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 on the recipe card.
We’ve always loved the creamy Italian-inspired flavors of these Creamy Tuscan Chicken Recipe, this Crockpot Chicken and Potatoes, this Crockpot Tuscan Chicken and this Tuscan Chicken Pasta Bake!
This Baked Tuscan Chicken is an Italian-inspired dish that’s as effortless as it is impressive!
Juicy baked chicken breasts are bathed in a rich, velvety cream sauce infused with the bold flavors of sun-dried tomatoes, Parmesan, and fresh baby spinach.
Ready in just 30 minutes, it’s the perfect solution for a delicious dinner that feels fancy enough for guests but requires minimal effort.
Why you’ll love this creamy Baked Tuscan Chicken:
- Quick and easy: Ready in just 30 minutes, perfect for busy weeknights or last-minute dinners!
- Effortless: 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!
- Comfort food: Juicy chicken and a creamy, flavorful sauce make this dish cozy and satisfying.
Creamy Baked Chicken Breasts ingredients:
- Boneless skinless chicken breasts: these are pounded thin for even cooking.
- Spices: I use a simple blend of Italian seasoning, paprika, black pepper, and salt.
- Heavy cream: the base for the creamy sauce! I don’t recommend going with low-fat dairy for this recipe.
- Minced garlic: adds a depth of flavor. You can use pre-minced garlic or mince it yourself.
- Corn starch: this acts as a thickening agent to make our sauce nice and thick.
- Sundried tomatoes: these are more concentrated than regular tomatoes, adding a tart and tangy flavor to the sauce! Use the kind that comes packed with oil and spices for the best flavor.
- Parmesan cheese: shredded parmesan cheese melts right into the sauce, giving it a tangy flavor! You can buy shredded Parmesan or shred it yourself from a block.
- Fresh spinach: adding chopped spinach is an easy way to get your veggies in!
Love these flavors? Try them in my Tuscan Chicken Noodle Soup!
How to make Baked Tuscan Chicken:
This recipe couldn’t be simpler to whip up! Just follow the easy steps below—check out the recipe card for all the details.
- Flatten chicken breasts to an even thickness.
- Whisk cream, garlic, cornstarch, salt, and pepper. Stir in sundried tomatoes and Parmesan cheese. Pour around the chicken.
- Bake until the chicken is cooked through.
- Stir fresh spinach into the sauce and let the chicken rest, covered with aluminum foil. Stir the sauce again if needed, then serve.
Tips for the best baked chicken breast
- 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 towels: 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!
- 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.
- Internal temperature: use a meat thermometer to make sure the internal temperature of the chicken reaches at least 165ºF before eating.
How to store leftovers:
This Tuscan Chicken Breast is a great option for prepping ahead because it stores easily and is delicious reheated!
You can store leftover chicken an airtight container in the refrigerator for up to 4 days, provided all of your ingredients are fresh.
If you stuck to the recipe and used heavy cream (low-fat dairy cannot be frozen), you can also store it in an airtight freezer container or a freezer bag for up to 3 months!
What to serve with this chicken breast recipe:
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.
You can also keep it low-carb with cauliflower rice!
Also, these Breadsticks do a great job of soaking up all that creamy sauce 😉
Like it extra saucy?
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.
Video
Notes
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.
- Cheese: If you don’t want to use parmesan cheese, you could swap it with asiago, Romano, or pecorino cheese!
- 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.
- 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!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Want to save this recipe?
Create an account easily save your favorite content, so you never forget a recipe again.
Tried this recipe?
Tag @thereciperebel or hashtag #thereciperebel — I love to see what you’re making!
Tag @thereciperebelMore baked chicken breast recipes:
- The Easiest Lemon Chicken Recipe — with a creamy lemon parmesan sauce.
- Baked Monterey Chicken — with barbecue sauce, bacon and fresh tomatoes.
- Baked Chicken Breast — simply seasoned and perfect for meal prepping.
- Baked Honey Garlic Chicken — sweet and tangy.
Aubrey says
It doesn’t say to add the pepper to the sauce yet adds it to the ingredients for the sauce. It doesn’t say sun dried tomato’s in oil or in water so I used what I had, in oil. It came out so oily I had to soak the oil up with tons of paper towels. The sauce was not enough to cover the bottom of the pan let alone noodles so I had to double the recipe.
The Recipe Rebel says
Hi Aubrey! I’ve never seen sun dried tomatoes in water, they are normally preserved in oil or you can buy them dried in a package (which is what is needed here, so no oil involved). As far as the pepper, that is a typo. It went in at the same time as when you added the salt. Thanks for letting me know!
Maggie says
I made this recipe almost exactly. The only thing I did different was use half and half. The sauce sperated and I don’t know why. Baked according to recipe. I did use a stainless steel roast pan too hold all the chicken. But, I don’t see why that would ruin the sauce. Any help would be appreciated.
The Recipe Rebel says
Hi Maggie, it could be the half and half. I talk a little about this in the blog post, that using anything other than heavy cream could change the results.
Michele says
I had the same thing happen and I used half and half also! Sauce separated and was so oily! I’ll make again with cream!
Fiona Strachan says
I eventually made your recipe today after storing it for ages. It’s absolutely lovely!! I used sundried tomato pesto instead of sundried tomatoes. No chopping and made for a smoother sauce. I didn’t add spinach only because I didn’t have it but will add the next time. Like another reviewer I added some baby tomatoes sliced in half. Wonderfully tasting and looks so appetising. Enough for 4 so the remaining 2 pieces are in the freezer.
