Tuscan Chicken with Tomato Herb Sauce

Units:
Servings: Prep Time: 15 Cook Time: 45

Ingredients

Directions

  1. Preheat oven to 375°F (190°C).
  2. Season the chicken breasts with salt, pepper, garlic powder, and dried Italian herbs.
  3. In a large oven-safe skillet, heat olive oil over medium-high heat.
  4. Add the chicken breasts to the skillet and sear for 3-4 minutes on each side, until golden brown.
  5. Remove the chicken from the skillet and set aside.
  6. In the same skillet, add minced garlic and sauté for about 30 seconds until fragrant.
  7. Add cherry tomatoes and sun-dried tomatoes, stirring occasionally, for 3-5 minutes.
  8. Pour in the chicken broth, scraping the bottom of the skillet to deglaze.
  9. Reduce the heat to low, add heavy cream and stir to combine.
  10. Return the chicken breasts to the skillet, spoon the sauce over the chicken, and sprinkle with crushed red pepper flakes.
  11. Transfer the skillet to the preheated oven and bake for 25 minutes, or until the chicken is cooked through.
  12. Once cooked, remove from the oven and stir in fresh basil, parsley, and lemon zest into the sauce.
  13. Serve the chicken with the tomato herb sauce spooned over the top. Optionally, garnish with grated Parmesan cheese.

Dietary Tags

Recipe By:

Chef AI

Tuscan Chicken with Tomato Herb Sauce

Ingredients

  • 2 boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon dried Italian herbs
  • 1/2 teaspoon crushed red pepper flakes
  • 1 cup cherry tomatoes, halved
  • 1/2 cup sun-dried tomatoes in olive oil, drained and sliced
  • 1/2 cup chicken broth
  • 1/4 cup heavy cream
  • 2 cloves garlic, minced
  • 1 tablespoon fresh basil, chopped
  • 1 tablespoon fresh parsley, chopped
  • 1 teaspoon lemon zest
  • 2 tablespoons grated Parmesan cheese (optional)

Directions

  1. Preheat oven to 375°F (190°C).
  2. Season the chicken breasts with salt, pepper, garlic powder, and dried Italian herbs.
  3. In a large oven-safe skillet, heat olive oil over medium-high heat.
  4. Add the chicken breasts to the skillet and sear for 3-4 minutes on each side, until golden brown.
  5. Remove the chicken from the skillet and set aside.
  6. In the same skillet, add minced garlic and sauté for about 30 seconds until fragrant.
  7. Add cherry tomatoes and sun-dried tomatoes, stirring occasionally, for 3-5 minutes.
  8. Pour in the chicken broth, scraping the bottom of the skillet to deglaze.
  9. Reduce the heat to low, add heavy cream and stir to combine.
  10. Return the chicken breasts to the skillet, spoon the sauce over the chicken, and sprinkle with crushed red pepper flakes.
  11. Transfer the skillet to the preheated oven and bake for 25 minutes, or until the chicken is cooked through.
  12. Once cooked, remove from the oven and stir in fresh basil, parsley, and lemon zest into the sauce.
  13. Serve the chicken with the tomato herb sauce spooned over the top. Optionally, garnish with grated Parmesan cheese.