Why You’ll Love This Recipe

Baked Tuscan Chicken Breasts are a rich, creamy, and savory dish featuring seared chicken breasts smothered in a garlic parmesan cream sauce with sun-dried tomatoes and spinach. This easy, one-pan recipe delivers restaurant-quality flavor perfect for a weeknight dinner or a cozy gathering. The golden chicken and creamy sauce pair beautifully with pasta, rice, or crusty bread.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

chicken breastssalt and pepperolive oilgarlicclovesun-dried tomatoesspinachheavy creamparmesan cheesepaprikaItalian seasoningchicken broth

directions

Preheat your oven to 375°F (190°C).

Season both sides of the chicken breasts with salt, pepper, paprika, and Italian seasoning.

In a large oven-safe skillet, heat olive oil over medium-high heat. Sear the chicken breasts for 2-3 minutes on each side until golden brown. Remove and set aside.

In the same skillet, add a bit more olive oil if needed and sauté minced garlic for about 1 minute.

Stir in the sun-dried tomatoes and cook for 1-2 minutes.

Add the chicken broth and heavy cream, bringing the mixture to a simmer.

Stir in grated parmesan cheese until melted and smooth.

Add fresh spinach and cook until wilted.

Return the chicken breasts to the skillet, spooning some of the sauce over each piece.

Transfer the skillet to the oven and bake for 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).

Let rest for 5 minutes before serving.

Servings and timing

This recipe serves 4.Preparation time: 10 minutesSearing and sauce prep: 10 minutesBaking time: 20-25 minutesTotal time: 40-45 minutes

Variations

Use boneless chicken thighs for a juicier result.

Add mushrooms for extra umami flavor.

Substitute kale for spinach if preferred.

Spice it up with a pinch of red pepper flakes.

Use half-and-half instead of heavy cream for a lighter sauce.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.Reheat gently in a skillet over medium heat or in the microwave at 50% power to avoid separating the sauce.Freeze for up to 2 months, though the texture of the sauce may change slightly upon thawing.

FAQs

Can I make this dish ahead of time?

Yes, it reheats well and the flavors deepen after a day in the fridge.

What can I serve with Tuscan Chicken?

It pairs well with pasta, mashed potatoes, rice, or steamed vegetables.

Can I use jarred sun-dried tomatoes?

Yes, both oil-packed and dry-packed work. If using dry, soak briefly in hot water.

Is this dish gluten-free?

Yes, as long as your chicken broth and parmesan are gluten-free.

Can I make this dairy-free?

You can try using dairy-free cream and cheese substitutes, but flavor and consistency may vary.

How do I know the chicken is fully cooked?

Use a meat thermometer to ensure it reaches 165°F (74°C) at the thickest point.

Can I skip the baking step?

Yes, but you’ll need to simmer the chicken in the sauce on the stovetop until fully cooked.

How thick should the sauce be?

It should be rich and creamy, thick enough to coat the back of a spoon.

Can I double the recipe?

Absolutely, just use a larger skillet or baking dish to accommodate more chicken.

Does this freeze well?

Yes, but for best results, thaw in the fridge overnight and reheat gently.

Conclusion

Baked Tuscan Chicken Breasts are the perfect blend of creamy, savory, and hearty. With just one skillet and a handful of flavorful ingredients, you can create a comforting meal that tastes like it came from a fine Italian restaurant. Great for busy nights or special dinners, this dish is bound to become a regular favorite in your kitchen.