Prep Time: 2 hrs 30 mins | Cook Time: 30 mins | Total Time: 3 hrs | Yield: Serves 6

This is an incredibly delicious and super easy chicken dish that is perfect for a simple weeknight dinner! This Italian Chicken is loaded with amazing flavours from spinach, garlic, and sun-dried tomatoes that no one should miss. Crazy good, I am sure to make this again and again!



3 tbsp olive oil

6 boneless, skinless chicken breasts

1 c. all-purpose flour

2 tsp Italian seasoning

1 tbsp powdered sugar

1 c. whole milk

1 tsp lemon juice

2 tsp kosher salt

1 ½ tsp black pepper


2 tbsp olive oil

¼ c. sun-dried tomatoes in oil drained and finely diced

4 cloves garlic, minced

3 tbsp cornstarch, divided

1 c. heavy cream

1 c. chicken broth

1 c. whole milk

1 c. Parmesan cheese, grated

1 box (16 ounces) linguine noodles

1 tsp kosher salt

½ tsp pepper (don’t skimp on this)

3 c. fresh spinach, roughly chopped

How to make Italian Chicken

Step 1: Into a bowl, place the raw chicken and pour over the milk and lemon juices. Cover the bowl and place it in the fridge for about 2 to 4 hours.

Step 2: To make the chicken crust, combine the flour, salt, pepper, Italian seasoning, and powdered sugar in a pie plate, or shallow dish.

Step 3: Remove the chicken from the milk marinade. Drain, then dip each chicken into the flour, evenly coating them.

Step 4: Heat the olive oil in a large skillet over medium-high heat. Once hot, add the chicken strips to the skillet and cook for about 3 minutes per side. When done, transfer the chicken strips to a foil-lined baking sheet. Place in a 350 degrees oven and bake for approximately 18 to 20 minutes.

Step 5: In the meantime, cook the linguine (or favourite pasta) following the package directions.

Step 6: For the sauce, add the olive oil in the same skillet as the chicken and scrape the bits from the bottom. Add the garlic and sun-dried tomatoes and heat for a few minutes over medium heat. Over the tomatoes, sprinkle 1 tbsp cornstarch, and whisk well.

Step 7: To the skillet, pour in the chicken broth, stirring until incorporated. Continue to cook for another 5 minutes.

Step 8: Mix the rest of the cornstarch with milk in a small bowl. Pour this into the broth and keep stirring while adding the cream, spinach, salt, and pepper.

Step 9: Adjust the heat to low and simmer the sauce until it has thickened and the spinach has wilted. Stir in the Parmesan cheese. Cook further until done.

Step 10: When done, ladle the dish in a large bowl. Serve right away. Enjoy!

Nutrition Facts:

Yield: 6, Serving Size: 1
Amount Per Serving: Calories: 695Total Fat: 37gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 19gCholesterol: 169mgSodium: 1785mgCarbohydrates: 38gFiber: 2gSugar: 3gProtein: 50g