Description
This Baked Tuscan Chicken Breasts recipe features tender, juicy chicken breasts seared to golden perfection and baked in a creamy, flavorful sauce made with heavy cream, Parmesan cheese, sun-dried tomatoes, fresh spinach, and Italian seasoning. Perfect for a comforting weeknight dinner, it combines rich Mediterranean flavors with simple preparation.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 2 tablespoons olive oil
Sauce
- 1 cup heavy cream
- ½ cup chicken broth
- ½ cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 1 cup sun-dried tomatoes, chopped
- 1 cup fresh spinach, chopped
- 3 cloves garlic, minced
Instructions
- Preheat the oven: Set your oven to 375°F (190°C) to prepare it for baking the chicken breasts later.
- Season and sear the chicken: Season the chicken breasts generously with salt and pepper. Heat olive oil in a skillet over medium-high heat and sear each chicken breast for about 2-3 minutes on each side until golden brown. This helps lock in flavor and juices. Transfer the seared chicken to a baking dish.
- Make the creamy Tuscan sauce: In the same skillet, add the heavy cream, chicken broth, Parmesan cheese, Italian seasoning, chopped sun-dried tomatoes, chopped spinach, and minced garlic. Cook this mixture while stirring until the spinach wilts and the sauce thickens slightly, infusing rich flavors.
- Combine chicken and sauce: Pour the creamy Tuscan sauce evenly over the chicken breasts in the baking dish, ensuring each piece is well coated.
- Bake the chicken: Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and is cooked through.
- Rest and serve: Remove the chicken from the oven and let it rest for a few minutes to retain its juices before serving. Enjoy your creamy Tuscan chicken!
Notes
- You can use fresh or jarred sun-dried tomatoes; if jarred in oil, drain them well to avoid excess oiliness.
- For a lower-fat version, substitute half-and-half for the heavy cream, but the sauce may be less thick and creamy.
- If chicken breasts are large, consider pounding them to an even thickness to ensure even cooking.
- Serve with pasta, rice, or crusty bread to soak up the delicious sauce.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
