Description
Experience the ultimate comfort of Creamy Baked Tuscan Chicken, a one-pan wonder perfect for busy weeknights. This restaurant-quality dish features succulent chicken breasts bathed in a velvety, garlicky cream sauce packed with sweet sun-dried tomatoes, earthy mushrooms, and tender baby spinach. It is a sophisticated, Mediterranean-inspired meal that satisfies the whole family with minimal effort and cleanup, bridged by ease and rustic flavor.
Ingredients
4 boneless skinless chicken breasts
1/2 tsp paprika
1 tsp Italian seasoning
1/2 tsp garlic powder
1/4 tsp crushed red pepper
1/2 tsp sea salt
1/2 tsp freshly cracked black pepper
1/2 cup sun-dried tomatoes, chopped
10 oz white mushrooms, sliced
3 cups baby spinach
1 cup heavy cream
1/2 cup chicken broth (alcohol-free)
3 cloves garlic, minced
1/2 cup parmesan cheese, grated
Instructions
Preheat your oven to 375°F (190°C).
Season the chicken breasts evenly with paprika, Italian seasoning, garlic powder, crushed red pepper, salt, and black pepper.
Place the seasoned chicken in a large baking dish.
Arrange the sliced mushrooms and chopped sun-dried tomatoes around the chicken.
In a small bowl, whisk together the heavy cream, chicken broth, and minced garlic.
Pour the cream mixture over the chicken and vegetables in the baking dish.
Bake for 20-25 minutes until the chicken is cooked through.
Remove from the oven, stir in the baby spinach until wilted, and sprinkle with parmesan cheese.
Serve warm, optionally over pasta or crusty bread.
Notes
Ensure the sun-dried tomatoes are drained well to prevent excess oiliness in the sauce. For a lighter version, swap heavy cream for half-and-half. Store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 420
- Sugar: 5g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 12g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 45g
- Cholesterol: 145mg