Baked Tuscan Chicken
A weeknight-friendly bake that dresses simple chicken breasts in a rich, garlicky cream sauce studded with wilted spinach and tangy sun-dried tomatoes, perfect for family meals or casual dinner parties.
Ingredients
Main ingredients
- 4 pieces chicken breasts (boneless, skinless)
- 1 cup fresh spinach (packed)
- 1/2 cup sun-dried tomatoes, chopped (oil-packed) drain if necessary
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- 1 tablespoon olive oil
Instructions
Preparation
- Preheat oven to 375°F (190°C). Lightly oil a medium baking dish.
- Season the chicken breasts generously with salt and pepper on both sides and set aside.
- Heat 1 tablespoon olive oil in a skillet over medium heat. Add the minced garlic and sauté for about 30–60 seconds until fragrant but not browned.
Cooking
- Add the spinach and sun-dried tomatoes to the skillet. Stir and cook until the spinach is wilted and any excess moisture has mostly evaporated (about 2–3 minutes).
- Pour in the heavy cream and bring to a gentle simmer. Stir in the grated Parmesan until melted and the sauce is smooth. Taste and adjust salt and pepper. If the sauce is too thick, loosen with a splash of milk or chicken broth.
- Arrange the seasoned chicken breasts in the prepared baking dish. Spoon the creamy spinach and sun-dried tomato mixture over and around the chicken.
- Bake uncovered for 25–30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). Start checking at 20 minutes.
- Let the chicken rest for 5 minutes before serving so the juices settle.
- Spoon extra sauce over the chicken and serve warm.
Notes
This sauce pairs beautifully with pasta, cauliflower mash, or roasted vegetables. Control sauce thickness by simmering cream or adjusting with broth. Type: low-carb variations using zucchini noodles are also available.