This Baked Tuscan Chicken Breast recipe is an easy meal ready in 30 minutes or less! With a creamy sauce that’s perfect over pasta, it’s one of our favorite chicken breast recipes.
See the step by step recipe video down in the recipe card.
You might also like this stovetop Creamy Tuscan Chicken Recipe, Tuscan Chicken Pasta Bake or this One Pan Tuscan Orzo with Chicken!
Table of Contents
This Tuscan Chicken Breast recipe has been a long time coming!
We’ve always loved the creamy Italian-inspired flavors of these Creamy Italian Instant Pot Chicken Breasts, this Crockpot Chicken and Potatoes and this Instant Pot Italian Chicken Pasta.
But I’ve never done any creamy delicious chicken breast recipes like this in the oven or stove top.
Since this month is all about these perfect Baked Chicken Breasts, I wanted to share a few different ways that we can take a classic roast chicken breast and jazz it up without adding much prep time.
In the end, we’ll have multiple easy, toss-it-in-the-oven-and-forget-it chicken breast recipes that just need a simple salad or pot of pasta to make it an instant hit with the family.
For the first one, I definitely wanted something creamy and comforting. It’s still on the chilly side here, and we are game for a creamy baked chicken dinner full of garlic, Parmesan, sun-dried tomatoes, and spinach any day of the year!
Check out this Baked Monterey Chicken or these 30 Easy Baked Chicken Recipes next!
It looks impressive, and yet it is so easy to make!
Perfect for guests when you don’t want to slave over the stove 😉
Don’t feel like turning on the oven? Try my Crockpot Tuscan Chicken instead! Or try this cheesy Spinach Stuffed Chicken Breast instead.
How to make Baked Tuscan Chicken recipe:
- Flatten your chicken breasts so they are roughly the same size: this will ensure they cook evenly and that one side doesn’t end up completely dried out! Simply cover in plastic wrap and use a rolling pin or a small frying pan to flatten the thick end slightly.
- Dry with paper towel: we want our chicken to roast and be golden and flavorful, so we don’t want any of the excess water that might be on it. Drying it before seasoning will give the best results!
- Rub with oil and season well: we are keeping the seasoning simple again, but the sauce adds a ton of flavor!
- High heat for a short time: what I love most about this recipe is that almost all of the sauce ingredients are added right to the pan, and everything cooks at once. There’s no simmering on the stove or extra hassle! Just toss and go — the only thing we add after is the spinach.
- Cover and let rest: at least 10 minutes! You can even let it rest for 20 and I promise it will be so juicy and hot. This keeps the juices inside the meat and gives the spinach a chance to wilt down in the sauce without becoming overcooked and slimy.
Variations and substitutions:
- Boneless chicken thighs: you can absolutely swap for boneless chicken thighs without changing the rest of the recipe! You will likely want to use twice as many thighs as the breasts called for.
- Cream: I know it’s tempting to swap the heavy cream for a lighter variety, but be careful because lower fat dairy cannot be cooked at a high temperature without curdling. You may be able to swap for evaporated milk if you are a looking for a lower calorie option, but it may not thicken like heavy cream does and your sauce may be thinner.
- Sun-dried tomatoes: I know these can be hard to come by at times, but I just love the subtle flavor they add! A couple other options would be fresh cherry tomatoes or jarred roasted red peppers — they’ll both add a nice pop of flavor!
- Seasoning: you can absolutely play with the seasoning, as long as you choose herbs and spices that pair well with the sauce.
- Spinach: you can leave it out if you want. I love that it adds a pop of color and a boost in the nutritional value. You can swap for other vegetables if you prefer: green beans or mushrooms could be added at the beginning of the cook time for a new twist!
How to store leftover Tuscan Chicken:
This Tuscan Chicken Breast is a great option for prepping ahead because it stores easily and is delicious reheated!
You can store in an airtight container in the refrigerator for up to 4 days provided all of your ingredients were fresh.
