I can’t wait to share this recipe with you! When I made these Baked Tuscan Chicken Breasts for the first time, the rich, creamy sauce paired with juicy, tender chicken was an instant hit in my home. This dish feels like a restaurant-quality meal, yet it’s so simple to make.
You’ll love how it combines bold Italian-inspired flavors with an effortless cooking process. Whether you’re serving it over pasta, rice, or vegetables, this recipe is sure to become one of your favorites!
Credit: thereciperebel
Ingredients for Baked Tuscan Chicken Breasts
To make the perfect Baked Tuscan Chicken Breasts, you’ll need these fresh and flavorful ingredients:
- 4 boneless, skinless chicken breasts (about 6-8 ounces each): Pound them to an even thickness for more consistent cooking.
- 1 tablespoon olive oil: Helps the chicken develop a golden crust in the oven.
- 1/2 teaspoon Italian seasoning: Adds herby, earthy notes to the dish.
- 1/4 teaspoon smoked paprika: Enhances the chicken’s flavor with a subtle smokiness.
- 1/8 teaspoon black pepper and 1/2 teaspoon salt: Essential for seasoning.
For the Creamy Sauce:
- 1 cup heavy cream: Creates a luscious, rich base for the sauce. Avoid low-fat substitutes.
- 2 teaspoons minced garlic (about 3 cloves): Adds aromatic depth to the sauce.
- 1 teaspoon cornstarch: Thickens the sauce just the right amount.
- 1/4 cup grated Parmesan cheese: Shredded fresh for the best texture and taste.
- 1/3 cup chopped sun-dried tomatoes (packed in oil): Delivers a tangy, slightly sweet burst of flavor.
- 1/2 cup fresh baby spinach, chopped: Adds a pop of color and a boost in nutrition.
Note: This recipe serves 4. If you’d like more sauce, consider increasing the sauce ingredients by 50%.
Variations
This recipe is versatile and can be easily adapted based on your preferences or dietary needs:
- Dairy-Free: Use coconut cream or cashew cream in place of heavy cream, and swap Parmesan for a plant-based alternative.
- Veggie Add-Ons: Try mushrooms, roasted red peppers, or steamed asparagus for a flavor twist.
- Cheese Alternatives: Asiago, Romano, or even goat cheese would work beautifully.
- Low-Carb: Substitute the sun-dried tomatoes with cherry tomatoes for fewer carbs.
Looking for even more tasty ideas? Try this easy one-pan balsamic chicken for another low-effort, big-flavor dinner
Cooking Time
Here’s how long you’ll need to make this dish from start to finish:
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Equipment You Need
- 9×13″ baking dish: Accommodates the chicken breasts and sauce without overcrowding.
- Cutting board and plastic wrap: For pounding the chicken to an even thickness.
- Rolling pin or meat mallet: Helps flatten the thicker parts of the chicken breasts.
- Whisk: Essential for blending the sauce ingredients smoothly.
- Aluminum foil: Covers the dish post-baking to keep the chicken juicy while resting.
How to Make Baked Tuscan Chicken Breasts?
Step 1: Prepare the Chicken
Preheat your oven to 425°F (220°C). Place the chicken breasts on a cutting board, cover them with plastic wrap, and use a meat mallet or rolling pin to pound the thicker ends until they’re even. This ensures they cook uniformly.
Step 2: Season the Chicken
Arrange the chicken breasts in a baking dish with a small gap between each. Drizzle them with olive oil, and rub the Italian seasoning, paprika, salt, and pepper evenly across the surface. This simple seasoning highlights the chicken’s natural flavors.
Step 3: Make the Cream Sauce
In a mixing bowl, whisk together the heavy cream, minced garlic, cornstarch, salt, and pepper until smooth. Stir in the Parmesan cheese and chopped sun-dried tomatoes. Pour this rich mixture around (but not over) the chicken in the baking dish.
Step 4: Bake the Chicken
Bake the chicken for 16-20 minutes, or until the thickest part registers 165°F (74°C) on a meat thermometer. This ensures the chicken is safely cooked without becoming dry.
Step 5: Add the Spinach
Remove the dish from the oven and stir the fresh spinach into the sauce. Cover the dish with aluminum foil and allow it to rest for 10 minutes. This step lets the spinach wilt while locking in the chicken’s juices.
Step 6: Serve
Before serving, stir the sauce gently to re-combine any separated ingredients. Plate the chicken and spoon the creamy sauce over the top. Enjoy!
Credit: thereciperebel
Additional Tips for Making This Recipe Better
- Flatten for Success: Pounding the chicken makes a big difference in how evenly it cooks. I always take the extra two minutes to do this.
- Fresh Cheese Works Best: Pre-grated cheese often contains anti-clumping agents that can affect the sauce’s texture. I shred Parmesan fresh for that smooth, velvety finish.
- Rest the Chicken: Cover the dish with foil after baking to lock in the juices. The chicken will be hot and moist, while the sauce will thicken slightly.
- Avoid Cream Curdling: If using store-bought Parmesan, add it later in the cooking process for a smoother sauce.
