Baked Tuscan Chicken Breast
A creamy and flavorful dish featuring succulent chicken breasts baked with sun-dried tomatoes and a luxurious creamy sauce, perfect for weeknights or special occasions.
Ingredients
Main Ingredients
- 4 pieces chicken breasts Bone-in or boneless
- 1/2 cup sun-dried tomatoes, chopped
- 1 cup heavy cream Can substitute with half-and-half or coconut milk
- 1/2 cup grated Parmesan cheese Ensure it's gluten-free if necessary
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- to taste Salt and pepper
- to garnish Fresh basil
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- In a medium skillet over medium heat, combine the chopped sun-dried tomatoes and minced garlic. Sauté for 2-3 minutes until the garlic is fragrant and just starting to brown.
- Pour in the heavy cream, then add the grated Parmesan cheese along with the Italian seasoning, salt, and pepper. Stir until combined and let the mixture simmer for about 5 minutes, until it thickens slightly and is well blended.
- Place the chicken breasts in a baking dish, ensuring they are arranged evenly. Pour the creamy sauce over them, making sure they are nicely coated.
- Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the juices run clear. The internal temperature should reach 165°F (75°C).
- Remove from the oven, garnish with fresh basil, and serve hot.
Notes
For a lighter version, substitute heavy cream with half-and-half or unsweetened coconut milk. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.