Ingredients:

  • 4 boneless, skinless chicken breasts (about 6-8 ounces/170-225g each), pounded to even thickness
  • 1 tbsp olive oil (15ml)
  • 1 tsp salt (5g)
  • 1/2 tsp black pepper (2.5g)
  • 1 tsp Italian seasoning (5g)
  • 1 tbsp olive oil (15ml)
  • 2 cloves garlic, minced
  • 1/2 cup sun-dried tomatoes, oil-packed, drained and chopped (about 75g)
  • 5 oz (140g) fresh spinach, roughly chopped
  • 1 cup heavy cream (240ml)
  • 1/2 cup chicken broth (120ml)
  • 1/4 cup grated Parmesan cheese (25g)
  • 1/4 tsp red pepper flakes (optional) (1.25g)
  • Salt and pepper to taste

Instructions:

  1. Preheat oven to 375°F (190°C). Pat chicken breasts dry and season with olive oil, salt, pepper, and Italian seasoning.
  2. Heat olive oil in a large skillet over medium-high heat. Sear chicken breasts for 2-3 minutes per side until lightly browned. This adds flavour and seals in moisture.
  3. In the same skillet (or a new one), heat olive oil over medium heat. Add garlic and sauté for 30 seconds until fragrant. Add sun-dried tomatoes and spinach, and cook until spinach is wilted (about 2-3 minutes).
  4. Pour in heavy cream and chicken broth. Bring to a simmer and cook for 5 minutes, allowing the sauce to slightly thicken. Stir in Parmesan cheese and red pepper flakes (if using). Season with salt and pepper to taste.
  5. Arrange seared (or unseared) chicken breasts in the baking dish. Pour the creamy Tuscan sauce over the chicken.
  6. Bake in preheated oven for 25-30 minutes, or until chicken is cooked through and internal temperature reaches 165°F (74°C).
  7. Let the chicken rest for 5 minutes before serving.