If you’re craving a weeknight dinner that’s both impressive and effortless, this Baked Tuscan Chicken Breasts recipe has your name written all over it. Picture tender chicken smothered in a creamy, garlicky sauce loaded with sun-dried tomatoes, sweet cherry tomatoes, and baby spinach, all crowned with bubbling, golden cheese. It’s richly flavored, comes together in about half an hour, and brings a comforting taste of the Italian countryside right into your home. Trust me, this is one meal you’ll want to make again and again!
Ingredients You’ll Need
With just a handful of pantry staples and a splash of cream, you can make these Baked Tuscan Chicken Breasts taste like something you’d order at your favorite trattoria. Every ingredient plays a key role, from adding depth and creaminess to infusing the whole dish with color and freshness.
- Chicken breasts: Use boneless, skinless chicken breasts for a lean and juicy foundation that soaks up the sauce beautifully.
- Olive oil: Helps develop a lovely golden crust on the chicken during searing and adds a fruity undertone.
- Italian seasoning: This herb blend gives that unmistakable Tuscan flavor; dried oregano, basil, and thyme sing together here.
- Garlic powder: Infuses the chicken with a punch of savory umami right from the start.
- Salt: Essential to bring out all those rich, natural flavors.
- Black pepper: Adds just the right touch of warmth and bite.
- Butter: Gives the sauce a glossy richness that truly makes it indulgent.
- Fresh garlic: Cooking it in butter gives the base of the sauce an irresistible aroma and depth.
- Cherry tomatoes: Their natural sweetness pops through the creamy sauce, making the whole dish more vibrant.
- Baby spinach: Wilts down quickly and adds a burst of green and a nutritive boost.
- Heavy cream: The secret to that luscious, silky sauce—don’t skimp!
- Parmesan cheese: Brings a salty, nutty complexity and helps thicken the sauce.
- Sun-dried tomatoes: Provide concentrated tomato flavor and a chewy, savory contrast.
- Mozzarella cheese: Melts into gooey deliciousness on top—what’s not to love?
- Fresh basil or parsley (optional): Adds a burst of color and herbal brightness for the perfect finish.
How to Make Baked Tuscan Chicken Breasts
Step 1: Prep and Season the Chicken
Start by preheating your oven to 375°F. As the oven warms up, rub your chicken breasts with olive oil, then coat them generously with Italian seasoning, garlic powder, salt, and pepper. This step not only locks in moisture but ensures every bite of chicken is packed with flavor right from the get-go.
Step 2: Sear for Flavor
Grab a large, oven-safe skillet and place it over medium-high heat. Sear the seasoned chicken for just 2–3 minutes per side. You’re looking to create a beautiful, golden crust here—not to fully cook the chicken. Once both sides are lightly golden, remove the chicken and set it aside. This quick sear is the secret to juicy Baked Tuscan Chicken Breasts, as it locks in all the juices before baking.
Step 3: Build the Creamy Tuscan Sauce
Reduce the heat to medium and add butter to the same skillet. When it’s melted and foamy, toss in your minced garlic and let it cook for about 1 minute, releasing its irresistible aroma. Now, stir in the cherry tomatoes and cook for another 2–3 minutes, letting them soften and turn jammy. Pile in the baby spinach and cook until just wilted—it’s amazing to watch it shrink down! Next, pour in the heavy cream, sprinkle over the Parmesan cheese, and add the sun-dried tomatoes. Let everything simmer together for a few minutes, so the sauce thickens and all the Mediterranean flavors meld.
Step 4: Bake Until Bubbling
Return those glorious chicken breasts to your skillet, spooning plenty of sauce over each piece so the flavors can soak in. Scatter shredded mozzarella over everything, then slide the skillet into your hot oven. Bake for 18–22 minutes, just until the chicken is completely cooked through (it should reach 165°F in the thickest part). When you pull it out, the sauce will be bubbling and aromatic, and the cheese perfectly melted and golden.
Step 5: Garnish and Serve
To finish off your Baked Tuscan Chicken Breasts, sprinkle them with lots of fresh basil or parsley. The herbs awaken the dish and give it that just-from-the-garden freshness. Serve directly from the skillet while bubbly and hot—trust me, nobody will be able to wait!
How to Serve Baked Tuscan Chicken Breasts
Garnishes
Don’t skip the finishing touch! A shower of freshly chopped basil or parsley brings brightness and a pop of color that truly complements the creamy richness. For something special, a sprinkle of extra Parmesan or even paper-thin lemon zest can elevate these Baked Tuscan Chicken Breasts to dinner-party territory.
Side Dishes
These chicken breasts were made for sopping up sauce, so think pasta, rice, or even pillowy mashed potatoes. Roasted baby potatoes or a crusty hunk of bread are perfect for mopping up every last drop. For lighter fare, try serving alongside simple garlic green beans or a crisp salad with balsamic vinaigrette.
