The BEST Creamy Baked Tuscan Chicken Recipe
This classic Creamy Baked Tuscan Chicken Recipe is delicious and easy. Pour a wonderful garlic-infused cream sauce over chicken breasts and bake in the oven. It’s perfect for mid-week family meals or an elegant dinner party! The chicken is incredibly tender and soaks up all that Italian herbs and Tuscan flavor of the mouth-watering sauce.
- Prep Time: 10 Minutes
- Cook Time: 35 Minutes
- Total Time: 45 Minutes
- Yield: 4
- Category: Dinner
- Method: Bake
- Cuisine: Mediterranean Diet
- Diet: Gluten Free
Ingredients
FOR THE CHICKEN
● 2 tablespoons olive oil
● 1 teaspoon salt
● 1 teaspoon garlic powder
● 1 teaspoon Italian seasoning
● 1/2 teaspoon Paprika
● 1/4 teaspoon ground black pepper
● 2 1/2 lbs (4) skinless, boneless chicken breasts
FOR THE TUSCAN CREAM SAUCE
● 1 cup heavy cream
● 1 tablespoon dry parsley
● 2 teaspoons garlic powder
● 1 teaspoon cornstarch
● 1/4 teaspoon salt
● 1/8 teaspoon ground black pepper
● 1/3 cup shredded parmesan cheese
● 1/2 cup chopped sundried tomatoes (or you can get them already julienne in oil)
● 1/2 cup fresh spinach (optional but so delicious)
Instructions
- Preheat the oven to 375 degrees Fahrenheit.
- Pour the olive oil into a 9×13-inch baking dish. It will help coat the chicken and prevent it from sticking to the bottom. Set aside.
- Mix the salt, garlic powder, Italian seasoning, Paprika, and ground black pepper. Set it aside. NOTE: I like mixing my ingredients in a small bowl before adding them to my dish. This way you have a more even distribution of all the flavors.
- Place the chicken breasts in the oiled pan. Use a fork and poke each breast a few times. NOTE: For this recipe, my chicken breasts were even in size and thickness, so I poked each chicken breast 4-5 times with a fork.
- Sprinkle the seasoning mixture on the chicken. Set aside.
NOTE: If you like to do meal prep, you can do this step in the morning or even the night before. Place the chicken back in the fridge until ready to use. - Whisk the heavy cream, dry parsley, garlic powder, cornstarch, salt, pepper, and Parmigiano cheese in a bowl.
- Add the sundried tomato to the heavy cream mixture.
- Mix until combined. The mixture will be thick.
- Add the thick cream sauce to the chicken.
- Spread the creamy parmesan sauce evenly on the chicken.
- Place the chicken in the preheated oven.
- Cook for 35 minutes or until the chicken has an internal temperature with a meat thermometer of 165 degrees Fahrenheit. NOTE: Remember the thickness of the chicken breasts will directly impact your cooking time.
- Once cooked, take the chicken out of the oven.
- Add the spinach to the top of the chicken and cover the baking dish for 10 minutes. This will allow the chicken to rest and the spinach to wilt.
- Serve and Enjoy!
Notes
o If you have the sun-dried tomatoes in oil, put them on a paper towel to try to absorb some of the oil.
o You can use chicken thighs or chicken quarters. Time and final texture will vary.
It’s delicious served with pasta, veggies, or even mashed potatoes. Bread is also great for dipping in the luscious sauce! Enjoy!
Leftovers are wonderful sliced into a salad or a sandwich.
