Why You’ll Love This Recipe

Baked Tuscan Chicken Breasts are a creamy, flavorful dish that brings restaurant-quality taste to your dinner table with minimal prep. Juicy chicken breasts are baked in a rich garlic-Parmesan cream sauce with sun-dried tomatoes and spinach, creating a comforting and elegant meal that’s perfect for weeknights or special occasions.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

boneless skinless chicken breastssaltblack pepperolive oilgarlic clovesheavy creamchicken brothParmesan cheeseItalian seasoningsun-dried tomatoesspinachcornstarch (optional for thickening)

directions

Preheat your oven to 375°F (190°C).

Season chicken breasts on both sides with salt and pepper.

In an oven-safe skillet, heat olive oil over medium heat and sear the chicken for 3–4 minutes per side until golden brown. Remove and set aside.

In the same skillet, add minced garlic and sauté briefly.

Pour in heavy cream and chicken broth, stirring to combine. Bring to a simmer.

Add grated Parmesan, Italian seasoning, and chopped sun-dried tomatoes. Stir until the cheese melts and the sauce thickens slightly.

Add fresh spinach and cook until wilted.

Return the chicken breasts to the skillet, spoon some sauce over the top, and transfer the skillet to the oven.

Bake for 20–25 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).

Remove from the oven, spoon more sauce over the chicken, and serve hot.

Servings and timing

This recipe yields 4 servings.Preparation time: 10 minutesCooking time: 30 minutesTotal time: 40 minutes

Variations

Add mushrooms or artichoke hearts for more texture and flavor.

Use half-and-half instead of heavy cream for a lighter version.

Swap chicken breasts for thighs for a juicier option.

Add a pinch of red pepper flakes for subtle heat.

Serve over pasta, mashed potatoes, or rice to soak up the sauce.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.Reheat gently in a skillet over medium heat or microwave in intervals, adding a splash of broth or cream to loosen the sauce.Freeze for up to 2 months; thaw overnight in the fridge before reheating.

FAQs

Can I use frozen chicken breasts?

Yes, but thaw them fully and pat dry before searing.

What type of sun-dried tomatoes should I use?

Oil-packed sun-dried tomatoes add the most flavor, but dried can be used if rehydrated first.

How can I make the sauce thicker?

Simmer longer or add a cornstarch slurry (1 tsp cornstarch mixed with 2 tbsp water).

Is this dish keto-friendly?

Yes, it’s low in carbs and fits well into a keto diet.

Can I skip searing the chicken?

Searing adds flavor and texture, but you can skip it for convenience.

What cheese can I use instead of Parmesan?

Grated Pecorino Romano or Asiago are good alternatives.

Can I cook this without an oven-safe skillet?

Yes, transfer everything to a baking dish after making the sauce on the stovetop.

Do I need to cover the skillet while baking?

No, baking uncovered allows the sauce to slightly thicken and concentrate in flavor.

What can I serve this with?

Great with pasta, mashed potatoes, roasted vegetables, or crusty bread.

Can I double the recipe?

Yes, just use a larger skillet or baking dish and adjust cook time slightly.

Conclusion

Baked Tuscan Chicken Breasts combine juicy meat with a rich, creamy sauce full of Mediterranean-inspired flavors. Easy to make yet impressively delicious, this dish is perfect for a cozy night in or entertaining guests. Once you try it, it’s sure to earn a spot in your regular recipe lineup.