Description
Baked Tuscan Chicken is a creamy, flavorful dish packed with tender chicken breasts, sun-dried tomatoes, mushrooms, and spinach, all baked in a luscious garlic-parmesan cream sauce. It’s a comforting dinner that feels gourmet but comes together easily for a weeknight meal.
Ingredients
Scale
- 4 chicken breasts
- 1/2 tsp paprika
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
- 1/4 tsp crushed red pepper
- 1/2 tsp sea salt
- 1/2 tsp black pepper
- 1/2 cup sun-dried tomatoes, drained of oil and chopped
- 10 oz white mushrooms, sliced
- 1 cup fresh baby spinach, chopped
For the Cream Sauce:
- 3/4 cup heavy cream
- 1/2 cup chicken broth
- 2 oz cream cheese, softened
- 1 tbsp cornstarch
- 2–3 garlic cloves, minced
- Salt and pepper, to taste
- 1/3 cup grated parmesan cheese
Instructions
- Preheat oven to 375°F (190°C).
- Season the chicken breasts with paprika, Italian seasoning, garlic powder, crushed red pepper, salt, and pepper.
- In a large oven-safe skillet, sear the chicken in a little olive oil over medium-high heat for 3–4 minutes per side until golden brown. Remove and set aside.
- In the same skillet, add mushrooms and cook until softened, then stir in sun-dried tomatoes and spinach. Cook briefly until spinach wilts. Remove from heat.
- In a small saucepan, whisk together heavy cream, chicken broth, cream cheese, cornstarch, garlic, salt, and pepper. Cook over medium heat until thickened, then stir in parmesan.
- Pour the cream sauce over the vegetables in the skillet, then nestle the chicken breasts back into the pan.
- Transfer skillet to the oven and bake for 20–25 minutes, until chicken is cooked through (internal temp 165°F / 74°C).
- Serve hot, garnished with extra parmesan or fresh herbs if desired.
Notes
- Pair with pasta, rice, or mashed potatoes to soak up the creamy sauce.
- You can use boneless chicken thighs instead of breasts for a juicier option.
- Add extra crushed red pepper if you like a spicier kick.
- Leftovers reheat well the next day.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 420
- Sugar: 4g
- Sodium: 810mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 135mg
Keywords: Baked Tuscan Chicken, creamy chicken recipe, Italian chicken, chicken with spinach and sun-dried tomatoes