Baked Tuscan Chicken

Baked Tuscan Chicken is a family-friendly Italian dinner that's easy to prep but feels upscale. This recipe is perfect for a weeknight meal, date night, or dinner guests!

Prep Time10

Cook Time33

Total Time43

Servings: servings

Calories: 332kcal

Author: Madison Wetherill

Equipment

large oven-safe skillet or use a regular skillet and separate baking dish

Ingredients

4 boneless skinless chicken breasts about 1.5 pounds total
½ teaspoon sea salt
½ teaspoon black pepper
1 tablespoon oil from jar of sun-dried tomatoes, or use olive oil
3 cloves garlic minced, or 3 teaspoons minced garlic from a jar
⅓ cup sun-dried tomatoes chopped, preferably packed in oil
1 cup artichoke hearts drained and chopped
¾ cup chicken broth or stock
½ cup heavy cream or half and half
½ teaspoon Italian seasoning
3 cups baby spinach about 6 ounces

Instructions

Preheat oven to 375°F. If you don't have an oven-safe skillet, grease a 9x13 baking dish with olive oil or non-stick cooking spray.
One at a time, place chicken breasts between two sheets of waxed paper or plastic wrap. Use the flat side of a meat mallet or a rolling pin to gently pound them to an even thickness. Alternatively, cut each breast in half horizontally, creating two thin cutlets. Season chicken breasts on both sides with salt and pepper.
Heat sun-dried tomato oil (or olive oil) in a skillet over medium-high heat. Sear chicken for 2-3 minutes per side until lightly golden. If your skillet isn't oven-safe, transfer chicken to prepared baking dish. Otherwise, transfer them temporarily to a plate.
In the same skillet, reduce heat to medium. Add minced garlic and cook for 30 seconds until fragrant.
Add sun-dried tomatoes, artichoke hearts, chicken broth, heavy cream, and Italian seasoning. Stir to combine, bring to a light simmer, and cook for 3 to 4 minutes. Add spinach and stir to coat in sauce.
Pour sauce over chicken in baking dish or add breasts back to the skillet and spoon sauce over them. Bake in preheated oven for 25 minutes or until internal temperature of chicken reaches 165°F on an instant-read meat thermometer.

Notes

If you have an oven-proof skillet, use that instead of transferring everything to a baking dish. There will be less dishes to wash!
Add more or less of the sun dried tomatoes, artichoke hearts and spinach based on your kid's tolerance for them. If your kids are more adverse to these types of veggies, you can keep them off of their serving.
The extra cream sauce in the pan is perfect for dipping bread into, and may encourage your kids to try it! Or serve some of the sauce in a small bowl for dipping.
Baked Tuscan chicken is delicious with rice and a side of green beans or air fryer broccoli.

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