook until just wilted, preserving its vibrant green color and nutrients.
- Return Chicken: Place the chicken breasts back into the skillet, spooning the sauce over them to coat evenly.
- Finish Cooking: Simmer the chicken in the sauce for another 5 to 7 minutes, or until the chicken reaches an internal temperature of 165°F, ensuring it is safely cooked through.
- Garnish and Serve: Garnish with freshly chopped basil or parsley and serve the dish hot for maximum flavor and appeal.
Notes
- Use oil-packed sun-dried tomatoes for the best rich flavor and texture.
- If pancetta is not available, bacon can be used as a substitute.
- For added earthiness, consider including sliced mushrooms in the sauce.
- This dish pairs well with pasta, rice, mashed potatoes, or crusty bread to soak up the delicious sauce.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated thoroughly before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-Inspired
