By Remember that amazing Italian dinner I had last summer? The one with the chicken so tender it practically melted in my mouth? This recipe is my attempt to recreate that magic. It’s simple, bursting with fresh flavors, and perfect for a weeknight meal. You’ll be surprised how quickly it comes together!
Italian Chicken with Tuscan Herb Sauce
Ingredients
Fresh Produce:
- 2 large boneless, skinless chicken breasts
- 2 cups fresh spinach, roughly chopped
- 1 cup cherry tomatoes, halved
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- 1 tablespoon fresh basil, chopped
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh oregano, chopped
- Juice of 1 lemon
Spices:
- Salt, to taste
- Black pepper, to taste
- 1 teaspoon red pepper flakes (optional for heat)
Oils:
- 3 tablespoons olive oil
Proteins:
- 2 large boneless, skinless chicken breasts
Optional Add-ons:
- Grated Parmesan cheese for topping
Instructions
Preparation:
Season the chicken breasts with salt, pepper, and a drizzle of olive oil. Let them marinate for 15-20 minutes while you prep the sauce.
Cooking the Chicken:
In a large skillet over medium heat, add 2 tablespoons of olive oil. Once hot, add the chicken breasts. Cook for 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C). Remove from the skillet and let rest.
Creating the Sauce:
In the same skillet, add the remaining tablespoon of olive oil. Add the chopped onion and sauté until translucent, about 3-4 minutes. Stir in the minced garlic and cook for 30 seconds, until fragrant. Add cherry tomatoes and cook for 2-3 minutes until they soften.
Enhancing the Flavor:
Mix in the chopped spinach, herbs (basil, parsley, oregano), and red pepper flakes (if using). Cook until the spinach is wilted, about 2 minutes. Stir in the lemon juice, adjusting
