Go Back
–+ servings
Creamy baked Tuscan chicken with spinach and sun-dried tomatoes served in a deep ceramic dish.

Baked Tuscan Chicken

Nataliia
We all have those nights where we're too busy to cook, but still want to sit down to a meal that feels special. When that happens, this baked Tuscan chicken is my go-to. It takes just 40 minutes from start to finish with very little prep. You just need chicken breasts, a handful of spices, sun-dried tomatoes, basil, and spinach, all brought together in a beautifully rich and creamy sauce.
4.50 from 2 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Course dinner, lunch, Main Course
Cuisine American, Italian
Servings 4
Calories 449 kcal

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

Serving ideas:
  • 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.

Nutrition

Serving: 4ozCalories: 449kcalCarbohydrates: 19.4gProtein: 31.4gFat: 29gSaturated Fat: 14.8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5.9gCholesterol: 141mgSodium: 370mgPotassium: 600mgFiber: 3.9gSugar: 13.3g
Keyword chicken breast, tuscan chicken
Tried this recipe?Let us know how it was!