What do I cook for dinner when I am too busy, but still want something special? This baked Tuscan chicken comes together in 40 minutes with minimum preparation. My recipe uses chicken breasts, spices, sun-dried tomatoes, basil, spinach, and a creamy sauce.
What do I cook for dinner when I am too busy, but still want something special? This baked Tuscan chicken comes together in 40 minutes with minimum preparation. My recipe uses chicken breasts, spices, sun-dried tomatoes, basil, spinach, and a creamy sauce.
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Why you will love this recipe
- This easy baked Tuscan chicken recipe is gluten-free. It also doesn't require many ingredients and is affordable.
- It is super easy to make, just prep everything, throw it in the oven and you have a delicious dinner.
- The chicken breasts turn out very soft, making it a perfect meal for toddlers.
- Picky eaters will not say "no" to this tasty creamy chicken.
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. Rub generously salt and spices. Place the chicken breasts in a deep dish leaving some space between them.
Make the sauce: in a large mixing bowl, add a box of 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 leaving the tops of the breasts uncovered. If the meat gets fully submerged in a sauce (it depends on the size of the pan), it's not a problem.preheat oven to 425 degrees F. Place uncovered pan on the center rack of the oven and bake for 30-35 minutes or until the meat is no longer pink inside 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 wilted. 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, split them in half. 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.
I am so happy that you stopped by today. Thank you for checking out my recipe. If you made this creamy Tuscan chicken or have ideas how to improve it, please leave a comment or tag me in your picture on Instagram. I would love to see your creations.
Other recipes with chicken as main ingredient
📖 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
- 1 pint heavy cream
- 1 teaspoon corn starch
- ¼ cup chicken broth optional
- ⅓ cup shredded Parmesan
- 8-10 chopped sun dried tomatoes
- 1 Tablespoon chopped fresh basil
- 1 cup fresh spinach
Instructions
- Preheat oven to 425°F. Rub chicken breast with oil, salt and spices. Place the chicken in a deep glass dish.
- In a large mixing bowl, add cream and cornstarch. Whisk it well until combined. Add cheese, chopped basil and tomatoes. Pour the sauce over the chicken.
- Bake for 30 minutes or until chicken is fully cooked and the internal temperature reached 165°.
- Remove from the oven, add fresh spinach right away while the sauce is still boiling. Cover the dish with the foil and let it sit for 10 minutes until the spinach is wilted. Enjoy hot!
Notes
- if your chicken breasts are big, split them in half.
- use other herbs such as basil, thyme, rosemary.
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!