Description
Baked Tuscan Chicken is a creamy, flavorful dish made with juicy chicken breasts, sun-dried tomatoes, garlic, spinach, and a rich parmesan cream sauce.
Ingredients
Units
Scale
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 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
- 1 cup baby spinach
- 1 tablespoon cornstarch (optional, for thickening)
- 1 tablespoon water (to mix with cornstarch)
Instructions
- Preheat oven to 375°F (190°C).
- Season chicken breasts with salt, pepper, and Italian seasoning.
- Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken on both sides until golden brown, about 3-4 minutes per side. Remove from skillet and set aside.
- In the same skillet, add minced garlic and sauté for 1 minute.
- Pour in the chicken broth and heavy cream, stirring to combine. Bring to a gentle simmer.
- Add Parmesan cheese, sun-dried tomatoes, and spinach. Cook until spinach is wilted and cheese is melted.
- Optional: mix cornstarch with water and stir into the sauce to thicken.
- Return the chicken to the skillet and spoon sauce over the top.
- Transfer skillet to the preheated oven and bake for 20-25 minutes, or until chicken is cooked through.
- Remove from oven and let rest for 5 minutes before serving.
Notes
- Use boneless, skinless chicken thighs for a juicier result if preferred.
- Can be served over pasta, rice, or mashed potatoes.
- Store leftovers in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 460
- Sugar: 3g
- Sodium: 620mg
- Fat: 28g
- Saturated Fat: 13g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 42g
- Cholesterol: 145mg