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Baked Tuscan Chicken

🍗 Baked Tuscan Chicken

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Prep Time 15 minutes
Cook Time 25 minutes
Servings: 4 servings
Calories: 520
Ingredients Method Notes

Ingredients
  

  • 4 boneless skinless chicken breasts
  • 2 tbsp olive oil
  • 1 tsp Italian seasoning
  • ½ tsp garlic powder
  • Salt & black pepper to taste
  • 2 tbsp butter
  • 4 cloves garlic minced
  • 1 cup heavy cream
  • ½ cup grated Parmesan cheese
  • 1 tsp cornstarch + 1 tbsp water optional, for thickening
  • 1 cup baby spinach
  • ½ cup sun-dried tomatoes oil-packed, drained and sliced
  • Optional garnish: chopped fresh basil or parsley

Method
 

  1. Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
  2. Season chicken breasts with Italian seasoning, garlic powder, salt, and pepper.
  3. Heat olive oil in a large skillet over medium-high heat. Sear chicken for 2–3 minutes per side, until golden brown. Transfer to the baking dish.
  4. In the same skillet, reduce heat to medium and melt butter. Add garlic and sauté for 30 seconds until fragrant.
  5. Stir in heavy cream and Parmesan. Simmer for 2–3 minutes. If needed, add cornstarch slurry to slightly thicken the sauce.
  6. Add spinach and sun-dried tomatoes, stirring just until spinach wilts. Remove from heat.
  7. Pour sauce over the chicken in the baking dish. Bake uncovered for 20–25 minutes, or until chicken is cooked through (internal temp 165°F / 74°C).
  8. Garnish with fresh basil or parsley and serve hot.

Notes

Serve over mashed potatoes, pasta, or rice to soak up the sauce.
To make it dairy-free, use full-fat coconut milk and dairy-free Parmesan.
Thin chicken breasts or cutlets cook faster—adjust bake time as needed.
Store leftovers in the fridge for up to 3 days; sauce may thicken when chilled, just add a splash of broth or cream when reheating.