Craving a special dinner but short on time? This baked Tuscan chicken comes together in just 40 minutes with almost zero prep. Tender chicken breasts are baked to perfection in a rich, creamy sauce loaded with sun-dried tomatoes, fresh spinach, and fragrant basil.
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Why you will love this recipe
- Affordable.
- Very easy to make.
- The chicken breasts turn out very juicy.
- Versatile.
Ingredients
- Chicken breast: I always try to pick smaller organic chicken breasts. They bake faster and are not tough.
- Olive Oil: you will need just a little bit to rub the chicken.
- Salt and Spices: I used Herbes de Provence, Paprika, and Garlic Powder. You can use basil, thyme, oregano.
- Heavy Cream: I used full-fat heavy cream to make the sauce.
- Corn Starch: corn starch is great for thickening the sauce.
- Chicken Broth: this is optional, but I like to add some for more flavor.
- Shredded Parmesan: you will need the cheese for the sauce.
- Sun-Dried Tomatoes: they will add a tangy savory taste to the dish.
- Fresh Basil: some chopped basil leaves for extra flavor.
- Fresh Baby Spinach: it will be added at the end to the pan with the chicken and sauce.
See the recipe card for quantities.
Recommended equipment
- Large mixing bowl
- Whisk
- Measuring spoon
- Measuring cup
- Cutting board and a knife
- Large glass or ceramic deep baking dish.
Instructions
- Prepare the chicken: pat dry the chicken breasts with paper towels. Rub each breast with a little bit of olive oil on both sides. Sprinkle with salt and spices. Place the chicken breasts in a deep dish.
Make the sauce: in a large mixing bowl, add heavy cream, broth, and corn starch. Whisk everything well. Add Parmesan cheese, chopped basil, chopped sun-dried tomatoes.
Cook: Pour the sauce over the chicken. Place uncovered pan on the center rack of the oven and bake for 30-35 minutes or until the chicken i s fully cooked and internal temperature reaches 165 degrees.
Add spinach: when the chicken is fully cooked, take the pan out of the oven. Add fresh spinach right away, while it's still hot and bubbly. You can push the spinach into the sauce, so it cooks better. Cover the pan with the foil and let it stand for 10 minutes or until the spinach gets softer. Serve hot with your favorite side.
How to serve
- make it a complete meal by serving it over noodles and a side salad or some steamed veggies.
- for a gluten-free meal, serve it with pan-fried potatoes and onions.
- for a low-carbs dinner - serve the chicken with a salad on a side.
Pro tip
If you are using large chicken breasts, slice them them in half horizontally. This will make them cook faster and be juicier.
Recipe variations and substitutions
- Use chicken thighs instead of breasts.
- Make it dairy-free by swapping cream for full-fat coconut milk.
- Add canned artichokes.
Other recipes with chicken as main ingredient
- Chicken muffins
- Baked thin sliced chicken breasts
- Air fryer frozen chicken breasts
- Juicy cast iron skillet chicken breast
- Frozen chicken wings in air fryer
📖 Recipe
Baked Tuscan Chicken
Equipment
- Large Mixing Bowl
- Whisk
- Measuring spoon
- Measuring Cup
- Cutting board and a knife
- Ceramic or glass deep baking dish
Ingredients
- 4 chicken breasts
- 1 Tablespoon olive oil
- ½ teaspoon salt
- 1 teaspoon herbes de provence spice mix
- ¼ teaspoon garlic powder
- ½ teaspoon paprika
- 2 cups heavy cream
- 1 teaspoon corn starch
- ¼ cup chicken broth optional
- ⅓ cup shredded Parmesan
- 8-10 pieces chopped sun dried tomatoes
- 1 Tablespoon chopped fresh basil
- 1 cup fresh spinach
Instructions
- Preheat the oven to 425°F (220°C). Pat the chicken breasts dry with a paper towel. Rub both sides evenly with the olive oil, salt, and spices. Arrange the chicken in a single layer in a deep glass or ceramic baking dish.
- In a large mixing bowl, vigorously whisk the heavy cream, chicken broth, and cornstarch until smooth and no lumps remain. Stir in the shredded Parmesan cheese, chopped fresh basil, and sun-dried tomatoes.
- Pour the cream sauce evenly over the chicken. Leave the baking dish uncovered and bake on the center rack for 30-35 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
- Carefully remove the dish from the oven. While the sauce is still hot and bubbling, immediately add the fresh spinach, gently pressing it down into the liquid. Cover the baking dish tightly with aluminum foil and let it rest for 10 minutes until the spinach is wilted. Serve immediately.
Notes
- Pasta: Penne, fettuccine, or linguine are classic choices. For a more kid-friendly option, farfalle (bowtie) or rotini hold creamy sauces beautifully.
- Potatoes: Creamy mashed potatoes or crispy roasted baby potatoes work perfectly.
- Rice or Quinoa: A simple fluffy white rice, or a garlic-herb quinoa, makes for an easy, neutral base.
- A Bright Salad: A simple arugula and beets or mixed greens salad tossed in a sharp, lemony vinaigrette. The acid will beautifully contrast the rich Tuscan sauce.
Rhonda says
We absolutely loved this! My chicken breasts were big, and I cut them up. I hesitated about the sun dried tomatoes, but they are a must! So good.
Sava's Kitchen says
I'm so glad you loved the recipe, Rhonda. Thank you for a great review!