Tuscan Chicken Recipe
Creamy, sun-dried tomato–studded baked chicken makes this Tuscan Chicken Recipe an easy dinner rooted in Italian cuisine.
Ingredients
- 4 boneless, skinless chicken breasts patted dry and trimmed
- 1 teaspoon kosher salt Diamond Crystal preferred
- 1/2 teaspoon black pepper freshly ground
- 2 tablespoons olive oil plus extra for drizzling
- 2 tablespoons unsalted butter
- 4 cloves garlic minced (or 2 teaspoons jarred minced garlic)
- 1 cup heavy cream or half-and-half for a lighter twist
- 1/2 cup chicken broth low-sodium
- 1/3 cup sun-dried tomatoes oil-packed and chopped
- 1 teaspoon dried Italian seasoning or 1 tablespoon fresh chopped basil + oregano
- 2 cups baby spinach fresh, roughly chopped
- 1/4 cup Parmesan cheese grated (Parmigiano-Reggiano if available)
- Optional garnish fresh basil leaves, red pepper flakes
Instructions
- Sprinkle salt and pepper evenly on both sides of the chicken. Let it rest on the counter for 5 minutes—this helps the meat retain juices.
- Heat olive oil in a large oven-safe skillet over medium-high heat until shimmering. Add chicken breasts and cook 4 minutes per side or until golden brown.
- Reduce heat to medium. Add butter to the skillet. Once melted, stir in garlic and cook until fragrant. Pour in chicken broth, scraping up any brown bits. Stir in sun-dried tomatoes and Italian seasoning.
- Pour heavy cream into the skillet. Bring to a gentle simmer, stirring often. Add spinach and let it wilt, about 1–2 minutes.
- Return chicken breasts to the sauce, spooning sauce over the top. Sprinkle Parmesan cheese evenly.
- Transfer skillet to a preheated 375°F oven. Bake 10–12 minutes, until chicken reaches 165°F internal temperature.
- Let chicken rest before serving. Garnish with fresh basil or red pepper flakes.
Notes
Tip: Always choose chicken breasts of similar thickness, or pound them gently to even thickness so they cook uniformly.
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