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Baked Tuscan Chicken Breast Recipe

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3.8 from 6 reviews

This Baked Tuscan Chicken Breast recipe features tender, boneless skinless chicken breasts baked in a creamy garlic sauce with sundried tomatoes, Parmesan cheese, and fresh spinach. The dish is seasoned with Italian herbs and paprika, then baked to juicy perfection. It’s an easy, flavorful weeknight dinner that combines creamy, savory, and fresh elements in one satisfying dish.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

Chicken

  • 4 boneless skinless chicken breasts (breast halves)
  • 1 tablespoon canola oil
  • ½ teaspoon salt
  • ½ teaspoon Italian seasoning
  • ¼ teaspoon paprika
  • ⅛ teaspoon black pepper

Cream Sauce

  • 1 cup heavy cream
  • 2 teaspoons minced garlic
  • 1 teaspoon corn starch
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper
  • ⅓ cup sundried tomatoes, chopped
  • ¼ cup shredded Parmesan cheese
  • ½ cup chopped fresh spinach

Instructions

  1. Preheat Oven: Preheat your oven to 425 degrees Fahrenheit to prepare for baking the chicken.
  2. Flatten Chicken Breasts: Place the chicken breasts on a cutting board and cover them with plastic wrap. Use a rolling pin or meat mallet to gently pound the thickest parts of the chicken so that all parts are roughly an even thickness, ensuring even cooking.
  3. Arrange Chicken: Place the flattened chicken breasts in a 9×13 inch baking dish, or larger if the breasts are large, making sure they are not crowded.
  4. Season Chicken: Combine ½ teaspoon salt, Italian seasoning, paprika, and ⅛ teaspoon black pepper. Drizzle the chicken breasts with canola oil and rub the seasoning blend over the top of each piece.
  5. Prepare Sauce: In a bowl, whisk together heavy cream, minced garlic, corn starch, ¼ teaspoon salt, and ⅛ teaspoon black pepper until smooth. Stir in chopped sundried tomatoes and shredded Parmesan cheese.
  6. Pour Sauce and Bake: Pour the cream sauce mixture around the chicken in the baking dish, covering but not necessarily submerging the chicken. Bake in preheated oven for 16-20 minutes or until the internal temperature of the chicken reaches 165 degrees Fahrenheit.
  7. Add Spinach and Rest: Remove the baking dish from the oven and stir the chopped fresh spinach into the sauce. The sauce may look separated but stirring will bring it back together. Cover the dish and let the chicken rest for 10 minutes during which the spinach wilts.
  8. Serve: Uncover and serve the creamy Tuscan chicken breasts immediately, spooning the sauce over the chicken.

Notes

  • For even cooking, ensure chicken breasts are flattened to uniform thickness.
  • The sauce may look separated after baking but will come back together after stirring.
  • Use a meat thermometer to check that chicken reaches 165°F internally for safety.
  • Canola oil is used for its neutral flavor and high smoke point.
  • Leftover sauce is great over pasta or rice.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian-American

Find it online: https://iamstarved.com/baked-tuscan-chicken-breast-recipe/