Baked Tuscan Chicken - Cooking Like Kate

Preheat your oven to 375°F (190°C).
In a small bowl, mix together dried Italian seasoning, garlic powder, onion powder, paprika, salt, and black pepper.
Salt and black pepper to taste, 1 tbsp dried Italian seasoning, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp paprika
Season the chicken breasts with the herb mixture on both sides.
4 chicken breasts
In a large oven-safe skillet, heat the olive oil over medium-high heat. Sear the seasoned chicken breasts in the hot skillet for about 3-4 minutes on each side or until they are golden brown.
2 tbsp olive oil
Add cherry tomatoes, Kalamata olives, sun-dried tomatoes, and artichoke hearts to the skillet, arranging them around the chicken.
1 cup cherry tomatoes, 1/2 cup Kalamata olives, 1/2 cup sun-dried tomatoes, 1/2 cup artichoke hearts
Pour chicken broth and heavy cream over the chicken and vegetables. Sprinkle Parmesan cheese over the top.
1/2 cup chicken broth, 1/2 cup heavy cream, 1/2 cup Parmesan cheese
Transfer the skillet to the preheated oven and bake for about 25-30 minutes or until the chicken reaches an internal temperature of 165°F (74°C).
Garnish with fresh basil before serving.
Fresh basil for garnish