You can also enjoy similar bold, crave-worthy flavors in this chicken birria tacos recipe.
How to Serve Baked Tuscan Chicken Breasts?
This chicken pairs wonderfully with many sides, making it perfect for any occasion. I like serving it over a bed of fettuccine or creamy mashed potatoes to soak up the delicious sauce. For a healthier option, try cauliflower rice or steamed zucchini noodles. To make it visually appealing, garnish with torn basil leaves or a sprinkling of Parmesan.
Nutritional Information
Each serving provides approximately:
- Calories: 423
- Protein: 29g
- Carbohydrates: 9g
- Fat: 31g
Make Ahead and Storage
Restoring
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in the oven at 350°F or on the stovetop with a splash of chicken broth to loosen the sauce.
Freezing
This dish freezes beautifully if made with heavy cream. Store it in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating
Heat the chicken at a low oven temperature (around 300°F) or gently on the stovetop. Add a splash of cream or broth to refresh the sauce.
Why You’ll Love This Recipe?
Baked Tuscan Chicken Breasts stand out for many reasons. Here’s why it’s one of my go-to meals:
- Quick and Easy: Prep and cook in just 30 minutes.
- Rich Comfort Food: Creamy and flavorful without being overly heavy.
- Versatile Serving Options: Pairs beautifully with pasta, rice, or low-carb sides.
- Customizable: Easily adapt flavors, ingredients, and add-ins to suit your taste.
- Great for Entertaining: It’s a crowd-pleaser with minimal effort.
Baked Tuscan Chicken Breasts is a delightful recipe that brings bold flavors and creamy comfort to your table. Give it a try and prepare to impress your family or guests with this elegant yet easy dish! If you’re planning meals ahead, explore more delicious chicken recipes to keep your weeknight dinners exciting.
Baked Tuscan Chicken Breasts Recipe
I can't wait to share this recipe with you! When I made these Baked Tuscan Chicken Breasts for the first time, the rich, creamy sauce paired with juicy, tender chicken was an instant hit in my home. This dish feels like a restaurant-quality meal, yet it’s so simple to make.
Ingredients
- 4 boneless, skinless chicken breasts (about 6-8 ounces each): Pound them to an even thickness for more consistent cooking.
- 1 tablespoon olive oil: Helps the chicken develop a golden crust in the oven.
- 1/2 teaspoon Italian seasoning: Adds herby, earthy notes to the dish.
- 1/4 teaspoon smoked paprika: Enhances the chicken’s flavor with a subtle smokiness.
- 1/8 teaspoon black pepper and 1/2 teaspoon salt: Essential for seasoning.
- 1 cup heavy cream: Creates a luscious, rich base for the sauce. Avoid low-fat substitutes.
- 2 teaspoons minced garlic (about 3 cloves): Adds aromatic depth to the sauce.
- 1 teaspoon cornstarch: Thickens the sauce just the right amount.
- 1/4 cup grated Parmesan cheese: Shredded fresh for the best texture and taste.
- 1/3 cup chopped sun-dried tomatoes (packed in oil): Delivers a tangy, slightly sweet burst of flavor.
- 1/2 cup fresh baby spinach, chopped: Adds a pop of color and a boost in nutrition.
Instructions
- Preheat your oven to 425°F (220°C). Place the chicken breasts on a cutting board, cover them with plastic wrap, and use a meat mallet or rolling pin to pound the thicker ends until they’re even. This ensures they cook uniformly.
- Arrange the chicken breasts in a baking dish with a small gap between each. Drizzle them with olive oil, and rub the Italian seasoning, paprika, salt, and pepper evenly across the surface. This simple seasoning highlights the chicken's natural flavors.
- In a mixing bowl, whisk together the heavy cream, minced garlic, cornstarch, salt, and pepper until smooth. Stir in the Parmesan cheese and chopped sun-dried tomatoes. Pour this rich mixture around (but not over) the chicken in the baking dish.
- Bake the chicken for 16-20 minutes, or until the thickest part registers 165°F (74°C) on a meat thermometer. This ensures the chicken is safely cooked without becoming dry.
- Remove the dish from the oven and stir the fresh spinach into the sauce. Cover the dish with aluminum foil and allow it to rest for 10 minutes. This step lets the spinach wilt while locking in the chicken’s juices.
- Before serving, stir the sauce gently to re-combine any separated ingredients. Plate the chicken and spoon the creamy sauce over the top. Enjoy!
Notes
- Flatten for Success: Pounding the chicken makes a big difference in how evenly it cooks. I always take the extra two minutes to do this.
- Fresh Cheese Works Best: Pre-grated cheese often contains anti-clumping agents that can affect the sauce’s texture. I shred Parmesan fresh for that smooth, velvety finish.
- Rest the Chicken: Cover the dish with foil after baking to lock in the juices. The chicken will be hot and moist, while the sauce will thicken slightly.
- Avoid Cream Curdling: If using store-bought Parmesan, add it later in the cooking process for a smoother sauce.
