Go Back
–+ servings
Baked Tuscan Chicken over noodles.

Baked Tuscan Chicken

Tressa Jamil
Get cozy with our creamy baked Tuscan chicken recipe - ready in 30 minutes! It pairs perfectly with pasta for a tasty Tuscan-inspired comfort meal.
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dinner, Main Course
Cuisine American, Italian
Servings 6 Servings
Calories 578 kcal
Equipment
Ingredients
  
  • 3 chicken breasts, boneless, sliced in half
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper, coarse ground
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • ⅓ cup sundried tomatoes, chopped
  • 1 teaspoon tomato paste
  • 1½ cup chicken broth, low sodium
  • 1 cup heavy cream
  • 1½ teaspoons dried thyme
  • 1 teaspoon dried parsley
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • 1 teaspoon red pepper flakes
  • ½ teaspoon cornstarch
  • ½ cup fresh spinach
  • ⅓ cup parmesan cheese
Instructions
 
  • Preheat the oven to 375°F (190°C). Then, warm oil in a large oven-safe skillet over medium heat. Generously coat the chicken with salt and pepper on both sides.
  • Sear both sides of the chicken in oil, about 2-3 minutes per side. Transfer the chicken to a plate and set them aside.
  • Add garlic, sun-dried tomatoes, and tomato paste to the same pan and cook for 1 minute until aromatic.
  • Deglaze the skillet with chicken broth, careful to scrape up any brown bits left behind from searing the chicken. Then, whisk in the heavy cream and season with thyme, parsley, oregano, garlic powder, and red pepper flakes.
  • Whisk in the cornstarch and simmer for 5 minutes. Then, nestle the chicken breasts into the pan. Cover and bake for 15 minutes.
  • Then, remove the pan from heat, stir in the spinach, and top with parmesan cheese. Set it aside to rest for 10 minutes before serving.
Notes
Serving Size: One Chicken Breast with ½ cup of sauce 
Expert Tips:
  • For the juiciest baked Tuscan chicken, slice the chicken breasts in half to make chicken cutlets to ensure they cook evenly. You can also pound chicken breasts or use a rolling pin to even out the thickness of each breast.
  • If your oven-safe cooking pan or baking dish doesn't have a lid, cover it with foil before baking.
  • The size and thickness of the chicken breasts will impact the cooking time. Insert a food thermometer into the chicken to ensure it's fully cooked; the safe cooking temperature is 165°F (73°C). 
  • Rest the chicken for 5-10 minutes to allow the chicken cutlets to absorb the sauce and come to temperature, and it also provides time for the cheese to melt and the spinach to wilt. 
Nutrition Disclosure:
  • The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.
Nutrition
Serving: 1 Chicken Breast | Calories: 578 kcal | Carbohydrates: 23 g | Protein: 38 g | Fat: 38 g | Saturated Fat: 15 g | Polyunsaturated Fat: 4 g | Monounsaturated Fat: 13 g | Cholesterol: 146 mg | Sodium: 646 mg | Potassium: 623 mg | Fiber: 11 g | Sugar: 4 g | Vitamin A: 57 IU | Vitamin C: 25 mg | Calcium: 58 mg | Iron: 180 mg
Did you make this recipe? Let me know how it turned out for you! Leave a comment below and follow @thejamilghar or tag #thejamilghar on Instagram!