Creamy chicken baked with Alfredo sauce, sundried tomatoes, mozzarella, and Parmesan for a comforting main dish.
# Components:
→ Chicken
01 - 4 boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1 teaspoon salt
04 - 1/2 teaspoon black pepper
05 - 1/2 teaspoon garlic powder
→ Sauce & Toppings
06 - 1 cup jarred Alfredo sauce (gluten-free if needed)
07 - 1/2 cup sundried tomatoes in oil, drained and sliced
08 - 1 cup shredded mozzarella cheese
09 - 1/4 cup grated Parmesan cheese
10 - 1 teaspoon dried Italian herbs
→ Garnish
11 - 2 tablespoons chopped fresh parsley (optional)
# Method:
01 - Preheat the oven to 400°F (200°C). Lightly grease a 9x13-inch baking dish.
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 chicken breasts for 2 minutes per side until lightly golden. Chicken does not need to be cooked through.
04 - Place the seared chicken breasts into the prepared baking dish.
05 - Spread Alfredo sauce evenly over the chicken. Scatter sundried tomatoes on top, then sprinkle with mozzarella and Parmesan cheese. Finish with dried Italian herbs.
06 - Bake uncovered for 25–30 minutes, or until chicken is cooked through (internal temperature 165°F/74°C) and cheese is golden and bubbling.
07 - Remove from oven and let stand for 5 minutes. Garnish with chopped fresh parsley if desired. Serve hot.