If you stuck to the recipe and used heavy cream (low fat dairy cannot be frozen) you can also store in an airtight freezer container or zip-top bag for up to 3 months, maybe it a great freezer meal!
What to serve with Tuscan Chicken Breasts:
We love this chicken breast recipe with plain, simple pasta, but you can also serve over these Cream Cheese Mashed Potatoes for a touch of indulgence, or these Slow Cooker Mashed Potatoes for a make ahead option.
This Instant Pot Brown Rice is also a great complement for a healthier, gluten-free option.
Also, these Breadsticks do a great job of soaking up all that creamy sauce 😉
Note that the chicken is as saucy as it is in these photos — it is enough sauce for us to serve with pasta, but the pasta is not drowning in sauce. If you want a lot of sauce, I would multiply the sauce recipe by 1.5 (so instead of 1 cup cream, use 1.5 cups, etc.)
Baked Tuscan Chicken Breast
written by Ashley Fehr
Ingredients
- 4 boneless skinless chicken breasts (breast halves)
- 1 tablespoon canola oil
- ½ teaspoon salt
- ½ teaspoon Italian seasoning
- ¼ teaspoon paprika
- ⅛ teaspoon black pepper
Cream Sauce
- 1 cup heavy cream
- 2 teaspoons minced garlic
- 1 teaspoon corn starch
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- ⅓ cup sundried tomatoes (chopped)
- ¼ cup shredded Parmesan cheese
- ½ cup chopped fresh spinach
Instructions
- Preheat oven to 425 degrees F.
- Place chicken breasts on a cutting board and cover with a piece of plastic wrap. Use a rolling pin, smooth meat mallet or small frying pan to flatten the thick side of the chicken so that it is roughly an even thickness.
- Place chicken breasts in a 9×13" baking dish (or a larger one if you are using very large chicken breasts — you don't want them smushed together or they will take longer to cook).
- Combine ½ teaspoon salt, Italian seasoning, paprika and ⅛ teaspoon pepper. Drizzle chicken with oil and rub with seasoning (I just do the top, since the bottom will be sitting in sauce).
- Whisk together cream, garlic, corn starch, salt and pepper until combined. Stir in sundried tomatoes and Parmesan cheese and pour around the chicken in the baking dish (it shouldn't cover the chicken completely, but it won't hurt anything if it does).
- Bake at 425 degrees F for 16-20 minutes, until an internal temperature of 165 degrees F is reached in the thickets part of the chicken (the exact cook time will depend on the size of your chicken breasts).
- Remove pan from oven and stir spinach into sauce. The sauce may separate as it cooks (it is NOT curdled!) — just give it a stir and it will come together. Cover pan and allow chicken to rest for 10 minutes while the spinach wilts.
- Uncover and serve.
Notes
Nutrition Information
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Mariah says
Im not a big fan of chicken. I feel like no matter what I do it ends up bland but this recipe was amazing. It’s so flavorful and delicious. The only thing I changed that I felt made it better was I used smoked paprika, garlic powder, and onion powder when seasoning the chicken. I also stirred smoked paprika in with the heavy cream.
Laura Burdett-Munns says
My family loved this! So easy and it was delicious.
Ashley Fehr says
I’m so glad!
Trish says
This is my new go to recipe!!! Absolutely delicious every time. Thank you!
Ashley Fehr says
Thank you Trish!
Ashley says
Delicious! I made double the sauce, because we always love extra. Also, I was making it for a family member who can’t have milk – so I substituted with plain unflavored oat milk. It worked wonderfully!! I can’t wait to make it again, but with the heavy cream this time around. I also added fresh sliced basil as a garnish. Thank you for this recipe!
Ashley Fehr says
Thanks Ashley!
Rod says
Made this tonight, pretty much doubled everything except the chicken. Added some chopped up big Jim’s because it’s that time of year in NM. This is FIRE! Thanks. This will definitely be in my rotation.
Ashley Fehr says
Awesome!
Rachael McKay says
I made this tonight and followed the recipe, and sadly I will never make it again. I was so looking forward to it and it ended up being the most bland chicken dish I have ever made. I seasoned my chicken so well, I don’t understand how it became tasteless. 🙁
Ashley Fehr says
I’m sorry to hear you didn’t enjoy it!
