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Amazing 15-Minute Tuscan Sun-Dried Tomato Chicken Bake

Tuscan Sun-Dried Tomato Chicken Bake

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Enjoy this Tuscan Sun-Dried Tomato Chicken Bake. It is a flavorful, easy, and satisfying dinner that brings together deep, comforting flavors with a fresh lift. This dish captures the balance Spoon and Sprout bring to our kitchen.

Ingredients

Scale
  • 2 pounds boneless, skinless chicken breasts or thighs
  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 3 cloves garlic, minced
  • 1 cup chicken broth
  • 1/2 cup heavy cream
  • 1/2 cup sun-dried tomatoes packed in oil, drained and roughly chopped
  • 1/4 cup grated Parmesan cheese
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup fresh basil, chopped (for garnish)

Instructions

  1. Preheat your oven to 375°F (190°C). Season the chicken pieces with salt and pepper.
  2. Heat the olive oil in a large oven-safe skillet over medium-high heat. Brown the chicken on both sides for about 3-4 minutes per side. Remove the chicken and set it aside.
  3. Add the chopped onion to the same skillet and cook until softened, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  4. Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Bring the liquid to a simmer.
  5. Stir in the heavy cream, chopped sun-dried tomatoes, Italian seasoning, and Parmesan cheese. Mix well until the sauce thickens slightly.
  6. Return the chicken to the skillet, nestling it into the sauce.
  7. Bake for 20-25 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
  8. Garnish with fresh basil before serving. Serve this bake over pasta, rice, or with crusty bread.

Notes

  • If you prefer a lighter sauce, substitute half-and-half for the heavy cream.
  • You can add a handful of fresh spinach to the sauce just before baking for extra greens.
  • Make sure your sun-dried tomatoes are oil-packed for the best flavor infusion in the sauce.

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