Baked Tuscan Chicken Breasts

Prep Time 10 minutes
Total Time 30 minutes
Servings 4 servings

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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!

overhead image of four baked tuscan chicken breasts in baking dish.

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!

close up image of tuscan chicken in grey baking dish.

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:

  1. 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.
  2. 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!
  3. Rub with oil and season well: we are keeping the seasoning simple again, but the sauce adds a ton of flavor!
  4. 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.
  5. 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.
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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!
overhead image of sliced tuscan chicken on pappardelle pasta.

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.)

close up image of tuscan chicken on bed of pappardelle.
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Baked Tuscan Chicken Breast

4.96 from 1003 votes
This Baked Tuscan Chicken Breast is an easy meal ready in 30 minutes or less! With a creamy sauce that's perfect over pasta.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Cuisine American, Italian
Course Main Course
Servings 4 servings
Calories 423cal


  • 4 boneless skinless chicken breasts (breast halves)
  • 1 tablespoon canola oil
  • ½ teaspoon salt
  • ½ teaspoon Italian seasoning
  • ¼ teaspoon paprika
  • teaspoon black pepper

Cream Sauce

  • 1 cup heavy cream
  • 2 teaspoons minced garlic
  • 1 teaspoon corn starch
  • ¼ teaspoon salt
  • teaspoon black pepper
  • cup sundried tomatoes (chopped)
  • ¼ cup shredded Parmesan cheese
  • ½ cup chopped fresh spinach


  • 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. Cover pan and allow chicken to rest for 10 minutes while the spinach wilts.
  • Uncover and serve.


*1 serving is 1 chicken breast with roughly ½ cup of sauce

Nutrition Information

Calories: 423cal | Carbohydrates: 9g | Protein: 29g | Fat: 31g | Saturated Fat: 16g | Trans Fat: 1g | Cholesterol: 159mg | Sodium: 712mg | Potassium: 823mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1461IU | Vitamin C: 7mg | Calcium: 137mg | Iron: 2mg
Keywords baked chicken, tuscan chicken

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Meet Ashley

My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!

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Reader Interactions


  1. Suzanne says

    Delish! I made 3 pans of this tonight for a dinner party and everyone raved! I doubled the seasoning on the chicken except for the salt, and I made 1.5x the sauce. Served on noodles with asparagus on the side.

  2. Adriahna says

    The chicken is baked uncovered, correct? I am cooking as we speak and just wanted to ask. I’d rather be safe than sorry. Lol this Looks delicious!

  3. Malley B. says

    Absolutely delicious! My husband says this just made it to one of his top favorite meals. Highly recommend.

  4. Celine T. says

    Such an incredible recipe! I was amazed at how yummy it turned out despite the minimal effort and ingredients. It’s so simple yet flavorful, and the chicken was so juicy. I served it over whole wheat penne, definitely my new favorite quick weekday dinner. Thanks for this great recipe!

    • The Recipe Rebel says

      Hi Mitzi! 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. Other than that I would talk with a registered dietitian or nutritionist. Enjoy!

  5. Breeya says

    WOW!! “This is restaurant quality” said my teenagers!! Divine dinning without too much effort! My new favorite recipe!! I used kosher salt and seasoned chicken and baked for about 7 min while using a sauce pan to mix (whisk) sauce really good over low heat… and used a chopper to shred fresh spinach and a few leaves of fresh basil. I also added a tablespoon of butter and doubled sauce. Then took chicken out of oven, added sauce and returned to oven to complete before serving over egg noodles. Just YUMM 💕

  6. Linda says

    I don’t normally leave comments, but I had to for this recipe. It is amazing and best part is it’s so easy! I double up on sauce to eat with pasta. Follow the recipe exactly as is and it is so good. Still tastes great after freezing and reheating. Thank you so much for sharing this. Made it twice already.

      • Andrea says

        Do you think I can freeze it in a tin foil pan? If I cook it then freeze it, how do I reheat it to cook?

      • The Recipe Rebel says

        Hi Andrea! To freeze: I would put everything in the pan (up to the point of baking) then cover really well and freeze. I would recommend thawing before baking for most even cooking results. 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 up to 3 months. I would thaw and reheat on warm. You don’t want to cook it again. Enjoy!

  7. Taylor says

    This recipe is amazing! I usually double the recipe and freeze one! (Cook before freezing, let it cool completely and cover tightly then freeze. Before serving I usually let it defrost completely and reheat/bake until warm and bubbly. Works wonderfully!) This recipe is a winner!

      • Keily Fulton says

        Great recipe my husband loved it and made several comments about how good it was. Making it again today in a double batch. I left out the cornstarch and spinach. Could very easily add other veggies like mushrooms or bell peppers. I didn’t double the sauce for the double batch, as last time it was too much (we ate it with rice but might be good with pasta). And I tripled the seasoning. And added 1/2 tsp salt to the cream sauce. Great recipe! 🙌

  8. Jessica says

    Leaving a comment because I’ve now made this about 50 times for my fam and it’s good every time 😂

  9. Deb B. says

    I made this for the first time tonight. The entire family loved it and asked to have this recipe added to the rotation. Thanks for sharing!!

  10. Michele French says

    Remember to thoroughly whisk cornstarch before adding the solid ingredients to the sauce. It’s important.
    Otherwise, great recipe and will make again

  11. Heather Brohman says

    Winner, winner chicken dinner!!! I also added fresh tomatoes and yes there was shameless plate licking!

  12. Jessica says

    Just made this yesterday and I REALLLLLY want to make it again today. This is def going in the rotation. Delicious! Thank you!!!

  13. Mooles says

    We loved the recipe. Made some rice and the sauce mixed so well! Do you think i could cook the rice with the chicken bake?

  14. Amy says

    I love this recipe! I’m not a cook by any means, but this is so easy to make. The only thing is that my husband and I love sauce, so i double that part of the recipe.

  15. Chris M says

    Okay – I just made this tonight for the second time, and it was fabulous. My wife is licking the plate.

    I made a couple of adjustments from the original recipe. I used six chicken breasts, and I multiplied all the seasoning and sauce ingredients by 2 (not 1.5). I also added a little extra salt, and fresh diced tomatoes with the spinach.

4.96 from 1003 votes (746 ratings without comment)

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