Creative Ways to Present
If you want to change things up, try slicing the chicken and piling it over creamy polenta or nestling it into a toasted ciabatta for the ultimate Italian-inspired sandwich. You can even serve individual portions in mini cast iron pans for a cozy, bistro vibe at home. However you serve it, the colors and melting cheese make these Baked Tuscan Chicken Breasts beautiful to behold!
Make Ahead and Storage
Storing Leftovers
Let your Baked Tuscan Chicken Breasts cool to room temperature, then transfer the leftovers and all the luscious sauce into an airtight container. Stored in the fridge, they’ll keep beautifully for up to three days. The flavors intensify overnight, making day-two chicken even tastier.
Freezing
You can freeze these Baked Tuscan Chicken Breasts for longer storage! Let the dish cool, portion it into freezer-safe containers, and freeze for up to two months. Thaw overnight in the fridge before reheating for best texture—just know that the creamy sauce may separate a bit, but a good stir when reheating brings it back together.
Reheating
To reheat, place the chicken and sauce in a covered oven dish and warm at 325°F until heated through. Alternatively, you can gently reheat individual portions in the microwave at 50 percent power in short increments, stirring the sauce between bursts. If the sauce appears too thick, splash in a little extra cream or chicken broth to get it back to that creamy consistency.
FAQs
Can I use chicken thighs instead of breasts?
Definitely! Boneless, skinless chicken thighs work just as well in this recipe. They’re a bit juicier and can hold up to the creamy sauce, so follow the same instructions and adjust the baking time if necessary—just check for that 165°F internal temperature.
Is there a way to make the sauce lighter or dairy-free?
For a lighter version, substitute half-and-half for the heavy cream. You can also use a plant-based cream alternative and opt for dairy-free cheese, though the sauce might not get as thick and luscious. It’ll still be packed with flavor!
Do I need to use an oven-safe skillet?
If you don’t have an oven-safe skillet, simply transfer the sauce and seared chicken to a baking dish before topping with cheese and baking. It’s just as delicious and allows for easy clean-up too.
What kind of sun-dried tomatoes should I use?
Oil-packed sun-dried tomatoes are extra tender and flavorful, making them ideal for this recipe. If you have dried sun-dried tomatoes, just rehydrate them in hot water for a few minutes before chopping and adding to the sauce.
How can I tell if the chicken is cooked properly?
Use an instant-read thermometer to check the thickest part of the chicken—it should register 165°F. The juices will run clear, and the meat will look opaque and be easy to slice. Overcooking can dry out the chicken, so keep an eye on it during the final minutes of baking.
Final Thoughts
There’s something so comforting about a skillet full of Baked Tuscan Chicken Breasts—creamy, savory, and just a little bit decadent. Give this recipe a try and let it bring a taste of Italy to your dinner table. Once you savor that first bite, I have a feeling you’ll be adding it to your regular rotation in no time!
Print
Baked Tuscan Chicken Breasts Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Non-Vegetarian
Description
Indulge in the rich flavors of Tuscany with this exquisite Baked Tuscan Chicken Breasts recipe. Juicy chicken breasts are seasoned and seared, then smothered in a creamy sauce with sun-dried tomatoes, spinach, and cheese before being baked to perfection. A true Italian delight!
Ingredients
Chicken:
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Sauce:
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1½ cups baby spinach
- ½ cup heavy cream
- ½ cup grated Parmesan cheese
- ¼ cup sun-dried tomatoes, chopped
- ½ cup shredded mozzarella cheese
- Fresh basil or parsley for garnish (optional)
Instructions
- Preheat oven: To 375°F.
- Sear chicken: In a large oven-safe skillet over medium-high heat, sear the chicken for 2–3 minutes per side until lightly golden. Remove from pan and set aside.
- Prepare sauce: In the same skillet, reduce heat to medium and melt the butter. Add minced garlic and cook for 1 minute until fragrant. Stir in cherry tomatoes and cook for 2–3 minutes until softened. Add spinach and cook until wilted. Stir in heavy cream, Parmesan cheese, and sun-dried tomatoes. Simmer for 2–3 minutes until the sauce thickens slightly.
- Bake: Return chicken breasts to the skillet and spoon sauce over the top. Sprinkle with mozzarella cheese. Transfer skillet to the oven and bake for 18–22 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F.
- Garnish and serve: Garnish with fresh basil or parsley before serving.
Rub chicken breasts with olive oil and season with Italian seasoning, garlic powder, salt, and pepper.
Notes
- This dish pairs well with pasta, rice, or mashed potatoes.
- You can substitute boneless thighs for chicken breasts if preferred.
- For a lighter version, use half-and-half instead of heavy cream.
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