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baked tuscan chicken

Baked Tuscan Chicken: 10 Tips for a Restaurant-Quality Dish

Indulge in the rich flavors of [baked Tuscan chicken], a creamy, one-pan dish that combines tender chicken, sun-dried tomatoes, spinach, and Parmesan. Perfect for weeknight dinners or special occasions, this recipe is easy to follow and delivers restaurant-quality results every time.
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Prep Time 15 minutes
Cook Time 30 minutes
Rest Time 5 minutes
Total Time 50 minutes
Servings: 5
Course: Main Course
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

  • 4 boneless, skinless chicken breasts
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1 cup heavy cream
  • 1/2 cup chicken broth
  • 1 cup grated Parmesan cheese
  • 1 cup sun-dried tomatoes, chopped
  • 2 cups fresh spinach
  • 1 tsp Italian seasoning
  • 1/2 tsp red pepper flakes optional

Method
 

  1. Preheat the oven to 200°C (400°F).
  2. Season chicken breasts with salt, pepper, and garlic powder.
  3. Heat olive oil in an oven-safe skillet over medium heat. Sear chicken for 3-4 minutes per side until golden. Remove and set aside.
  4. In the same skillet, add heavy cream, chicken broth, Parmesan, sun-dried tomatoes, spinach, Italian seasoning, and red pepper flakes. Stir until the sauce thickens slightly.
  5. Return chicken to the skillet, spooning sauce over the top.
  6. Bake for 20-25 minutes until the chicken is cooked through.
  7. Let rest for 5 minutes before serving.

Notes

  • For a lighter version, substitute heavy cream with half-and-half or coconut milk.
  • Add extra veggies like mushrooms or zucchini for more flavor.
  • Serve with crusty bread, pasta, or rice to soak up the delicious sauce.