Creamy Garlic Tuscan Chicken

Ingredients

• 1 brown or yellow onion (Peeled, halved, tip removed, and finely diced; reserve scraps for stock if desired.)
• 6 garlic cloves (Freshly peeled and grated or minced into a paste.)
• 100 g sun-dried tomatoes (Roughly chop if whole or halved; sliced tomatoes may be left as they are.)
• 10 g fresh basil (Roughly chopped or torn; reserve some thinly sliced basil for garnish.)
• 2 butterfly chicken breasts (Alternatively, use 4 small whole chicken breasts.)
• 1 tbsp unrefined olive oil (For seasoning the chicken.)
• 1 tsp onion powder (For seasoning the chicken.)
• 1 tsp garlic powder (For seasoning the chicken.)
• 0.5 tsp regular paprika (For seasoning the chicken.)
• sea salt flakes (To taste, for seasoning the chicken and sauce.)
• 10 cracks black pepper (For seasoning the chicken; add more to finish.)
• 1 tbsp unrefined olive oil (For searing the chicken.)
• 1 tbsp salt (The transcript states to add this to the pan with the searing oil.)
• 1 tbsp clarified butter (For sautéing the onion.)
• 35 g tomato paste (Concentrated tomato paste.)
• 1 tsp dried oregano (For the sauce.)
• 100 ml white wine (Chicken stock may be substituted for the wine.)
• 180 ml chicken stock (Used after deglazing to create the sauce foundation; the transcript separately states an additional 400 ml later.)
• 400 ml chicken stock (The transcript also repeats this as 400 ml or 310 g; the stated quantities conflict. Use 400 ml as the primary quantity.)
• 60 g Parmigiano Reggiano or Parmesan cheese (Freshly grated.)
• 120 g baby spinach (Added near the end so it begins to wilt in the sauce.)

Steps

1. 1

   Peel, halve, and remove the tip from the onion. Make thin slices across it, stopping just before the root, then rotate it 90 degrees and make a horizontal slice through the center. Slice through to create a fine dice, trimming away the root-end scraps; reserve the scraps for stock if desired.

2. 2

   Grate the six peeled garlic cloves on a fine microplane or box grater to make a paste.

3. 3

   Roughly chop the sun-dried tomatoes if they are whole or halved. Leave already-sliced tomatoes as they are, or chop them into smaller pieces if preferred.

4. 4

   Scrunch the basil into a tight bunch and roughly chop it, removing any large leaves or stems. Tear it by hand instead if larger pieces are preferred. Reserve some for the final garnish.

5. 5

   Place the chicken breasts in a mixing bowl. Add 1 tablespoon (20 ml) olive oil, the onion powder, garlic powder, paprika, sea salt to taste, and 10 cracks of black pepper. Massage the seasonings into the chicken with clean hands until fully coated.

6. 6

   Place a large high-rimmed pan over medium-high heat. Add 1 tablespoon (20 ml) olive oil and the stated 1 tablespoon salt, then heat the pan.

7. 7

   Once hot, gently place the chicken in the pan and sear for 3 minutes, until deeply golden. Flip and sear the second side for another 3 minutes.

8. 8

   Remove the seared chicken to a plate and set it aside, retaining any resting juices.

9. 9

   Add the clarified butter to the same pan and allow it to melt.

10. 10

    Add the diced onion and sauté for 3 minutes, stirring occasionally, until golden and translucent.

11. 11

    Add the minced garlic and tomato paste, then mix well.

12. 12

    Add the chopped sun-dried tomatoes, dried oregano, paprika, and a pinch of sea salt flakes. Stir everything together.

13. 13

    Sauté the mixture for 1 minute, moving it around continuously so the garlic does not burn and the tomato paste begins releasing its oils.

14. 14

    Deglaze the pan with the white wine, or use chicken stock as the alcohol-free substitute. Stir thoroughly, scraping up the flavorful browned bits, and reduce for 2 minutes or until the liquid has mostly evaporated.

15. 15

    Add 180 ml chicken stock and stir it through. Bring the mixture to a boil and reduce for 1 minute.

16. 16

    Add the additional 400 ml chicken stock stated in the transcript. Stir, bring the sauce to a boil, and reduce for 1 minute.

17. 17

    Add the freshly grated Parmesan, chopped basil, and baby spinach. Mix for 1 minute, allowing the cheese to melt and thicken the sauce while the spinach begins to wilt.

18. 18

    Return the seared chicken to the pan along with any resting juices. Turn the heat to medium-high, coat the chicken in the sauce, and bring the sauce back to a heavy simmer so the chicken is hot in the center.

19. 19

    Taste the sauce and adjust the seasoning to your preference. Once it has returned to a simmer, give it one final mix and remove the pan from the stovetop.

20. 20

    Transfer the chicken to bowls or plates. Spoon the rich Tuscan sauce over the top, then garnish with thinly sliced basil and additional cracked black pepper.

Notes

The transcript contains inconsistent repeated chicken-stock quantities: it states 180 ml, then 400 ml or 410 g, and later 400 ml or 310 g. The extraction uses 180 ml plus 400 ml as separate additions because both steps are explicitly spoken. The source says the dish serves 2 very large portions or 4 small portions. It also mentions serving with a wide serving of chicken, but no specific side is provided.

Nutrition per serving

• main
• Italian-inspired
• one-pot
• chicken
• quick
• 25-minute
• high-protein
• contains-alcohol-option