Name: Creamy Tuscan "Marry Me" Chicken Recipe
Prep time: 45 min
Cook time: 50 min
Total time: 1 h 35 min
Yield: 4
Cuisine: US
Ingredients: 2 cups panko bread crumbs, or more as needed; 0.5 teaspoon salt; 0.5 teaspoon garlic powder; 0.25 teaspoon ground black pepper; 0.5 cup buttermilk; 0.25 cup all-purpose flour; 2 large eggs, lightly beaten; 4 skinless, boneless chicken breasts, pounded to 1/2-inch thickness; 1 cup vegetable oil; 3 tablespoons olive oil, divided; 1 small yellow onion, diced; 1 medium shallot, diced; 2 cups diced fresh Roma tomatoes; 0.33 cup fresh basil leaves, finely chopped; 2 cloves garlic, minced; 1 teaspoon herbes de Provence; 1 teaspoon red pepper flakes; 0.5 teaspoon salt; 0.5 teaspoon ground black pepper; 0.75 cup chicken broth; 0.25 cup dry white wine (such as Sauvignon Blanc); 0.5 cup half-and-half; Pinch of freshly grated Parmesan cheese, for garnish; 1 (16 ounce) package dry fettuccine pasta

Prepare to be swept off your feet! This dish is an ode to love, featuring succulent, golden-crusted chicken bathed in a luscious, velvety tomato-basil sauce. While it requires a bit of patience, the symphony of flavors will undoubtedly make hearts flutter.

Follow The Directions

01

Step

Prepare the breading station: In a shallow bowl, combine panko bread crumbs, salt, garlic powder, and black pepper. In separate shallow bowls, place the buttermilk, flour, and lightly beaten eggs. (5 minutes)

02

Step

Coat the chicken: Dip each chicken breast into the buttermilk, allowing excess to drip off. Dredge in flour, ensuring an even coating. Next, dip the floured chicken into the beaten egg, and finally, press firmly into the panko mixture, coating thoroughly on all sides. (10 minutes)

03

Step

Pan-fry the chicken: Heat vegetable oil in a large skillet over medium-high heat until shimmering. Carefully place the coated chicken breasts into the hot oil and cook until golden brown, crispy, and cooked through, about 2-3 minutes per side. Use tongs to flip and ensure even cooking. Remove from the skillet and place on a paper towel-lined plate to drain excess oil. (8-12 minutes)

04

Step

Sauté aromatics: In a medium heavy-bottomed pot or Dutch oven, warm 2 tablespoons of olive oil over medium heat. Add diced onion and shallot and sauté until softened and translucent, about 5-7 minutes. Reduce heat to medium-low. (7 minutes)

05

Step

Build the sauce: Add diced tomatoes, chopped basil, minced garlic, herbes de Provence, red pepper flakes, salt, and black pepper to the pot. Cook, stirring occasionally, until the tomatoes soften and release their juices, about 10 minutes. (10 minutes)

06

Step

Simmer and reduce: Pour in chicken broth and white wine. Bring the sauce to a simmer, then reduce the heat to low and continue to simmer until the sauce thickens slightly, about 5-7 minutes. (7 minutes)

07

Step

Blend and enrich: Using an immersion blender (or a regular blender, working in batches), carefully blend the sauce until completely smooth. Stir in the half-and-half and a pinch of grated Parmesan cheese until melted and incorporated. If needed, use the immersion blender again to ensure a perfectly smooth consistency. Allow the sauce to simmer gently for another 10 minutes, stirring occasionally, to allow the flavors to meld. Adjust seasoning as needed. (15 minutes)

08

Step

Cook the pasta: While the sauce is simmering, bring a large pot of salted water to a rolling boil. Add fettuccine pasta and cook according to package directions, until al dente (about 8 minutes). Drain the pasta well. (8 minutes)

09

Step

Assemble and serve: Place the cooked fettuccine onto plates. Generously spoon the creamy tomato-basil sauce over the pasta. Top with the crispy panko-crusted chicken. Garnish with extra fresh basil and a sprinkle of Parmesan cheese, if desired. Serve immediately and enjoy! (5 minutes)