Looking for a quick and delectable dinner that’s sure to impress? Our Baked Tuscan Chicken Breasts recipe combines tender chicken with a creamy, Parmesan-laced sauce that’s packed with sun-dried tomatoes and fresh spinach. This easy-to-follow recipe is perfect for busy weeknights or a cozy weekend meal.
Ingredients:
4 boneless, skinless chicken breasts
Salt and pepper, to taste
2 tablespoons olive oil
1 cup heavy cream
½ cup chicken broth
1 teaspoon Italian seasoning
½ cup grated Parmesan cheese
1 cup sun-dried tomatoes, chopped
1 cup fresh spinach, chopped
3 cloves garlic, minced
Directions:
Preheat the Oven: Start by preheating your oven to 375°F (190°C). This will ensure it’s hot and ready for baking your chicken to perfection.
Season and Sear the Chicken: Season the chicken breasts generously with salt and pepper. Heat the olive oil in a skillet over medium-high heat. Sear the chicken breasts for 2-3 minutes on each side until golden brown. This step adds a delicious depth of flavor and helps to lock in the juices. Transfer the seared chicken to a baking dish.
Prepare the Creamy Sauce: In the same skillet, combine the heavy cream, chicken broth, grated Parmesan cheese, and Italian seasoning. Stir in the sun-dried tomatoes, chopped spinach, and minced garlic. Cook over medium heat until the spinach is wilted and the sauce has slightly thickened. This will create a rich and flavorful sauce that perfectly complements the chicken.
Assemble and Bake: Pour the creamy sauce mixture over the seared chicken breasts in the baking dish. Place the dish in the preheated oven and bake for 25-30 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
Serve and Enjoy: Once baked, remove the chicken from the oven and let it rest for a few minutes before serving. The result is a dish with tender, juicy chicken breasts enveloped in a creamy, cheesy sauce with bursts of tangy sun-dried tomatoes and vibrant spinach.
Serving Tips:
Garnish for Extra Flavor: Enhance the presentation and flavor by garnishing with freshly chopped basil or parsley. A sprinkle of extra grated Parmesan cheese can also add a nice touch.
Pairing Suggestions: This dish pairs wonderfully with a variety of sides. Consider serving it with garlic mashed potatoes, steamed vegetables, or a side of pasta. For a lighter option, a fresh green salad or roasted vegetables complement the creamy chicken perfectly.
Leftover Sauce: If you have extra sauce, it’s delicious drizzled over pasta, rice, or even as a dip for crusty bread.
Temperature: Serve the chicken hot for the best taste and texture. If you’re making it ahead of time, gently reheat in the oven to maintain the creamy consistency of the sauce.
Storage Tips:
Refrigeration: Store any leftover Baked Tuscan Chicken Breasts in an airtight container in the refrigerator. It will keep well for up to 3-4 days.
Freezing: If you’d like to freeze leftovers, place them in a freezer-safe container or heavy-duty freezer bag. The dish can be frozen for up to 3 months. To prevent freezer burn, try to remove as much air as possible from the container.
Reheating: For best results, reheat the chicken in the oven at 350°F (175°C) until warmed through, about 15-20 minutes. If reheating from frozen, allow it to thaw in the refrigerator overnight before reheating. You can also reheat in the microwave, but be aware that it may affect the texture of the sauce.
Avoid Overcooking: When reheating, do so gently to avoid overcooking the chicken, which can make it dry. Check for doneness with a meat thermometer; the internal temperature should be 165°F (74°C).
Related Recipes:
- Creamy Garlic Butter Chicken
- Double Crunch Honey Garlic Chicken Breasts
- Creamy Garlic Parmesan White Sauce
FAQs:
Can I use chicken thighs instead of chicken breasts for this recipe?
Yes, you can substitute chicken thighs for chicken breasts. Chicken thighs will add a bit more flavor and moisture to the dish due to their higher fat content. Just be sure to adjust the cooking time as needed; chicken thighs may take slightly longer to cook through than breasts. Ensure they reach an internal temperature of 165°F (74°C).
Can I make this recipe ahead of time?
Yes, you can prepare this recipe ahead of time. Assemble the dish up to the point of baking, cover it tightly, and store it in the refrigerator for up to 24 hours. When ready to bake, simply remove it from the fridge, let it come to room temperature for about 30 minutes, and then bake as directed. You may need to add a few extra minutes to the baking time if the dish is cold from the refrigerator.
Is there a dairy-free alternative for the heavy cream and Parmesan cheese?
Absolutely! For a dairy-free version, substitute the heavy cream with coconut milk or a dairy-free cream alternative. Use nutritional yeast or a dairy-free Parmesan cheese substitute in place of the grated Parmesan cheese. These alternatives will help achieve a similar creamy texture and cheesy flavor without dairy.
How can I adjust the recipe for a lower-sodium option?
To make the recipe lower in sodium, use low-sodium chicken broth and reduce the amount of added salt. Additionally, you can use a reduced-sodium Parmesan cheese to cut down on the sodium content. Taste the sauce as you go and adjust the seasoning to ensure the flavor is balanced while keeping the sodium levels in check.
Conclusion:
This Baked Tuscan Chicken Breasts recipe is not only easy to make but also a fantastic way to enjoy a flavorful, comforting dish that doesn’t require hours in the kitchen. Perfect for busy families and anyone who loves a hearty, home-cooked meal!
📖 Recipe:
Print
Baked Tuscan Chicken Breasts
- Total Time: 35-40 minutes
- Yield: 4 servings
Description
Enjoy a flavorful and creamy Baked Tuscan Chicken Breasts recipe that’s perfect for a quick weeknight dinner or a special weekend meal. This dish features tender chicken breasts baked in a rich Parmesan sauce with sun-dried tomatoes, fresh spinach, and aromatic garlic. It’s an easy, satisfying recipe that brings the taste of Tuscany to your table with minimal effort.
Ingredients
4 boneless, skinless chicken breasts
Salt and pepper, to taste
2 tablespoons olive oil
1 cup heavy cream
½ cup chicken broth
½ cup grated Parmesan cheese
1 teaspoon Italian seasoning
1 cup sun-dried tomatoes, chopped
1 cup fresh spinach, chopped
3 cloves garlic, minced
Instructions
- Preheat the oven to 375°F (190°C).
- Season the chicken breasts with salt and pepper. Heat the olive oil in a skillet over medium-high heat. Sear the chicken breasts until golden brown on both sides, about 2-3 minutes per side. Transfer the seared chicken to a baking dish.
- In the same skillet, combine the heavy cream, chicken broth, grated Parmesan cheese, Italian seasoning, sun-dried tomatoes, chopped spinach, and minced garlic. Cook until the spinach is wilted and the sauce is slightly thickened.
- Pour the creamy sauce over the chicken breasts in the baking dish.
- Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
- Allow the chicken to rest for a few minutes before serving.
Notes
For extra flavor, garnish with fresh basil or parsley before serving.
This dish pairs well with garlic mashed potatoes, pasta, or a fresh salad.
Store leftovers in an airtight container in the refrigerator for up to 3-4 days or freeze for up to 3 months. Reheat gently to maintain the sauce’s creamy texture.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Category: Main Dish
- Method: Baking, Searing
- Cuisine: Italian
Nutrition
- Serving Size: 4 servings
