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 986 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


    • The Recipe Rebel says

      Hi Kristina! I haven’t tested these out myself but sometimes flour or arrowroot can be used. If you decide to experiment, I’d love to know how it goes! Enjoy!

  1. Jill says

    I have made this 3 times in two weeks now! Definitely a favourite. The recipe is super easy to follow and turns out perfect every time. We’ve been serving it with air fried broccoli and garlic toast. Delish!

  2. Mary Jo says

    I want to make this this week. We are saucy people. Lol. Is this enough sauce to cover pasta too or can the sauce be doubled???

    • Laura Thayer says

      I want to try the Baked Tuscan Chicken, it sounds great. However I do not like sun dried tomatoes. I love all fresh tomatoes. Can you suggest how much and what type of tomatoes I could use as a substitute for the sun dried.
      Thank you

    • The Recipe Rebel says

      Hi Mary Jo! I actually touched on this in the blog post: (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.) Hope this helps!

  3. Kay Forsdyke says

    Husband and I loved this recipe, he wouldn’t let me freeze the extra and insisted he had it for dinner the next day. Have tried a few of your recipes now and every one has been a success.
    Thank you so much for easy to follow recipes that taste so good

  4. Barb says

    I want to try this tomorrow. One of my guest is vegetarian. Can I mix up the sauce, use most for the chicken dish but save some to heat and serve with potatoes and veggies?

  5. Krystal says

    Can I omit the cornstarch? Thinking of making this for Easter but for my Passover peeps they cannot have that.

  6. Christine Brennan says

    About to try tonight but only have bone in chicken thighs what do i need to change etc temp and time..???

    • The Recipe Rebel says

      Hi Christine! I haven’t tested it with bone in. You’ll likely just need to watch the internal temperature of your chicken. ENJOY!

  7. Traci says

    Excellent!! Made this for Christmas dinner for 26 people (we have a large family) and it was perfect. Easy enough to prepare for a large group, cooked perfectly, and was loved by all. I served it with baked cheese tortellini, green beans, salad and rolls. Everyone was asking for the recipe. It was just perfect. Thank you so much for sharing. I always have trouble planning what to make when I host large groups and this is now at the top of my list.

  8. Connor G says

    Really loved it. Even my fussy 10yo did, although tomatoes were pushed to the side on his plate 🙂

    Will definitely feature on our dinner menu going forward 😋

  9. Brad says

    Quick, easy and delicious recipe that goes great over pasta and the cream sauce makes a great dip for breadsticks too.

  10. Dean says

    Well I have made this dish twice, and both times it was a big hit. Even with my son who doesn’t like to eat out of the norm food. So yummy…

  11. Bridgett says

    Made this the other night for me and a friend and absolutely LOVED! The sauce would work great with pasta too but we had ours with roasted potatoes and it was so good. Definitely bookmarking to make again!

  12. Abby says

    This is one of our favorite go to recipes! I will be without my oven soon for a kitchen Reno. Can I make this in the crockpot somehow?

  13. Stacey says

    I needed something quick to throw together with chicken breasts. This was SO good! The only thing I did not have on hand were the sun dried tomatoes so I used cherry tomatoes, sliced. *chef’s kiss* We all loved it. It’s on my list to make again for sure.

  14. Mackenzie says

    Oh my gosh, I can’t believe how good this was but even more than that I can’t believe how easy it was. I used one bowl to whisk up the dry rub and when I was done with that part of the recipe, I used the same bowl for the creamy sauce. All together, I used one bowl, one baking dish, a rolling pin, a cutting board and a whisk. That’s a win – we aren’t tomato people and I know that’s what gives this recipe its tuscany vibes but we nixed it. I also didn’t have shredded parm so I used store bought shakey grated parm and used 1/2 the called for amount. It came out spectacular still and I’m a BAD cook (seriously, I try but the other day I dropped an entire cooked meatloaf on the floor) My whole family (including a seven and nine year old) loved it and we had left overs for lunch for the next day. 10/10. This is one we will repeat! Thank you!!

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