Baked Tuscan Chicken Breasts

Creamy baked Tuscan chicken in a rich garlic parmesan sauce, featuring tender chicken breasts, wilted spinach, and sun-dried tomatoes, served in a skillet with a spoon.

5 from 3 votes

Baked Tuscan Chicken Breasts

Experience the rich flavors of Baked Tuscan Chicken! Tender chicken baked in a creamy garlic parmesan sauce with sun-dried tomatoes and fresh spinach. This one-pan dish is packed with Tuscan-inspired goodness, making it perfect for effortless weeknight dinners or special occasions!

Prep Time10

Cook Time20

Course: Chicken recipes

Cuisine: Italian

Keyword: baked tuscan chicken, baked tuscan chicken breasts

Servings:

Author: chefjar

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

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.

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