Tuscan Sun-Dried Tomato Chicken Bake

Name: Tuscan Sun-Dried Tomato Chicken Bake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1.5 pound chicken breast (boneless, skinless); 2 tablespoon olive oil; 0.5 cup sun-dried tomatoes (packed in oil, drained and chopped); 1 yellow onion (medium, chopped); 3 clove garlic (minced); 1.5 teaspoon dried Italian seasoning; 0.5 teaspoon red pepper flakes; 1 cup chicken broth; 4 ounce cream cheese (softened); 0.5 cup Parmesan cheese (grated); 5 ounce fresh spinach; 1 pound red potatoes (quartered); 0.75 teaspoon salt; 0.5 teaspoon black pepper (freshly ground); 1 pound fresh green beans (trimmed); 1 tablespoon butter

Juicy chicken breast baked with sun-dried tomatoes, spinach, and a hint of spice, served with tender roasted potatoes and a side of garlicky green beans. A hearty, comforting meal perfect for a cold winter evening.

Prep: 20 min
Cook: 30 min
Total: 50 min
Servings: 4
Cuisine: Italian
Difficulty: Medium
Cost: $5.26/serving

Dietary

Nut-Free
Egg-Free
High-Protein

Ingredients

1.5 pound chicken breast (boneless, skinless)
2 tablespoon olive oil
0.5 cup sun-dried tomatoes (packed in oil, drained and chopped)
1 yellow onion (medium, chopped)
3 clove garlic (minced)
1.5 teaspoon dried Italian seasoning
0.5 teaspoon red pepper flakes
1 cup chicken broth
4 ounce cream cheese (softened)
0.5 cup Parmesan cheese (grated)
5 ounce fresh spinach
1 pound red potatoes (quartered)
0.75 teaspoon salt
0.5 teaspoon black pepper (freshly ground)
1 pound fresh green beans (trimmed)
1 tablespoon butter

Instructions

Preheat your oven to 400 degrees Fahrenheit. Toss the quartered red potatoes with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread them on a baking sheet and roast for 20 minutes.
While potatoes roast, heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat. Season chicken breast with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Sear chicken for 2-3 minutes per side until golden brown, then remove from skillet and set aside.
Add chopped yellow onion to the skillet and sauté for 3-4 minutes until softened. Stir in minced garlic, chopped sun-dried tomatoes, dried Italian seasoning, and optional red pepper flakes. Cook for 1 minute until fragrant.
Pour in chicken broth, scraping up any browned bits from the bottom of the skillet. Bring to a simmer, then reduce heat to low and stir in cream cheese until melted and smooth.
Return chicken to the skillet, nestling it into the sauce. Stir in fresh spinach and Parmesan cheese until spinach wilts. Transfer skillet to the preheated oven with the potatoes.
Roast chicken and potatoes for an additional 10-15 minutes, or until chicken reaches an internal temperature of 165 degrees Fahrenheit and potatoes are fork-tender. While chicken finishes, prepare green beans. Melt 1 tablespoon butter in a small skillet over medium heat. Add 1 clove minced garlic and trimmed fresh green beans. Sauté for 5-7 minutes until tender-crisp. Season with a pinch of salt.
Serve the Tuscan Sun-Dried Tomato Chicken Bake immediately with roasted potatoes and garlicky green beans. Reserve two servings for Wednesday.

Notes

This dish reheats beautifully for a quick meal. Store leftovers in an airtight container for up to 3 days.

Nutrition (per serving)

Calories: 610
Protein: 54.2 g
Carbohydrates: 40.5 g
Fat: 25.1 g
Fiber: 6.8 g
Sodium: 1050 mg
Saturated Fat: 11.2 g
Sugar: 5.4 g
Cholesterol: 165 mg