Baked Tuscan Chicken: A Delicious & Easy Recipe

Baked Tuscan Chicken: Prepare to be transported to the sun-drenched hills of Tuscany with this incredibly flavorful and surprisingly easy recipe! Imagine tender, juicy chicken breasts bathed in a creamy, sun-dried tomato sauce, infused with garlic, spinach, and a hint of Parmesan. It’s a one-pan wonder that will have your family begging for more.

While not a traditional dish passed down through generations in a specific Tuscan village, Baked Tuscan Chicken captures the essence of Tuscan cuisine – simple, fresh ingredients combined to create a symphony of flavors. The region is known for its reliance on seasonal produce, olive oil, and herbs, all of which are beautifully showcased in this recipe. It’s a modern interpretation that pays homage to the rustic charm of Italian cooking.

What makes this dish so irresistible? It’s the perfect balance of creamy and savory, with the bright acidity of the sun-dried tomatoes cutting through the richness of the cream. The chicken stays incredibly moist and tender, and the spinach adds a touch of freshness and color. Plus, it’s incredibly convenient! Everything cooks together in one pan, minimizing cleanup and maximizing flavor. Whether you’re looking for a quick weeknight meal or an impressive dish to serve guests, this Baked Tuscan Chicken is guaranteed to be a crowd-pleaser.

Ingredients:

• Chicken: 8 boneless, skinless chicken breasts (about 6-8 ounces each)
• Olive Oil: 4 tablespoons, divided
• Salt: 2 teaspoons, divided
• Black Pepper: 1 teaspoon, divided
• Garlic: 6 cloves, minced
• Sun-Dried Tomatoes: 1 cup, oil-packed, drained and chopped
• Heavy Cream: 1 cup
• Chicken Broth: 1/2 cup
• Fresh Spinach: 5 ounces, roughly chopped
• Parmesan Cheese: 1/2 cup, grated, plus more for topping
• Italian Seasoning: 1 tablespoon
• Red Pepper Flakes: 1/4 teaspoon (optional, for a little heat)
• Fresh Basil: 1/4 cup, chopped, for garnish

Preparing the Chicken:

1. Preheat your oven to 375°F (190°C). This is crucial to ensure even cooking.
2. Prepare the chicken breasts. If they are very thick, I like to pound them to an even thickness (about 1/2 inch) using a meat mallet. This helps them cook more evenly and quickly. Place the chicken breasts between two sheets of plastic wrap before pounding to prevent splattering.
3. Season the chicken generously. In a small bowl, combine 1 teaspoon of salt and 1/2 teaspoon of black pepper. Sprinkle this mixture evenly over both sides of the chicken breasts. Don’t be shy with the seasoning; it really enhances the flavor!
4. Sear the chicken (optional, but recommended). Heat 2 tablespoons of olive oil in a large, oven-safe skillet over medium-high heat. Once the oil is shimmering, carefully place the seasoned chicken breasts in the skillet, making sure not to overcrowd the pan. You might need to do this in batches. Sear the chicken for about 3-4 minutes per side, until golden brown. This step adds a beautiful color and locks in the juices. Remove the chicken from the skillet and set aside on a plate.

Making the Tuscan Sauce:

1. Sauté the garlic. Add the remaining 2 tablespoons of olive oil to the same skillet (no need to clean it). Reduce the heat to medium and add the minced garlic. Sauté for about 1 minute, or until fragrant. Be careful not to burn the garlic, as it will become bitter.
2. Add the sun-dried tomatoes. Stir in the chopped sun-dried tomatoes and cook for another minute, allowing their flavors to meld with the garlic. The oil from the sun-dried tomatoes will also add richness to the sauce.
3. Incorporate the heavy cream and chicken broth. Pour in the heavy cream and chicken broth. Stir well to combine. Bring the mixture to a simmer, then reduce the heat to low.
4. Season the sauce. Add the remaining 1 teaspoon of salt, 1/2 teaspoon of black pepper, Italian seasoning, and red pepper flakes (if using). Stir well to ensure the seasonings are evenly distributed. Taste the sauce and adjust the seasonings as needed. You might want to add a pinch more salt or pepper, depending on your preference.
5. Add the spinach. Stir in the chopped fresh spinach. Cook until the spinach wilts, about 2-3 minutes. The spinach will add a lovely green color and a boost of nutrients to the sauce.
6. Stir in the Parmesan cheese. Add the grated Parmesan cheese and stir until it is melted and the sauce is smooth and creamy. The Parmesan cheese will add a salty, nutty flavor and help to thicken the sauce.

