Tuscan Pancetta Chicken Breast in Garlic Cream Sauce Recipe

Tuscan Pancetta Chicken Breast in Garlic Cream Sauce is a luxurious dish that brings the flavors of Italy to your kitchen. This recipe combines succulent chicken breasts, crispy pancetta, and a rich garlic cream sauce, creating a meal that’s perfect for both special occasions and easy weeknight dinners. Let’s dive into the steps to create this delicious and impressive dish!

Ingredients

To make this delectable Tuscan Pancetta Chicken Breast in Garlic Cream Sauce, you’ll need:

• Main Ingredients:
  • 4 boneless, skinless chicken breasts
  • 6 oz pancetta, diced
  • 1 cup cherry tomatoes, halved
  • 2 cups baby spinach
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup chopped fresh basil
• Seasoning and Sauce Ingredients:
  • 3 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 cup heavy cream
  • 1 cup chicken broth
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon paprika
  • Salt and pepper to taste

Preparation

Prepping the Chicken:

1. Season the chicken breasts with salt, pepper, paprika, thyme, and oregano.
2. Set aside while you prepare the pancetta and other ingredients.

Preparing the Pancetta:

1. Dice the pancetta into small pieces. If using thick-cut pancetta, ensure the pieces are evenly sized for consistent cooking.

Cooking the Chicken

Searing the Chicken:

1. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat.
2. Add the seasoned chicken breasts and sear for 3-4 minutes on each side until golden brown. Remove the chicken from the pan and set aside.

Achieving a Golden Brown Crust:

1. Ensure the chicken breasts develop a nice golden brown crust by not overcrowding the pan and allowing the chicken to sear undisturbed.

Cooking the Pancetta

Crisping the Pancetta:

1. In the same pan, add the diced pancetta and cook over medium heat until crispy, about 4-5 minutes.

Infusing Flavor into the Pan:

1. Remove the crispy pancetta with a slotted spoon and set aside, leaving the rendered fat in the pan for added flavor.

Making the Garlic Cream Sauce

Ingredients for the Sauce:

1. In the same pan, add the minced garlic and sauté for about 1 minute until fragrant.
2. Pour in the chicken broth and heavy cream, stirring to combine.

Steps to a Creamy and Flavorful Sauce:

1. Bring the mixture to a simmer and stir in the grated Parmesan cheese until melted and smooth. Season with salt and pepper to taste.

Combining Chicken, Pancetta, and Sauce

Returning the Chicken to the Pan:

1. Nestle the seared chicken breasts back into the pan with the sauce.

Incorporating the Pancetta:

1. Sprinkle the crispy pancetta over the chicken and sauce.

Simmering for Perfection

Simmering Time and Temperature:

1. Reduce the heat to low and simmer for 15-20 minutes until the chicken is cooked through and the sauce has thickened.

Ensuring Even Cooking:

1. Occasionally spoon the sauce over the chicken to keep it moist and flavorful.

Serving Suggestions

Side Dishes to Complement:

1. Serve with mashed potatoes, pasta, or a fresh green salad to complete the meal.

Presentation Tips:

1. Garnish with chopped fresh basil and an extra sprinkle of Parmesan cheese for a beautiful presentation.

Storage Tips

Keeping Leftovers Fresh:

1. Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating Instructions:

1. Reheat in the oven at 350°F (175°C) for about 15 minutes or until warmed through, or in the microwave for a quick option.

Variations

Different Proteins and Add-ins:

1. Try using boneless chicken thighs, shrimp, or even tofu for a different take on this recipe.
2. Add mushrooms, bell peppers, or artichoke hearts for added flavor and texture.

Adjusting the Sauce:

1. For a lighter sauce, use half and half instead of heavy cream.
2. Add a squeeze of lemon juice for a bright, tangy flavor.

Tips for Success

Ensuring Even Cooking:

1. Make sure the chicken breasts are of similar size and thickness for even cooking.
2. Stir the sauce occasionally to ensure it doesn’t stick to the pan and cooks evenly.

