Description
Creamy, cheesy, and full of Tuscan flavors, this baked chicken is smothered with spinach, sun-dried tomatoes, and Italian seasoning for an irresistible dinner that’s both easy and elegant.
Ingredients
Units
Scale
- 2 chicken breasts (boneless and skinless)
- 4 cloves garlic (minced (divided))
- 1/3 cup cream cheese (softened)
- 1/3 cup heavy cream
- 1 cup spinach (chopped)
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 tsp Italian seasoning
- 1/2 tsp smoked paprika
- 1/2 tsp onion powder
- 1/4 tsp chili powder
- 1/3 cup parmesan cheese (grated)
- 3/4 cup shredded mozzarella cheese (divided)
- 8 oz jar sun-dried tomatoes (drained and chopped (reserve 1 tbsp oil))
- Fresh parsley (for garnish)
Instructions
- Preheat oven to 400°F (200°C) and lightly grease a 9×13 casserole dish.
- Slice chicken breasts horizontally into thinner cutlets and place in dish. Season with salt, pepper, and 2 minced garlic cloves.
- In a bowl, combine cream cheese, heavy cream, spinach, remaining garlic, Italian seasoning, paprika, onion powder, chili powder, and black pepper. Stir until smooth.
- Mix in parmesan and ½ cup mozzarella.
- Spread mixture over chicken, then top with sun-dried tomatoes and drizzle reserved oil.
- Sprinkle remaining ¼ cup mozzarella.
- Cover with foil and bake for 20 minutes. Remove foil and bake uncovered for 15 minutes, until chicken reaches 165°F.
- Garnish with parsley before serving.
Notes
- Use chicken thighs for extra juiciness.
- Frozen spinach works just thaw and squeeze dry.
- Assemble ahead, refrigerate, and bake when ready.
Nutrition
- Calories: 370
