Description

Juicy chicken breasts baked in a rich Tuscan-style creamy sauce with sun-dried tomatoes, garlic, spinach, and Parmesan—an easy, elegant one‑pan dinner.

Ingredients

4 boneless skinless chicken breasts
Salt and pepper, to taste
1 tsp Italian seasoning
1 tbsp olive oil
3 cloves garlic, minced
1 cup heavy cream
1 tsp cornstarch
⅓ cup chopped sun‑dried tomatoes
½ cup grated Parmesan cheese
½ cup chopped fresh spinach
¾ cup shredded mozzarella cheese
1 tbsp reserved oil from sun‑dried tomatoes
Fresh chopped parsley, for garnish

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Instructions

Preheat oven to 400 °F (205 °C).
Pound chicken breasts to even thickness and season with salt, pepper, and Italian seasoning.
Whisk heavy cream, garlic, cornstarch, Parmesan, sun‑dried tomatoes, and spinach in a bowl.
Spread a bit of the sauce in a 9×13″ baking dish; place chicken on top, then pour remaining sauce around.
Drizzle reserved oil from sun‑dried tomatoes over chicken and sprinkle with mozzarella.
Cover loosely with foil and bake for 20 minutes.
Remove foil and bake another 10–15 minutes until chicken registers 165 °F internally.
Garnish with fresh parsley and serve immediately.

Notes

Pounding chicken ensures even cooking and juiciness.
Use a meat thermometer to hit 165 °F internal temp.
Frozen spinach works—just thaw and squeeze dry.
Leftovers store in fridge 3–4 days; freeze up to 3 months.