Baked Tuscan Chicken Breasts take 30 minutes to make, but taste like they took days to perfect… the flavor is just that perfect! Tender, juicy, savory chicken breasts are baked with a lovely mix of herbs and spices before they meet their dance partner for the evening; cream sauce. Not just any cream sauce though, but a savory, rich, and flavorful cream sauce loaded with wilted spicy, sweet sun-dried tomatoes, and sharp parmesan. There’s no need to book a plane to Tuscany when these Baked Tuscan Chicken Breasts are on the table!
Ingredients
For the chicken:
- 4 chicken breasts, boneless and skinless
- 1/2 teaspoon salt
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon paprika
- 1/8 teaspoon black pepper
- 1 tablespoon canola oil
For the cream sauce:
- 1 cup heavy cream
- 2 teaspoons garlic, minced
- 1 teaspoon cornstarch
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/3 cup sun-dried tomatoes, chopped
- 1/4 cup parmesan cheese, shredded
- 1/2 cup fresh spinach, chopped
Directions
Step 1 –Preheat the oven to 425 degrees F.
Step 2 –Place the chicken breasts on a cutting board and cover them with plastic wrap.
Step 3 –Using a rolling pin, a smooth meat mallet, or a small frying pan, pound the chicken until flattened to an even thickness.
Step 4 –Place the chicken breasts in a 9×13-inch baking dish.
Step 5 –In a bowl, add 1/2 teaspoon of the salt, the Italian seasoning, the paprika, and 1/8 teaspoon of the pepper and stir to combine.
Step 6 –Drizzle the chicken with the oil and rub each piece of chicken with the seasoning mixture.
Step 7 –In a bowl, add the cream, the garlic, the cornstarch, the remaining salt, and the remaining pepper and whisk together until combined.
Step 8 –Stir the sun-dried tomatoes and the parmesan into the cream mixture.
Step 9 –Pour the cream mixture around the chicken in the baking dish, trying not to cover the chicken completely.
Step 10 –Bake until the chicken reaches an internal temperature of 165 degrees F, about 16-20 minutes.
Step 11 –Remove the pan from the oven and immediately stir in the spinach.
Step 12 –Cover the pan and allow the dish to rest until the spinach wilts, about 10 minutes.
Step 13 –Serve.
