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.
