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Creamy Baked Tuscan Chicken with Sun-Dried Tomatoes served on a plate with spinach.

Baked Tuscan Chicken with Sun-Dried Tomatoes

A cozy and flavorful baked chicken dish in a creamy sauce with sun-dried tomatoes, perfect for weeknight dinners.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 600
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces Chicken Breasts or Thighs Can substitute with any chicken cuts preferred.
  • 1 cup Heavy Cream For a lighter sauce, half and half can be used.
  • 1 cup Sun-Dried Tomatoes Use ones packed in oil; drain and pat dry.
  • 1 teaspoon Garlic Powder Can substitute with minced fresh garlic.
  • 1 teaspoon Italian Seasoning Add more to taste if desired.
  • 1 teaspoon Salt Adjust according to taste.
  • 1/2 teaspoon Black Pepper Adjust according to taste.
  • 1/2 cup Parmesan Cheese Optional for serving.

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C).
  2. Season the chicken breasts or thighs with salt, pepper, and garlic powder.
  3. In a mixing bowl, combine the heavy cream, sun-dried tomatoes, Italian seasoning, and stir until well mixed.
Cooking
  1. Place the seasoned chicken in a snug baking dish.
  2. Pour the cream and sun-dried tomato mixture over the chicken.
  3. Bake in the oven for 25-30 minutes, or until the chicken is cooked through and the juices run clear.
  4. If desired, sprinkle Parmesan cheese on top and bake for an additional 5 minutes until bubbly.
Serving
  1. Let the chicken rest for a few minutes before serving.
  2. Serve with your choice of pasta, rice, or bread to soak up the sauce.

Notes

Make sure to pat the sun-dried tomatoes dry before adding to avoid an oily sauce. For meal prep, you can mix the sauce a day ahead.