This easy baked Tuscan chicken is one of those dinners that feels a little fancy, but is actually so simple to make.
Juicy chicken breasts are baked in a rich, creamy sauce with sun-dried tomatoes, Parmesan, and spinach—all ready in about 30 minutes.
It’s the kind of meal that tastes like something you’d order at a restaurant,
but comes together quickly with ingredients you probably already have on hand.
Perfect for busy weeknights, but still delicious enough to serve with pasta or rice for a cozy, satisfying dinner.
For the Chicken
- Chicken – boneless, skinless chicken breasts are used here. You can also swap for chicken thighs if you prefer a juicier, richer cut.
- Canola Oil – helps the seasoning stick and keeps the chicken moist as it bakes.
- Salt – enhances the natural flavor of the chicken.
- Italian Seasoning – adds a simple blend of herbs that pairs perfectly with the creamy sauce.
- Paprika – gives a subtle warmth and a hint of color.
- Black Pepper – adds a light touch of spice to balance the flavors.
For the Cream Sauce
- Heavy Cream – the base of the sauce, making it rich, smooth, and creamy.
- Garlic – adds bold, savory flavor to the sauce.
- Corn Starch – helps thicken the sauce so it coats the chicken nicely.
- Salt – brings out all the flavors in the sauce.
- Black Pepper – adds a gentle kick.
- Sun-Dried Tomatoes – provide a slightly tangy, concentrated tomato flavor.
- Parmesan Cheese – adds a salty, nutty richness and helps thicken the sauce.
- Fresh Spinach – stirred in at the end for a pop of color and added freshness.
Creamy Oven-Baked Tuscan Chicken Dinner
A quick, oven-finished chicken dinner featuring a rich cream-based sauce with sun-dried tomatoes, Parmesan, and spinach. It comes together in about half an hour and pairs well with pasta, rice, or crusty bread.
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Servings: 4
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Ingredients
- 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
Cream Sauce
- 1 cup heavy cream
- 2 teaspoons minced garlic
- 1 teaspoon corn starch
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- ⅓ cup sundried tomatoes, (chopped)
- ¼ cup shredded Parmesan cheese
- ½ cup chopped fresh spinach
Instructions
- Preheat oven to 425 degrees F.
- Place chicken breasts on a cutting board and cover with a piece of plastic wrap. Use a rolling pin, smooth meat mallet or small frying pan to flatten the thick side of the chicken so that it is roughly an even thickness.
- Place chicken breasts in a 9×13" baking dish (or a larger one if you are using very large chicken breasts — you don't want them smushed together or they will take longer to cook).
- Combine ½ teaspoon salt, Italian seasoning, paprika and ⅛ teaspoon pepper. Drizzle chicken with oil and rub with seasoning (I just do the top, since the bottom will be sitting in sauce).
- Whisk together cream, garlic, corn starch, salt and pepper until combined. Stir in sundried tomatoes and Parmesan cheese and pour around the chicken in the baking dish (it shouldn't cover the chicken completely, but it won't hurt anything if it does).
- Bake at 425 degrees F for 16-20 minutes, until an internal temperature of 165 degrees F is reached in the thickets part of the chicken (the exact cook time will depend on the size of your chicken breasts).
- Remove pan from oven and stir spinach into sauce. The sauce may separate as it cooks (it is NOT curdled!) — just give it a stir and it will come together. Cover pan and allow chicken to rest for 10 minutes while the spinach wilts.
- Uncover and serve.
- How do I keep the chicken juicy?
Pound the chicken to an even thickness so it cooks evenly, and don’t leave it in the oven too long. Once it hits 165°F, it’s done—any longer and it can dry out. - Why does the sauce look split?
It can look a little separated straight out of the oven—that’s totally normal. Just give it a good stir and it will come back together into a smooth, creamy sauce. - What if my sauce is too thin?
Let it sit for a few minutes after baking and it will thicken up. The Parmesan and cornstarch do most of the work here, so it just needs a little time. - Can I make this ahead?
Yes! You can prep or fully cook it in advance. When reheating, warm it gently and add a splash of cream or milk to loosen the sauce if needed. - What should I serve it with?
Anything that can soak up that creamy sauce! Pasta, rice, or even crusty bread are all great options. Add a simple veggie on the side if you want to round it out.
