Baked Tuscan Chicken Breasts Recipe | Juicy & Flavorful
I have to say, this Baked Tuscan Chicken Breast recipe has quickly become a favorite in my kitchen. It’s one of those meals that feels incredibly elegant but is surprisingly simple to put together. The first time I made it, I was amazed by how the juicy chicken and the rich, creamy sauce came together so perfectly.
For a similar combination of proteins, I sometimes pair it with a Steak with Shrimp and Lobster Sauce Recipe for a surf-and-turf dinner that feels restaurant-worthy at home. It’s a complete game-changer for weeknight dinners, and I find myself coming back to it whenever I need something reliable and delicious.
Ingredients You’ll Need
Here is a simple list of ingredients that come together to create this flavorful dish. Using high-quality, fresh ingredients will make a noticeable difference in the final taste.
- 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
For the Cream Sauce:
- 1 cup heavy cream – This creates the rich, velvety base of the sauce. It’s best not to substitute with lower-fat options, as they can curdle at high temperatures.
- 2 teaspoons minced garlic – Freshly minced garlic offers the best flavor, but pre-minced works in a pinch.
- 1 teaspoon corn starch – This is our secret weapon for a thick, luscious sauce that coats the chicken perfectly.
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- ⅓ cup sun-dried tomatoes, chopped – Look for tomatoes packed in oil and spices; they add a wonderful tangy and concentrated flavor.
- ¼ cup shredded Parmesan cheese – For the best results, grate your own from a block of Parmesan. It melts more smoothly than pre-shredded cheese.
- ½ cup chopped fresh spinach – Always use fresh spinach. Frozen spinach releases too much water and will make your sauce runny.
Note: This recipe makes 4 servings.
Variations
This recipe is fantastic as is, but it’s also easy to customize. Here are a few ideas to switch things up.
- Dairy-Free Option: While heavy cream is key, you can experiment with full-fat coconut cream or a high-quality dairy-free cream alternative for a lactose-free version. The texture might be slightly different but still delicious.
- Different Cheeses: Swap the Parmesan for other hard, salty cheeses like Asiago, Romano, or Pecorino. Each will add its own unique nutty flavor to the sauce.
- More Veggies: Feel free to add more vegetables. Sliced mushrooms or chopped bell peppers can be added to the baking dish at the beginning of the cook time for extra flavor and nutrients.
- Chicken Thighs: If you prefer darker meat, boneless, skinless chicken thighs are a great substitute. You may need to use about twice as many thighs as breasts, depending on their size. This is similar to how I prepare a Beef Tenderloin Recipe with Garlic and Herbs for a hearty, flavorful main dish.
- Spice it Up: For a little kick, add a pinch of red pepper flakes to the cream sauce when you whisk the ingredients together.
Cooking Time
This dish comes together quickly, making it ideal for a weeknight meal.
- Prep Time: 10 minutes
- Cooking Time: 20 minutes
- Total Time: 30 minutes
Equipment You Need
You don’t need any fancy gadgets for this recipe, just a few kitchen basics.
- 9×13″ Baking Dish: This is the perfect size for four chicken breasts, allowing them to cook evenly without being too crowded.
- Cutting Board and Plastic Wrap: For flattening the chicken to an even thickness.
- Meat Mallet or Rolling Pin: To gently pound the chicken breasts.
- Whisk: For combining the cream sauce ingredients smoothly.
- Meat Thermometer: Essential for ensuring the chicken is cooked to a safe internal temperature of 165°F.
How to Make Baked Tuscan Chicken Breasts
Follow these simple steps to create a restaurant-quality meal at home. The process is straightforward, with most of the magic happening in the oven.
Step 1: Prepare the Chicken
First, preheat your oven to 425°F. Place the chicken breasts on a cutting board and cover them with a piece of plastic wrap. Using a meat mallet or a rolling pin, gently flatten the thicker end of each breast until they are all a relatively even thickness. This step is crucial for ensuring the chicken cooks evenly.
Step 2: Season and Arrange the Chicken
Dry the chicken breasts with paper towels to help them brown nicely. Drizzle them with oil and then sprinkle the combined salt, Italian seasoning, paprika, and pepper over the top. Place the seasoned chicken in a 9×13″ baking dish, making sure they aren’t overlapping.
Step 3: Mix and Pour the Sauce
In a medium bowl, whisk together the heavy cream, minced garlic, corn starch, salt, and pepper until smooth. Stir in the chopped sun-dried tomatoes and shredded Parmesan cheese. Pour this creamy mixture around the chicken in the baking dish.
Step 4: Bake to Perfection
Place the baking dish in the preheated oven and bake for 16-20 minutes. The exact time will depend on the thickness of your chicken. Use a meat thermometer to check that the internal temperature has reached 165°F at the thickest part.