Baking the Chicken:

1. Return the chicken to the skillet. Carefully place the seared chicken breasts back into the skillet, nestling them into the Tuscan sauce. Make sure the chicken is mostly submerged in the sauce.
2. Top with Parmesan cheese. Sprinkle the remaining Parmesan cheese over the chicken breasts and sauce. This will create a delicious, golden-brown crust as it bakes.
3. Bake in the oven. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C). Use a meat thermometer to ensure the chicken is fully cooked.
4. Broil for extra browning (optional). If you want a more golden-brown crust on top, you can broil the chicken for the last 1-2 minutes of cooking time. Keep a close eye on it to prevent burning.
5. Rest before serving. Remove the skillet from the oven and let the chicken rest for a few minutes before serving. This allows the juices to redistribute, resulting in a more tender and flavorful chicken.

Serving Suggestions:

1. Garnish with fresh basil. Sprinkle the chopped fresh basil over the chicken and sauce before serving. The fresh basil adds a bright, aromatic touch.
2. Serve with your favorite sides. This Baked Tuscan Chicken is delicious served with a variety of sides. Some of my favorites include:
   • Pasta (such as spaghetti, fettuccine, or penne)
   • Mashed potatoes
   • Rice
   • Roasted vegetables (such as broccoli, asparagus, or Brussels sprouts)
   • Crusty bread (for soaking up the delicious sauce)
3. Wine pairing. A crisp white wine, such as Pinot Grigio or Sauvignon Blanc, pairs well with this dish.

Tips and Variations:

• Make it lighter: To reduce the fat content, you can use light cream or half-and-half instead of heavy cream. You can also use less olive oil.
• Add vegetables: Feel free to add other vegetables to the sauce, such as mushrooms, bell peppers, or zucchini.
• Use different cheeses: You can substitute the Parmesan cheese with other hard cheeses, such as Pecorino Romano or Asiago.
• Spice it up: If you like a little more heat, add more red pepper flakes or a pinch of cayenne pepper to the sauce.
• Make it ahead: You can prepare the sauce ahead of time and store it in the refrigerator for up to 2 days. When you’re ready to bake the chicken, simply add the chicken to the sauce and bake as directed.
• Slow Cooker Version: You can adapt this recipe for the slow cooker. Sear the chicken as directed, then place it in the slow cooker. Pour the sauce over the chicken and cook on low for 6-8 hours or on high for 3-4 hours. Add the spinach and Parmesan cheese during the last 30 minutes of cooking.
• Grilling Option: Grill the chicken breasts until cooked through. Prepare the sauce separately on the stovetop. Serve the grilled chicken over the sauce.

Enjoy your delicious Baked Tuscan Chicken!

Conclusion:

This Baked Tuscan Chicken recipe isn’t just another chicken dish; it’s a flavor explosion that will transport your taste buds straight to the sun-drenched hills of Tuscany! The combination of juicy, perfectly baked chicken, creamy sun-dried tomato sauce, and fresh spinach creates a symphony of textures and tastes that’s both comforting and exciting. I truly believe this will become a weeknight staple in your home, just as it has in mine.

Why is this a must-try? Well, beyond the incredible flavor, it’s surprisingly easy to make. We’re talking minimal prep time and mostly hands-off baking, leaving you free to tackle other things while dinner practically cooks itself. Plus, it’s a crowd-pleaser! I’ve served this to everyone from picky eaters to seasoned foodies, and the response is always the same: pure delight. The richness of the sauce, balanced by the freshness of the spinach, makes it incredibly satisfying without being heavy. It’s a complete meal in one pan, making cleanup a breeze – and who doesn’t love that?

But the best part? It’s incredibly versatile! Looking for serving suggestions? Serve this Baked Tuscan Chicken over a bed of creamy polenta for a truly authentic Italian experience. The polenta soaks up all that delicious sauce, creating a heavenly combination. Alternatively, you could pair it with some perfectly cooked pasta – linguine or fettuccine would work beautifully. For a lighter option, serve it alongside a simple green salad with a lemon vinaigrette. The acidity of the dressing will cut through the richness of the sauce, creating a balanced and refreshing meal.

And don’t be afraid to experiment with variations! If you’re a fan of mushrooms, add some sliced cremini or shiitake mushrooms to the pan during the last 15 minutes of baking. They’ll soak up the sauce and add an earthy depth of flavor. For a bit of heat, add a pinch of red pepper flakes to the sauce. If you’re watching your dairy intake, you can substitute the heavy cream with coconut milk for a dairy-free alternative. The coconut milk will add a subtle sweetness that complements the other flavors beautifully. You could even add some artichoke hearts for a briny, Mediterranean twist. The possibilities are endless!

I’m so confident that you’ll love this recipe that I urge you to give it a try. Don’t be intimidated by the seemingly fancy ingredients; they’re all readily available at most grocery stores. And trust me, the effort is well worth the reward.

Once you’ve made this Baked Tuscan Chicken, I’d absolutely love to hear about your experience! Did you make any variations? What did you serve it with? Share your photos and comments in the comments section below. I’m always eager to see how you’ve made the recipe your own. Happy cooking, and Buon Appetito! I can’t wait to hear what you think! Let me know if you have any questions, and I’ll do my best to answer them. Enjoy this little taste of Tuscany!

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