These Baked Tuscan Chicken Breasts are an easy and flavorful dish, featuring tender chicken breasts baked in a creamy, garlic-infused tomato sauce with spinach and herbs. It’s the perfect comfort food, with Mediterranean-inspired flavors, that is quick enough for a weeknight dinner yet fancy enough for a special occasion.
Ingredients:
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- 1/2 cup sun-dried tomatoes, chopped (optional, but adds great flavor)
- 2 cloves garlic, minced
- 1 cup heavy cream (or coconut cream for a dairy-free version)
- 1/2 cup chicken broth (or vegetable broth)
- 1/2 cup Parmesan cheese, grated
- 2 cups spinach (fresh)
- Fresh basil (for garnish)
Instructions:
- Preheat the oven:
Preheat your oven to 400°F (200°C). - Season the chicken:
Rub the chicken breasts with olive oil, and season both sides with salt, pepper, Italian seasoning, and garlic powder. - Sear the chicken:
Heat a large oven-safe skillet over medium-high heat and add a tablespoon of olive oil. Once the skillet is hot, add the chicken breasts and sear them for 2-3 minutes per side, until they are golden brown. Remove the chicken from the skillet and set it aside. - Make the Tuscan sauce:
In the same skillet, add the chopped sun-dried tomatoes (if using) and minced garlic. Sauté for 1-2 minutes until fragrant. Pour in the chicken broth and bring it to a simmer. Add the heavy cream and Parmesan cheese, stirring until the sauce is smooth. Let the sauce simmer for 3-5 minutes until it thickens slightly. - Add the spinach:
Stir in the spinach and cook for 1-2 minutes, until the spinach wilts. - Return chicken to skillet:
Place the seared chicken breasts back into the skillet with the sauce. Spoon some of the sauce over the chicken, making sure the chicken is well-coated. - Bake the chicken:
Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). - Serve:
Once the chicken is cooked through, remove the skillet from the oven. Garnish the chicken with fresh basil and serve with a side of rice, pasta, or roasted vegetables.
Tips:
- For extra flavor: You can add a tablespoon of balsamic vinegar or lemon juice to the sauce for a bit of tangy brightness.
- Dairy-free version: Use coconut cream or almond milk instead of heavy cream, and substitute vegan cheese for Parmesan.
- Add mushrooms: For more depth of flavor, sauté some mushrooms along with the garlic before adding the cream.
Frequently Asked Questions (FAQs) for Baked Tuscan Chicken Breasts
1. Can I use bone-in chicken for this recipe?
Yes, you can use bone-in chicken thighs or breasts. Just make sure to adjust the cooking time. Bone-in chicken will need about 10-15 extra minutes in the oven.
2. Can I make this dish in advance?
Yes! You can prepare the sauce and sear the chicken in advance, then store them in the fridge. When you’re ready to serve, bake the chicken and reheat the sauce.
3. What sides go well with Tuscan Chicken?
Tuscan chicken pairs beautifully with pasta, mashed potatoes, rice, or roasted vegetables. A simple green salad with balsamic vinaigrette also complements the creamy richness of the chicken.
4. Can I freeze leftovers?
Yes, you can freeze the chicken and sauce separately. Store them in an airtight container for up to 3 months. Reheat gently in the oven or stovetop.
5. What can I use instead of sun-dried tomatoes?
If you don’t have sun-dried tomatoes, you can substitute with regular tomatoes or roasted red peppers. Just be sure to chop them finely for the best flavor integration into the sauce.
6. How can I make this recipe spicier?
Add some red pepper flakes or a diced fresh chili when you sauté the garlic for an extra kick.
7. Can I use a different type of cheese?
Yes, feel free to experiment with different cheeses! Mozzarella, Gouda, or a sharp cheddar can all work well for different flavor profiles.