Linda says
Made this recipe, so tasty and easy! Made a couple days later for friend who had surgery. Next time I will add a little more cream for more sauce. Paired with egg noodles. Liked that it was “one dish”!
Ashley Fehr says
Thanks Linda!
Mike says
Made this, tonight, and my wife raved about it. She said that I outdid myself, and I’d like to think I’m a pretty good cook. Lol. (Kudos to you for the recipe!) We even had a guest over, and he loved it. I served it over egg noodles, but next time, I’ll double the sauce.
Ashley Fehr says
Thanks Mike! I’m glad it was a hit!
Deb Fenton says
My family loved this! The sauce is amazing but the corners burnt a bit so I would use smaller chicken breasts next time or butterfly larger ones so there was more sauce.
Erica says
I made this recipe today. I baked my chicken breast for 20 mins. It came out perfectly. I then made the sauce separately and once it was done I placed the chicken inside the skillet.
We loved it and I will make it again.
Ashley Fehr says
Thanks for sharing Erica! I’m not into extra dishes for no reason, but I’m glad that worked out for you!
David says
Can I substitute Plain Greek yogurt for the heavy cream in a 1:1 ratio?
Izzy Gragen says
This tastes ok, but doesn’t look very appetizing b/c of the way the cream curdled. I think I’ll try this again, but make it on top of the stove and add the cream & parm toward the end of the cooking time.
Ashley Fehr says
Heavy cream does not curdle. But the sauce may separate as it cooks. You just need to give it a stir and it will smooth out.
Ashley Fehr says
Heavy cream does not curdle, but may separate as it cooks. All it takes is a stir to make the sauce come together.
Amy says
Can I use boneless thighs instead? What cook time and temperature adjustments would there be?
Ashley Fehr says
Yes! They should cook in about the same amount of time.
Olivia says
Husband loved it!! I put mine on top of spinach pasta and his and my son’s on spaghetti noodles. Served with asparagus for a side. My only complaint…. I need more sauce!!
Ashley Fehr says
Thanks Olivia!
Laura Giordano says
I used light cream instead of the heavy thinking I’d save calories it does look like it curdled, is it bad or still edible
Laura G.
Ashley Fehr says
I would give it a stir and it might come together. This is why the recipe calls for heavy cream.
Teresa says
Cooked to the recipe before making for company and enjoyed the dish. The second time we added no-salt seasoning (like Dash) to the rub to amp it up a bit, and used baby spinach that we stirred into the sauce before covering. Everybody loved it – will make again for sure!
Ashley Fehr says
I love that! Thanks!
Bria A says
Yum! Making this tonight! What one of noodles are those that you have pictured?
Ashley Fehr says
These are pappardelle!
Cheyenne says
As a broke college student, I always try to find quick, easy and affordable recipes to make at home. This recipe is everything I was looking for and it is delicious over pasta! I also appreciate the recipe’s simplicity since I didn’t have much to work with at home at the time I cooked this.
Ashley Fehr says
Thanks Cheyenne! I’m glad you liked it!
Clara says
This lovely recipe delivers exactly what I was expecting. Perfect 👌🏻
Ashley Fehr says
I’m so glad!
Lei Lei says
Absolutely Delish! I added a dash of nutmeg to the cream sauce… gave it a pop of unexpected flavor. Yummy 😋 served over brown rice.
Ashley Fehr says
Oh nice! I’ll have to try that😀
Jaclyn says
That’s exactly what I had in mind! (to add a dash of nutmeg)! Also, thinking of adding a splash of lemon to brighten the flavor a bit. I have chicken breasts defrosting. The recipe is in my planner. Can’t wait to try it! One of the above comments said they used oat milk for a family member who couldn’t have dairy so I will also try out oat milk. I was actually thinking of cashew cream or canned coconut cream. Will try oat milk first. Then, the next time we make it we will modify as needed.