Baked Tuscan Chicken
Rich, creamy, and comforting, this Baked Tuscan Chicken features tender chicken breasts baked in a garlicky cream sauce with spinach and sun-dried tomatoes, finished with Parmesan.
Ingredients
For the Base
- 4 pieces chicken breasts Pound or even out if uneven in thickness for uniform cooking.
For the Sauce
- 1 cup spinach Baby spinach is ideal for wilting quickly.
- 1/2 cup sun-dried tomatoes If using oil-packed tomatoes, drain them before chopping.
- 3 cloves garlic, minced Keep the heat moderate when sautéing to avoid bitterness.
- 1 cup heavy cream For a lighter version, try half-and-half or coconut milk.
- 1/2 cup grated Parmesan cheese Substitutions can include Pecorino Romano or nutritional yeast.
- to taste salt Start with a light hand; adjust after baking.
- to taste pepper Season to taste.
- 1 tablespoon olive oil For sautéing.
Instructions
Preparation
- Preheat the oven to 375°F (190°C). Lightly oil a baking dish large enough to hold the four chicken breasts in a single layer.
- In a skillet, heat olive oil over medium heat and add the minced garlic. Sauté until fragrant, about 30–60 seconds; do not let it brown.
- Add spinach and sun-dried tomatoes to the skillet, cooking until the spinach wilts and the tomatoes release their flavor.
- Stir in the heavy cream and grated Parmesan cheese, and season with salt and pepper. Cook gently until the cheese melts and the sauce thickens slightly.
- Place the chicken breasts in the prepared baking dish and pour the creamy spinach, garlic, and sun-dried tomato mixture evenly over the top.
- Bake for 25–30 minutes or until the chicken is cooked through (internal temperature 165°F / 74°C) and the sauce is bubbly. Let rest for 5 minutes before serving.
Notes
Can be made ahead and stored in the refrigerator. Pair with pasta, rice, or a salad for serving.