Creamy chicken bake with Alfredo, sundried tomatoes, and bubbly cheese. Quick prep, perfect for weeknight dinners.
# Components:
→ Chicken
01 - 4 boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1 teaspoon salt
04 - 0.5 teaspoon black pepper
05 - 0.5 teaspoon garlic powder
→ Sauce & Toppings
06 - 1 cup jarred Alfredo sauce
07 - 0.5 cup sundried tomatoes in oil, drained and sliced
08 - 1 cup shredded mozzarella cheese
09 - 0.25 cup grated Parmesan cheese
10 - 1 teaspoon dried Italian herbs (basil, oregano, thyme)
→ Garnish
11 - 2 tablespoons chopped fresh parsley
# Preparation Steps:
01 - Set oven to 400°F. Lightly grease a 9x13-inch baking dish with olive oil or non-stick spray.
02 - Pat chicken breasts dry and season both sides with salt, black pepper, and garlic powder.
03 - Heat olive oil in a skillet over medium-high heat. Sear each chicken breast for 2 minutes per side until lightly golden. Do not cook through.
04 - Transfer the seared chicken breasts to the prepared baking dish.
05 - Spread Alfredo sauce evenly over the chicken. Scatter sundried tomatoes on top.
06 - Sprinkle mozzarella and Parmesan cheese evenly over the dish. Finish with dried Italian herbs.
07 - Bake uncovered for 25 to 30 minutes until chicken is cooked through (internal temperature of 165°F) and cheese is golden and bubbling.
08 - Remove from oven and let rest for 5 minutes. Garnish with chopped fresh parsley before serving if desired.
