Baked Tuscan Chicken
For this recipe we used 2 whole chicken breasts (photos), which serves 4.This Baked Tuscan Chicken dish is creamy, hearty, and loaded with goodness. From the baby spinach to the sun dried tomatoes, there’s lots going on in this dish, but it’s super simple to make. Load it into a baking dish, pop it in the oven, and feast on fabulousness in no time!
Ingredients
- 6-8 boneless skinless chicken breasts, breast halves, tenderized
- 1-2 tsp salt
- Cream Sauce
- 1 ½ cup heavy cream
- 4 cloves garlic, minced
- 1 tsp cornstarch
- ½ teaspoon onion powder
- ¼ teaspoon chili powder
- ¼ teaspoon black pepper
- 1 teaspoon Italian seasoning
- ½ cup sun dried tomatoes, chopped and drained - reserve 1 Tbsp of the oil for the topping
- 6 oz frozen chopped spinach, thawed and squeezed dry (or 1 ½ - 2 cups of fresh spinach)
- ⅓ cup Parmesan cheese, grated
- ¾ cup mozzarella cheese, grated
- 1 tablespoon fresh chopped parsley, optional
Instructions
- Preheat oven to 400 degrees F.
- Place chicken breasts on a cutting board and tenderize; sprinkle with salt and set aside.
- Whisk together cream, garlic, corn starch, onion powder, chili powder, black pepper, and Italian seasoning until combined. Stir in sun dried tomatoes, spinach, and Parmesan cheese. Spread a small amount on the bottom of the 9x13 pan, and then top with the chicken breasts. Pour the remaining sauce around the chicken breasts.
- Drizzle 1 Tbsp of oil reserved from the sun-dried tomatoes over the top, and then sprinkle with the mozzarella cheese.
- Loosely cover the pan with foil.
- Bake for 20 minutes with the loosely covered foil, then uncover and bake additional 15 minutes or until the chicken is cooked through (165˚F). The chicken should be done in 30-35 minutes.
- Remove from the oven and serve the chicken immediately with your choice of sides (rice, pasta, cauliflower rice, zucchini noodles, mashed potatoes, etc:)
- Optional to add fresh chopped parsley.