Description
Juicy baked chicken breasts smothered in a creamy garlic sauce with sun-dried tomatoes, spinach, and Italian herbs for a rich and flavorful Tuscan-style dinner.
Ingredients
Units
Scale
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup sun-dried tomatoes, drained and chopped
- 1 cup baby spinach
- 1/2 cup grated Parmesan cheese
- 1 tablespoon chopped fresh basil (optional)
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Season the chicken breasts with Italian seasoning, salt, and pepper.
- Heat olive oil in a large skillet over medium-high heat. Sear the chicken breasts for 2-3 minutes per side until golden brown (they do not need to be fully cooked through). Transfer to the prepared baking dish.
- In the same skillet, sauté the garlic until fragrant, about 1 minute.
- Stir in the heavy cream, chicken broth, sun-dried tomatoes, and Parmesan cheese. Bring to a simmer and cook for 2-3 minutes, stirring until slightly thickened.
- Turn off the heat and stir in the spinach until just wilted.
- Pour the sauce over the chicken breasts in the baking dish.
- Bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
- Garnish with chopped basil before serving, if desired.
Notes
- You can substitute half-and-half for heavy cream for a lighter version, but the sauce will be thinner.
- Serve over pasta, rice, or mashed potatoes to soak up the delicious sauce.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 480
- Sugar: 4g
- Sodium: 620mg
- Fat: 30g
- Saturated Fat: 16g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 42g
- Cholesterol: 150mg