Description
Savory baked Tuscan chicken emerges as a culinary gem from Italian kitchens. Herbs, sun-dried tomatoes, and creamy sauce create an irresistible Mediterranean-inspired dish you’ll crave repeatedly.
Ingredients
Scale
Main Protein:
- 4 boneless, skinless chicken breasts
Seasoning and Flavoring:
- 1 tablespoon (15 ml) olive oil
- 3 cloves garlic, minced
- 1 teaspoon (5 ml) Italian seasoning
- Salt and pepper, to taste
Sauce and Additional Ingredients:
- 1 cup (240 ml) heavy cream
- 1/2 cup (120 ml) chicken broth
- 1/2 cup (50 g) grated parmesan cheese
- 1 cup (30 g) baby spinach
- 1/2 cup (75 g) sun-dried tomatoes (in oil, drained)
Instructions
- Heat oven to 375°F (190°C), preparing a skillet for searing.
- Pat chicken breasts dry and generously season with salt and black pepper.
- Warm olive oil in skillet over medium-high heat and sear chicken until golden brown on each side, approximately 3-4 minutes per side.
- Transfer chicken to a separate plate, maintaining skillet’s heat.
- Quickly sauté minced garlic in the same skillet until fragrant and lightly golden.
- Pour cream, chicken broth, and grated parmesan into skillet, whisking continuously to create a smooth, creamy sauce.
- Sprinkle Italian seasoning into sauce, stirring to distribute evenly.
- Add fresh spinach and chopped sun-dried tomatoes, cooking until spinach wilts and reduces in volume.
- Carefully return seared chicken to skillet, gently nestling pieces into sauce.
- Spoon additional sauce over chicken to ensure complete coverage.
- Transfer skillet directly into preheated oven and bake for 20-25 minutes, ensuring chicken reaches internal temperature of 165°F.
- Remove from oven and let rest for 3-5 minutes before serving to allow juices to redistribute.
Notes
- Avoid overcrowding the skillet when searing chicken to ensure a perfect golden-brown crust and prevent steaming.
- Swap heavy cream with coconut milk or Greek yogurt for a lighter, dairy-free alternative that still maintains a creamy texture.
- Use boneless, skinless chicken thighs instead of breasts for a more tender and flavorful dish that stays juicy during baking.
- Check chicken’s internal temperature with a meat thermometer, aiming for 165°F (74°C) to guarantee safe and perfectly cooked meat without drying out.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 374 kcal
- Sugar: 2 g
- Sodium: 420 mg
- Fat: 27 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 33 g
- Cholesterol: 110 mg