Creamy Tuscan Chicken Bake

Name: Creamy Tuscan Chicken Bake
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 8 servings
Cuisine: Italian
Ingredients: 2 pound chicken breast (boneless, skinless); 2 tablespoon olive oil; 1 yellow onion (medium, diced); 4 clove garlic (minced); 1 teaspoon Italian seasoning; 0.5 teaspoon black pepper; 1 teaspoon kosher salt; 1 cup chicken broth (low sodium); 4 ounce cream cheese (softened); 0.5 cup heavy cream; 0.5 cup sun-dried tomatoes (oil-packed, drained and chopped); 1.5 pound fresh spinach; 3 cauliflowers (large); 2 tablespoon butter; 0.5 cup grated Parmesan cheese; 0.25 cup sliced almonds (toasted)

Tender boneless, skinless chicken breast baked in a rich, herbaceous cream sauce with sun-dried tomatoes and spinach, served alongside a garlicky Parmesan cauliflower 'risotto'.

Prep: 25 min
Cook: 30 min
Total: 55 min
Servings: 8
Cuisine: Italian
Difficulty: Medium
Cost: $5.60/serving

Dietary

Gluten-Free
Low-Carb
High-Protein
High-Fiber
Nut-Free
Low-Sugar

Ingredients

2 pound chicken breast (boneless, skinless)
2 tablespoon olive oil
1 yellow onion (medium, diced)
4 clove garlic (minced)
1 teaspoon Italian seasoning
0.5 teaspoon black pepper
1 teaspoon kosher salt
1 cup chicken broth (low sodium)
4 ounce cream cheese (softened)
0.5 cup heavy cream
0.5 cup sun-dried tomatoes (oil-packed, drained and chopped)
1.5 pound fresh spinach
3 cauliflowers (large)
2 tablespoon butter
0.5 cup grated Parmesan cheese
0.25 cup sliced almonds (toasted)

Instructions

Preheat oven to 375°F. Season chicken breasts with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
Heat 1 tablespoon olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Sear chicken breasts for 3-4 minutes per side until golden brown; set aside.
In the same skillet, add remaining 1 tablespoon olive oil, diced yellow onion, and minced garlic. Sauté for 3-5 minutes until softened. Stir in Italian seasoning, remaining 1/2 teaspoon kosher salt, and remaining 1/4 teaspoon black pepper.
Pour in chicken broth, then stir in softened cream cheese until mostly melted and smooth. Add heavy cream and chopped sun-dried tomatoes; bring to a gentle simmer.
Add fresh spinach to the skillet in batches, stirring until wilted. Once all spinach is incorporated, nestle the seared chicken breasts back into the sauce.
Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until chicken is cooked through (internal temperature 165°F).
While the chicken bakes, prepare the cauliflower 'risotto'. Coarsely chop cauliflower heads and process in a food processor until it resembles rice. Alternatively, use a box grater. You should have about 8-9 cups of riced cauliflower.
In a separate large skillet or pot, melt butter over medium heat. Add riced cauliflower and sauté for 8-10 minutes, stirring occasionally, until tender-crisp. Stir in grated Parmesan cheese.
Serve Creamy Tuscan Chicken Bake over the Parmesan cauliflower 'risotto', garnished with toasted sliced almonds if desired. Allow remaining portions to cool completely before portioning and storing for meal prep.

Notes

This dish reheats beautifully. Store leftover chicken and sauce separately from the cauliflower risotto for best texture. If desired, you can add a pinch of red pepper flakes to the sauce for a subtle kick.

Nutrition (per serving)

Calories: 480
Protein: 42.5 g
Carbohydrates: 12 g
Fat: 28.5 g
Fiber: 9.2 g
Sodium: 680 mg
Saturated Fat: 14.5 g
Sugar: 4.5 g
Cholesterol: 155 mg