Description
Baked Tuscan Chicken is a creamy, flavorful dish made with tender chicken breasts, sun-dried tomatoes, spinach, garlic, and a rich parmesan cream sauce. Perfect for a comforting dinner.
Ingredients
Units
Scale
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 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 (packed in oil, drained and chopped)
- 2 cups fresh spinach
- 1 tablespoon cornstarch (optional, for thickening)
- 1 tablespoon water (optional, for cornstarch slurry)
Instructions
- Preheat the oven to 375°F (190°C).
- Season the chicken breasts with garlic powder, Italian seasoning, salt, and pepper.
- Heat olive oil in a large oven-safe skillet over medium heat. Sear chicken breasts for 3-4 minutes per side until golden. Remove and set aside.
- In the same skillet, sauté minced garlic for 1 minute until fragrant.
- Add heavy cream, chicken broth, and Parmesan cheese. Stir until combined and simmer for 2-3 minutes.
- Add sun-dried tomatoes and spinach, cooking until the spinach wilts.
- Optional: Mix cornstarch and water into a slurry and stir into the sauce to thicken.
- Return the chicken to the skillet, spoon sauce over the top, and transfer to the oven.
- Bake for 20-25 minutes, or until chicken is fully cooked (internal temp 165°F/74°C).
- Serve hot with your choice of side.
Notes
- Use freshly grated Parmesan for best flavor and texture.
- Can substitute heavy cream with half-and-half for a lighter version.
- Pairs well with pasta, rice, or mashed potatoes.
- Store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 450
- Sugar: 3g
- Sodium: 620mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 130mg