Description
Creamy Baked Tuscan Chicken Breasts made with sun-dried tomatoes, spinach, garlic, and a rich parmesan cream sauce—perfect for a comforting and flavorful dinner.
Ingredients
Units
Scale
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 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, chopped
- 1 cup baby spinach
- 1 tablespoon cornstarch (optional, for thickening)
- 1 tablespoon water (optional, for slurry)
Instructions
- Preheat oven to 375°F (190°C).
- Season the chicken breasts with salt, pepper, garlic powder, and Italian seasoning.
- In a large oven-safe skillet, heat olive oil over medium-high heat. Sear chicken breasts on both sides until golden, about 3-4 minutes per side. Remove and set aside.
- Reduce heat to medium. Add minced garlic and sauté for 1 minute.
- Pour in chicken broth and heavy cream, stirring to combine. Add Parmesan cheese and sun-dried tomatoes. Simmer for 2-3 minutes until slightly thickened.
- Stir in spinach and cook until wilted.
- Return chicken to the skillet, spoon some sauce over the top.
- Transfer skillet to the oven and bake for 20-25 minutes, or until chicken is cooked through (internal temperature 165°F/75°C).
- If sauce needs thickening, mix cornstarch with water, add to the skillet, and simmer for a few minutes until desired consistency is reached.
- Serve hot with pasta, rice, or crusty bread.
Notes
- For a lighter version, use half-and-half instead of heavy cream.
- Can be made dairy-free using coconut cream and dairy-free cheese alternatives.
- Pairs well with mashed potatoes or steamed vegetables.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 480
- Sugar: 4g
- Sodium: 620mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 42g
- Cholesterol: 130mg