Chicken Rustigo
Indulge in the rustic flavors of Chicken Rustigo, a creamy, one-skillet chicken recipe that’s perfect for a cozy dinner. Tender, golden-seared chicken breasts simmer in a luscious Parmesan cream sauce infused with garlic, dried herbs, and a touch of chicken broth for depth. This dish is elevated with vibrant cherry tomatoes and nutrient-rich baby spinach, creating a delightful harmony of flavors and textures. With a quick 15-minute prep and just 30 minutes of cook time, this hearty recipe offers a restaurant-quality meal in the comfort of your own home. Serve Chicken Rustigo with crusty bread, fluffy rice, or pasta to soak up every drop of the velvety sauce. Perfect for weeknights or special occasions, this dish is as comforting as it is impressive.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 3 tablespoons olive oil
- 2 tablespoons butter
- 4 cloves garlic cloves, minced
- 1.5 cups heavy cream
- 0.5 cups chicken broth
- 0.75 cups Parmesan cheese, freshly grated
- 2 cups cherry tomatoes, halved
- 2 cups baby spinach
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons all-purpose flour
- 2 tablespoons parsley, chopped (for garnish)
Instructions
Season the chicken breasts with salt, pepper, and a sprinkle of dried oregano and thyme on both sides.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken breasts and sear for 4-5 minutes on each side, until golden brown. Remove the chicken from the skillet and set aside on a plate.
In the same skillet, reduce the heat to medium and add 2 tablespoons of butter. Once the butter has melted, stir in the minced garlic and sauté for 1 minute until fragrant.
Sprinkle the flour into the skillet and cook, stirring constantly, for 1-2 minutes to eliminate the raw taste of the flour.
Gradually whisk in the chicken broth and heavy cream, ensuring a smooth consistency. Bring the mixture to a simmer.
Stir in the Parmesan cheese, dried oregano, and thyme. Cook for 2-3 minutes, stirring frequently, until the sauce thickens slightly.
Add the cherry tomatoes and baby spinach to the skillet, stirring gently until the spinach wilts and the tomatoes soften, about 2-3 minutes.
Return the chicken breasts to the skillet, nestling them into the sauce. Cover the skillet with a lid and let the chicken cook through over low heat for 8-10 minutes.
Taste the sauce and adjust seasoning with additional salt or pepper, if needed.
Garnish with freshly chopped parsley before serving. Serve hot with crusty bread, rice, or pasta for a complete meal.
Nutrition Facts
Calories |
866 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.7 g | 74% | |
| Saturated Fat | 28.4 g | 142% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 270 mg | 90% | |
| Sodium | 1113 mg | 48% | |
| Total Carbohydrate | 12.4 g | 5% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 4.0 g | ||
| Protein | 64.4 g | 129% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 318 mg | 24% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 902 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
