Description
Baked Tuscan Chicken Breasts is a creamy, savory dish made with juicy chicken, sun-dried tomatoes, spinach, garlic, and a rich Parmesan cream sauce. Perfect for a comforting dinner.
Ingredients
Units
Scale
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 1/2 cup sun-dried tomatoes, chopped
- 2 cups fresh spinach
- 1 tablespoon cornstarch (optional, for thickening)
- 1 tablespoon water (if using cornstarch)
Instructions
- Preheat oven to 375°F (190°C).
- Season chicken breasts with Italian seasoning, salt, and pepper.
- Heat olive oil in a large oven-safe skillet over medium-high heat.
- Sear chicken breasts for 2-3 minutes per side until golden brown. Remove from skillet and set aside.
- In the same skillet, sauté garlic until fragrant (about 1 minute).
- Add heavy cream, chicken broth, and Parmesan cheese. Stir until cheese is melted and sauce is smooth.
- Stir in sun-dried tomatoes and spinach. Cook until spinach is wilted.
- (Optional) Mix cornstarch and water, then stir into the sauce to thicken.
- Return chicken breasts to the skillet, spoon some sauce over the top.
- Transfer skillet to the oven and bake for 20-25 minutes or until chicken is cooked through.
- Serve hot with extra sauce spooned over the top.
Notes
- Use thin chicken breasts or pound them to even thickness for even cooking.
- For a lighter version, substitute half-and-half for heavy cream.
- Pairs well with pasta, rice, or roasted vegetables.
- Can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 410
- Sugar: 3g
- Sodium: 580mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 115mg