Baked Tuscan Chicken Recipe | Cheff Recipes

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Baked Tuscan Chicken is a simple yet incredibly flavorful dish that brings the classic Mediterranean flavors of Italy to your kitchen. With tender, juicy chicken breasts coated in a rich, creamy sauce, this recipe combines the best of Italian cuisine — garlic, sun-dried tomatoes, spinach, and Parmesan cheese. Whether you’re looking for a weeknight dinner or a special meal to impress your guests, this baked Tuscan chicken is a guaranteed crowd-pleaser.

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Instructions

Step 1: Prepare the Chicken

1. Season the chicken: Start by seasoning your chicken breasts. Use salt, pepper, garlic powder, onion powder, and dried oregano (or Italian seasoning) to evenly coat both sides of each piece of chicken. The seasoning helps enhance the natural flavor of the chicken and will complement the creamy sauce.

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2. Sear the chicken: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once the oil is hot, add the chicken breasts to the pan. Sear the chicken for about 3-4 minutes per side until golden brown and cooked through. The goal is to get a crispy, golden crust while ensuring the chicken remains juicy. The internal temperature of the chicken should reach 165°F (74°C).

3. Rest the chicken: Once the chicken is done, transfer it to a plate and set it aside to rest. This allows the juices to redistribute, keeping the chicken tender and juicy.

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Step 2: Prepare the Tuscan Sauce

1. Melt the butter: In the same skillet (with the residual juices from the chicken), melt the butter over medium heat. The flavors from the chicken will infuse into the sauce, enhancing its richness.

2. Sauté the garlic: Add the minced garlic to the skillet and sauté for about 30 seconds, or until fragrant. Be careful not to burn the garlic as it can turn bitter.

3. Add sun-dried tomatoes: Stir in the chopped sun-dried tomatoes, cooking them for 2-3 minutes. The oil from the sun-dried tomatoes will add an extra layer of flavor to the sauce.

4. Pour in the cream and broth: Add the heavy cream and chicken broth to the skillet, stirring to combine. The combination of cream and broth will create a luscious sauce. Bring the sauce to a simmer and let it cook for 3-4 minutes until it thickens slightly.

5. Add the cheese and seasonings: Stir in the grated Parmesan cheese, dried basil (optional), and red pepper flakes (optional). The Parmesan will melt into the sauce, adding a rich, savory flavor. Taste the sauce and adjust the seasoning with more salt and pepper as needed.

6. Add the spinach: Once the sauce has thickened, add the chopped spinach to the skillet and stir until the spinach wilts down and the sauce becomes a deep, vibrant green. This adds not only flavor but also a pop of color.

Step 3: Assemble the Dish

1. Preheat your oven: Preheat your oven to 375°F (190°C) so it’s ready for baking.

2. Transfer the chicken to a baking dish: Place the seared chicken breasts into a baking dish (a 9×13-inch dish works perfectly). If you want to save time, you can also use a cast-iron skillet that is oven-safe. This allows you to go straight from stovetop to oven without transferring to another dish.

3. Pour the sauce over the chicken: Spoon the creamy Tuscan sauce over the chicken breasts, making sure to cover each piece completely. This ensures that the chicken will soak up the flavorful sauce while baking.

4. Bake the chicken: Place the baking dish in the preheated oven and bake for 15-20 minutes, or until the chicken is fully cooked through and the sauce is bubbling. If you’re unsure whether the chicken is done, use a meat thermometer to check that the internal temperature has reached 165°F (74°C).

Step 4: Serve and Garnish

1. Garnish: Once the chicken is done, remove the dish from the oven and let it rest for a few minutes. Garnish the Baked Tuscan Chicken with freshly chopped parsley for a burst of color and freshness. This simple touch will brighten up the dish and add a subtle herbaceous note.

2. Serve: Serve the Baked Tuscan Chicken hot, along with the creamy sauce. This dish pairs wonderfully with a side of roasted vegetables, mashed potatoes, rice, or even pasta. The sauce is rich enough to coat any side dish, making it the perfect complement to a variety of sides.

Tips for Success

1. Use Chicken Thighs: If you prefer chicken thighs over breasts, they work beautifully in this dish. Thighs are more forgiving than breasts when it comes to cooking time, and they remain juicy and tender even if slightly overcooked.

2. Make It Lighter: For a lighter version of this dish, you can substitute the heavy cream with half-and-half or a mixture of milk and Greek yogurt. Keep in mind that this will alter the richness of the sauce, but it will still taste delicious.

3. Customize the Vegetables: While spinach is a classic addition to Tuscan dishes, feel free to add other vegetables such as artichoke hearts, bell peppers, or zucchini. These vegetables can add even more texture and flavor to the dish.

4. Make It Spicy: If you enjoy a bit of heat, increase the amount of red pepper flakes or add a pinch of cayenne pepper to the sauce. The heat will balance out the richness of the cream and make the flavors more complex.

5. Make Ahead: This dish can be prepped ahead of time. You can cook the chicken, make the sauce, and assemble the casserole up to 24 hours in advance. Cover the dish and refrigerate it until you’re ready to bake it. Just add a few extra minutes to the baking time to account for the cold ingredients.

6. Reheat Leftovers: Leftovers reheat wonderfully. To prevent the chicken from drying out when reheating, cover the dish with foil and heat it in the oven at 350°F (175°C) for 10-15 minutes.

Conclusion

Baked Tuscan Chicken is an exceptional dish that combines the best of Mediterranean flavors into one easy-to-make meal. The creamy sauce, made with garlic, sun-dried tomatoes, spinach, and Parmesan, perfectly complements the tender, juicy chicken. Whether you’re cooking for your family, entertaining guests, or simply want to treat yourself to a delicious homemade meal, this recipe will not disappoint.

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