Tuscan Pancetta Chicken Breast in Garlic Cream Sauce!

🧄 Tuscan Pancetta Chicken Breast in Garlic Cream Sauce

Ingredients

For the chicken:

• 2 large chicken breasts (halved horizontally into 4 cutlets)

• Salt and black pepper (to taste)

• 1 tsp Italian seasoning

• 2 tbsp olive oil

• 3 oz (85 g) pancetta (or bacon), diced

For the sauce:

• 3–4 cloves garlic, minced

• ½ cup sun-dried tomatoes, sliced

• 1 cup baby spinach (or more, to taste)

• 1 cup heavy cream

• ½ cup chicken broth

• ½ cup grated Parmesan cheese

• 1 tsp dried basil

• 1 tsp chili flakes (optional, for heat)

• Salt and pepper (to taste)

• 1 tbsp butter (optional, for richness)

🥘 Instructions

1. Prepare the chicken

1. Pat chicken dry and season both sides with salt, pepper, and Italian seasoning.

2. In a large skillet, heat olive oil over medium-high heat.

3. Sear chicken cutlets for 4–5 minutes per side, until golden brown and cooked through.

4. Transfer to a plate and set aside.

2. Cook the pancetta

1. In the same skillet, add diced pancetta.

2. Cook until crispy (about 3–4 minutes).

3. Remove pancetta with a slotted spoon and set aside, leaving the drippings in the pan for flavor.

3. Make the garlic cream sauce

1. Lower heat to medium. Add minced garlic to the pancetta drippings and sauté for 30 seconds until fragrant.

2. Stir in sun-dried tomatoes and cook for 1 minute.

3. Pour in chicken broth and heavy cream. Scrape up any brown bits from the pan.

4. Add Parmesan, basil, and chili flakes. Stir until cheese melts and sauce thickens slightly (about 3–4 minutes).

5. Add butter if you want a silkier texture.

4. Combine and finish

1. Return the chicken and pancetta to the pan.

2. Stir in spinach and simmer for another 2–3 minutes, until the spinach wilts and chicken is fully coated in the creamy sauce.

3. Taste and adjust seasoning with salt and pepper.

🍽️ To Serve

Serve hot over:

• Creamy mashed potatoes

• Buttered pasta (fettuccine, linguine, or penne)

• Steamed rice or risotto

Garnish with extra Parmesan and fresh parsley.

❤️ Chef’s Tips

• For extra flavor, marinate the chicken in olive oil, garlic, and herbs for 30 minutes before cooking.

• Use thick cream to keep the sauce from splitting.

• You can replace pancetta with smoked bacon or prosciutto if needed.