Description

Baked Tuscan Chicken is a rich and flavorful dish made with juicy chicken breasts baked in a creamy garlic sauce with sun-dried tomatoes, spinach, and Parmesan. A comforting and elegant meal perfect for any night.

Ingredients

Units Scale

4 boneless, skinless chicken breasts
1 tablespoon olive oil
1 teaspoon Italian seasoning
Salt and pepper to taste
2 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
1 cup fresh spinach, roughly chopped
1 tablespoon cornstarch mixed with 1 tablespoon water (optional, for thickening)
Fresh basil, for garnish (optional)

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Instructions

Preheat oven to 400°F (200°C). Grease a baking dish and set aside.
Season chicken breasts with salt, pepper, and Italian seasoning.
Heat olive oil in a skillet over medium-high heat. Sear the chicken for 2-3 minutes on each side until golden brown (they don’t need to be fully cooked). Transfer to the prepared baking dish.
In the same skillet, add garlic and sauté for 1 minute. Pour in heavy cream and chicken broth, bring to a simmer.
Stir in Parmesan cheese and sun-dried tomatoes. Simmer for 2-3 minutes until slightly thickened. If needed, add the cornstarch slurry and stir until desired consistency is reached.
Add spinach and cook until wilted, about 1 minute.
Pour the sauce over the chicken in the baking dish. Bake for 20-25 minutes, or until chicken is fully cooked through (internal temperature should reach 165°F).
Garnish with fresh basil and serve warm.

Notes

Serve with pasta, rice, or mashed potatoes to soak up the creamy sauce.
Can be made ahead and stored in the refrigerator for up to 3 days.
Use chicken thighs instead of breasts for a juicier version.

Nutrition

Serving Size: 1 chicken breast with sauce
Calories: 460
Sugar: 3g
Sodium: 520mg
Fat: 28g
Saturated Fat: 14g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 7g
Fiber: 1g
Protein: 40g
Cholesterol: 145mg