Description
Tuscan chicken features tender chicken simmered in a creamy, herb-filled sauce. This comforting dish feels rich, cozy, and inspired by Italian flavors.
Ingredients
Scale
Protein:
- 8 boneless, skinless chicken breasts
Dairy and Cream Base:
- 1 cup heavy cream
- ½ cup Parmesan cheese, grated
- ½ cup chicken broth
Main Flavor Enhancers:
- 4 tablespoons olive oil
- 6 cloves garlic
- 1 cup sun-dried tomatoes
- 5 ounces fresh spinach
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 tablespoon Italian seasoning
- ¼ teaspoon red pepper flakes
- ¼ cup fresh basil
- Additional Parmesan cheese for topping
Instructions
- Warm up your oven precisely to 375F (190C) while preparing a spacious oven-safe skillet.
- Create uniform chicken breasts by pounding them to a consistent ½-inch thickness. Generously sprinkle 1 teaspoon salt and ½ teaspoon black pepper across both surfaces.
- Heat 2 tablespoons olive oil in the skillet over medium-high temperature. Sear each chicken breast for 3-4 minutes per side until a golden-brown crust develops. Transfer chicken to a separate plate.
- Reduce skillet heat to medium and add remaining 2 tablespoons olive oil. Sauté 6 cloves of minced garlic for exactly 1 minute until aromatic.
- Incorporate 1 cup chopped sun-dried tomatoes and cook for an additional minute to enhance flavor profiles.
- Pour in 1 cup heavy cream and ½ cup chicken broth. Stir thoroughly and allow mixture to simmer gently.
- Season sauce with remaining 1 teaspoon salt, ½ teaspoon black pepper, 1 tablespoon Italian seasoning, and optional ¼ teaspoon red pepper flakes.
- Add 5 ounces roughly chopped spinach to the sauce. Cook for 2-3 minutes until leaves soften completely.
- Melt ½ cup grated Parmesan cheese into the sauce, stirring until achieving a smooth, creamy consistency.
- Carefully return seared chicken breasts to the skillet, nestling them into the sauce.
- Sprinkle an additional layer of Parmesan cheese across the chicken and sauce surface.
- Slide skillet into preheated 375F oven and bake for 20-25 minutes until chicken reaches a safe internal temperature of 165F.
- Optional: Activate broiler for 1-2 minutes to create a perfectly golden-brown exterior. Watch closely to prevent burning.
- Remove skillet from oven and allow chicken to rest for 3-4 minutes before serving.
- Garnish with ¼ cup freshly chopped basil. Serve alongside pasta, roasted vegetables, or crusty bread.
Notes
- Pounding chicken to an even thickness helps ensure uniform cooking and prevents dry or undercooked spots.
- Use a meat thermometer to check chicken’s internal temperature for perfect doneness without guesswork.
- For a lighter version, swap heavy cream with half-and-half or Greek yogurt and reduce Parmesan quantity.
- Fresh ingredients like basil and sun-dried tomatoes make a significant difference in the sauce’s depth of flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Baked
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 8
- Calories: 400 kcal
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 28 g
- Saturated Fat: 9 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 40 g
- Cholesterol: 140 mg