Balancing the Flavors:

1. Adjust the seasoning to your taste by adding more herbs or spices as desired.

FAQs

1. Can I Make This Recipe Ahead of Time?
   • Yes, you can prep the chicken and sauce ahead of time and store them in the refrigerator until ready to cook.
2. How Do I Store Leftovers?
   • Store leftovers in an airtight container in the refrigerator for up to 3 days.
3. Can I Use Boneless Chicken Thighs?
   • Absolutely, boneless chicken thighs work great in this recipe and add extra juiciness.
4. How Do I Adjust the Garlic Flavor?
   • Adjust the amount of minced garlic to your preference. For a milder flavor, use fewer cloves.
5. What If I Don’t Have All the Ingredients?
   • You can make substitutions, such as using different cheeses or adding other favorite ingredients.

Conclusion

Tuscan Pancetta Chicken Breast in Garlic Cream Sauce is a rich and flavorful dish that’s perfect for any night of the week. With its creamy, garlic-infused sauce and crispy pancetta, this dish is sure to become a favorite in your recipe rotation. Give it a try and enjoy a taste of Tuscany at home!

Yield: 4

Tuscan Pancetta Chicken Breast in Garlic Cream Sauce Recipe

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Tuscan Pancetta Chicken Breast in Garlic Cream Sauce is a luxurious dish that brings the flavors of Italy to your kitchen. This recipe combines succulent chicken breasts, crispy pancetta, and a rich garlic cream sauce, creating a meal that's perfect for both special occasions and easy weeknight dinners. Let's dive into the steps to create this delicious and impressive dish!

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Ingredients

• 2 large boneless skinless chicken breast, split and pounded to ¼” thickness
• coarse kosher salt and freshly ground pepper, to taste
• 2 tablespoon extra virgin olive oil
• 4 oz diced pancetta
• 1 shallot, diced
• 4 cloves garlic, minced
• ¼ cup dry white wine or dry vermouth
• ½ cup chicken stock or broth
• ½ cup heavy cream
• 2 sprigs of fresh thyme , (or ½ teaspoon dried thyme)
• 2 tablespoon butter, cut into small cubes

Instructions

1. Trim excess fat from chicken breast, and slice chicken in half lengthwise (the best method is the place your palm above the breast, and gently glide a sharp knife through the center of the breast parallel to your hand with gentle sawing motions until you have 2 even pieces per breast).

2. Pound each of the 4 chicken cutlets to ¼” thickness between plastic wrap or in a resealable bag, using a meat mallet or rolling pin. Be gentle to avoid tearing the chicken cutlets.

3. Season both sides of each chicken cutlet with salt and pepper.

4. Heat olive oil in a large deep nonstick skillet or cast iron skillet over medium heat for 2-3 minutes, then add pancetta.

5. Cook pancetta, stirring occasionally, until fat is rendered and pancetta is crisp, 5-7 minutes.

6. Using a slotted spoon, remove pancetta to a paper towel lined plate, and leave rendered fat in the pan.

7. Add the seasoned chicken to the pan and cook 3-4 minutes a side, until well browned, and transfer to a plate. Work in 2 batches to ensure even browning and avoid overcrowding the pan (Chicken will not yet be cooked through).

8. Reduce heat to medium-low, and add the diced shallot. Cook, stirring occasionally for 2-3 minutes, until slightly translucent.

9. Add the garlic and cook until just fragrant, 30 seconds.

10. Deglaze the pan with the wine or vermouth, scraping up any brown bits.

11. Cook for 2-3 minutes, until most of the wine is evaporated.

12. Add the chicken stock, cream, thyme and pancetta and stir well.

13. Add the chicken and accumulated juices to the pan.

14. Simmer over medium heat for 10 minutes, until sauce is slightly thickened.

15. Turn off heat and stir in butter.

16. Serve warm, and remove thyme before serving.