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Baked Tuscan Chicken

This is one of those chicken recipes that looks fancy but is actually pretty straightforward - chicken gets browned then finished in a creamy sauce loaded with sun-dried tomatoes, artichokes, and spinach. The whole thing bakes together so the flavors meld perfectly.
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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

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.