Step 5: Rest and Serve
Remove the dish from the oven and stir the fresh spinach into the hot sauce around the chicken. Cover the dish with aluminum foil and let it rest for about 10 minutes. This allows the juices in the chicken to redistribute, keeping it moist, and gives the spinach time to wilt perfectly.
Additional Tips for Making this Recipe Better
After making this dish a few times, I’ve picked up a few tricks that really elevate it.
- I always take the extra minute to pound the chicken evenly. It truly makes a difference, preventing dry edges and ensuring every bite is tender and juicy.
- Don’t be alarmed if the sauce looks a little separated when it comes out of the oven. I find that a quick stir brings it right back together into a smooth, creamy consistency.
- For an extra layer of flavor, I like to sear the chicken in a hot skillet for 1-2 minutes per side before placing it in the baking dish. This creates a beautiful golden-brown crust.
- If you have extra sauce, don’t let it go to waste! I’ve found it’s incredible tossed with some freshly cooked pasta for a quick lunch the next day.
How to Serve Baked Tuscan Chicken Breasts
The creamy sauce in this recipe is perfect for pairing with a variety of sides.
Serve the chicken and sauce over a bed of pasta, like fettuccine or penne, to soak up all the deliciousness. For a lower-carb option, it’s excellent with cauliflower rice or zucchini noodles. Creamy mashed potatoes or a simple side of roasted asparagus also complement the rich flavors beautifully. Garnish with a sprinkle of fresh parsley or extra Parmesan cheese for a polished look.
Nutritional Information
Here is an approximate nutritional breakdown for one serving of this dish.
- Calories: 423kcal
- Protein: 29g
- Carbohydrates: 9g
- Fat: 31g
Make Ahead and Storage
This dish is great for meal prep as it stores and reheats wonderfully.
You can store leftovers in an airtight container in the refrigerator for up to 4 days. For reheating, gently warm the chicken and sauce in a skillet over low heat or in the microwave until heated through.
If you used heavy cream, this dish freezes well. Store it in a freezer-safe container or bag for up to 3 months. Thaw it in the refrigerator overnight before reheating.
Why You’ll Love This Recipe
There are so many reasons to add this Baked Tuscan Chicken to your dinner rotation.
- Quick and Easy: Ready in just 30 minutes, this recipe is perfect for busy weeknights when you want something satisfying without spending hours in the kitchen.
- Packed with Flavor: The combination of sun-dried tomatoes, garlic, Parmesan, and herbs creates a rich, complex sauce that tastes like it simmered for hours.
- Versatile and Customizable: It’s easy to adapt this recipe to your tastes. Swap the protein, add different vegetables, or try new seasonings to make it your own.
- Family-Friendly: The creamy sauce and tender chicken are a hit with both kids and adults, making it a reliable choice for a family meal that everyone will enjoy.
Baked Tuscan Chicken Breasts Recipe
Ingredients
Method
- First, preheat your oven to 425°F. Place the chicken breasts on a cutting board and cover them with a piece of plastic wrap. Using a meat mallet or a rolling pin, gently flatten the thicker end of each breast until they are all a relatively even thickness. This step is crucial for ensuring the chicken cooks evenly.
- Dry the chicken breasts with paper towels to help them brown nicely. Drizzle them with oil and then sprinkle the combined salt, Italian seasoning, paprika, and pepper over the top. Place the seasoned chicken in a 9×13″ baking dish, making sure they aren’t overlapping.
- In a medium bowl, whisk together the heavy cream, minced garlic, corn starch, salt, and pepper until smooth. Stir in the chopped sun-dried tomatoes and shredded Parmesan cheese. Pour this creamy mixture around the chicken in the baking dish.
- Place the baking dish in the preheated oven and bake for 16-20 minutes. The exact time will depend on the thickness of your chicken. Use a meat thermometer to check that the internal temperature has reached 165°F at the thickest part.
- Remove the dish from the oven and stir the fresh spinach into the hot sauce around the chicken. Cover the dish with aluminum foil and let it rest for about 10 minutes. This allows the juices in the chicken to redistribute, keeping it moist, and gives the spinach time to wilt perfectly.
Notes
- I always take the extra minute to pound the chicken evenly. It truly makes a difference, preventing dry edges and ensuring every bite is tender and juicy.
- Don’t be alarmed if the sauce looks a little separated when it comes out of the oven. I find that a quick stir brings it right back together into a smooth, creamy consistency.
- For an extra layer of flavor, I like to sear the chicken in a hot skillet for 1-2 minutes per side before placing it in the baking dish. This creates a beautiful golden-brown crust.
- If you have extra sauce, don’t let it go to waste! I’ve found it’s incredible tossed with some freshly cooked pasta for a quick lunch the next day.
