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Tuscan Baked Chicken Breast (Sun-Dried Tomato) pinterest

Tuscan Baked Chicken Breast (Sun-Dried Tomato)

This Mediterranean-inspired dish transforms ordinary chicken breast into a flavor explosion by combining sun-dried tomatoes, fresh spinach, aromatic garlic, and herbs – with a creamy element that ties everything together beautifully.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Italian, Mediterranean, Tuscan
Servings 4 servings
Calories 510 kcal

Equipment

  • Oven-safe skillet
  • Meat thermometer

Ingredients
  

Chicken and Seasonings

  • 4 boneless, skinless chicken breasts approximately 2 pounds
  • 1 tablespoon Italian seasoning
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper

Sauce Ingredients

  • 3 tablespoons olive oil preferably extra virgin
  • 4 cloves garlic minced
  • 1 cup heavy cream or half-and-half for a lighter option
  • 1/2 cup chicken broth
  • 3/4 cup sun-dried tomatoes chopped, oil-packed, drained
  • 1 cup fresh spinach packed
  • 1 cup Parmesan cheese freshly grated
  • 1 teaspoon dried basil or 2 tablespoons fresh
  • 1/2 teaspoon red pepper flakes optional for heat
  • 2 tablespoons fresh parsley chopped, for garnish

Instructions
 

  • Preheat your oven to 375°F (190°C). Pat the chicken breasts dry with paper towels. Season both sides with Italian seasoning, salt, and pepper, pressing the seasonings gently into the meat.
  • Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Add the chicken breasts and sear for 3-4 minutes per side until golden brown. Transfer the chicken to a plate temporarily.
  • In the same skillet, reduce heat to medium and add the remaining tablespoon of olive oil. Add minced garlic and cook for just 30 seconds until fragrant. Pour in the chicken broth, scraping the bottom of the pan to release browned bits.
  • Pour in the heavy cream and bring the mixture to a gentle simmer. Add sun-dried tomatoes, dried basil, and red pepper flakes if using. Allow this mixture to reduce slightly for about 3 minutes, stirring occasionally.
  • Reduce heat to low, then stir in half the Parmesan cheese until melted. Add spinach and stir until it just begins to wilt – about 1 minute.
  • Return the seared chicken breasts to the skillet, nestling them into the sauce. Sprinkle the remaining Parmesan cheese over the top. Transfer the skillet to your preheated oven and bake uncovered for 18-20 minutes, or until chicken reaches an internal temperature of 165°F (74°C).
  • Remove from oven and let rest for 5 minutes to allow juices to redistribute throughout the chicken. Garnish with fresh chopped parsley before serving.

Notes

For a dairy-free version, consider using full-fat coconut milk instead of heavy cream. The subtle coconut flavor actually complements the Mediterranean profile beautifully.
Allow the chicken to sit at room temperature for 10-15 minutes after seasoning. This promotes even cooking and helps the meat retain moisture.
For meal prep, prepare the sauce separately and store for up to 3 days, then pour over freshly cooked chicken.

Nutrition

Calories: 510kcalCarbohydrates: 8gProtein: 43gFat: 35gSaturated Fat: 17gSodium: 890mgFiber: 2gSugar: 3g
Keyword Tuscan Chicken, Sun-Dried Tomato Chicken, Creamy Chicken, Italian Chicken, Mediterranean Chicken
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