Creamy Baked Tuscan Chicken with Mozzarella
Equipment
- Large oven-safe skillet or cast iron pan This allows you to sear and bake in the same dish, but you can also sear in a regular pan and transfer to a baking dish.
- Tongs or spatula For turning the chicken.
- Cutting board & sharp knife. To prep your chicken and chop your garlic, spinach, and tomatoes.
- Measuring cups & spoons For accurate ingredients, especially the cream and broth.
- Aluminum foil Optional, to keep things warm after baking.
Ingredients
- 4 boneless skinless chicken breasts (about 1.5 lbs)
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- Salt and black pepper to taste
- 3 cloves garlic minced
- 1 cup heavy cream
- ½ cup chicken broth
- ½ cup grated Parmesan cheese
- ½ cup sun-dried tomatoes packed in oil, drained and sliced
- 1½ cups baby spinach packed
- 1 cup shredded mozzarella cheese
- Fresh basil for garnish (optional)
Instructions
Preheat
- the oven to 375°F.
Season the chicken
- Pat the chicken breasts dry, then rub with olive oil, Italian seasoning, salt, and pepper.
Sear for flavor
- Heat a large oven-safe skillet over medium-high heat. Sear the chicken for 3-4 minutes per side until golden (don’t cook through yet). Remove and set aside.
Make the sauce
- In the same skillet, reduce heat to medium and sauté garlic until fragrant (about 30 seconds). Stir in cream, chicken broth, and Parmesan. Let it simmer until slightly thickened, about 3–4 minutes.
Add the flavor boosters
- Stir in sun-dried tomatoes and spinach. Let the spinach wilt.
Bring it all together
- Nestle the seared chicken back into the skillet. Spoon sauce over the top and sprinkle mozzarella evenly over each piece.
Bake to perfection
- Transfer to the oven and bake for 20 minutes, until the chicken is cooked through (internal temp: 165°F) and the cheese is bubbly.
Finish and serve
- Let it rest a couple minutes before garnishing with fresh basil and serving.