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Baked Tuscan Chicken Recipe

Baked Tuscan Chicken Recipe
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★★★★★

5.2 from 23 reviews

This Baked Tuscan Chicken recipe features tender chicken breasts smothered in a creamy, flavorful mixture of cream cheese, heavy cream, spinach, garlic, and a blend of Italian spices. Topped with sun-dried tomatoes and a generous layer of melted mozzarella and parmesan cheese, this dish is perfect for an impressive yet easy dinner that captures the rich, rustic flavors of Tuscany.

Ingredients

Scale

Chicken and Seasonings

  • 2 chicken breasts (boneless and skinless)
  • 4 cloves garlic (minced, divided)
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1 tsp Italian seasoning
  • 1/2 tsp smoked paprika
  • 1/2 tsp onion powder
  • 1/4 tsp chili powder

Creamy Sauce

  • 1/3 cup cream cheese (softened)
  • 1/3 cup heavy cream
  • 1 cup spinach (chopped)
  • 1/3 cup parmesan cheese (grated)
  • 3/4 cup shredded mozzarella cheese (divided)

Toppings

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

Instructions

  1. Preheat and Prepare: Preheat your oven to 400°F (204°C) and grease or prepare a 9×13-inch casserole dish to prevent sticking.
  2. Prepare Chicken: Slice each chicken breast horizontally lengthwise to create thinner cutlets. Place them evenly in the casserole dish. Season the chicken breasts with salt and black pepper, then rub in 2 minced garlic cloves to infuse flavor.
  3. Make Sauce Base: In a medium bowl, combine the softened cream cheese, heavy cream, and chopped spinach. Add the remaining 2 minced garlic cloves along with salt, black pepper, Italian seasoning, smoked paprika, onion powder, and chili powder. Mix until all ingredients are well incorporated.
  4. Add Cheeses: Stir in the grated parmesan cheese and 1/2 cup of shredded mozzarella cheese into the creamy mixture, ensuring an even blend.
  5. Assemble Layer: Spread the creamy cheese and spinach mixture evenly over the chicken breasts, fully covering them. Top with the chopped sun-dried tomatoes and drizzle the reserved 1 tablespoon of oil from the tomato jar over the top for extra richness.
  6. Add Final Cheese Layer: Sprinkle the remaining 1/4 cup of mozzarella cheese evenly over the prepared chicken and toppings.
  7. Bake Covered: Cover the casserole dish tightly with aluminum foil and bake in the preheated oven for 20 minutes, allowing the chicken to cook through while the flavors meld.
  8. Bake Uncovered: Remove the foil and continue baking uncovered for an additional 15 minutes or until the chicken is fully cooked and the cheese is bubbly and golden.
  9. Garnish and Serve: Once baked, sprinkle fresh chopped parsley over the dish for a pop of color and fresh herb aroma before serving.

Notes

  • Slicing the chicken breasts thinner helps them cook evenly and absorb more flavor from the creamy sauce.
  • If sun-dried tomatoes packed in oil are unavailable, you can use dry sun-dried tomatoes rehydrated in hot water but omit the oil drizzle.
  • For a lighter version, substitute heavy cream with half-and-half or whole milk, though the sauce will be less rich.
  • Ensure the chicken reaches an internal temperature of 165°F (74°C) to be safely cooked.
  • This dish pairs well with garlic mashed potatoes, steamed vegetables, or a fresh green salad.

Nutrition

Keywords: Baked Tuscan Chicken, Creamy Chicken, Italian Chicken Recipe, Sun-Dried Tomato Chicken, Easy Dinner

Find it online: https://cheflenacooks.com/baked-tuscan-chicken-recipe-4/