The Recipe Rebel says
Hi Fiona! So glad you enjoyed the recipe! Thank you for this kind review!
Linda says
I happened upon this recipe recently, and it was delicious! The only issue I had was that the sauce broke. I used my immersion blender, and it was perfect. I’m making it again today, and doubling the sauce, so we can put it over rice.
The Recipe Rebel says
Hi Linda! So glad you enjoyed the recipe! Thank you for this kind review and feedback!
Dawn says
Hi, husband doesn’t eat cheese. Think I could omit and still get a tasty result?
The Recipe Rebel says
Hi Dawn, yes it’s fine to leave it out. Hope you enjoy it!
Ann says
This recipe received rave reviews at dinner tonight. It was easy to prepare and cooked much quicker than I expected. I ran short of the cup of cream and used about 1/4 cup of buttermilk, it was a risky move but added a slight tang that my husband liked very much. Thank you for the recipe creation, it’s an absolute keeper and will definitely be on our regular dinner rotation.
Melinda says
I had chicken breast to cook and wanted to bake them…so I looked up baked chicken on Pinterest and this one sounded delicious.
I made it! 😁. It was delicious and very flavorful! Shared the recipe with my sister and daughter! 🥂
My son is coming over for leftovers tomorrow. I will make this again.
Thank you for such a simple, quick and delicious recipe.
Vicki Lucia says
So I’ll start with my husband’s comment…”This is better than any restaurant!” I used 6 medium sized chicken breast halves, doubled the sauce and served it over angel hair pasta. Molto bene!
Gina says
OMG! I have NEVER posted a comment on a recipe before but for this one I HAD to! This was AMAZING! I did add some halved petite yellow potatoes and cherry tomatoes around the sides of my baking dish as my husband is a “meat and potatoes” guy and increased the baking time to about 35 minutes! So, so good! This is definitely going in my regular rotation!
The Recipe Rebel says
Hi Gina! So glad you enjoyed the recipe! Thank you for this kind review!
Sarah Miller says
This was a delicious receipt, I used fresh basil, rosemary lots of garlic fresh too. I would use one whole jar of sun dried tomatoes. Triple the sauce of your feeding 4-6 people and make sure you remember to let chicken and spinach (mix) sit for 8 mins as you then put your thin pasta on boil for two minutes. Also, add 2tsp of starch.
The Recipe Rebel says
Hi Sarah! So glad you enjoyed the recipe! Thank you for this kind review!
Melissa J says
I made this test on the house. I’m happy to say that I have 3 men here and all of there stomachs were happy! And now they are all asleep! Double wammy!
The Recipe Rebel says
Hi Melissa! So glad you enjoyed the recipe! Thank you for this kind review!
Erica says
I would like to make this with the pasta however I feel like I need a vegetable on the side with garlic bread what veggies on the side would you recommend?
The Recipe Rebel says
Maybe broccoli? It’s really whatever you prefer. Hope you enjoy it!
Chris says
It seems like mine curdled , maybe bc I used lactose free cream.
The Recipe Rebel says
Hi Chris! I actually covered this in the blog post under “Variations and substitutions”. 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.
Krystle says
Absolutely delicious! This may actually be one of the best meals I’ve ever cooked home. It was quick and easy to make and uses ingredients that I typically have on hand. My one complaint would be that the sauce got really thick so I had to add cream to thin it out a bit. Wondering if it may keep its consistency better if I exclude the cornstarch next time?
The Recipe Rebel says
Hi Krystle, you can omit the cornstarch if you need to. Glad you enjoyed the recipe!
Rachel says
Wow this dinner was absolutely so yummy! My husband raved about it when I made it. I will definitely continue making this. So delicious!!
The Recipe Rebel says
Hi Rachel! So glad you enjoyed the recipe! Thank you for this review!
Becky says
This is fantastic, followed the recipe exactly. I needed something simple – one pan and in the oven! The flavors and presentation make it special enough for guests. Plenty of sauce for pasta but we had new potatoes. My son called this recipe “a keeper”.
The Recipe Rebel says
Hi Becky! So glad you enjoyed the recipe! Thank you for this review!
Dianne Shearer says
Made this tonight and it was delicious! Will definitely be making this again.
The Recipe Rebel says
Hi Dianne! So glad you enjoyed the recipe! Thank you for this review!
Alisha says
REALLY glad that I googled “baked chicken recipes” today :-). This dish turned out amazing. I paired it with salad and frozen rolls.
The Recipe Rebel says
Hi Alisha! So glad you enjoyed the recipe! Thank you for this review!
Ashley S. says
I NEVER comment on recipe sites. Googled “Easy chicken recipe” and this one popped up and looked amazing. This was absolutely delicious! Added cherry tomatoes and extra garlic (personal preference). It was so satisfying, picky kids and hungry husband ate every bite. I doubled the recipe and split between two dishes. I thought I made enough for leftovers – Nope- All. Gone. And it was so easy, 30 minutes start to finish plus another 10 to rest. This is permanently going into regular rotation! Thank you!
The Recipe Rebel says
Hi Ashley! So glad you enjoyed the recipe! Thank you for this review!
Lorraine says
i have made this receipe and it was wonderful.
do you think I could substitute the chicken for salmon?
The Recipe Rebel says
So glad to hear Lorraine, although I haven’t tried it myself, you likely could. The timing is going to be much less when using salmon. If you decide to experiment, let me know how it goes!