Description
This Baked Tuscan Mozzarella Chicken is a deliciously creamy and flavorful dish featuring tender chicken breasts baked with sun-dried tomatoes, spinach, garlic, and melted mozzarella cheese. Infused with Italian herbs and finished with a rich, creamy sauce, this recipe is perfect for a comforting weeknight dinner that feels special yet is easy to prepare.
Ingredients
Chicken
- 4 boneless, skinless chicken breasts
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 2 tablespoons olive oil
Sauce and Toppings
- 3 cloves garlic, minced
- 1 cup sun-dried tomatoes (packed in oil), chopped
- 2 cups fresh spinach
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 1 teaspoon crushed red pepper flakes (optional)
- 1 cup shredded mozzarella cheese
- 1 tablespoon butter
- Fresh basil leaves for garnish
Instructions
- Prepare the chicken: Preheat your oven to 375°F (190°C). Season the chicken breasts with salt, pepper, garlic powder, and Italian seasoning evenly on both sides.
- Sear the chicken: Heat olive oil in a large oven-safe skillet over medium-high heat. Add the chicken breasts and sear each side for 3-4 minutes until golden brown but not cooked through. Remove from heat and set aside.
- Sauté garlic and sun-dried tomatoes: In the same skillet, add butter and minced garlic. Cook until fragrant, about 1 minute. Stir in the chopped sun-dried tomatoes and spinach; cook until the spinach wilts.
- Make the creamy sauce: Pour in the heavy cream and chicken broth. Stir in the Parmesan cheese and crushed red pepper flakes if using. Simmer the sauce for 3-4 minutes until it thickens slightly.
- Combine chicken and sauce: Return the seared chicken breasts to the skillet, nestling them into the creamy sauce. Spoon some sauce over the chicken.
- Add mozzarella and bake: Sprinkle shredded mozzarella cheese evenly over the chicken breasts. Transfer the skillet to the preheated oven and bake for 20-25 minutes or until the chicken is cooked through and the cheese is melted and bubbly.
- Garnish and serve: Remove from the oven and let rest for a few minutes. Garnish with fresh basil leaves before serving. Enjoy your creamy, cheesy Tuscan chicken!
Notes
- Use chicken breasts of even thickness for uniform cooking or pound them gently before seasoning.
- Sun-dried tomatoes packed in oil add more flavor and moisture; if using dry sun-dried tomatoes, rehydrate them in warm water first.
- To reduce calories, substitute heavy cream with half-and-half or coconut cream for a dairy-free option.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- This dish pairs beautifully with pasta, rice, or crusty bread to soak up the sauce.
