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.
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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.
Kristina Arnold says
Ia there anything I can use a substitute for corn starch?
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!
Michelle says
I accidentally put the spinach in the cream before baking… is this bad?
The Recipe Rebel says
It might be overcooked? Hard to say since I have not done it myself.
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!
The Recipe Rebel says
Hi Jill! So glad you enjoyed the recipe! Thank you for the kind review!
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!
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
The Recipe Rebel says
You are welcome! So glad you are enjoying the recipes Kay!
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?
The Recipe Rebel says
Hi Barb! I don’t see why that wouldn’t work! Enjoy!
Nancy Hancock says
Will the dinner for the vegetarian have another protein source? Vegetarians do not live by carbs and veggies and sauce alone.
Krystal says
Can I omit the cornstarch? Thinking of making this for Easter but for my Passover peeps they cannot have that.
The Recipe Rebel says
Hi Krystal! Yes but your sauce might not be thick. Enjoy!
Dianne says
Can this be made in a crockpot???? Thanks, LOVE_LOVE your recipes !!!!!!!!
The Recipe Rebel says
Yes! Here you go: https://www.thereciperebel.com/crockpot-tuscan-chicken/
Dolly says
My husband and I loved this recipe. Delicious and quick and easy to make!
The Recipe Rebel says
Hi Dolly! So glad you enjoyed the recipe! Thank you for the review!
Susanne Curro says
I love this dish. I just made this and it is delicious !!
The Recipe Rebel says
Hi Susanne! So glad you enjoyed the recipe! Thank you for this kind review!
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!
Beth Laurence says
Doubled this and made it for Sunday lunch. It was delicious!
The Recipe Rebel says
Hi Beth! So glad you enjoyed the recipe! Thank you for the review!
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.
The Recipe Rebel says
Hi Traci! So glad you enjoyed the recipe! Thank you for this kind review!
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 😋
The Recipe Rebel says
Hi Connor! So glad you enjoyed the recipe! Thank you for this kind review!
Jean says
Delicious! Easy and quick to prep and bake! Will be making it again, I am certain. Thank you.
The Recipe Rebel says
Hi Jean! So glad you enjoyed the recipe! Thank you for this kind review!
Brad says
Quick, easy and delicious recipe that goes great over pasta and the cream sauce makes a great dip for breadsticks too.
The Recipe Rebel says
Hi Brad! So glad you enjoyed the recipe! Thank you for the review!
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…
The Recipe Rebel says
Hi Dean! So glad you enjoyed the recipe! Thank you for the review!
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!
The Recipe Rebel says
Hi Bridgett! So glad you enjoyed the recipe! Thank you for the review!
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?
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.
The Recipe Rebel says
Hi Stacey! So glad you enjoyed the recipe! Thank you for this kind review!
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!!
The Recipe Rebel says
Hi Mackenzie! So glad you enjoyed the recipe! Thank you for this kind review!