This baked Tuscan chicken is one of those go-to dinners you’ll find yourself making again and again. Tender chicken breasts bake right in a creamy, garlicky sauce with sun-dried tomatoes and spinach, all in one pan and ready in about 30 minutes.
It’s simple enough for a busy weeknight, but tastes like something you’d order at a restaurant—especially when served over pasta or with a side of crusty bread.
For Tuscan Chicken
Chicken Breasts – Boneless, skinless chicken breasts cook quickly and stay tender when baked in the sauce. Pounding them to an even thickness helps them cook evenly.
- Canola Oil – Used to lightly coat the chicken so the seasoning sticks and the chicken stays juicy while baking.
- Salt, Italian Seasoning, Paprika & Black Pepper – A simple seasoning blend that adds flavor without overpowering the creamy sauce.
For the Cream Sauce
- Heavy Cream – The base of the sauce that makes it rich, smooth, and creamy. This dish works best with full-fat cream since it can handle high oven heat.
- Garlic – Adds bold, savory flavor and gives the sauce its signature Tuscan-style taste.
- Cornstarch – Helps slightly thicken the sauce so it clings beautifully to the chicken and pasta.
- Salt & Black Pepper – Enhances the flavors in the sauce without making it overly salty.
- Sun-Dried Tomatoes – Bring a slightly sweet, tangy flavor that balances the richness of the cream.
- Parmesan Cheese – Adds a salty, nutty depth and helps give the sauce extra body.
- Fresh Spinach – Stirred in at the end for color, freshness, and a boost of nutrients.
Easy Creamy Tuscan-Style Baked Chicken
This oven-baked chicken dish comes together quickly and delivers tender chicken in a rich, savory cream sauce. It’s a simple dinner option that works beautifully served over pasta, rice, or with crusty bread.
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Servings: 4
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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
- 1 cup heavy cream
- 2 teaspoons minced garlic
- 1 teaspoon corn starch
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- ⅓ cup sun-dried tomatoes, chopped
- ¼ cup shredded Parmesan cheese
- ½ cup fresh spinach, chopped
Instructions
- Heat the oven to 425°F.
- Place the chicken breasts on a cutting board and cover them with plastic wrap. Using a rolling pin, meat mallet, or small pan, gently pound the thicker side of each breast so the pieces are evenly thick.
- Arrange the chicken in a 9×13-inch baking dish (or a slightly larger dish if needed), leaving space between each piece.
- In a small bowl, mix together the salt, Italian seasoning, paprika, and black pepper. Drizzle the chicken with canola oil, then rub the seasoning mixture over the top of each breast.
- In another bowl, whisk the heavy cream, garlic, corn starch, salt, and black pepper until smooth. Stir in the chopped sun-dried tomatoes and Parmesan cheese. Pour the sauce into the baking dish around the chicken.
- Bake uncovered for 16–20 minutes, or until the chicken reaches an internal temperature of 165°F at the thickest point. Cooking time may vary depending on the size of the chicken breasts.
- Remove the dish from the oven and stir the spinach into the hot sauce. If the sauce looks separated, stir gently—it will come back together. Cover the dish and let the chicken rest for 10 minutes while the spinach wilts.
- Remove the cover and serve.
- One serving equals one chicken breast with about ½ cup of sauce.
- Chicken thighs: Boneless thighs may be substituted; use roughly double the number.
- Cheese: Asiago, Romano, or Pecorino can replace Parmesan.
- Cream: Heavy cream is recommended, as lower-fat dairy may curdle at high heat.
- Sun-dried tomatoes: Fresh cherry tomatoes or jarred roasted red peppers can be used instead.
- Seasonings: Herbs and spices can be adjusted as long as they complement the creamy sauce.
- Spinach: Optional. Other vegetables such as green beans or mushrooms may be added at the start of baking.
- Do I need to thaw the chicken first?
Yes. The chicken should be fully thawed before baking so it cooks evenly and the sauce comes together properly. - Why does my sauce look thin or separated?
This can happen from the high oven heat. The sauce is not curdled—just give it a good stir after baking and it will smooth back out. Letting the chicken rest also helps it thicken slightly. - Can I use something lighter than heavy cream?
You can, but it’s not recommended. Lower-fat dairy is more likely to separate at high temperatures. Heavy cream gives the best texture and stability. - Do I need to cover the chicken while baking?
No. The chicken bakes uncovered so the sauce can reduce slightly and the chicken cooks through properly. - Do I need a meat thermometer?
No, but it’s the easiest way to ensure perfectly cooked chicken. The internal temperature should reach 165°F in the thickest part.
