Ingredients (~6 servings)
- 6 chicken breasts (boneless, skinless)
- 1 Tbsp salt
- 1 1/2 tsp black pepper
- 1 1/2 Tbsp Italian seasoning
- 3 Tbsp olive oil (divided)
- 3/4 cup yellow onion (finely chopped)
- 6 cloves garlic (minced)
- 1/2 tsp red pepper flakes
- 1/2 cup white wine
- 3/4 cup sun-dried tomatoes (packed in oil, sliced thin)
- 1 1/2 cups artichoke hearts in water (drained, halved)
- 3 cups baby spinach
- 2 1/4 cups heavy whipping cream
- 1/2 cup parmesan cheese
Season and Brown the Chicken
Preheat your oven to 375F.
Season both sides of each chicken breast with the Italian seasoning, salt, and pepper.
Heat 2 Tbsp olive oil in a large oven-safe skillet or cast iron pan over medium-high heat.
When the oil is hot, add the chicken breasts and cook each side until lightly golden brown – about 2 minutes per side.
Remove the chicken from the pan and set aside. The chicken will still be raw inside at this point; we’ll finish cooking it in the oven.
Build the Sauce Base
In the same skillet, add the remaining 1 Tbsp olive oil, followed by the onions.
Sauté until translucent, about 2 minutes, then stir in the garlic and red pepper flakes.
Cook just until fragrant – maybe 30 seconds.
Pour the wine into the pan and use a wooden spoon to scrape up all the caramelized bits from the bottom.
Cook until almost all of the wine has evaporated – you’ll hear the sizzling change as the liquid reduces.
Add the Cream and Finish in the Oven
Add the heavy cream, parmesan cheese, and sun-dried tomatoes to the pan.
Stir until combined and bring the sauce to a light simmer.
Place the browned chicken back in the pan along with the artichoke hearts.
Transfer the whole pan to the oven and cook for 10 minutes.
After 10 minutes, stir in the spinach – the heat will wilt it immediately.
Taste and add additional salt to the sauce if needed.
Remove from the oven and garnish with extra grated parmesan if you want. Serve alongside pasta, mashed potatoes, or rice.
Baked Tuscan Chicken
Ingredients
Ingredients (~6 servings)
- 6 chicken breasts boneless, skinless
- 1 Tbsp salt
- 1 1/2 tsp black pepper
- 1 1/2 Tbsp Italian seasoning
- 3 Tbsp olive oil divided
- 3/4 cup yellow onion finely chopped
- 6 cloves garlic minced
- 1/2 tsp red pepper flakes
- 1/2 cup white wine
- 3/4 cup sun-dried tomatoes packed in oil, sliced thin
- 1 1/2 cups artichoke hearts in water drained, halved
- 3 cups baby spinach
- 2 1/4 cups heavy whipping cream
- 1/2 cup parmesan cheese
Instructions
- Cooling/Resting Time: 0 minutes
- Preheat oven to 375F.
- Season chicken breasts with Italian seasoning, salt, and pepper.
- Heat 2 Tbsp olive oil in oven-safe skillet over medium-high heat and brown chicken 2 minutes per side.
- Remove chicken and set aside.
- Add remaining 1 Tbsp olive oil and onions to skillet and sauté 2 minutes until translucent.
- Add garlic and red pepper flakes and cook 30 seconds.
- Pour in wine and scrape up browned bits, cooking until wine evaporates.
- Add heavy cream, parmesan, and sun-dried tomatoes and bring to light simmer.
- Return chicken to pan with artichoke hearts.
- Transfer pan to oven and bake 10 minutes.
- Stir in spinach until wilted and taste for salt.
- Serve with pasta, mashed potatoes, or rice.
