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Baked Tuscan Chicken Recipe

Baked Tuscan Chicken Recipe
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★★★★★

5.1 from 19 reviews

Baked Tuscan Chicken is a creamy and flavorful dish featuring tender chicken breasts baked with a rich spinach and cheese mixture, sun-dried tomatoes, and topped with melted mozzarella. Perfect for a comforting weeknight dinner, this Italian-inspired baked chicken combines aromatic spices and fresh parsley for a deliciously satisfying meal.

Ingredients

Scale

Chicken

  • 2 chicken breasts (boneless and skinless)
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 4 cloves garlic (minced, divided)

Cheese and Cream Mixture

  • 1/3 cup cream cheese (softened)
  • 1/3 cup heavy cream
  • 1 cup spinach (chopped)
  • 1 tsp Italian seasoning
  • 1/2 tsp smoked paprika
  • 1/2 tsp onion powder
  • 1/4 tsp chili powder
  • 1/3 cup parmesan cheese (grated)
  • 3/4 cup shredded mozzarella cheese (divided)

Additional Toppings

  • 8 oz jar sun-dried tomatoes (drained and chopped, reserve 1 tbsp of oil from the jar)
  • Fresh parsley (chopped)

Instructions

  1. Preheat Oven: Preheat the oven to 400°F (200°C) and prepare a 9×13-inch casserole dish by lightly greasing it or setting it aside for use.
  2. Prepare Chicken: Slice each chicken breast horizontally lengthwise to create thinner cutlets. Place them in the casserole dish. Season the chicken breasts with salt and black pepper, then rub 2 minced garlic cloves evenly into the chicken.
  3. Mix Creamy Filling: In a medium bowl, combine softened cream cheese, heavy cream, and chopped spinach. Add remaining 2 minced garlic cloves, salt, black pepper, Italian seasoning, smoked paprika, onion powder, and chili powder. Mix thoroughly until smooth and well blended.
  4. Add Cheese: Stir in the grated parmesan cheese and 1/2 cup of shredded mozzarella cheese into the cream mixture until fully incorporated.
  5. Assemble Dish: Spread the cheese and spinach mixture evenly over the seasoned chicken breasts, covering them completely. Top with chopped sun-dried tomatoes. Drizzle the reserved 1 tablespoon of sun-dried tomato oil evenly over the top.
  6. Add Final Cheese Layer: Sprinkle the remaining 1/4 cup of shredded mozzarella cheese over the top of the dish for a golden, melted finish.
  7. Bake Covered: Cover the casserole dish with aluminum foil and bake in the preheated oven for 20 minutes to allow the mixture to heat through and flavors to meld.
  8. Bake Uncovered: Remove the foil and bake uncovered for an additional 15 minutes, or until the chicken is fully cooked through (internal temperature of 165°F or 74°C) and the cheese is bubbly and golden.
  9. Add Fresh Garnish and Serve: Remove from oven, sprinkle freshly chopped parsley on top, and serve hot for a delicious, creamy Tuscan-inspired chicken meal.

Notes

  • Use a meat thermometer to ensure the chicken is cooked to a safe internal temperature of 165°F (74°C).
  • You can substitute heavy cream with half-and-half for a lighter texture, though the dish will be less rich.
  • Sun-dried tomatoes packed in oil are preferred for better flavor; reserve the oil for drizzling. If using dry sun-dried tomatoes, rehydrate them in warm water before chopping.
  • This dish pairs well with garlic bread, steamed vegetables, or a simple pasta side.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition

Keywords: Baked Tuscan Chicken, creamy chicken bake, spinach chicken, Italian chicken recipe, sun-dried tomato chicken, cheesy chicken bake

Find it online: https://cheflenacooks.com/baked-tuscan-chicken-recipe-3/