Baked Tuscan Chicken Breast
A delightful Italian-inspired dish featuring tender chicken in a creamy sauce with sun-dried tomatoes and spinach, perfect for any occasion.
Ingredients
Main Ingredients
- 4 pieces chicken breasts Opt for thick, boneless chicken for even cooking.
- 1 cup heavy cream Can substitute with half-and-half for a lighter option.
- 1 cup sun-dried tomatoes, chopped Fresh tomatoes can be used as a substitute.
- 1 cup spinach, chopped Add more if desired.
- 1 cup mozzarella cheese, shredded Use dairy-free alternatives for a dairy-free version.
- 2 cloves garlic, minced Enhances flavor.
- 1 teaspoon Italian seasoning Can be replaced with fresh herbs like basil or oregano.
- Salt and pepper to taste
- 2 tablespoons Olive oil for cooking Necessary for browning the chicken.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Heat olive oil in a large oven-safe skillet over medium heat.
- Season the chicken breasts with salt, pepper, and Italian seasoning, then add them to the skillet. Cook for about 3-4 minutes on each side until browned.
- Remove the chicken and set it aside.
Cooking the Sauce
- In the same skillet, toss in the minced garlic and cook for about 30 seconds until fragrant.
- Add the chopped sun-dried tomatoes and spinach, cooking until the spinach is wilted.
- Pour in the heavy cream, stirring everything together for a creamy sauce.
- Place the chicken back into the skillet and sprinkle mozzarella on top.
Baking
- Transfer the skillet to the preheated oven and bake for 20-25 minutes or until the chicken is fully cooked.
- Serve over pasta if you desire.
Notes
For storage, keep in an airtight container in the fridge for 3-4 days or freeze for up to 2-3 months. Allow chicken to rest before serving for better flavor and juiciness.