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This Baked Tuscan Chicken Breasts are juicy, flavorful, and easy to make. Packed with the creamy garlic sauce, sundried tomatoes, spinach, and Parmesan cheese, this dish is perfect for weeknight dinners or special occasions. A simple recipe everyone will love!
😍Why You’ll Love These Baked Tuscan Chicken Breasts
These Baked Tuscan Chicken Breasts are a perfect mix of simple and delicious. The creamy garlic sauce, sundried tomatoes, and spinach bring bold flavors, while the Parmesan adds a rich, cheesy touch. It’s an easy dish that feels fancy enough for guests but simple enough for weeknights!
Be sure to check out our recipes for Creamy Tuscan Butter Shrimp, Creamy Tuscan Chicken Pasta, Tuscan White Bean Soup, Tuscan Tortellini Salad, or Instant Pot Tuscan Chicken for more delicious Tuscan-inspired dishes!
✅Ingredient Notes
- Chicken Breasts: Use large chicken breasts, halved for even cooking. If they’re very thick, pound them slightly for uniform thickness.
- Salt, Italian Seasoning, Smoked Paprika, and Black Pepper: This seasoning blend gives the chicken a flavorful, well-balanced base with a hint of smokiness from the paprika.
- Vegetable Oil: Use a neutral oil like canola, avocado, or sunflower oil.
- Heavy Cream: Forms the base of the rich, velvety sauce. Stick to full-fat cream for the best texture and flavor. If you prefer a lighter option, half-and-half can work, but the sauce will be less creamy.
- Minced Garlic: Adds bold, aromatic flavor. Fresh garlic works best, but pre-minced is a quick alternative.
- Cornstarch: Helps thicken the sauce. Mix it well with the cream to avoid lumps.
- Salt, Red Pepper Flakes, and Black Pepper: Seasonings that balance the sauce with a touch of spice from the red pepper flakes. Adjust to taste if you prefer less heat.
- Sundried Tomatoes: Use sundried tomatoes packed in oil for a softer texture and richer flavor.
- Parmesan Cheese: Opt for finely shredded or freshly grated Parmesan to ensure it melts smoothly into the sauce.
- Fresh Baby Spinach: Add it at the end to retain its vibrant color and tender texture.
🔪How to Make Baked Tuscan Chicken Breasts
Preheat: Set your oven to 425°F (220°C).
Prepare Chicken: Slice the chicken breasts into thinner pieces and pound to about ½ inch thickness for even cooking.
Season: Place chicken in a baking dish, drizzle with oil, and rub with a mix of salt, Italian seasoning, smoked paprika, and pepper.
Make Sauce: Whisk together the cream, garlic, cornstarch, salt, red chili flakes, pepper, sundried tomatoes, and Parmesan. Pour around the chicken.
Bake: Bake for 16–18 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Add Spinach: Stir fresh spinach into the sauce after baking, cover, and let it rest for 10 minutes. Alternatively, you can place the spinach in a colander and pour boiling water over it to wilt it before adding it to the sauce.
👨🍳Pro Tips
- Room Temperature Chicken: Let the chicken sit at room temperature for 15-20 minutes before cooking. Cold chicken straight from the fridge can cook unevenly.
- Drain Sundried Tomatoes Well: If using sundried tomatoes packed in oil, pat them dry to prevent excess oil from making the sauce too greasy.
- Freshly Grate Parmesan: Use freshly grated Parmesan instead of pre-packaged for better melting and a richer, creamier flavor in the sauce.
- Prevent Sauce Separation: When making the sauce, ensure the cream and cornstarch are fully mixed before adding them to the pan. Stir the sauce occasionally during cooking to keep it smooth.
- Let It Rest: After baking, let the dish rest for 10 minutes with the spinach stirred in.
🗄️Storage and Reheating
Store in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over low heat or in the microwave, adding a splash of water or cream to keep the sauce smooth and prevent it from drying out.
Serving Suggestions
Creamy Garlic Mashed Potatoes
Boursin Mashed Potatoes
Cheesy Garlic Roasted Asparagus
Buttery Sauteed Green Beans with Garlic
If you make this recipe be sure to leave a comment or give this recipe a rating ⭐⭐⭐⭐⭐! I will be happy to hear from you!
Baked Tuscan Chicken Breasts
Ingredients
- 2 LARGE chicken breasts, halved (1 1/2 pounds)
- ½ teaspoon salt
- 2 teaspoons Italian seasoning
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon black pepper
- 1 tablespoon vegetable oil
Cream Sauce
- 1 1/2 cups heavy cream
- 2 teaspoons minced garlic
- 2 teaspoons corn starch
- ¼ teaspoon salt
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon black pepper
- 1/3 cup sundried tomatoes, drained and cut into strips
- 1/2 cup parmesan cheese, finely shredded
- 2 cups fresh baby spinach
Instructions
- Preheat your oven to 425°F (220°C).
- Prepare the Chicken: Slice the chicken breasts into 4 thinner pieces for even cooking. If needed, use a meat tenderizer to gently pound them to about ½ inch thickness—this ensures they cook evenly and stay juicy. The chicken will naturally plump up as it cooks.
- Arrange in the Dish: Place the chicken fillets in a 9×13-inch baking dish (or a larger one if they are very large). Ensure they’re spaced out and not overlapping to allow even cooking.
- Season the Chicken: In a small bowl, mix the salt, Italian seasoning, smoked paprika, and pepper. Drizzle the chicken with oil and rub the seasoning mixture over the top.
- Make the Sauce: Whisk together the heavy cream, garlic, cornstarch, salt, red chili flakes and a pinch of pepper until smooth. Stir in sundried tomatoes and Parmesan cheese, then pour the sauce around the chicken in the baking dish. It’s okay if some sauce covers the chicken.
- Bake the Chicken: Bake in the preheated oven for 16–18 minutes, or until the internal temperature of the thickest part of the chicken reaches 165°F (74°C). Cooking time may vary depending on the size of the chicken breasts.
- Add Spinach: Remove the dish from the oven and stir fresh spinach into the hot sauce. The sauce may appear separated after baking—this is normal. Stir it gently, and it will come together. Cover the dish and let it rest for 10 minutes to allow the chicken to settle and the spinach to wilt. Alternatively, you can place the spinach in a colander and pour boiling water over it to wilt it before adding it to the sauce. This method works even better because it wilts the spinach instantly, saving you the wait time.
- Serve: Uncover the dish, stir the sauce again if needed, and serve the chicken with the creamy sauce. Pair with mashed potatoes, rice, pasta, or crusty bread to soak up the delicious flavors.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Wow, this recipe is packed with flavor! The sun-dried tomatoes, spinach, and creamy sauce worked perfectly with the tender chicken. It tasted like something from a fancy Italian restaurant!
Thanks, Brian! I’m so happy to hear you enjoyed the Tuscan flavors. It’s definitely one of my favorite chicken recipes for a special dinner at home!
This was delicious!!!! I halved the recipe because I cook for one. Next time I will use less paprika and red pepper flakes because my lips are a wee bit tingly right now. I had it with a rice and outside pilaf that complimented the chicken perfectly. Thanks for a great recipe!
So happy you enjoyed it, Karen! And yes, adjusting the spice level to taste is always a good call. Thanks for sharing your experience! 😊
So juicy and flavorful! The sauce made me want to lick the plate clean.
Haha, love that, Victoria! That sauce really is irresistible.