Baked Tuscan Chicken

Cals 471 | Protein 32 | Carbs 17 | Fat 32

This juicy baked tuscan chicken made in a creamy sauce with spinach and sun-dried tomatoes is the perfect low-carb meal, rich in Italian flavors. High protein and gluten free.

Prep: 15 minutes | Cook: 35 minutes | Total: 50 minutes

Servings: 4 chicken breasts

Ingredients 

• 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 of oil from the jar

Topping

• Fresh parsley chopped

Instructions

• Preheat the oven to 400F and prepare a 9×13 casserole dish.
• Slice the chicken breasts horizontally lengthwise to create thinner breasts. Place them on the casserole dish. Season them with salt, black pepper and rub 2 minced garlic cloves into them.
• In a medium bowl, combine cream cheese, heavy cream and spinach. Add in the remaining 2 minced garlic cloves, salt, black pepper, Italian seasoning, smoked paprika, onion powder and chili powder. Combine well.
• Add parmesan cheese and 1/2 cup of grated mozzarella cheese into the bowl and stir well to combine.
• Spread the mixture over the chicken breasts to completely cover them. Then cover with chopped sun-dried tomatoes and drizzle with 1 tbsp of oil from the jar.
• Top up with the remaining 1/4 cup of mozzarella cheese.
• Cover the casserole dish with foil and bake in the oven for 20 minutes. Then, remove the foil and let it bake uncovered for 15 minutes until the chicken has fully cooked.
• Sprinkle with fresh parsley before serving.